This image released by Quadrille, Penguin Random House UK shows a recipe for cabbage rolls with sauerkraut leaves, beef and rice in a tomato sauce, from the cookbook “Kapusta: Vegetable-Forward Recipes from Eastern Europe” by Alissa Timoshkina. (Laura Edwards via AP)Dumplings and stuffed cabbage
Timoshkina considers dumplings the ultimate comfort food, though she acknowledges they take some time to prepare.
“It’s probably something you do on a weekend and then you’d make a big batch,” she says. “You can store it in the freezer, and you always have yourself a lovely, comforting meal.” Dumpling recipes here include “Polish Pierogi with Sauerkraut and Mushrooms” and “Udmurt Dumplings with Beetroot and Raspberry.”
And then there are cabbage rolls, or stuffed cabbage. They’re called gołąbki in Poland, halupki in Czechia and Slovakia, szárma in Hungary and sarmale in Moldova, 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.”
Originally Published: February 19, 2025 at 3:50 PM EST
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Publish date : 2025-02-19 17:04:00
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