This is alist of cabbage dishes and foods.Cabbage (Brassica oleracea or variants) is a leafy green or purplebiennial plant, grown as anannual 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-leafedsavoy cabbages of both colors seen more rarely. Cabbages are prepared in many different ways for eating. They can bepickled, fermented for dishes such assauerkraut,steamed,stewed,sautéed,braised, or eaten raw. Cabbage is a good source ofvitamin K,vitamin C anddietary fiber. Contaminated cabbage has been linked to cases offood-borne illness in humans.

• Bacon and cabbage – traditionally associated with Ireland,^[1] the dish consists of unslicedback bacon (althoughsmoked bacon is sometimes used), and it is boiled with cabbage. (Sometimes other vegetables are added such as turnips, onions, and carrots.) It is usually served with boiled potatoes.
• Bayrisch Kraut
• Bigos – Polish stew
• Braised sauerkraut
• Bubble and squeak – traditional English dish made with the shallow-friedleftover vegetables from aroast dinner. Cabbage is sometimes used.
• Cabbage pie
  • Coulibiac
  • Lakror
  • Sha phaley
• Cabbage roll
  • Golabki
  • Holishkes, sometimes referred to asgolub
  • Kåldolmar
  • Sarma
  • Capuns
• Cabbage squares
• Cabbage soup
  • Shchi
  • Caldo galego
  • Caldo verde
• Cabbage stew
  • Cassoeula
  • Kapuska andSurkål –Turkish cuisine cabbage stews
• Chimichurri burger
• Colcannon
• Coleslaw
• Curtido
• Fårikål
• Jiggs dinner – Canadian boiled dinner, popular in Newfoundland
• Kaalilaatikko
• Kimchi
• Knieperkohl
• Lion's head – dish from theHuaiyang cuisine ofeastern China, consisting of large pork meatballs stewed with vegetables. The plain variety is usually stewed or steamed withnapa cabbage.
• Lenivye golubtsy - a mix of minced meat and cabbage,popular in Russia
• Malfouf salad
• Motsunabe
• Pikliz
• Podvarak
• Red slaw
• Rotkohl – Northern German dish made from cooked red cabbage, vinegar, cloves, and tart apples.^[2]
• Rumbledethumps
• Surkål
• Trinxat
• Wedding cabbage
• Whole sour cabbage
• Zasmażana kapusta –Polish cuisinesauerkraut dish; seebraised sauerkraut

• Cabbage dishes
• 
  Bacon and cabbage
• 
  Central Europeancabbage rolls
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  Americancoleslaw from a fast food restaurant
• 
  Kåldolmar is a Swedish cabbage roll.
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  Red slaw
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  Cabbage rolls, Gołąbki variant, served with mashed potatoes andlecsó sauce
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  Rumbledethumps
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  Serbiansarma prepared in a grne
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  A soup ofsuan cai stewed with pork and cellophane noodles. It is a very common dish in Northeastern China.

• Curtido
• Sauerkraut
• Sour cabbage
• Suan cai – a traditionalChinesepickledChinese cabbage, used for a variety of purposes. Suan cai is a unique form ofpao cai, due to the ingredients used and the method of production.
• Tianjin preserved vegetable

• Cabbage-based foods
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  Curtido(left)
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  Sour cabbage
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  Homemadesauerkraut
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  Suan cai preparation – a heavy stone is placed atop Chinese cabbages in a large pot. The cabbage will sink naturally in a few weeks as the fermentation begins. Salt, seen in the plastic bag in the lower left corner, is usually the only additive used.
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  A jar ofTianjin preserved vegetable

• List of vegetable dishes
• Lists of prepared foods

• Cabbage dishes
• Lists of foods by ingredient

• Articles with short description
• Short description is different from Wikidata