Kapuska | Turkish Cabbage Stew
User Reviews
5.0
30 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
537 kcal
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Course
Main Course
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Cuisine
Turkish
Kapuska | Turkish Cabbage Stew
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Kapuska is a comforting Turkish Stew made with cabbages, onions, and minced meat gently simmered in a tomato sauce.
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Ingredients
- 1 tablespoon olive oil
- 250 g minced beef or lamb
- 1 medium onion (finely diced)
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 2 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried mint
- 1 teaspoon chili flakes (adjust to your taste)
- 100 g bulgur
- 750 g cabbage (white cabbage or cannonball cabbage)
- 800 ml vegetable stock or water (adjust it to how tick you want the sauce)
For the Yoghurt Sauce
- 1 cup natural yogurt
- ⅓ cup mayonnaise
- 1 teaspoon chopped chives (or 1 garlic - pasted)
- ¼ teaspoon salt
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Instructions
- Start with preparing the cabbage. Cut the cabbage in half, from the top of it through the middle of the stem. Place the flat cut-side of the cabbage down and cut the half cabbage into half again. Flip over the quarters and cut diagonally, removing the core.
- Place a Dutch oven or a heavy-based pan over medium heat.
- Add the mince, cook it until nicely browned, breaking it down with a wooden spoon.
- If there is enough fat from the mince, add the onions along with the garlic and sauté until soft. If you use lean mince, add olive oil to the pan for sautéing the onions.
- Add the tomato paste, red pepper paste, chili flakes, freshly ground black pepper, dried mint, and salt. Stir and cook for a minute.
- Add the cabbage, bulgur, and vegetable stock or water.
- Cover the Dutch oven and gently simmer, stirring occasionally, for 1 ½ hours or until the cabbage is tender.
- Check the seasoning and add some salt and pepper if needed.
- Prepare the sauce in a bowl, mix the yogurt, mayonnaise, salt, and chives (or garlic) until nicely combined.
- Garnish with yogurt sauce and parsley and serve while still hot.
Equipments used:
Notes
- You can make Kapuska with ground beef, lamb, and chicken, or you can leave the meat out for a vegan or vegetarian option.
- Keep the leftovers refrigerated for up to 5 days. You can freeze them for up to 3 months if you wish to keep them longer.
- When cooking the Kapuska, make sure the heat is on low and it is gently simmering. Check the level of liquid frequently to avoid it burning.
- I like Kapuska with a minimum of liquid but you can add extra stock or water to make yours a bit more soup-like consistency.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
41g
(14%)
Protein
19g
(38%)
Fat
35g
(54%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
2372mg
(99%)
Potassium
777mg
(22%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
928IU
(19%)
Vitamin C
73mg
(81%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 2372mg | 99% |
| Potassium | 777mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 73mg | 81% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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