Make It a Cabbage Night

Europe

Austria

Burgenländischer krautstrudel is a variety of savory strudel from Burgenland. This dish is has a thin strudel dough that is filled with a combination of finely chopped white cabbage, sugar, fat, salt, and spices like pepper, caraway, and nutmeg. The cabbage strudel is rolled up, brushed with eggwash, and baked.

Bosnia and Herzegovina

Bosanski lonac or Bosnian pot is a traditional, flavorful stew that is traditionally prepared in a clay pot. The dish is layered with large, chunky pieces of meat such as lamb, veal, or beef and combined with vegetables such as cabbage, potatoes, carrots, and tomatoes. To combine the flavors and juices, the dish is simmered for about four hours. Also good to make in a slow cooker.

Croatia

Sinjski arambasi is a traditional dish from the city of Sinj. The dish is a combination of diced beef, onions, garlic, pork belly, and parsley all flavored with pepper, salt, cloves, cinnamon, nutmeg, and grated lemon zest. The mixture is wrapped in sour cabbage leaves and placed in a pot. Before cooking, the arambasi is topped with chopped sour cabbage, beef bones, tomato juice, and water.

France

Chou farci is stuffed cabbage the French way. It is a traditional dish made with Savoy cabbage, pork belly fat, ground pork, bacon, onions, carrots, eggs, stock, and herbs like chives, basil, and parsley. The cabbage leaves are blanched and stuffed, then assembled in a pot wrapped in caul fat and cooked,

Germany

The German version of stuffed cabbage rolls is kohlroulade. The cabbage leaves are blanched and stuffed with ground meat, breadcrumbs, eggs, onions, and a variety of spices. After the cabbage rolls are filled, they are lightly browned and simmered in a meat broth. Caraway, mustard, or tomato sauce can be added to the meat mixture or sauce.

Hungary

Toltott kapozsta is stuffed cabbage that is filled with minced pork, onions, rice, and seasoning. The rolls are layered with sliced sauerkraut and slow-cooked. These are usually served alongside smoked meats. The cabbage rolls can be cooked on the stovetop or baked in the oven.

Italy

And stuffed cabbage the Italian way. Caponata originated in Piedmont. The cabbage is stuffed with ground pork, salsiccia (a type of Italian sausage )0, hard cheese, garlic, breadcrumbs, egg, salt, pepper, and parsley. The rolls are placed in a casserole and baked.

North Macedonia

Zelnik is a traditional pie where the pie crust is filled with cheese, spinach, eggs, meat, leeks, or cabbage. Once the top crust is put on it should be brushed with butter and oil, then baked to a golden-brown. It is best served warm. The base of zelnik, known for its flaky texture, is essential for creating the layered pastry. Feta or similar cheeses are frequently used for a rich taste.

Norway

Farikal is the national dish of Norway. It is a hearty mutton and cabbage stew served with boiled potatoes. The stew includes mutton, cabbage, salt, pepper, and water, and the broth may be thickened with flour.

Poland

Kapusta zasmazana is a dish made with green or red sauerkraut. The sauerkraut is finely chopped and slowly stewed with spices like bay leaves and peppercorns. It is seasoned with sugar or honey and elevated with fried onions and crispy bacon. Usually served as an accompaniment to meat dishes.

Romania

Varza calita is a typical cooked cabbage dish. It is prepared by combining cabbage with tomato sauce and adding salt and paprika, stirring over medium heat. Other ingredients can include sausage, vegetables, and other spices. The dish can be served hot or cold.

Scotland

Rumbledethumps is a traditional dish that comes from the Scottish Borders. It is a combination of shredded cabbage and onions, sautéed and mixed with mashed potatoes and then baked in the oven until golden brown.

Serbia

Svadbarski kupus or wedding cabbage is a traditional dish. It is made with sour cabbage, onions, paprika, bay leaves, pepper, and meat like pork, veal, lamb, and bacon. The ingredients are combined and slowly simmered in a clay pot over hot coals. It does well in a slow cooker.

Switzerland

Hafechabis is a traditional stew originating from the central parts of Switzerland. The stew is a combination of bacon, cabbage, potatoes, vegetable stock, onions, garlic, bay leaves, cloves, chives, butter, salt, pepper, and lamb, pork, or beef. First, the meat is sautéed in butter and seasoned with salt and pepper. Then the cabbage, onions, and garlic are sautéed in the same pan with spices and seasonings. The ingredients are simmered until tender. A dish good to make in a slow cooker.

Asia

China

A traditional dish with steamed dumplings, zhengjiao, offers boiled dumplings with a texture that is crinkly and tender, with a crisp bottom. The dumplings are steamed and filled with pork, chives, cabbage, shrimp, or a mix of vegetables. To make dumpling wrappers, combine flour and water to form a dough, then roll it out into thin circles.

Huiguorou or twice-cooked pork is a Sichuan specialty. It is usually prepared with a fatty pork leg or pork belly. First, the pork is simmered in a pot till tender, then cooled in the fridge. Then the meat is sliced and stir-fried with cabbage, bell peppers, leeks, and mushrooms until a brown color develops and the skin is crispy. A sauce is prepared with rice wine, soy sauce, and other condiments.

Japan

Hamamatsu is a popular variety of Japanese gyoza. These are filled with cabbage, onions, pork, and seasonings. According to a unique frying style, the gyoza, once prepared, are placed in a frying pan in a circular pattern so that the bottom gets crisp.

South Korea

Dak galbi is a variety of stir-fried chicken usually cooked at tableside in large cast iron skillets. The dish is prepared with various pieces of cut-up chicken, cabbage, treok rice cakes, carrots, chili peppers, and sweet potatoes. Once cooked, a generous amount of spicy sauce is added and mixed through. The sauce consists of spicy chili paste, chili flakes, soy sauce, garlic, ginger, and onions.