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]}

Bigos in Poland

In cuisines

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]

• 
  Kaalilaatikko casserole
• 
  Kapuska with veal
• 
  Kapusta kiszona duszona
• 
  Potée

See also

• Food portal

• Cabbage soup
• Coleslaw
• Kaalilaatikko – a casserole in Finnish cuisine^[11] prepared using cabbage and other ingredients
• List of cabbage dishes
• List of stews