Knieperkohl (middle) served with kassler (cured pork) and pellkartoffel (potato cooked in its skin)
Potée variation of cabbage stew

This is a list of cabbage dishes and foods. Cabbage (Brassica oleracea or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), 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 cabbages 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, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.

Cabbage dishes

Cabbage soup
Cabbage rolls, holishkes variant

Cabbage-based foods

See also


  1. ^ Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134. ISBN 1-903471-66-4. that most traditional of Irish workaday meals: bacon and cabbage
  2. ^ "Rotkohl – Red Cabbage Recipe". The German Kitchen. 2010-09-29. Retrieved 2021-11-21.