From a clean slate: why white cabbage is back on trend
Social networks all over the world today are full of various recipes with white cabbage. The unexpectedly increased interest in a simple product is already being called one of the main gastronomic trends of 2026. Izvestia found out how Russian chefs relate to this trend and what interesting dishes they are currently preparing with this vegetable.
What is the secret of the popularity of white cabbage
White cabbage is hardly an exquisite product, but in Russian cuisine it is traditionally one of the most common ingredients. It is used to prepare the most popular dishes among Russians, such as borscht or cabbage rolls. However, the appeal to cabbage these days is not only due to gastronomic habits.
"The trend towards white cabbage is really noticeable, and it largely reflects the global shift towards a lighter, plant—based and conscious diet," Viktor Shaidetsky, chef of the Manul restaurant (Moscow), told Izvestia. — People are increasingly cutting down on heavy, fatty foods and adding more vegetables and fiber to their diets. Cabbage fits perfectly into the agenda in this sense.
Our interlocutor appreciates cabbage for its versatility. In his opinion, it is one of the most versatile vegetables: it can be fermented, acidified, stewed, fried, baked, mashed, made into juices and broths. In Manul, ice cream is also made from it, only it is not a dessert, but a salty condiment for other dishes. Several forms of cabbage are used to create it: fried, sauerkraut, baked and saturated cabbage broth. On this basis, a sorbet is made with the addition of sour cream for fat content, which is then served, for example, with a vinaigrette. And chef Shaidetsky makes special bread from fried sauerkraut. When sauerkraut is fried, it caramelizes, its taste becomes deeper and softer, and the sharp acidity disappears. In this form, it works great with dough and bread from it is interestingly combined with dishes of Russian cuisine and any salty snacks.
— It seems to me that turning to cabbage is part of the general trend towards gardening, farming and more environmentally friendly food, — says the brand chef of Zakroma and Skazka restaurants (Yaroslavl) Pavel Trifonov. — Cabbage is a very strong hero in this sense. It is affordable and has a very recognizable taste that has been stored in our memory since childhood.
According to our expert, the taste of the vegetable is significantly enhanced after heat treatment — frying, baking, charring or languishing in the oven. As a result, the right balance is formed, in which sweetness, slight bitterness and creaminess come together. In the "Bins" he prepares a cabbage cream, which gives a gentle support to a dish of fatty pike perch with broccoli. Cabbage for cream is first lightly baked, then boiled with the addition of cream, milk and butter, and then punched until smooth. This supplement is also used in cabbage filling for pies, so that it remains softer and creamier. The cream is suitable for dishes with fish, seafood, meat and offal.
— Cabbage has just returned to its place — it is an honest, understandable product that can be both simple and very gastronomic. — the brand chef of the Roomi restaurant (Arkhangelsk) is convinced Andrey Anikiev. — People are tired of complex structures, they want the taste, texture and feel of home, and cabbage gives it instantly.
One of the important advantages of cabbage is its variability: it holds its texture perfectly, takes acid, salt, smoke, sweetness well, and at the same time remains itself. The product is best revealed in the techniques of baking, pickling, fermentation, blanching and scalding. The Roomi menu features white Sea flounder with white cabbage and seaweed. Fish, which is not the most popular in the restaurant environment, acts as a vivid example of a northern product, and two types of cabbage symbolize land and water. The restaurant also serves cabbage rolls for breakfast. The vegetable is first baked to enhance its sweetness, while leaving a slight crunch. Then the cabbage is chopped into strips, mixed with oatmeal, fried from a mass of draniki and served with salmon with low salt, smoked sour cream and burnt herbs.
What you need to know about cabbage steaks
In recent years, there has been a certain fashion for cabbage steaks in restaurant gastronomy. This option is especially suitable for those who have given up eating meat or observe restrictions during the fasting period. However, this dish quite deservedly arouses the interest of a wide range of guests.
— For me, cabbage steak is the best way to cook this vegetable, — says Igor Grishechkin, chef of the new Mashenka restaurant of Russian cuisine (Moscow). — First, the product is brought almost to full readiness at a low temperature using the sous-vide method, and then simply fried to a beautiful color. In this technique, the taste of cabbage is revealed as vividly as possible.
Masha's steak is served with crispy cabbage chips and a rich demiglace of fried cabbage leaves. The dish is accompanied by pea jelly, which slightly resembles hummus, and popcorn made from boiled, dried and exploded peas. The third ingredient is onions in two textures (fried onion mousse and onion marmalade). As a result, the simplest ingredients — cabbage, onions, peas — make a very gastronomic dish.
—Long—term languishing of cabbage at a low temperature allows you to leave all the nutrients in the product intact," Denis Demyanov, the brand chef of the Circus bistro (Moscow), who offers his author's version of the steak, explained to our publication. — The texture remains dense because the fiber does not break down, and after roasting we still get a pleasant cabbage flavor.
Our interlocutor first marinates cabbage quarters with salt, thyme and garlic, then vacuums and stews them in a soupy form. After the steak is cooled, fried until golden brown and served with curry sauce (which gives the dish Indian notes), cheese and pine nuts. For those who would like to try making cabbage steaks at home, the expert advises cooking the whole fork in a slow cooker, then cutting it into slices and frying them in ghee with a little mirin and soy sauce. When serving, you can add an elementary curry sauce based on cream and yellow curry, and sprinkle with hard cheese with nuts.
What rare dishes of Russian cuisine with cabbage are prepared by chefs
The trend for white cabbage in Russia has coincided with a resurgence of interest in cabbage soup, in which this ingredient plays a key role. Today, rare varieties of cabbage soup can also be found on restaurant menus, such as green cabbage soup, which is prepared using pickled, finely chopped cabbage leaves.
— Unfortunately, the tradition of cooking green cabbage soup is now almost forgotten, but this is the soup that, in my opinion, you should definitely try, — the chef of the grand cafe "Dr. Zhivago" (Moscow) by Artyom Mukhin. — It is quite difficult to find crumbs for it, it is prepared by connoisseurs and gastronomic enthusiasts. We prepare cabbage soup with cabbage soup, which we receive from the village of Kholui in the Ivanovo region.
Our expert also slightly modified the more familiar cabbage soup from ordinary sauerkraut to suit his taste. So, in addition to onions and carrots, he advises using parsley or parsnip root. In addition, you can add a little cumin to the soup for additional flavor. Feel free to add some dried mushrooms to the meat soup — this way new facets of taste will appear. And don't forget about farmer's sour cream and fresh Borodino bread — these important details will add warmth and flavor to the dish.
What kind of baked goods with cabbage are prepared by chefs and bakers
It is also impossible to imagine Russian cuisine without pies, and baked goods with cabbage filling are certainly in the top of the most popular from year to year.
— The secret of a delicious cabbage pie lies in the uniform ratio of the filling to the dough, — the brand chef of the Grand Hotel Moika 22 (St. Petersburg) shares his advice Nikolai Khvalynsky. — It is also very important to carefully ensure that the dough of the pie is well baked on top. The crust should have a ruddy color, then the baking will have a cool contrast of crispy dough with creamy cabbage inside.
Our expert roasts the cabbage and onion filling for his pie in butter over medium heat — not to a strong caramelization, but to a softness. Then add the boiled egg, salt and pepper. Spreads a triple layer of the cooled filling on a thin layer of pastry, covers with a second layer of the same, lubricates with egg and bakes at 180-200 degrees. And as an additional salty accent to the creamy taste of baking, there is a portion of red caviar placed on top of the pie.
—Cabbage is such a simple, intuitive and versatile product that it goes well with any dough, whether filo, yeast or shortbread," says Munira Kurganova, brand chef and co—owner of Lyubov Pirogova Bakery (Moscow). — To make the cabbage filling taste better, I recommend cooking it in butter. And to make the pie more satisfying, add a raw egg to the filling at the very end, which will boil from the heat of the cabbage.
According to our interlocutor, cabbage pies in her bakery are the most popular among consumers. At the same time, the demand for them does not depend on seasonality, and they are equally in demand at any time of the year.
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