This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A casserole, traditionally made for hunters as it could stew until the huntsman finally came home, originally made with leftover roasted game and flavoured with paprika. These days it is made with most meats (often pork and sausage), and based on fresh or fermented cabbage (sauerkraut), with tomato, honey and mushrooms or mixed with bacon, wine, apples and onions, vodka and cooked pork and meats such as venison or other game. Accompanied with rye bread or potatoes it is also often served with small grilled sausages, traditionally before the soup course. Polandís national dish, it is typically served on the second day of Christmas.
Most frequent country: Poland
See foods and dishes: sauerkraut