Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular in the United States in the 19th century.
Tag: Cabbage
Corned Beef and Cabbage
Ceebu Jen
(Senegalese fish with rice and vegetables)
A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya.
Dušené Zelí
(Czech braised cabbage)
Braised cabbage is a very popular side vegetable in Central Europe, transformed by a slow simmer to turn meltingly tender and subtly sweet.
Bubble and Squeak
(English fried potatoes and cabbage)
Bubble and squeak gets its name from the sound it makes as it is cooking. It is a popular breakfast or supper dish in England, made from the leftovers of a roast beef dinner.
Bredie
(South African lamb stew)
Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie.
Blaukraut
(German braised red cabbage)
Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game.
Bigos
(Polish hunter's stew of meat, cabbage and sauerkraut)
The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut.
Baechu Kimchi
(Korean spicy fermented cabbage pickle)
Kimchi, a strongly flavored, odoriferous cabbage pickle, is served as a side dish for almost every Korean meal and is also used in stir-fries, soups and stews.
Okonomiyaki
(Japanese savory "as-you-like-it" pancakes)
At its most basic, Japanese okonomiyaki is a simple wheat-flour pancake with vegetables and meats stirred into the batter.
Vigorón
(Nicaraguan yuca, pork rind and cabbage salad)
Vigorón is Nicaraguan fast food. Boiled yuca (cassava) is mixed with crunchy pork rinds and covered with a spicy cabbage slaw.