Cabbage and cuisine

Cabbage and cuisine

Many families continue to cook at home more than they did pre-pandemic, and many are looking for fast, easy recipes to help break up the meal monotony. Often, consumers draw meal inspiration from restaurants, but since many people aren’t eating out with the same frequency as before, retailers can help fill the idea void.

When’s the last time you had point-of-sale material next to the cabbage? This versatile vegetable has numerous recipe applications, and there’s no reason they can’t be made at home, too. From a recent Fresh Insights on Foodservice report by the United Fresh Produce Association, here’s a look at how cabbage is being used in foodservice.

“Cabbage can appear on menus year-round, from spring (corned beef and cabbage on St. Patrick's Day menus) to summer (cabbage slaws on tacos and with BBQ) to fall (cabbage-based sauerkrauts on Oktoberfest menus), but because it stores so well, it is a reliable fresh option for use on winter menus,” United Fresh wrote in the report. “It often shows up in hearty soups and stews in the winter, like potato and cabbage soups or stuffed cabbage with meats and tomato-based sauces often associated with Eastern European cuisine.

“In fact, cabbage can inspire just about any global menu, from a Korean option with cabbage-based kimchi to India's pickled cabbage condiments that brighten up a range of dishes,” United wrote.

Check out the numbers from the United report below to see the trends for cabbage in restaurants in recent years.

Cabbage
Graphic by Alison Fulton