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1 cavolo sm
['kavolo]1) Bot cabbage2) fam eufnon fa un cavolo dalla mattina alla sera — he doesn't do a damn thing from morning till nightcavolo! — (imprecazione) damn!, (di ammirazione) wow!
ci presterà la macchina? — sì, col cavolo! — will she lend us the car? — fat chance!
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2 cavolo
sm ['kavolo]1) Bot cabbage2) fam eufnon fa un cavolo dalla mattina alla sera — he doesn't do a damn thing from morning till nightcavolo! — (imprecazione) damn!, (di ammirazione) wow!
ci presterà la macchina? — sì, col cavolo! — will she lend us the car? — fat chance!
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3 cavolata
cavolata s.f.1 ( minestra) cabbage soup2 (fig. fam.) ( cosa da poco) rubbish, trash; ( azione stupida) blunder, boob: Non ci vuol niente a farlo! é una cavolata, There's nothing to it! It's as easy as sin (o as falling off a log!); che cavolata!, what a howler!; ho fatto una cavolata!, what a blunder I've made!* * *[kavo'lata]sostantivo femminile colloq.dire -e — to talk rubbish o nonsense
fare -e — to do stupid things, to mess about o around
* * *cavolata/kavo'lata/sostantivo f. -
4 elzekaria
soup made with green beans, cabbage, and garlic; specialty of the Basque region. -
5 ribollita
[ribol'lita]sostantivo femminile gastr. = Tuscan soup made with beans, red cabbage and bread cooked one day in advance and reheated* * *ribollita/ribol'lita/sostantivo f.gastr. = Tuscan soup made with beans, red cabbage and bread cooked one day in advance and reheated. -
6 borscht
( JEWISH)Beet soup of Eastern European origin. Served cold with sour cream or hot with a plain boiled potato.a classic beet soup served hot or chilled, pureed or chunky.♦ A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common. -
7 caldo verde
A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup. -
8 sukiyaki
( JAPAN)the very traditional Japanese Cuisine♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table♦ braised beef and vegetable dish with broth added after cooking♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce
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