Savoy Wrapped Seabass with Cabbage Matcha Espuma, Salmon Roe Beurre Blanc and Sprouting Broccoli
Cabbage is one of those ingredients that quietly sits in the background—often overlooked, rarely celebrated—but for a chef, it’s a vegetable that deserves far more attention. In recent months, it’s become a bit of an obsession in my kitchen, not just for its versatility, but for the depth of flavor it can deliver when treated with care. When my menus may get too complex, sometimes it’s worth retracing back to simple building blocks.
At its core, cabbage is incredibly humble. It’s affordable, widely available, and keeps well—qualities that have made it a staple in cuisines around the world for generations. But what makes it truly special is how dramatically it transforms depending on how you cook it. Raw, it’s crisp, peppery, and refreshing, perfect for slaws or salads. Lightly sautéed, it softens into something more delicate and slightly sweet. But when you really push it—grilling, roasting, or charring—it becomes something else entirely. The natural sugars caramelize, the edges crisp up, and you’re left with a rich, almost smoky sweetness that feels far more indulgent than you’d expect from such a simple vegetable.
From a chef’s perspective, that adaptability is gold. Cabbage can play almost any role on the plate. It can be a supporting element, adding texture and balance, or it can take center stage as the main component of a dish. It pairs beautifully with bold flavors—think sharp vinegars, mustard, garlic, or chili—but it’s just as comfortable alongside something simple like good olive oil and a pinch of sea salt. It absorbs flavor well, making it ideal for braising with tomato or fermenting into kimchi, yet it also holds its own when cooked simply in some lightly salted water.
Beyond its culinary strengths, cabbage is also packed with nutritional benefits. It’s rich in vitamins C and K, high in fiber, and full of antioxidants that support overall health. It’s the kind of ingredient that allows you to create food that feels both nourishing and satisfying without needing to be overly complicated. In a world where people are increasingly conscious of what they eat, cabbage offers a way to deliver both flavor and nutrition in equal measure.
There’s also something exciting about rediscovering an ingredient that has been hiding in plain sight. As chefs, we often chase rare or exotic products, but cabbage is a reminder that creativity doesn’t have to come from complexity. Sometimes it’s about looking at something familiar with fresh eyes and asking how far you can push it. Whether it’s grilled and stuffed into pasta agnolotti, or charred until sweet and smoky and turned into a light espuma for a vegan masterpiece, cabbage has an incredible range. It’s a vegetable that rewards attention and experimentation, and one that I believe is more than ready for a comeback for 2026! -Chef Ross, PRIVATE CHEF MALLORCA
