Kapusta Vegetable–Forward Recipes from Eastern Europe

Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honours a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavour at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA.
Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut Pâté, and a range of sauerkrauts.
Kapusta bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region.