In my work as a qualified nutrition coach, I often ask clients to list their favorite vegetables to help me devise their eating plans—and there’s one food that has never come up: the cabbage.
I can’t say I blame them. Personally, I find the taste of cabbage a bit bland and other than enjoying it in coleslaw, I don’t really know how to cook with it.
Plus, because I struggle with digestive issues, I tend to avoid it. Cabbage contains sulfur-rich, hard-to-digest sugars which can cause gas, bloating and diarrhea for people with sensitive stomachs or IBS.
You may like
That’s not to say cabbage can’t also be beneficial for the gut. The high-fiber content makes it great fodder for gut bacteria, and it’s perfect for fermenting into kimchi and sauerkraut.
It also contains nutrients that can help reduce inflammation, and support the immune system, and bone, brain and heart health.
Despite all these nutritional qualities, the leafy green vegetable has never really taken center stage—unlike its cruciferous cousin, the cauliflower. But that might be about to change if trend forecasters are to be believed.
The reliable Pinterest Predicts report, from the visual discovery social media platform, has named cabbage as its vegetable of the year for 2026.
And Pinterest is not alone with its cabbage crush. Fashion magazines such as Vogue and top chefs are also backing cabbage.
In an attempt to get on board with the trend, I decided to cook a cabbage dish. I chose the Hispi cabbage gratin recipe from plant-based, wholefood meal kit company Planthood. This recipe uses a pointed cabbage, also known as sweetheart cabbage, which has a conical shape, light green leaves and a slightly sweet taste.
How to make the Hispi cabbage gratin recipe
If you subscribe to Planthood meal kits then many of the sauces come ready made for ease. However, this Instagram post shows how to make the full recipe at home so you can give it a try wherever you are.
What to read next
The recipe boasts a huge 42g of protein, 20g of fiber and 50g of healthy carbs.
What I thought of the Hispi cabbage gratin
I’ll be honest, I wasn’t exactly expecting to be wowed. The meal is largely based around segments of a pointed cabbage covered in sauce, and a handful of other ingredients—tempeh and parsley—that look like they’re acting more as garnishes.
Plus, who just eats half a cabbage for dinner? I shared the dish with my sister and despite Planthood’s macro breakdown, I was worried we’d both go hungry.
I stand corrected. The Hipsi cabbage gratin was delicious and super filling—we almost didn’t finish the dish between us.
The cashew nut sauce is creamy and does a great job of replacing a traditional cheese sauce, while the marinated tempeh adds a tangy taste to each bite.
As for stomach issues, I surprisingly had no problems at all. There was no disturbed sleep and I even woke up feeling refreshed and with less bloating than usual.
I’m looking forward to making it again and plan to look up other cabbage recipes, too.
