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It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage with kale. [4] There are many regional variations of this staple dish. [5] It was a cheap, year-round food. [6] [7] It is often eaten with boiled ham, salt pork or Irish bacon.
A soup made of meat (usually beef or pork), potatoes, carrots, and cabbage, occasionally also added with string beans and plantains. Okroshka: Russia: A cold soup with raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass and a sour cream, for ...
A traditional stew of lamb or mutton, potatoes, carrots, onions, and parsley. Jambon: Siamban [5] A folded puff pastry filled with diced ham, egg and cheese, served warm at delicatessens and often eaten at breakfast or elevenses. Limerick Ham: Liamhás Luimnigh A particular method of preparing a joint of bacon within the cuisine of Ireland.
Choose from herb focaccia, stuffed acorn squash, baked gnocchi alfredo, cauliflower gratin, cabbage salad, mushroom gravy—the list goes on! And in case you didn't know, they all make delicious ...
1 large head of red cabbage. 2 cups water. 1 cup red wine vinegar. Pinch of sugar. Salt to taste. 1 cinnamon stick. 7 cloves. 7 juniper berries. 4 bay leaves
Kluski śląskie (Silesian dumplings) – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour; Knysza – bread roll with meat and vegetables; Krupniok – blood sausage made of kasza and animal blood, spiced with marjoram and garlic
Cabbage soup Cabbage rolls, holishkes variant. Bacon and cabbage – traditionally associated with Ireland, [1] the dish consists of unsliced back bacon (although smoked bacon is sometimes used), and it is boiled with cabbage. (Sometimes other vegetables are added such as turnips, onions, and carrots.) It is usually served with boiled potatoes ...
Potatoes help thicken the soup and add body without including any extra dairy or gluten, while the harissa paste adds a peppery kick. If you like things spicy, use a harissa paste labeled as such ...