Sauerkraut/Definition: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz (New page: <noinclude>{{Subpages}}</noinclude> Pickled cabbage, a dish eaten throughout much of northern Europe) |
imported>Peter Schmitt (rather fermented, and rather central Europe) |
||
| Line 1: | Line 1: | ||
<noinclude>{{Subpages}}</noinclude> | <noinclude>{{Subpages}}</noinclude> | ||
Fermented cabbage, considered as best-known German national dish, but traditional throughout central Europe. | |||
Latest revision as of 18:45, 1 August 2010
This article contains just a definition and optionally other subpages (such as a list of related articles), but no metadata. Create the metadata page if you want to expand this into a full article.
Sauerkraut [r]: Fermented cabbage, considered as best-known German national dish, but traditional throughout central Europe.