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]

See also

References
  1. Wright, L. (2017). The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons. Penguin Publishing Group. p. pt134. ISBN 978-0-698-40987-3. Retrieved March 11, 2017.
  2. Wright, C. (2012). The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 166. ISBN 978-1-55832-747-4. Retrieved March 11, 2017.
  3. Better Homes and Gardens Biggest Book of Slow Cooker Recipes. Better Homes & Gardens Cooking. Wiley. 2002. p. 112. ISBN 978-0-696-21546-9. Retrieved March 11, 2017.
  4. Lo, K.H.C. (1976). Chinese cooking on next to nothing. Pantheon Books. p. 85. ISBN 978-0-394-73231-2. Retrieved March 11, 2017.
  5. "Beef and Cabbage Stew" Archived 2017-03-12 at the Wayback Machine. Batali, Mario. The Chew.
  6. Szymanderska (2010), p. 517.
  7. Pokhlebkin (2004), p. 113.
  8. M. Sabri Koz (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  9. Anastasia M. Ashman (1 February 2006). Tales from the Expat Harem: Foreign Women in Modern Turkey. Seal Press. pp. 191–. ISBN 1-58005-330-0.
  10. Larousse Gastronomique (1961), Crown Publishers
    (Translated from the French, Librairie Larousse, Paris (1938))
  11. Ojakangas, B.; Cushner, S. (2011). The Best Casserole Cookbook Ever. Chronicle Books LLC. p. 211. ISBN 978-1-4521-1035-6. Retrieved March 11, 2017.

Sources
  • Pokhlebkin, William Vasilyevich (2004) [1978]. Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National Cuisines of Our Peoples] (in Russian). Moskva: Tsentrpoligraf. ISBN 5-9524-0718-8.
  • Szymanderska, Hanna (2010). Kuchnia polska: Potrawy regionalne [Polish Cuisine: Regional Dishes] (in Polish). Warszawa: Świat Książki. ISBN 978-83-7799-631-7.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.