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 involving cabbage leaves stuffed with a filling and poached in a sauce. “This seemingly simple dish holds the key to a fascinating story of Eastern Europe, celebrating both its shared history and its regional diversity,” she writes. Cabbage rolls, or stuffed cabbage, can be eaten as a main course.