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.&n ...

(''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 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 name ...

s 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 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 ...

, steamed, 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, coc ...

, 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) ...

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 t ...

. Contaminated cabbage has been linked to cases of food-borne illness in humans.

Cabbage dishes

* Bacon and cabbage – 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 Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the tra ...

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 - a Polish stew * Bubble and squeak – traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. Cabbage is sometimes used. *

Cabbage roll 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 o ...

** Gołąbki ** Holishkes ** Kåldolmar ** Sarma * Cabbage squares * Cabbage soup * Cabbage stew ** Cassoeula ** Shchi * Colcannon * Coleslaw * Holishkes – also known as golub * Kaalilaatikko * 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 * Knieperkohl * Lion's head – 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 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 East Asian cuisine. Since the 20th century, it has als ...

. * 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 (подва ...

* Red slaw * Rotkohl - a Northern Germany dish made from cooked red cabbage, vinegar, cloves, and tart apples. * Rumbledethumps * Surkål * 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 sauer ...

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 ...

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

''(left)'' File:Кисели купус са паприком.jpg, Sour cabbage File:Saurkraut (cropped).JPG, Homemade

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

References

{{Brassica oleraca

Cabbage dishes

Cabbage-based foods

See also

References