Cabbage dishes

Kimchi (; ), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

dish of cabbage leaves with a filling

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

thumb|right|250px|Colcannon recipe on a bag of potatoes Colcannon ( ) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid.

cabbage, vine leaf, or other leaf roll

British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat

Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread.

Huaiyang dish, consisting of large pork meatballs stewed with vegetables

'''''' () is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates such as kasha groats or potatoes.

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traditional Chinese pickled vegetables

thumb|Kapuska with veal Kapuska is a traditional Turkish cuisine and Balkan cuisine stew whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.

thumb|Mulgikapsad Mulgikapsad (also Mulgi kapsad) is sauerkraut stewed with lard, meat (mostly pork) and pearl barley. It is in the list of the Estonian cultural heritage, and can be considered to be an Estonian national food.

Irish dish

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Podvarak (Serbian Cyrillic: подварак) is a dish popular across the countries of the former Yugoslavia. The primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подварак од слатког купуса), finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and baked in an oven for all flavors to combine. It is considered poor man's food in parts of Serbia, Montenegro and North Macedonia. The dish is commonly seasoned with very finely chopped bacon (typically fried together with chopped onions), garlic, ground paprik

Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany.

type of pickled Chinese cabbage originating in Tianjin, China

thumb|250px|Holishkes in tomato sauce Holishkes (also holipches or golubtsi or голубцы or huluptzes or prokes or gefilte kroit) is cabbage roll dish in Eastern European Jewish cuisine. Holishkes are prepared from blanched cabbage leaves wrapped in a parcel-like manner around minced meat and then simmered in tomato sauce. Sometimes rice is added to the meat filling. While the dish is eaten all year round, it is customarily served on Sukkot to symbolize a bountiful harvest, and on Simchat Torah because two stuffed cabbage rolls placed side by side resemble Torah scrolls.

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines

Baechu-kimchi (), translated as napa cabbage kimchi or simply kimchi, is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbage.

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Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

Lebanese cabbage salad

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

Creole stew with pork, chicken, seafood and vegetables

Bavarian cabbage dish

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

traditional Serbian dish