This is a list of cabbage dishes and foods.

Cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

(''Brassica oleracea'' or variants) is a leafy green or purple

biennial plant A biennial plant is a flowering plant that, generally in a temperate climate, takes two years to complete its biological life cycle. Life cycle In its first year, the biennal plant undergoes primary growth, during which its vegetative structures ...

, grown as an

annual Annual may refer to: *Annual publication, periodical publications appearing regularly once per year ** Yearbook ** Literary annual *Annual plant *Annual report *Annual giving *Annual, Morocco, a settlement in northeastern Morocco *Annuals (band), ...

vegetable crop for its dense-leaved heads. Cabbage heads generally range from , 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 cabbage Savoy cabbage (''Brassica oleracea'' var. ''sabauda'' L. or ''Brassica oleracea'' Savoy Cabbage Group) is a variety of the plant species ''Brassica oleracea''. Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is named ...

s of both colors seen more rarely. Cabbages are prepared in many different ways for eating. They can be

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

, fermented for dishes such as

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

steamed Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have ...

, stewed, sautéed,

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

, or eaten raw. Cabbage is a good source of

vitamin K Vitamin K refers to structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ...

vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...

and

dietary fiber Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by the ...

. Contaminated cabbage has been linked to cases of

food-borne illness Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease) ...

in humans.

Cabbage dishes

Bacon and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boilin ...

– traditionally associated with Ireland, the dish consists of unsliced

back bacon Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the ...

(although smoked bacon is sometimes used), and it is boiled with cabbage. (Sometimes other vegetables are added such as turnips, onions, and carrots.) It is usually served with boiled potatoes. *

Bigos Bigos (; be, бігас, ', or бігус, ', lt, bigusas), often translated into English as hunter's stew, is a Polish cuisine, Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot an ...

- a Polish stew *

Bubble and squeak Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known sin ...

– traditional English dish made with the shallow-fried

leftover Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered ''waste'', not leftovers. Depending on the situation, the amoun ...

vegetables from a

roast dinner A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments su ...

. Cabbage is sometimes used. * Cabbage roll **

Gołąbki Gołąbki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki are often served during the Christmas ...

Holishkes Holishkes (also holipches or huluptzes or prokes or gefilte kroit) is a traditional Jewish cabbage roll dish. Holishkes are prepared from blanched cabbage leaves wrapped in a parcel-like manner around minced meat and then simmered in tomato sauc ...

Kåldolmar A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts ...

** Sarma * Cabbage squares * Cabbage soup *

Cabbage stew Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...

Cassoeula __NOTOC__ ''Cassoeula'' (), sometimes Italianized as ''cassola'', ''cazzuola'' or ''cazzola'' (Western Lombard word for " trowel", etymologically unrelated), or ''bottaggio'' (probably derived from the French word ) is a typical winter dish popula ...

** Shchi *

Colcannon Colcannon () is a traditional Irish dish of mashed potatoes with cabbage or kale. Description Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage (or kale). Irish historian Patrick Weston Joyce defined ...

Coleslaw Coleslaw (from the Dutch term ''koolsla'' meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette ...

– also known as golub *

Kaalilaatikko ''Cabbage casserole'' ( fi, kaalilaatikko) is a traditional Finnish oven-baked casserole dish, typically made of cabbage, ground meat, rice or pearl barley, and additional flavourings—such as onion, marjoram—and a small amount of syrup or molas ...

* Kapuska –

Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...

cabbage stew * Kapusta –

Polish cuisine Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...

dish *

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

Knieperkohl ''Knieperkohl'' is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. ''Knieperkohl'' is considered a representa ...

* Lion's head – dish from the Huaiyang cuisine of

eastern China East China () is a geographical and a loosely defined cultural region that covers the eastern coastal area of China. A concept abolished in 1978, for economical purposes the region was defined from 1949 to 1961 by the Chinese Central Governme ...

, consisting of large pork meatballs stewed with vegetables. The plain variety is usually stewed or steamed with

napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the ...

. * Maple slaw *

Podvarak Podvarak (Serbian Cyrillic: подварак) is a dish, popular across the countries of the former Yugoslavia. The primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подв� ...

Red slaw Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of " Lexington style" Nor ...

* Rotkohl - a Northern Germany dish made from cooked red cabbage, vinegar, cloves, and tart apples. *

Rumbledethumps Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main di ...

Surkål ('sour cabbage') is a traditional side dish where the main ingredient is cabbage. It is particularly common in Northern Europe. The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter. i ...

* Wedding cabbage File:Bacon and cabbage side dish.jpg, File:Sarmale.jpg, File:Popeyes coleslaw.JPG, File:Kåldolmar.jpg, File:Red slaw.jpg, File:Rumbledethumps.JPG, File:Serbian Sarma.jpg, File:Suan cai pork stew.jpg,

Cabbage-based foods

Curtido Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sau ...

Sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

Sour cabbage Whole sour cabbage ( hr, Kiselo zelje u glavicama, sr, Kiseli kupus u glavicama, literally: "cabbage soured in heads") is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines. It is similar to sauerkraut, with th ...

Suan cai ''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used a ...

– a traditional

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of ...

Chinese cabbage Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These ...

, 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 Tianjin preserved vegetable (; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage (箭杆菜; a v ...

File:Condiments for Pupusas in El Salvador 2012.jpg,

''(left)'' File:Кисели купус са паприком.jpg,

File:Saurkraut (cropped).JPG, Homemade

File:Suan cai, Chinese food.jpg,

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. File:Tian jian preserved vegetable 天津冬菜.JPG, A jar of

References

{{Brassica oleraca

Cabbage dishes

Cabbage-based foods

See also

References