Found 89 results.
variety of plants
dish of cabbage leaves with a filling
Cabbage leaves with a filling, prepared worldwide
dish of cabbage leaves with a filling
Mirepoixfr
flavor base made of vegetables
vegetable
variety of cabbage plant
Soup based on cabbages or sauerkraut
marinated celery salad dish
Root of celery plant variety
species of plant
Seed of the celery plant, used as spice
Stuffed cabbage dish from Provence
biennial cultivar of wild cabbage
variety of plants
variety of plants
Ingredients added to enhance aroma of a dish
Long, fibrous plant used as vegetable and herb
subspecies of plant in the genus Brassica
Cap caiid
Indonesian Chinese food
cabbage that has been fermented by various lactic acid bacteria
Latin American chicken soup
variety of plant
herb mixture used in cooking
species of plant
hard-boiled eggs chopped and mixed with other ingredients
brand of soft drink
Flavor base used in Cajun cuisine
German winter custom of regional dishes, drinking and games
Persian celery stew
French celery root dish
Bomdongkr-ro
type of spring cabbage with tougher, sweeter leaves
Kimchikr-ro
Korean term for pickled and spicy vegetables, especially cabbage
Irish-American dish
Fresh raw celery served as appetizer
dish in overseas Chinese cuisine
Tuscan bread soup
Australian savoury snack
Latin American and Caribbean soup with tripe and vegetables
dish in overseas Chinese cuisine
preparation historically cooked in an earthenware pot
Czech national dish with pork, cabbage, and flour dumplings
Scottish potato dish
Chinese dumplings
German pig sholder dish
pickled vegetable or fruit dish from Indonesia
traditional dish from New England
vegetable in the species Brassica oleracea commonly called cauliflower
vegetable in the species Brassica oleracea commonly called cauliflower
cooking traditions among Ashkenazi Jews
Hiroshima najp-ro
Spanish Catalan traditional meat and vegetable stew
Kapuskatr
Turkish cabbage dish
Surkålno
Norwegian salted cabbage
species of vegetable, form of cabbage with green or purple leaves
Sarmalesr
cabbage, vine leaf, or other leaf roll
cabbage, vine leaf, or other leaf roll
type of lightly fermented cabbage relish from Central America
edible green plant in the cabbage family
Leafy cabbage, grown as full-stem vegetable
Spicy rice dish with shrimp
fruit and nut salad
culinary knife cut producing thin strips similar to matchsticks
cuisine of the Acadian population of the U.S. state of Louisiana
cocktail created and primarily consumed in Canada
thick soup usually made out of dried split peas
celery-based snack
traditional French appetizers consisting of sliced or whole raw vegetables (celery, carrot, cucumber, bell pepper, broccoli, cauliflower, fennel, asparagus, ...) which are typically dipped in a vinaigrette or other dipping sauce
Louisianan stew of a strongly-flavored stock, meat or shellfish, a thickener (okra, filé powder, or roux), celery, bell peppers, and onions
Early 20th century salad with fruit, celery, and beets
Japanese savory pancake
Mei caizh-ro
Dry pickled Chinese mustard
category of dishes of stuffed vegetables, fruits, seafood and flowers
Indonesian stir fried noodle dish
German roasted pork knuckles
Huaiyang dish, consisting of large pork meatballs stewed with vegetables
culinary traditions of El Salvador
culinary traditions of El Salvador
Sour Slavic soup
Baechu-kimchikr-ro
napa cabbage kimchi
Nabak kimchikr-ro
watery kimchi made of thinly sliced Korean radish and napa cabbage
Sara udonjp-ro
dish native to Nagasaki, consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc.
dish of cabbage leaves with a filling
Finnish cabbage, meat, and barley casserole
U.S. salad with chopped chicken, romaine lettuce and cabbage, deep-fried wonton skins or rice vermicelli, nuts (sliced almonds, cashews or peanuts), with a vinaigrette of vegetable oil, sesame oil, and rice vinegar (or citrus juice)
British dish with fried potatoes and cabbage