Editing Cabbage (section)

===Food preparation===
[[File:飛騨の白菜 (49180905102).jpg|thumb|Napa cabbage sold in Japan]][[File:క్యాబేజీ మరియు పెసరపప్పు కూర (2).jpg|thumb|right|Cabbage with moong-dal curry]]Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or [[steaming]] it, though many cuisines pickle, [[stewing|stew]], [[sauteing|sautée]] or [[braising|braise]] cabbage.<ref name="Ingram" /> Pickling is a common way of preserving cabbage, creating dishes such as [[sauerkraut]] and [[kimchi]],<ref name="UI" /> although kimchi is more often made from [[Napa cabbage]].<ref name="Ingram" /> Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing.<ref name="Katz280" /> [[Tofu]] and cabbage is a staple of Chinese cooking,<ref>[[#Tannahill|Tannahill]], p. 146</ref> while the British dish [[bubble and squeak]] is made primarily with leftover [[potato]] and boiled cabbage and eaten with cold meat.<ref>[[#Tannahill|Tannahill]], p. 277</ref> 

In Poland, cabbage is one of the main food crops, and it features prominently in [[Polish cuisine]]. It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as [[bigos]] (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients) [[gołąbki]] (stuffed cabbage) and [[pierogi]] (filled dumplings). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.<ref>{{cite book|url=https://books.google.com/books?id=g9KcADhDPqkC&pg=PA53|pages=53–54|title=International Cuisine|author=MacVeigh, Jeremy|publisher=Cengage Learning|year=2008|isbn=978-1-4180-4965-2}}</ref> In India and Ethiopia, cabbage is often included in spicy salads and braises.<ref name="Marks 2008">{{cite book |author=Marks, Gil |title=Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World |url=https://books.google.com/books?id=Lb3MVYVp_9sC&pg=PT392 |year=2008 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-18750-4 |page=392}}</ref> In the United States, cabbage is used primarily for the production of [[coleslaw]], followed by market use and sauerkraut production.<ref name="UCD" />