Side Dish Vegetable Takes Spotlight as Cabbage Named Vegetable of the Year

Cabbage, often relegated to a supporting role, is taking center stage as the "vegetable of the year," propelled by a surge in online interest and media recognition. Publications like Vogue and The New York Times have highlighted cabbage, reflecting a growing fascination with the brassica family member.

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It's one of our most popular vegetables for sure. I think some people haven't had sugarloaf cabbage before, but it is incredibly moreish.

Chefs, including Duncan Welgemoed of Africola in Adelaide, are championing specific varieties like the sugarloaf cabbage. Welgemoed describes it as "incredibly moreish" and a popular item at his restaurant, where it's served roasted with butter and thyme. He notes that sugarloaf cabbage, with its conical shape, offers a milder, sweeter flavor than traditional cabbage, lacking the strong sulfurous notes.

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They're delicate enough to eat raw and they're hardy enough to really roast. When you buy it, it's enough for two people as opposed to when you buy a savoy cabbage or a white cabbage, you've got to find multiple uses for it within your cooking week because they're so large. With the sugarloaf cabbage, that's a one-and-done.

Its versatility is a key selling point. Welgemoed explains that sugarloaf cabbage is delicate enough to be eaten raw yet hardy enough for roasting. Unlike larger savoy or white cabbages that require multiple uses in a week, a single sugarloaf cabbage is often sufficient for a meal, making it convenient for home cooks.

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They used to be super hyper-seasonal; you could only get them in Australia for like once a year in very short bursts. But then, due to demand and popularity, particularly from the commercial side, we started to see more and more through the market.

Penny Reidy, marketing manager at SA Produce Markets, adds that sugarloaf cabbage is a cost-effective and nutritious option, providing vitamin C and fiber. She suggests various culinary applications, from finely slicing it for salads and wraps to adding it to stir-fries, burgers, soups, and casseroles. The vegetable's long shelf life also makes it a practical choice for consumers.

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People that are a little bit more adventurous and don't just want their normal greens on their salads or in their stir-fries can finely slice it instead of using lettuce. You add it to your burgers, you wrap your sandwich [in it], stir-fry it, grill it or roast wedges with olive oil, but you can also add it to soups and casseroles or cold sauce.