"After decades of terrible PR (think: WWII boiled cabbage recipes and The Cabbage Soup Diet of the '80s), cabbage - the cheap, high-fiber, low-calorie vegetable - is quietly gaining cultural capital. A recession indicator? Maybe. But also, likely a result of our obsession with health, longevity, and the gut microbiome. People are looking for ways to eat more fiber, support their gut health,"
"Hispi cabbage (known in the US as sweetheart cabbage) is a mainstay of trendy restaurants across London. Chefs at some of the city's buzziest kitchens, including Rochelle Canteen, Ottolenghi, and Fallow, told the New York Times of their love for the conical leafy green in August for a story headlined: "London's Sexiest Produce Star Is a Cabbage." It's used in all sorts of cuisines ranging from Sri Lankan to Middle Eastern to British."
Cabbage is returning to prominence as an affordable, high-fiber, low-calorie leafy vegetable with nutrients that support gut health and protect the brain. Consumers seek ways to increase fiber intake, support the gut microbiome, and eat more plants without spending much. Fermented cabbage like kimchi remains a popular staple, and hispi (sweetheart) cabbage is appearing on menus at trendy restaurants in London. Chefs value cabbage as a versatile, inexpensive flavor vessel usable across cuisines. Rising social interest, recipe searches, and a broader 'fibre-maxxing' trend are driving renewed attention to cabbage and its culinary possibilities.
Read at Business Insider
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