Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Cabbage roll different shapes: corn-filled ones are made into the shape of envelopes, with the edges folded in, potato-filled are simply rolled up. A classic Halychan (Galician) dish Sviat Vechir dish is holubtsi stuffed with grated potato and served with a mushroom machanka (dipping sauce). The traditional Hungarian cabbage roll (töltött káposzta) can be made from pickled cabbage leaves, filled with minced pork meat. The Hungarian version often contains minced pepper (paprika) and is served with sour cream on top. Hungarians serve this food during the periods of time near Christmas and New Year's, but stuffed cabbage also belongs to the traditional