Cabbage stew
Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock.[1] Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.[1][2][3][4][5]
In cuisines
[edit | edit source]Bigos is a dish in Polish cuisine of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian and Lithuanian cuisine.[6][7]
Kapuska is a traditional cabbage stew in Balkan cuisine.[8][9] Its name is derived from the Slavic languages word for cabbage.
Kapusta kiszona duszona is a Polish dish consisting of sauerkraut or cabbage, bacon, mushroom and onion or garlic.
Potée is a term in French cuisine that refers to foods prepared in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.[10]
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Kaalilaatikko casserole
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Kapuska with veal
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See also
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- Cabbage soup
- Coleslaw
- Kaalilaatikko – a casserole in Finnish cuisine[11] prepared using cabbage and other ingredients
- List of cabbage dishes
- List of stews
References
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- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ "Beef and Cabbage Stew" Archived 2017-03-12 at the Wayback Machine. Batali, Mario. The Chew.
- ^ Szymanderska (2010), p. 517.
- ^ Pokhlebkin (2004), p. 113.
- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938)) - ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
Sources
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