Cabbage Is Back in Vogue – And Britain’s Best Chefs Are Leading the Way
Once dismissed as a humble side dish or boiled-afterthought vegetable, cabbage is firmly back in fashion. From fine dining kitchens to summer BBQs, chefs across the UK are celebrating its versatility, affordability and surprising depth of flavour.
Packed with fibre, vitamin K and C, antioxidants and impressively low in calories, cabbage is quietly one of the most nutritious vegetables in the supermarket. But beyond the health benefits, it’s the way it responds to heat, smoke, spice and slow cooking that has chefs championing it once again.
We asked leading UK chefs how they cook with cabbage — and why this once-overlooked brassica deserves centre stage.
“It’s the Perfect Canvas for Spices”
Rakesh Ravindran Nair – Group Development & Training Chef, The Cinnamon Collection
For Rakesh Ravindran Nair, cabbage’s strength lies in its adaptability.
“Cabbage is a highly nutritious vegetable packed with fibre, vitamin K & C and antioxidants, and low in calories – I am so glad it’s in vogue,” he says.
Its neutral base makes it ideal for bold seasoning.
“You can char, braise or pickle it since the neutral flavour acts as a canvas for spices. I love it in a stir fry with garlic and chilli.”
Seasonality also plays a part. From savoy and sweetheart to white and Chinese varieties, cabbage offers year-round diversity in texture and flavour. In spiced dishes, particularly those inspired by Indian cuisine, it absorbs aromatics beautifully while retaining bite.
“Cook It Like a Steak”
Mark Weir – Head Chef, RAILS Restaurant, Kaya Great Northern Hotel
At RAILS Restaurant, Mark Weir treats cabbage with the same care and attention as a prime cut of meat.
“I think of cabbage as a meat and cook it the same I would a steak. This means ensuring it has the best colour through caramelising and giving it my full attention.”
When roasted or charred properly, cabbage develops complex sweetness and a satisfyingly rich texture.
“When cabbage is roasted or charred this way, it develops a deep, rich flavour and texture.”
The key? High heat and patience. Allowing the outer layers to blister and caramelise transforms the vegetable into something hearty and deeply savoury.
Slow-Braised or Comfortingly Stuffed
Maurilio Molteni – Head Chef, TOZI Restaurant and Bar
For Maurilio Molteni, cabbage leans into comfort.
“I love to braise cabbage slowly in good olive oil with finely chopped shallots, adding a splash of vegetable stock, a touch of salt and pepper, and letting it cook gently until meltingly soft, finished with a knob of butter for richness.”
The result is delicate, silky and deeply satisfying.
He also embraces a more traditional European preparation — stuffed cabbage leaves.
“Blanch the leaves briefly, refresh them in ice water, and pat them dry before filling them with a mixture of minced pork, sausage meat, Parmesan, garlic and fresh parsley.”
Baked gently with chopped tomatoes and vegetable stock, the cabbage becomes tender and full of flavour — a dish that feels rustic yet refined, particularly when served alongside creamy mashed potatoes.
Smoke, Fire and Elevation
Brian Hennessy – Head Chef, The Landmark London
Brian Hennessy sees cabbage as the perfect example of how a simple ingredient can be elevated.
“Cabbage is having a moment because it’s versatile, affordable and packed with health benefits, but still delivers on flavour and texture.”
At The Winter Garden Restaurant, it’s cooked over Japanese robata.
“We grill it over our Japanese robata to bring out a deep, smoky sweetness — you can do this on a BBQ at home — then serve it with a rich Spanish romesco sauce. It shows how a humble ingredient can be elevated into something bold and exciting.”
Smoke enhances its natural sugars, adding complexity without overpowering its freshness.
The Summer BBQ Secret
Alistair Craig – Executive Head Chef, The Montagu Arms
As summer approaches, Alistair Craig suggests swapping predictable BBQ sides for something more interesting.
“Looking ahead to the summer, grilled hispi cabbage is an underrated choice for the BBQ as brassicas are great cooked over coals.”
His finishing touches?
“Anchovies, lemon, chilli and olive oil – the perfect side for hosting.”
The slight bitterness of cabbage works beautifully against salty anchovies and bright citrus, making it a standout accompaniment to grilled meats or fish.
Why Cabbage Is Trending Now
Cabbage’s resurgence isn’t accidental.
In a time when diners are seeking:
- Affordable ingredients
- Nutrient-dense foods
- Seasonal cooking
- Sustainable produce
- Plant-forward dishes
Cabbage ticks every box.
It stores well, grows abundantly in the UK climate and delivers texture in a way many vegetables can’t. Whether charred, braised, pickled, grilled or stuffed, it bridges comfort food and contemporary cuisine effortlessly.
Perhaps most importantly, chefs are treating it with respect — and that changes everything.
The once-humble brassica is no longer a side note. It’s centre stage.
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