You have likely heard the news by now – it has even been featured in Vogue magazine – that cabbage is officially the It-vegetable of 2026. The humble brassica has reportedly knocked cauliflower off its prestigious top spot, and culinary enthusiasts are now embracing cabbage crushing or cabbagemaxxing, or whatever the latest term may be.
Why Cabbage Deserves the Spotlight
While many people tend to roll their eyes at overhyped food trends, there is strong support for eating more cabbage. This vegetable has suffered from a bad reputation for decades, largely due to being overboiled in school canteens. However, we have finally realised that with the right preparation – anything but boiling – it can be absolutely delicious.
Furthermore, cabbages cost next to nothing, making them an economical choice for households. They are true nutritional superstars, packed with fibre, vitamins C and K, and anti-inflammatory sulforaphane. Additionally, cabbages are grown in abundance, supporting local agriculture and sustainability efforts.
A Recipe for Roasted White Cabbage
Today, we are sharing a recipe for roasted white cabbage. Among all the cabbage varieties, white cabbage is perhaps the most humdrum and forgotten. It lacks the vibrant pull of red cabbage or the delicate, wispy green leaves of a hispi cabbage, which is perfect for quick searing on a barbecue or griddle pan.
However, white cabbage is fabulous when roasted. It melts into a tender heap and turns sweet and caramelised in the process. You could leave out the meatballs in this recipe and enjoy it as a wonderful side dish, too.
Ingredients and Costs
- 12 free-range pork meatballs, £3.75
- 100ml double cream, £1.25
- 1 onion, halved and finely sliced, 16p
- 1 white cabbage, 95p
Method
- Preheat the oven to 200C/180C fan/gas 6. Heat 1 tbsp oil over a medium-high heat in a large ovenproof sauté pan or shallow casserole.
- Fry the onion and meatballs with a pinch of salt for 5-7 minutes, or until the meatballs are golden in places and the onion is soft. Tip onto a plate.
- Add another 1 tbsp oil to the pan. Cut the cabbage into 8 wedges and nestle into the pan. Season and cook for 4-5 minutes on one side, or until they have taken on a bit of colour, then turn.
- Pour in 200ml chicken stock or bone broth and the cream, then return the meatballs and onion to the pan, giving it a shake to distribute everything evenly. (Add some thyme sprigs, parmesan rinds or a dollop of Dijon mustard, too, if you like.)
- Transfer to the oven for about 30 minutes, by which time the cabbage should be golden and tender. Serve with rice, pasta, mashed potato or couscous.
