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World's best cabbage-based dishes

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Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes...

 

Fårikål is a traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets...

 

Kimchi, also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety...

 

Kimchi bokkeumbap is a variety of bokkeumbap (fried rice dishes), a popular dish in South Korea. Its name literally translates as "Kimchi mixed rice". Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients...

 

Kimchi jjigae is a variety of jjigae or stew-like Korean dish made with kimchi and other ingredients such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe...

 

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion...

 

Roast pork with dumplings and cabbage (vepřová pečeně s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is considered the most popular Czech dish...

 

Sarma is the name of a grape, cabbage or chard leaf roll common to the cuisines of Turkey and countries that were formerly under Ottoman influence, including Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Greece, Hungary, and other countries...

 

Sauerkraut is finely shredded 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 that forms when the bacteria ferment the sugars in the cabbage...

 

Shchi (cabbage soup) had been the main first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs...

 

Zha cai (literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable...

 

 

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