Side dish vegetable takes the spotlight as vegetable of the year
Chefs say a variety called sugarloaf cabbage is changing people's minds on how the vegetable can be the star of the dish rather than simply a side.
Cabbage, a humble side dish vegetable, has taken center stage as the vegetable of the year. The trend has been driven by an increase in online searches and interest, with Vogue and The New York Times naming cabbage as the vegetable of the year. Chefs such as Duncan Welgemoed from Africola in Adelaide are leading the charge, championing sugarloaf cabbage, a conical-shaped variety known for its distinctive taste and texture.
Sugarloaf cabbage boasts a sweeter flavor and less sulfur than traditional cabbage, making it an appealing choice for home chefs and professional cooks alike. Welgemoed suggests roasting sugarloaf cabbage with butter, thyme, salt, and pepper, or incorporating it into Caesar dressing for a unique twist. Due to its delicate nature, sugarloaf cabbage can be consumed raw or cooked, offering versatility in various dishes from salads to stir-fries, sandwiches, and even soups and casseroles.
Despite its growing popularity, sourcing sugarloaf cabbage has become easier in recent years as its demand has surged. The vegetable, a member of the brassica family, is rich in vitamin C and fiber, making it a nutritious addition to any diet. Penny Reidy, marketing manager for SA Produce Markets, notes that sugarloaf cabbage is a cost-effective option with a long shelf life, making it an attractive choice during times of economic uncertainty.
While finding sugarloaf cabbage can be challenging for consumers, its unique qualities have captured the attention of both chefs and food enthusiasts, cementing its status as the vegetable of the year.
Written by urgent.news from ABC News AU's reporting — not their text. Machine-written; read the original for the full account.
