CABBAGE CORE

THE NEW “IT” VEGETABLE: It’s popularity is driven by cost pressures, fiber‑forward eating, and a chef‑led rediscovery of just how versatile, textural, and budget-friendly cabbage really is!

Not a side, not a garnish, but the hero of the plate. Chefs love cabbage because it’s low-cost, high-margin, fiber-rich, and has a long shelf-life, making it ideal during a year of price pressure and supply volatility. It’s praised for being versatile, long‑lasting, and globally familiar.

ASIAN

KOREAN KIMCHI
GOCHUJANG CABBAGE CUTLET
JAPANESE OKONOMIYAKI

COMFORT

MODERN STUFFED CABBAGE
CABBAGE “PATTY MELT”
CABBAGE BOURGUIGNON

SALADS

CABBAGE CAESAR SALAD
CABBAGE/AVO GREEN GODDESS BOWL
CABBAGE CARPACCIO

FLAVOR CANVAS: BUDGET FRIENDLY, HIGH IMPACT

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

CABBAGE CORE

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