Cabbage Is 2026’s Vegetable of the Year—Check Out Our Go-to Recipes
Because it’s not just for slaw.
Photo: Annabelle Breakey; Styling: George Dolese
Clear the way for the hottest item in the produce section: cabbage. Green or red, Savoy or napa, we’ve long proclaimed that cabbage is an understated hero of the kitchen. And now, it’s getting even more attention thanks to Pinterest. In its latest trend forecasting report, the once-overlooked sidekick is getting main character energy. Searches for cabbage dumplings, fermented cabbage, and even cabbage Alfredo are surging.
From slaws and salads to sauerkrauts and slow braises, these are our go-to cabbage recipes to add to your meal prep.
Charred Cabbage with Mushroom Butter
Charring vegetables is a magic trick. It pulls all the sweetness to the top and adds the richest, deepest smoky flavor, transforming the humble cabbage into something so special. Mushroom powder brings this cabbage into another dimension—swirled with a little butter, the dish becomes a tender, melt-in-your-mouth savory side, or, with a little rice and a crispy egg, it’s satisfying enough to enjoy as a main course.
Pickled Green Papaya and Red Cabbage
Light and crunchy, this pickle makes a refreshing side for Cambodian-style beef skewers, or for any grilled meat. The recipe is from Nite Yun, chef-owner of Nyum Bai restaurant in Oakland. True green papayas are only available at Asian markets (for more info, see note). If you can’t get one, use unpeeled Persian cucumber, cut into matchsticks rather than shredded (and skip the cabbage; it’ll make the cucumber look murky).
Grizzly Gouda & Potato Pierogies with Cabbage and Onion Cream
These pierogies are filled with creamy mashed potatoes and robust and nutty Canadian Sylvan Star Grizzly Gouda, then boiled and pan-fried to golden perfection. Served alongside savory cabbage sautéed with bacon and a rich onion cream sauce, this dish brings a comforting, hearty blend of flavors to the table.
Cabbage Salad with Citrus Dressing and Radishes
Slice cabbage thicker than you would when making a slaw, giving it a substantial crunch that remains even after it’s drenched with tangy, creamy dressing.
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
We bury a whole head of plain ol’ green cabbage and cook it in blistering coals until the outer leaves are caramelized and give way to a soft, steamed interior.
Patrick’s Corned Beef and Cabbage
Over the years, this recipe has been perfected with extra spices and Guinness, as well as long simmering until the meat is ultra tender.
Red Cabbage and Beef Soup with Rice
We love the meaty soups of Eastern Europe, but they take a while to cook. Here’s a quick, fresh version that works well for a weeknight.
Savoy Cabbage Soup with Tiny Meatballs
Bite-size meatballs and tender vegetables make this soup satisfying; the touch of cream and nutmeg stirred in at the end rounds out the flavors.
Jicama and Green Cabbage Slaw
This simple, crunchy, fresh slaw is great with rich taco fillings like fried shrimp or fish.
Chicken Katsu with Tonkatsu Slaw
To pair with crunchy Japanese-style breaded chicken, we took tonkatsu dipping sauce–usually served with tonkatsu, or breaded pork chops–and tossed it with a fresh, crisp slaw.
Easy Kimchi
Traditional baechu (Napa cabbage) kimchi only takes a day or two of fermentation before it’s ready to eat, but it will continue to ripen and become more sour as it ages. It never really goes bad as long as it’s refrigerated, but you’ll want to eat it within a few months. Super-ripe kimchi is perfect for kimchi stew or added to ramen—the ideal balm for a frigid winter day (and the common cold).
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