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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...
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
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
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...