Dill pickle soup is a Polish cuisine staple designed to use ingredients from the winter cellar. (Traditional + dairy-free versions included)| The New Baguette
Creamy Ukrainian/Polish raw leek salad with apples and carrots is a crunchy and refreshing side dish. Think of it as cabbage-less coleslaw.| The New Baguette
Vinegret - beet salad with potatoes, carrots, and pickles - is a Soviet cuisine staple, particularly popular during the winter holidays.| The New Baguette
Peppery cabbage pasta - inspired by Polish haluski - is proof that peasant food is often the best food. (Vegan)| The New Baguette
Classic Ukrainian beet borscht is packed with hearty winter vegetables in a bright red, sweet-sour broth. (Vegan + gluten-free)| The New Baguette
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
Golubtsi (stuffed cabbage) are a staple of Ukrainian cuisine. These satisfying vegetarian cabbage rolls feature mushrooms and white beans.| The New Baguette
New to cabbage? This miso roasted cabbage is perfect for beginners. It’s easy and a delicious side dish for almost anything.| The New Baguette