Cabbage has long been a staple in kitchens around the world thanks to its affordability, versatility, and rich nutritional content. Packed with vitamins A, B, C, E, and P, it’s often hailed as a health food that supports everything from metabolism to immune function. It’s especially popular in soups and stews during colder months, making it a comfort food in many cultures. However, not everyone benefits from this leafy green—some people should approach it with caution.

First, individuals with thyroid conditions may need to limit their cabbage intake. This vegetable contains a compound called goitrin, which can interfere with thyroid hormone production and even contribute to gland enlargement. While proper preparation—like soaking in salt water—can reduce this risk, those with goiter or hypothyroidism should consult their doctor before making cabbage a regular part of their diet.

Next, people with sensitive digestive systems or chronic conditions like IBS may find cabbage too harsh. Its high fiber content can lead to bloating, gas, or diarrhea, making it a poor choice for those needing gentler food. Cooked carrots or steamed zucchini offer similar nutrients without the digestive discomfort.

Lastly, cabbage may also be unsuitable for individuals prone to allergies or kidney issues. Pickled or fermented cabbage can trigger allergic symptoms due to natural histamines, while its oxalic acid content may contribute to kidney stones in vulnerable individuals. Ultimately, while cabbage is a nutritional powerhouse for many, those in these four groups should enjoy it cautiously—or opt for safer alternatives.