List of cabbage dishes
This is a list of cabbage dishes and foods. Cabbage (Brassica oleracea or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.
- Bacon and cabbage – traditionally associated with Ireland, the dish consists of unsliced back bacon boiled with cabbage and potatoes. Sometimes other vegetables such as turnips, onions and carrots are also added. Smoked bacon is sometimes used.
- Bubble and squeak – a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. Cabbage is sometimes used.
- Cabbage roll
- Cabbage squares
- Cabbage soup
- Kapuska - Turkish cuisine cabbage stew
- Kapusta - Polish cuisine sauerkraut dish
- Lion's head – a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. The plain variety is usually stewed or steamed with napa cabbage.
- Maple slaw
- Red slaw
- Wedding cabbage
Central European cabbage rolls
American coleslaw from a fast food restaurant
Serbian sarma prepared in a grne
A soup of suan cai stewed with pork and cellophane noodles. It is a very common dish in Northeastern China.
- Sour cabbage
- Suan cai – a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production.
- Tianjin preserved vegetable
Suan cai, Chinese food.jpg
Suan cai preparation – a heavy stone is placed atop Chinese cabbages in a large pot. The cabbage will sink naturally in a few weeks as the fermentation begins. Salt, seen in the plastic bag in the lower left corner, is usually the only additive used.
A jar of Tianjin preserved vegetable