Cabbage soups

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

Shchi (, sometimes transliterated as šči) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (). In the past, the term sour shchi was also used to refer to a drink, a variation of kvass, which was unrelated to the soup.

food

Fårikål () is a traditional Norwegian dish and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn, and over 70% of the Norwegian population reports eating the dish at least once during this time period.

Bosnian dish

Dongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.

Pichelsteiner is a German stew that contains several kinds of meat and vegetables.