Köögikaale

Köögikaale is a term used in Estonian cuisine to refer to a variety of cabbage varieties commonly cultivated and used for cooking and consumption. While the literal translation is "kitchen cabbage," it encompasses a range of types rather than a single specific cultivar. These include common green cabbage, savoy cabbage, and red cabbage, all of which are staples in Estonian kitchens.

The versatility of köögikaale makes it a fundamental ingredient in many traditional Estonian dishes. It is often featured in hearty stews and soups, such as mulgikapsad, a dish of sauerkraut and barley. Fermented cabbage, or hapukapsas, is another popular preparation, often served as a side dish or incorporated into various meals. Cabbage can also be boiled, fried, or eaten raw in salads. Its availability throughout the year, due to its ease of cultivation and storage, has cemented its importance in the national diet. The cultivation of köögikaale has a long history in Estonia, contributing to its widespread use and cultural significance.