Cabbage

Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

Various meats, sauerkraut, cabbage

Potato, cabbage

Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria.

It consists of a fried egg (typically in a square shape), thinly sliced cabbage, ham, and cheese between two pieces of toast.

A New England boiled dinner is a New England dish consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions.

Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they often consist of local ingredients (such as beets, cabbage, and potato).

Cabbage soup (zelňačka) made from sauerkraut is also common-sometimes served with minced sausage.

Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines.

It consists of a cabbage salad, or curtido (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork belly or fried pork rinds), over a banana leaf.

In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and mushrooms.