If Valentine’s is about love, cabbage deserves a card.

Yes, really.

To understand why cabbage is suddenly everywhere, from restaurant menus to wellness feeds, we sat down with our co-founder Emily, for the inside gossip.

Spoiler: it’s not just hype!

Why Is Cabbage So Popular Right Now?

“Cabbage might just be the most underrated superfood,” says Emily.

Per 100g, cabbage contains similar vitamin C to tomatoes and carrots, but with far fewer sugars and significantly more vitamin K than carrots or peppers.

Red cabbage in particular can provide close to half a day’s vitamin C in a modest serving, rivalling citrus fruits weight for weight while also delivering fibre, but the real allure lies beneath the surface.

Cabbage is rich in sulphur compounds called glucosinolates, which help regulate inflammation, support liver detoxification and aid oestrogen metabolism. In simple terms, it helps your body process hormones efficiently.

Balanced hormones mean steadier energy, improved mood and that subtle glow that feels effortless.

It also contains antibacterial and mucus-thinning properties, making it especially powerful during winter months.

Why Is Cabbage Considered Chic?

“We’re seeing a return to slower, seasonal cooking and fermentation and cabbage sits at the centre of that,” Emily explains.

It’s affordable, versatile and visually striking, especially red varieties. As people move away from ultra-processed foods and towards whole, functional ingredients, cabbage feels nostalgic yet nutritionally intelligent.

Old wisdom, dressed up as modern wellness.

Red Cabbage: The One We’re Lusting Over

“If I had to prioritise one, it would be red cabbage,” Emily says.

Some studies suggest red cabbage can contain up to 50% higher glucosinolate levels than green varieties, alongside anthocyanins, the deep purple pigments that support cardiovascular, brain and cellular health.

All cabbages are beneficial, providing vitamins A, B, C and K, plus calcium, iron, magnesium and zinc. Compared with spinach, cabbage is gentler on oxalates, meaning minerals like calcium are often better absorbed.

In other words, it doesn’t just look dramatic on a plate, it delivers.

Old Wisdom, Modern Science

“Perhaps this isn’t new knowledge at all,” Emily reflects. “Just old wisdom catching up with science.”

Cabbage has been a kitchen staple for generations, stored through colder months and used in broths, ferments and simple dishes that quietly kept families well.

We may only now be calling it a superfood... history suggests it always was.

And yes, you’ll find cabbage featuring in NUUDA ready meals, including our Swedish Turkey Meatballs.

Sometimes the chicest ingredient isn’t rare or exotic... it’s the one that’s been there all along.