In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

Who doesn't love a hearty, flavorful casserole? Picture this: layers of juicy Polish sausage, tangy sauerkraut, and creamy potatoes all combined together to create a satisfying and comforting dish. It ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...

Dumpling recipes here include “Polish Pierogi with Sauerkraut and Mushrooms” and “Udmurt Dumplings with Beetroot and Raspberry.” And then there are cabbage rolls, or stuffed cabbage. They’re called ...

1/2 cup long grain white rice vegetable oil, for frying 1 onion, peeled and finely diced 1 carrot, peeled and grated 4–6 garlic cloves, finely chopped 14 ounces ground beef (3/4 cup to 1 cup) 1 small ...

Cabbage would seem to check a lot of boxes for what's prized these days in Western food circles. It's nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable. So why does it still ...