Cabbage Is the It-Girl Vegetable (Mexican Cooking Knows Why)

A collage of six vibrant dishes featuring cabbage, from Mexican cuisine-inspired tacos with cabbage slaw to a raw halved purple cabbage. Text reads: "Cabbage vegetable of the year.

If you’ve been online lately, you’ve probably noticed it: cabbage is everywhere. Pinterest even called it one of the vegetables of the year. Crunchy salads, charred wedges, shaved slaws—cabbage is officially having a moment.

And Mexicans? We’re politely nodding like, sí… we know. Because cabbage has always been part of our everyday cooking. Not trendy. Not new. Just reliable, crunchy, and exactly what a dish needs to come alive. We use cabbage to top sopes, pozole, or even flautas (crispy tacos).

Why cabbage works (and always has)

It’s affordable and available year-round
It adds crunch without overpowering flavor
It holds up to heat, acid, and spice
It stretches meals and feeds a crowd

This is why cabbage quietly appears in so many Mexican dishes, either as the finishing touch or as the main character of a soup.

A blue bowl of steaming Caldo de Repollo, a Mexican cabbage soup with a cilantro garnish, sits on a white surface. Nearby are a small bowl of fresh cilantro leaves, four lime wedges on a plate, and a striped cloth in the corner.

Mexican Cabbage Soup (Caldo de Repollo)

Mexican cabbage soup (caldo de repollo) is a light, comforting soup made with cabbage, tomatoes, carrots, onion, and garlic. It’s ready in about 30 minutes, naturally vegan, and perfect for an easy weeknight meal or when you want something warm and simple.

Check out this recipe

A black roasting pan filled with thick slices of grilled cabbage coated in a red zarandeada sauce sits atop a white platter. Next to the pan are neatly arranged slices of tomato, cucumber, red onion, and a lime wedge.

Col Zarandeada (Grilled Cabbage Zarandeada)

This Col Zarandeada recipe is a plant-based twist on pescado zarandeado! Grill, roast, or air-fry the cabbage for a smoky, spicy, citrusy dish perfect for any occasion.

Check out this recipe

An oval plate holds a vibrant Chipotle Ranch Cabbage Salad with shredded green and purple cabbage, carrots, cucumber, cilantro, edamame, and crunchy pepitas, all tossed in a creamy dressing and served on a white marble surface.

Chipotle Ranch Cabbage Salad with Carrots, Cucumbers & Pepitas

This crunchy chipotle ranch cabbage salad combines red and green cabbage, carrots, cucumbers, and toasted pepitas with a smoky chipotle ranch dressing. A Southwest-inspired side dish that’s fresh, flavorful, and easy to make vegan, paleo, or Whole30.

Check out this recipe

Red cabbage tacos on a plate with a cup of coffee.

Cabbage Chorizo Tacos

This recipe for chorizo tacos with red cabbage is going to become one of your favorite vegan Mexican recipes. It is very quick to make (15 minutes), only requires two ingredients, and is perfect in a corn tortilla taco, burrito, or even on its own.

Check out this recipe

Red Cabbage Salad with Soy Sesame Dressing

This refreshing and vibrant red cabbage salad is one of the easiest and most delicious salads you’ll make. It’s crunchy, flavorful, and packed with nutrients—perfect as a light meal or a side dish with your favorite Asian-inspired recipes.

Check out this recipe

A teal plate with a serving of coleslaw made of shredded cabbage and lettuce sits on a beige napkin next to a silver fork, with a large glass bowl of Ranch Chopped Salad partially visible in the upper left corner on a white surface.

Life-Changing Avocado Ranch Chopped Salad

This avocado ranch chopped salad features a creamy, homemade avocado ranch dressing tossed with crunchy romaine, cabbage, cucumber, and green onions. A healthier and fresher take on ranch that’s easy to make vegan.

Check out this recipe

Roasted Cauliflower Tacos with Crunchy Chipotle Slaw

These super healthy, light, and flavor-packed tacos are everything you want in a plant-based meal—easy to make, satisfying, and bursting with bold, smoky flavor. The roasted cauliflower is seasoned with chipotle chili powder and garlic, giving it a perfectly crisp and spicy bite. It's then tucked into warm corn tortillas and topped with a cool, creamy chipotle slaw made with crunchy carrots and vibrant purple cabbage. Every bite is a delicious balance of textures and flavors—smoky, tangy, spicy, and refreshing.

Check out this recipe

Sweet potato and black bean tacos

Sweet potato and bean tacos with bbq sauce, topped with thinly sliced cabbage with lemon and salt. When you have no idea what to eat, you have to make these Sweet Potato Black and Bean Tacos. Finish them with salsa verde.

Check out this recipe

BBQ Lentil Loaded Sweet Potatoes with Crunchy Slaw

This vegan recipe for loaded sweet potatoes with BBQ lentils and topped with spicy crunchy slaw is one of my favorite lunches ever. I love how easy it is to make. It is a perfect recipe for meal prep and healthy and delicious as no other loaded sweet potato.

Check out this recipe

Two hands hold a vibrant collard greens burrito cut in half, revealing layers of purple cabbage, orange bell pepper, and other fresh vegetables wrapped in white paper with a red string, set against a bright, softly-lit background.

Collard Greens Wraps

These collard greens wraps are everything you want in a lunch: they’re crunchy, filling, and packed with real ingredients you probably already have in your fridge. No need for tortillas—just large, leafy collard greens that do double duty as a nutrient-rich, low-carb wrap. You can fill them with quinoa or rice, layer on hummus or avocado, and pile in all the colorful veggies you love.

Check out this recipe

Alejandra Graf

Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.

I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.

Come say hi on Instagram—I’d love to hear what you’re cooking.