Comfort food didn’t start with mac and cheese or takeout containers. Long before that, people were layering eggplant, stuffing cabbage, and frying up potato pancakes like it was second nature. These old-world meals are rich, filling, and built on ingredients that don’t require a grocery store scavenger hunt. Some are baked, some are boiled, but they all share one thing — they actually hit the spot. If you’ve been stuck in a dinner rut, these dishes might be the shake-up you didn’t know you needed. They’ve been around for generations for a reason.
Stuffed Cabbage Rolls
A comfort food staple across Eastern Europe, these rolls are made by wrapping seasoned ground beef and rice in soft cabbage leaves and slowly simmering them in a tomato-based sauce. They come out tender, saucy, and packed with flavor. They reheat beautifully, which makes them a great make-ahead meal for busy weeks.
Shakshuka
This North African and Middle Eastern dish starts with a skillet of simmered tomatoes, onions, peppers, garlic, and spices, with eggs cracked directly into the sauce and poached until just set. It’s often eaten with crusty bread and works for breakfast, lunch, or dinner. The ingredients are basic, but the flavor hits hard.
Shepherd’s Pie
Ground lamb or beef is cooked with vegetables like carrots and peas in a savory gravy, then topped with a thick layer of mashed potatoes and baked until golden. Originally from the UK, it’s now a popular comfort dish in American homes too. It’s rich, filling, and perfect when you want something baked and bubbling.
Pierogi
These dumplings are filled with things like mashed potatoes and cheese, sauerkraut, or even fruit, depending on the region. After boiling, they’re often pan-fried in butter and served with sour cream or caramelized onions. Common in Polish-American communities, they freeze well and make a quick meal when you’re out of ideas.
Bangers and Mash
Classic British pub food made with sausages and mashed potatoes, topped with a rich onion gravy. It’s simple, meaty, and comforting in a no-frills kind of way. You can use any sausage you like, and the gravy is what really brings it all together.
Moussaka
Layers of sliced eggplant, spiced ground beef or lamb, and creamy béchamel sauce baked into a hearty Greek casserole. It’s similar in structure to lasagna but heavier and more savory. It takes some prep, but the leftovers are even better the next day.
Spaetzle
These soft egg noodles are made by pressing dough through a colander or special tool directly into boiling water. Found in German and Austrian kitchens, spaetzle is usually served with butter, cheese, or gravy. It’s fast, comforting, and a great side for anything saucy.
Colcannon
An Irish mash-up of potatoes, cabbage or kale, and a generous amount of butter. It’s often eaten alongside corned beef or sausages, but it holds up just fine on its own. The greens add flavor and texture without making the dish feel heavy.
Goulash
This Hungarian stew is built around slow-cooked beef, onions, paprika, and sometimes vegetables like potatoes or carrots. It’s smoky, a little spicy, and often served over noodles or with bread to soak up the sauce. Think of it like beef stew with more character.
Lentils and Rice with Crispy Onions (Mujadara)
A simple dish made with just a few pantry staples: lentils, rice, and fried onions. It’s popular across the Middle East and North Africa, and it’s surprisingly satisfying for something so humble. The crispy onions are key—they add texture and bring the whole thing together.
Potato Pancakes (Latkes or Draniki)
Grated potatoes mixed with egg and onion, pan-fried until golden and crisp. Found in Jewish and Eastern European kitchens, they’re usually served with sour cream or applesauce. Great as a side, a snack, or a base for something heartier.
Cabbage and Noodles (Haluski)
A comfort dish from Central and Eastern Europe made with egg noodles, fried cabbage, and lots of butter. Some versions include bacon or sausage, but even the simplest version is filling and easy to make with what you’ve already got in the kitchen.
Semolina Porridge
A smooth, thick breakfast porridge made by cooking semolina in milk or water until it reaches a creamy consistency. Found in a lot of European households, it’s finished with sugar, cinnamon, or jam. Think of it like oatmeal’s lesser-known cousin with a smoother texture.
11 Foods That Prove How Weird American Eating Habits Are to the Rest of the World
American eating habits can seem pretty bizarre to the rest of the world. From deep-fried everything to strange flavor combinations, the U.S. has some food quirks that leave international visitors baffled. Think about the obsession with pumpkin spice or the love for marshmallow-topped sweet potatoes – these are just a couple of examples. Whether you find them delicious or just plain weird, these foods highlight how unique American tastes really are.
Read it Here: 11 Foods That Prove How Weird American Eating Habits Are to the Rest of the World
12 Foods Americans Love That The Rest Of The World Thinks Are Gross
When it comes to food, Americans have a knack for loving things that the rest of the world finds, well, questionable. Our pantries are filled with items that others might politely decline—or run from. But hey, that’s what makes us unique, right? While some might argue we’ve taken certain flavors a bit too far, we’re just here for the good stuff, no matter how bizarre it seems to outsiders. So, let’s take a moment to appreciate those quirky American favorites that never fail to raise an eyebrow (or two) across the globe.
Read it Here: 12 Foods Americans Love That The Rest Of The World Thinks Are Gross
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
