London Chefs Are Making Cabbage the Star of the Plate – One Green Planet

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Nicholas Vincent is a passionate environmentalist and freelance writer with a background in environmental studies….

Nicholas Vincent is a passionate environmentalist and freelance writer with a background in environmental studies. He is deeply committed to promoting sustainability and finding solutions to the most pressing environmental challenges of our time. In his free time, Nicholas enjoys the great outdoors and can often be found mountaineering and climbing in some of the most beautiful and remote locations around the world. Through his writing and outdoor pursuits, Nicholas hopes to inspire others to connect with and protect the natural world. Read more about Nicholas Vincent

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Move over kale — According to the New York Times, London’s hottest produce trend is Hispi cabbage. Known for its sweet flavor and heart-shaped cone, this humble vegetable has gone from overlooked side dish to the centerpiece of some of the city’s most exciting restaurants. Once dismissed as the boiled-to-death staple of Sunday roasts, Hispi is now being chargrilled, roasted, and dressed up with sauces from around the world.

Chefs say its appeal lies in both taste and practicality. Hispi’s thick, craggy leaves trap sauces and spices, while its compact heart holds up under extreme heat, allowing it to char beautifully on the outside while steaming on the inside. That makes it a forgiving, versatile ingredient that works in everything from smoky grills to creamy curries. Restaurants like Gold in Notting Hill, Hoppers, and Fallow have turned it into a must-order dish, pairing it with flavors as varied as sesame, mushroom XO, and coconut milk curry.

Hispi also has another big advantage: price stability. Unlike trendier imports or short-season vegetables, Hispi grows for much of the year and remains affordable. For chefs worried about supply chain disruptions or rising food costs, it’s a reliable base ingredient that can anchor menus without breaking budgets.

This conical cabbage is now making waves beyond fine dining. It’s showing up in casual lunches, pub roasts, and meal-prep boxes across London. Wholesale distributors report that Hispi sales have surged, with some suppliers noting it now makes up nearly two-thirds of all cabbage sold.

More than just a culinary fad, Hispi highlights a bigger shift in how diners and chefs view vegetables. By celebrating produce once considered plain, London’s kitchens are helping to normalize plant-based dining that is exciting, affordable, and sustainable. That’s good news for the environment and for anyone looking for a greener future for food.

Choosing dishes built around vegetables like Hispi is one simple way to Support sustainability while enjoying the best flavors the season has to offer. Next time you spot it on a menu, skip the meat and give cabbage the spotlight.

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