For those of us who are fans, sauerkraut is a juicy, tangy, crunchy topping to load onto our foot-longs, slurp up alongside kielbasa and mashed potatoes, or munch by the forkful straight from the jar.

These recipes make the most of simple ingredients—fresh, canned, frozen, or fermented—and come together with minimal fuss.

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 ...

Red cabbage, sometimes called purple cabbage ... Pickle cabbage for a briny topping, ferment cabbage to make tangy sauerkraut or kimchi or cook it with your favorite seasoning and sauces.

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 ...

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 ...