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In Bulgaria, Montenegro, Serbia, Bosnia, Croatia, North Macedonia and Slovenia, usually the [[Whole sour cabbage|whole cabbage heads are pickled]]. Such produce is used for many dishes, from a simple salad made of chopped cabbage and sprinkled with paprika, to cabbage rolls. In northern parts of Serbia and Croatia, it is often added to the bean soup. In central Serbia, a local specialty called "wedding cabbage" is made by slowly stewing roughly cut cabbage with at least three kinds of meats, lean, fatty, and smoked.
In [[Székely Land|Szeklerland]] it is an essential part of ''székelygulyás'' and the ''erdélyi rakott káposzta'' (a type of casserole).
In [[Romania]], the local type of sauerkraut ("[https://ziarulunirea.ro/varza-murata-sursa-de-probiotice-si-singurul-aliment-vegetal-care-contine-vitamina-b12-611179/ varza murata]" = whole pickled cabbage heads) are used as wrap for the national dish called "[[Sarma (food)|Sarmale]]", a Turkish-inspired roll, made of pickled cabbage leaves with minced pork and rice, having its own personality and very distinct in taste from its Ottoman predecessor.
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