Cabbage possesses numerous qualities that align with current trends in Western cuisine. It is not only nutritious and cost-effective, but also seasonal, vibrant in color, resilient to varying climates, and suitable for fermentation. Despite these attributes, cabbage still struggles to gain widespread appreciation. Alissa Timoshkina, author of the new cookbook “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” emphasizes the importance of proper cooking techniques to unlock cabbage’s full potential.
In Eastern European cuisine, cabbage stands as a staple ingredient alongside beetroot, potatoes, carrots, and mushrooms. Timoshkina believes that there is a growing recognition of these traditional foods in both Eastern and Western culinary landscapes, particularly as there is a greater emphasis on vegetables and wholesome ingredients. She highlights the cultural significance of fermentation, noting that it reflects a centuries-old tradition rather than just a passing trend.
Through her cookbook, Timoshkina celebrates the diverse culinary offerings of Eastern Europe, ranging from savory pies to hearty stews and refreshing summertime dishes. Traditional herbs and spices like paprika, coriander, and dill, as well as generous servings of sour cream, play integral roles in the region’s cooking. Dumplings and stuffed cabbage, considered ultimate comfort foods, are also featured prominently in the book, showcasing the rich and varied culinary heritage of Eastern Europe.
To name just some, she writes. Here too, make a big batch and freeze them. “It’s an iconic dish that people from every region of Eastern Europe have their own version of,” says Timoshkina. “Everyone claims them as their own.”
