Alissa Timoshkina wrote “Kapusta” to feature vegetable-forward dishes from the region. Many include meat as well.

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.

The recipes in “Kapusta” range from savory pies (“Patatnik,” for example, a Bulgarian ... sour cream. This image released by Quadrille, Penguin Random House UK shows a recipe for cabbage ...

The recipes in “Kapusta” range from savory pies (“Patatnik,” for example, a Bulgarian potato ... And lots of sour cream. Dumplings and stuffed cabbage Timoshkina considers dumplings ...

In "Kapusta," a cookbook dedicated to vegetables in Eastern European cuisines, Alissa Timoshkina ventures beyond cabbage.

1. Set the oven at 375 degrees. Lightly oil a 10-to-12-inch baking dish. Have on hand a shallow bowl of cold water.

Roasted, stewed, steamed, sauteed, pickled or simply raw, cabbage can be enjoyed in a variety of ways. stock.adobe.com Share Cabbage is often overlooked among all of the vegetables and leafy ...