"Whole sour cabbage Whole sour cabbage (, literally: ""cabbage soured in heads"") is a fermented vegetable food preserve, popular in Romanian, Bosnian, Croatian, Serbian and Bulgarian cuisines. It is similar to sauerkraut (, literally ""chopped sour cabbage""), with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a common homemade food preserve, and many families have big barrels (10–200 liter) in their cellars or other suitable places. After the external leaves and core have been removed, the cabbage heads are salted,"
"Sauerkraut Sauerkraut (; , lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his ""De Agri Cultura"") and Columella (in his ""De re Rustica"") mentioned preserving cabbages and turnips with salt. Sauerkraut"
"Hitlerszalonna Hitlerszalonna or Hitler-szalonna (Hungarian ""Hitler bacon"") was a dense fruit jam, although there is debate about how much fruit was actually in it and how edible it was, that was eaten by Hungarian troops and civilians during World War II. It was made from mixed fruits such as plum and sold in brick shaped blocks held in a piece of paper rather than in a jar. These slabs were sliced, a bit like szalonna. Soldiers kept it in a case and it could be cooked with other foods. The term itself is considered slang and defined as something like"
"to World War I, 'the married establishment', that is those who were entitled to married quarters and rations, was severely restricted. Food was very basic and monotonous. One incident in the early 1900s told how for weeks on end there was not 'pudding' until constant demands resulted in a dessert made from boiled cabbage scraps. Sobriety was encouraged, not always successfully, by the establishment of a soft drink bottling factory inside the Fort. The 'Artillery' bottles of this factory are much sought after today. Outside the barracks activities with the locals included concerts, musical recitals, spelling bees, roller skating, lectures"
"fresh items such as carrots, onions, turnips, potatoes, and fresh fruit. The Union army soldiers were often given food items such as bacon, cornmeal, tea, sugar, molasses, and fresh vegetables. Another common dish was Skillygalee, hardtack soaked in water and fried in fat. The Confederate army would fry bacon and add in some water with cornmeal to make ""coosh"" often prepared when the army would have little time to make meals during marches. Beyond the battlefield, the scarcity of food was felt far more sharply in the South, a result of the success of northern blockades. Northern cookbooks of the"
"Don River near Stalingrad, and before the Battle of Stalingrad, the account (as translated below into English) states that: Hitlerszalonna Hitlerszalonna or Hitler-szalonna (Hungarian ""Hitler bacon"") was a dense fruit jam, although there is debate about how much fruit was actually in it and how edible it was, that was eaten by Hungarian troops and civilians during World War II. It was made from mixed fruits such as plum and sold in brick shaped blocks held in a piece of paper rather than in a jar. These slabs were sliced, a bit like szalonna. Soldiers kept it in a case"
"used 12,000 pots per year of the easily digestible substance. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. It was recommended for soldiers during the American Civil War for its shelf stability, ease of transport, and ease of use. It was still used by the Allied forces in World War II. European adventurer Sir Henry Morton Stanley valued it on his trip to Africa. It is still sold by Liebig Benelux. In 1873, Liebig's began producing tinned corned beef, which it sold under the label ""Fray Bentos"". ""Fray Bentos"" was trademarked"
"being wheatless. In support of this effort they ate an unappetizing concoction called ""Victory Bread"", which was wheatless bread prepared using alternative ingredients. Wheat was later joined by sugar and flour among the list of rationed foods. Nonetheless, residents were urged to give, give, and give some more—and they did. Several societies, such as the Village Improvement Society (today's Village Preservation and Improvement Society) led fundraising drives and Liberty Loan drives, netting surprising amounts of money. Mass movements of refugees and soldiers during the war enabled and unleashed one of the world's worst plagues—the so-called Spanish Flu (so-named because even"
"they most ate was kapuska. Kapuska Kapuska is a hearty traditional Turkish cuisine stew whose name is derived from the Russian language word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia and Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey. Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian. It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during"
"below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as ""Klebsiella"" and ""Enterobacter"" lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many"
"some cabbage in it"" for lunch, ""and for dinner, more soup and a piece of hard bread."" At night, they slept on ""hard mattresses filled with a little fetid straw"" in dirty, lice-infested barracks. The conditions then deteriorated further. By 1945, as awareness dawned that Germany would lose the war, the guards stopped feeding the surviving prisoners, and ramped up their mass extermination efforts Following negotiations by Swedish diplomat Folke Bernadotte, Hetty Voûte, Gisela Wieberdink-Soehnlein, and other inmates were finally freed from Ravensbrück on April 28, 1945. Given fresh bread and lentil soup by representatives from the International Red Cross,"
"Kapuska Kapuska is a hearty traditional Turkish cuisine stew whose name is derived from the Russian language word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia and Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey. Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian. It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during World War II the dish"
"Military biscuit The Military Biscuit (; ; ; ;) is a food component of the Swiss army. Oscar J. Kambly, the second-generation boss of the traditional swiss company ""Kambly SA"", developed the recipe for flavor-neutral pastries in 1959. It was to replace the military Zwieback known as ""Bundesziegel"" in German language (federal brick) and should be compatible with cheese or sausage as well as with chocolate. It should have a shelf life of at least three years. Since 1959, the army has distributed about a million servings of the military biscuits to the soldiers every year. The military biscuits are"
"other lactic acid bacteria such as ""Pediococcus"" and ""Lactobacillus"", are responsible for the fermentation of cabbage, making it sauerkraut. In this process, fresh cabbage is fermented in a light brine, where the sugars in the cabbage are transformed by lactofermentation to lactic acid which gives the cabbage a sour flavour and good keeping qualities. ""Leuconostoc"" spp. are similarly part of the symbiotic colonies of bacteria and yeast or SCOBY involved in the fermentation of kefir, a fermented milk beverage. Taxon ""Leuconostoc citrovorum"" was rejected in 1971 as ""nomen dubium"" by the Judicial Commission of International Committee on Systematics of Prokaryotes"
"cows, goats and sheep, with priorities varying from location to location, and fermented milk products like skyr or surmjölk were produced as well as butter and cheese. Food was often salted and enhanced with spices, some of which were imported like black pepper, while others were cultivated in herb gardens or harvested in the wild. Home grown spices included caraway, mustard and horseradish as evidenced from the Oseberg ship burial or dill, coriander, and wild celery, as found in cesspits at Coppergate in York. Thyme, juniper berry, sweet gale, yarrow, rue and peppercress were also used and cultivated in herb"
"pints of peas or beans; one pint of milk; one half-pint of rice or one pint of cornmeal; and one quart of spruce beer or cider. When these items were not available, soldiers relied on jerky and hardtack, a type of biscuit made from flour and water. During the Civil War, due to the progress made in the preservation of food, Union rations came to include coffee, tea, potatoes, and seasonings. During World War I, rations included a pound of hard bread and canned meat, a cube of condensed soup, coffee, and sugar. During World War I, four types of"
"vinegar. Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season"
"basket."" They also named the improvised incendiary device that they used to counter Soviet tanks, commonly known as the Molotov cocktail, ""a drink to go with the food."" This description seems to have become common currency among the British public in 1940. During the Bristol Blitz, the locals dubbed a similar German device ""Goering's bread basket"". The Soviets had several versions: RRAB-1, RRAB-2, RRAB-3, with capacities of 1000, 500, and 250 kg respectively, each capable of holding various types of submunitions including HE, incendiary, and chemical. Molotov bread basket The RRAB-3 (, ""rotationally dispersing aviation bomb""), nicknamed the Molotov bread"
"other Central and Eastern European languages have similar meanings with the German word: ""fermented cabbage"" (, , , or ""kwaszona kapusta"", , , ) or ""sour cabbage"" (, , , , , , , , , , , , , ""kisla kapusta""). Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut – like other preserved foods – provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy. The word ""Kraut"", derived"
"to maintain their own automobile industry, selling the Birmingham and Vauxhall models, but these brands did not sell north of the border. During the Great War and the Second Great War, informal trading between the two armies went on despite official efforts to stop it. Confederate tobacco products were traded for U.S. Army rations. United States canned deviled ham was the most popular item Yankees traded; Duke cigarettes and coffee were traded in return. Abolitionist books such as ""Uncle Tom's Cabin"" were banned in the Confederacy from its independence. Both sides censored the radio and press during the Great War"
"a small meal of mush served in a tin cup—a utensil he kept for the rest of his life. With a weight below , Buckles developed beriberi, and led fellow captives in calisthenics to counter the effects of imprisonment. Their captors showed little mercy, but Buckles was allowed to grow a small garden, which he often used to help feed children who were imprisoned there. All of the captives were freed following a raid by Allied forces on February 23, 1945. Before the war he had become fluent in German, Spanish, Portuguese, and French, and by its end had learned"
"down. One of the early scientists who was involved in identifying the biology and function of Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR), Philippe Horvath, focused on the genetics of a lactic-acid bacteria used in the production of sauerkraut. Many other vegetables are preserved by a similar process: Sauerkraut Sauerkraut (; , lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Fermented"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as ""Savoyer Kohl"". It is named after the Savoy Region in France. It is known as 'cavolo verza' in Italy. It has crinkled, emerald green leaves. The leaves are crunchy and tender. Known cultivars include 'Savoy King' (in the US), 'Tundra' (green with a firm,"
"the Poles had been evacuated from the Pawiak prison in Warsaw; others had been arrested within the territory controlled by the Reich or had been transported from Kraków and Radom. Brieg's camp kitchen was run by Czech prisoners. The three daily meals included 1 pint of ""mehlzupa"" (a soup made from water and meal), 150 grams of bread, 1 quart of soup made with rutabaga, beets, cabbage, kale or sometimes nettles, 1 pint of black ""coffee"" and a spoonful of molasses. Sometimes ""hard workers"" called ""zulaga"" would be rewarded with a piece of blood sausage or raw horsemeat sausage, jam"
"Kapusta kiszona duszona Zasmażana kapusta known to many Polish people simply as kapusta [kah-POOS-tah] (which is the Polish word for ""cabbage"") is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. The traditional dish is usually served along with boiled potatoes as an accompaniment for pork chops, pork cutlets or other pork dishes, veal and game meats. In some homes, kapusta is served very thin, almost like a soup. In others, its ingredients are thickened with"
"is potato with Quark, shallots and linseed oil. Another well-known dish which is also considered ""national dish"" of the region of Priegnitz is ""Knieperkohl"", a kind of pickled cabbage similar to Sauerkraut but containing not only white cabbage but also collard greens (or leaves of red cabbage), kale and grape leaves and cherry leaves. There are several breweries located in Brandenurg. The Klosterbrauerei Neuzelle produces a coloured black beer which was many years disputed about since the government of Brandenburg wanted to prosecute the brewery for selling and advertising it as black beer. A blossoming metropole of beer production was"
"""frontovik"" lived on a diet of black rye bread; canned meats like fish and ""tushonka"" (stewed pork); ""shchi"" (cabbage soup) and ""kasha"" (porridge).”. ""Kasha"" and ""shchi"" were so common that a popular slogan in the Red Army was “""shchi ee kasha, pisha nasha""” (“""schchi"" and ""kasha"", that's our fare.”). ""Chai"" (hot sugared tea) was an extremely popular beverage together with beer and vodka. ""Makhorka"", a type of cheap tobacco roiled in handmade cigarettes was the standard cigarette. Rottmann described medical care as “marginal”. A shortage of doctors, medical equipment and drugs meant those wounded often died, usually in immense pain."
"During and after World War II a hard fruit slab that could be sliced was referred to as Hitlerszalonna. It was eaten as a provision for soldiers and among civilians. Szalonna (bacon) Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is typically sold soft and uncooked. Szalonna can be cooked over a pit. This involves cutting the szalonna into"
"the rest of the state, a red slaw is the prevailing variety. Coleslaw Coleslaw (from the Dutch term ""koolsla"" meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. The term ""coleslaw"" arose in the 18th century as an anglicisation of the Dutch term ""koolsla"" (""kool"" in Dutch sounds like ""cole"") meaning ""cabbage salad"". The ""cole"" part of the word comes from the Latin colis, meaning ""cabbage"". The 1770"
"Cabbage Cabbage or headed cabbage (comprising several cultivars of ""Brassica oleracea"") is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, ""B. oleracea"" var. ""oleracea"", and belongs to the ""cole crops"", meaning it is closely related to broccoli and cauliflower (var. ""botrytis""); Brussels sprouts (var. ""gemmifera""); and savoy cabbage (var. ""sabauda""). ""Brassica rapa"" is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value. Cabbage heads generally range from , and"
"traditional dinner in New England. A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes. The ""White House Cook Book"", 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled"
"""tough fruit"". One possible source of this name derives from food provisions given to Hungarian soldiers. In armed conflicts during the Austro-Hungarian Monarchy, Hungarian soldiers received normal bacon as their food supply, which was referred to as ""Kaiser-bacon"". (Compare Kaiser roll.) During World War II, Hungarian soldiers received food provisions from the Germans, and it was often fruit flavored jam instead of bacon. So the soldiers started to refer to this jam as the emperor's bacon, and the ""emperor"" was Adolf Hitler. This expression has also appeared in a printed book. When describing the Hungarian army's logistical situation at the"