Gourmet, refined and easy to cook: this vegetable is making a remarkable return to the forefront to the point of being one of the major “food” trends to come, according to the Pinterest Predicts report.
A vegetable reinvented in a Japanese or crispy version
+ 35% searches for stir-fried bok choy, + 110% for Chinese ravioli, + 45% for cabbage Alfredo, + 95% for golumpki soup… 2026 will undoubtedly be the year of cabbage.
Indeed, research on it is exploding, and culinary variations around this once shunned vegetable are multiplying. Cabbage is japonized, grilled, stuffed, fermented, even transformed into ravioli or sandwiches: Jean Girault’s cabbage soup is now far behind us!
“In 2026, it’s great time!”confirms the Pinterest Predicts report. “Boomers and Gen X are turning the page on cauliflower to crown the new king of the kitchen. “Chou-steaks” with crispy edges, kimchi cocktails, cabbage leaf tacos: fall for this super cute trend.”
A trend which is part of the tradition of “gourmet vegetables” where the latter now compete with meat: roasted, flambéed, even caramelized, they are accompanied by rich and tasty sauces.
For experts, this cabbage trend is also great news, since this vegetable has countless health benefits.
Cabbage, a great everyday ally
Rich in fiber, vitamins and antioxidants, cabbage has many health benefits.
“It contains a lot of fiber, which helps regulate satiety, intestinal transit and even prevent certain cardiovascular pathologies or cancers, such as colon cancer.“, explains Anaïs Soize.
But these are not its only qualities! Its fibers also act as a protective barrier. “They will reduce the absorption of fats and toxins, around 10 to 15% of which is not good for us, and they stimulate the microbiota, these good bacteria in our intestine which promote balanced digestion.“, she adds.
The last benefit(s) of cabbage? It helps the liver in the elimination of waste and represents an excellent source of B vitamins, including B6 and folic acid, essential at the start of pregnancy. It also provides vitamin K, essential for blood clotting and bone strength, as well as vitamin C, known for its powerful antioxidant properties.
“With around 100 g of cabbage, we already cover 25% of the daily vitamin C needs.“, specifies Anaïs Soize.
Which cabbage to favor?
It all depends on your needs.
“Green cabbage is rich in vitamins K and B, cauliflower in vitamin C and antioxidants like manganese, while red cabbage is particularly interesting“, explains the nutritionist. “Red cabbage contains iron combined with vitamin C, which promotes its absorption. It is also richer in folic acid, making it a good choice during pregnancy.“.
Finally, other varieties of cabbage, such as broccoli and romanesco cabbage “are more concentrated in fiber and vitamin C. Chinese cabbage is very practical in cooking because it absorbs sauces and spices well“, concludes the dietitian.
Enough to vary the pleasures and recipes while riding the cabbage trend!