Kupus

Kupus is a Slavic term that generally refers to cabbage. This common name is used in several South Slavic languages, including Serbian, Croatian, Bulgarian, and Macedonian. While the English word "cabbage" most often conjures images of the round, leafy head, "kupus" can encompass a broader range of cruciferous vegetables depending on the specific regional dialect and culinary context. It often implies the common green or white cabbage (Brassica oleracea var. capitata) but may also extend to other varieties like red cabbage or savoy cabbage.

In Balkan cuisine, kupus is a staple ingredient. It is prepared in a multitude of ways, highlighting its versatility. Fermented kupus, known as sauerkraut in English or kiseli kupus in Slavic languages, is a particularly popular preparation. This fermented form is a key component in many traditional dishes, providing a sour and tangy flavor. Fresh kupus is also widely consumed, often shredded for salads or cooked in stews and soups. Its economic importance and widespread cultivation make it a fundamental part of the regional diet.