Cabbage is Reigning

it's the year of the fire horse and apparently, also the cabbage

seared cabbage & buttermilk-pink peppercorn dressing

I have been thinking a lot lately about longevity, a cared-for self, alignment, stabilizing forces, and…cabbage. Yes, cabbage. We kicked off the lunar new year earlier this week and the year of the fire horse, which occurs once every 60 years, is upon us. It is an auspicious time of momentum, of potential energy and fortification. My social media this week has been full of galloping, breathtaking, formidable horses. And dotted sparsely in between those horses with manes and tails ablaze, are cabbages. Apparently, according to Vogue and various other cultural news sources, cabbage is having a big year, it’s trending. 2026 is the Year of the Cabbage. According to England’s The Guardian, we’ve shifted from the “cabincore” and “cottagecore” design trends of recent years to now cabbagecore. Seriously, it’s spilled over into everything from home decor, tableware and fashion. I write this half smirking, because…trends…lol. For me, and probably for you, if we’re talking food, one singular ingredient, crop, vegetable etc never really goes out of style, or comes into the spotlight with extreme fervor. Ok, maybe except for the kale revolution of ten+ years ago (good lord I still have ptsd from that era and the cases upon cases of kale that were delivered daily to my cafe in NYC).

chou farci (stuffed cabbage) & coriander creme - scroll down for the recipe

All joking and eye-rolling aside, I am simply pleased (healthful wins!) that cabbage, the workhorse of a vegetable that it is, is getting some serious play, it deserves all the street cred we’re willing to baste it with. Cabbage sits patiently with a quiet beauty - seriously…take a breath, a moment and gaze at a head next time you come upon one. It’s pretty incredible what nature gifts us. Cabbage is one of the most versatile, affordable (cheappp), satisfying, digestively-beneficial, antioxidant-rich/inflammation-reducing veg out there, rich in vitamins K and C and potassium and brimming with cruciferous potential. And, dare I write that if made properly, incredibly sexy. I’m envisioning slow roasted wedges giving a structurally sound, cream-like yet toothsome texture…there is bite and caramelized flavor that makes you want to lick your lips and keep coming back. Fresh, raw cabbage super finely shaved or sliced or chopped gives us that crisp, crunchy deep satisfaction (great stress-reliever…god, I love coleslaw). Fermented cabbage (such as kimchi, sauerkraut, curtido, pikliz etc) provides a major pop of digestive-friendly work. Yes, it can produce gas at first as a fiber-heavy veg, but keep it in your diet rotation frequently and our bodies respond and adapt, making bathroom visits more smooth and your microbiome in extra-good standing and your skin and mood and cognition boosted (consuming fermented foods have been shown to reduce depression and anxiety). And lastly, quickly blanched cabbage leaves keep their integrity and nutrients and aesthetics, vibrantly green, gorgeous like a patterned cloak and able to be stuffed with a multitude of delicious fillings — see the photo and recipe for choux farci below. Keep in mind there are various types of cabbage and all have their own nice qualities:

• typical rounded green and purple/red - great for slaws, pickling, saukerkraut, braising, roasting

• cone-shaped (aka pointed or caraflex or hispi cabbage) - mmm…the sexy shape, lightly sweet when roasted/grilled or shaved raw and just overall delish

• savoy cabbage - this is that texturally “cabbagey” cabbage …puckered and smocked and the best for blanching and stuffing

• Napa cabbage - purple and green and so gorgeous in kimchi or thinly sliced in salads (like the cult-classic 1980s Chinese napa cabbage salad with toasted almonds, grilled chicken and sesame dressing)

I will leave you with a handful of ideas for quick cabbage-uses and two nice recipes below. I’m testing out this new recipe functionality that Substack just added, so let me know if it’s anymore reader-friendly or if you vote for old school analogue on this particular platform.

chou farci, in all its glory

Quick cabbage ideas:

• place leaves/thin wedges of cabbage underneath a butterflied chicken while roasting it. The cabbage will suck up all the golden chicken drippings and get beautifully caramelized and soft and almost sticky. If I could name this dish, Royal Cabbage comes to mind. Because it is.

• shred cabbage very finely into ribbons and toss with cilantro, red onion, perhaps some paper thin apple slices, scallion and toasted almonds and drizzle with a punchy nuoc cham sauce

• pan-sear cabbage wedges until nicely caramelized and dark on the outer edges then add a bit of water or broth to steam and flavor the inner leaves until they’re perfect tender and almost translucent. Use a cake tester or the tip of a knife to test they’re doneness. Drizzle some Szechuan chili crisp over top or perhaps this addictive tahini-miso-maple dressing.

• saute some roughly chopped leaves in olive oil, shoot a little apple cider vinegar, salt and cracked pepper in and toss those babies over top a warming bowl of slowly simmered beans along with perhaps some fresh herbs, lemon zest and/or grated parmesan. Nature’s gift for a fortifying afternoon meal (especially in the winter months).

Recipe time…

Seared Cabbage with Buttermilk-Pink Peppercorn Dressing (just below)

Chou Farci / Stuffed Cabbage with Lentils or Minced Pork & Other Yummy Things in Your Fridge (paid subscribers only, scroll down) this is the artistic dish featuring savoy cabbage that pops on your insta explore feed more than you likely realize. It’s very pretty, a bit time-consuming, but totally worth it and makes a great main entree and conversation starter for a dinner party. You can pretty much stuff it with anything.