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 potato pie) to cold-weather stews (such as Ashkenazi “Tzimmes” with carrots, beef and prunes ...

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Pepper jelly adds a touch of Southern-loved heat to this classic side dish.

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

Aside from roasting carrots to truly highlight their natural sweetness, you can add some much-needed kick to them by using ...