Baku Kitchen! An independent reference of traditional food

cabbage

0 dishes.

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  • Kaesong Bossam Kimchi

    Kimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nuts. A fermented & pickled recipe from North…

  • Kapisi Pulu

    Corned beef and cabbage baked in coconut cream, the everyday umu dish. Ready in 25 minutes prep and 1 hour…

  • Kapama

    Layers of meats, sauerkraut and rice sealed in a pot and baked. Ready in 45 minutes prep and 3 hours…

  • Kapusnyak

    Sauerkraut soup with pork and millet. Ready in 25 minutes prep and 2 hours cooking. Serves 6. A soup &…

  • Kapusta kiszona

    Salt-fermented cabbage eaten raw in salads or stewed with meat. A fermented & pickled recipe from Poland.

  • Kastradina

    Salted, wind-dried mutton, boiled with cabbage in winter. A charcuterie & cured recipe from Montenegro.

  • Kimchi Jjigae

    Bubbling stew of aged kimchi, pork and tofu. Ready in 15 min prep and 40 min cooking. 4 servings. A…

  • Kiselo zele

    Whole cabbages soured in barrels; leaves used for sarmi, brine drunk cold. A fermented & pickled recipe from Bulgaria.

  • Kiseli kupus

    Whole cabbage heads soured in brine, the leaves used for sarma. A fermented & pickled recipe from Croatia.

  • Kisela zelka

    Whole cabbage fermented in brine, its leaves used for sarma and salad. A fermented & pickled recipe from North Macedonia.