Eastern Europe's traditional ingredients — especially cabbage — get star treatment in new cookbook

Eastern Europe's traditional ingredients — especially cabbage — get star treatment in new cookbook

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.So why does it still struggle for respect?“It's about how you cook it. People tend to overcook it, not letting it express all its potential,” says Alissa Timoshkina, whose new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” celebrates cabbage as one of…