My sixth and seventh day on the cabbage soup diet,which promises fast weight loss based on eating unlimited quantities of a cabbage-based soup which costs more calories to digest than it provides, so you can eat enough to feel full and still lose weight.

My fifth day on the cabbage soup diet,which promises fast weight loss based on eating unlimited quantities of a cabbage-based soup which costs more calories to digest than it provides, so you can eat enough to feel full and still lose weight.

My fourth day on the cabbage soup diet,which promises fast weight loss based on eating unlimited quantities of a cabbage-based soup which costs more calories to digest than it provides, so you can eat enough to feel full and still lose weight.

Day 3 of testing the Cabbage Soup Diet, with some thoughts on the Raw Food diet and Instinctive Eating (Instincto).

This is the diet diary of a woman who tried out the cabbage soup diet and tells about her experiences with the soup diet.Also includes a variety of recipes for cabbage soup.

Bigos (pronounced /biˈːgɒs/) is a traditional stew typical of Polish and Lithuanian cuisine that many consider the Polish national dish.A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family. Typical ingredients include fresh and fermented white cabbage (sauerkraut, kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, beef, veal, kielbasa, and, as bigos is considered a hunters' stew, venison or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, bay leaf, marjoram, pimento, dried or smoked plums, red wine, and other ingredients.Bigos is usually eaten with rye bread and potatoes, often accompanied by vodka or dry white wine. As with many stews, bigos can be kept in a cool place or refrigerated then reheated later—its taste actually intensifies when reheated. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew). This, the seasonal availability of cabbage and its richness in vitamin C made bigos a traditional part of the winter diet in Poland and elsewhere. In Poland, it was a traditional dish to be served on the Second Day of Christmas.