For years cabbage had a bad reputation in Britain. School dinners, boiled until grey, a smell that stayed in the corridor all afternoon. Now food writers say 2026 is the year cabbage went mainstream. Hispi, savoy and red cabbage are turning up on smart restaurant menus, charred, roasted and dressed like a steak.
I could not be happier. In a Polish kitchen, cabbage was never out of fashion.
Why everyone is talking about cabbage
- It is cheap. One head feeds a family, which matters when food prices keep rising.
- It keeps. A whole cabbage lasts for weeks in the fridge, and sauerkraut lasts for months.
- It is good for you. Cabbage is a source of fibre and vitamin C, and gut health is one of the biggest food topics online this year.
- It is versatile. Raw, braised, roasted, stuffed or fermented, it works with almost anything.
Five Polish cabbage dishes worth knowing
- Gołąbki. Cabbage leaves wrapped around minced meat and rice, baked in tomato sauce. The dish people ask me for most, and the favourite of a certain cat.
- Bigos. Hunter’s stew of sauerkraut, fresh cabbage, several kinds of meat and dried mushrooms. It tastes better on day two, and even better on day three.
- Kapuśniak. A warming soup made with sauerkraut. Perfect for a grey London October.
- Pierogi z kapustą i grzybami. Dumplings filled with sauerkraut and mushrooms, a must at the Polish Christmas Eve supper.
- Surówka z kapusty. A crunchy cabbage salad with carrot and apple. Think coleslaw, but lighter, without the heavy mayonnaise.
Sauerkraut is not just pickled cabbage
Real Polish sauerkraut is made with nothing more than cabbage, salt and time. The natural fermentation gives it its sour taste. Shop-bought jars are often pasteurised or made with vinegar, which is a different thing. If you want the real flavour, look for sauerkraut sold loose or in bags at a Polish deli.
Cabbage on my menus
Gołąbki, bigos and cabbage salads are regulars on the menus I cook for staff and hospital canteens. They travel well, reheat well and fill people up without weighing them down. If you have only ever met cabbage as a soggy side dish, I would love to change your mind.
Want my gołąbki recipe? It is on the recipes page. Questions? Write to me.