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('sour cabbage') is a traditional side dish where the main ingredient is
('sour cabbage') is a traditional side dish where the main ingredient is 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 ...
. It is particularly common in Northern Europe
The northern region of Europe has several definitions. A restrictive definition may describe Northern Europe as being roughly north of the southern coast of the Baltic Sea, which is about 54th parallel north, 54°N, or may be based on other g ...
.
The cabbage is finely sliced and slowly cooked with caraway and cumin
Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
) (''Cuminum cyminum'') is a
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 ...
as it does not go through a fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
process.See also
*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 plant, annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from , ...
* Bayrisch Kraut
References
{{DEFAULTSORT:Surkal Cabbage dishes Norwegian cuisine