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.

The following sauerkraut recipe is from “Pestos ... just carrot with ginger; plain green cabbage with a pinch of caraway; red cabbage and beets with peppercorns; napa cabbage speckled with ...

When it comes to simplicity, this apple and red ... Sauerkraut is made by fermenting cabbage, producing a more complex flavor and nutritional benefits compared to eating it fresh. This recipe ...

Some recipes call for fresh leaves while others use fermented ones. Timoshkina encourages cooks to experiment. For a vegetarian version, substitute mushrooms for the beef.

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 ...