Kapuska | Turkish Cabbage Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 35 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
Description
Kapuska | Turkish Cabbage Stew highlights minced meat browned with onions and garlic, seasoned with tomato and red pepper pastes, dried mint, chili flakes, salt, and pepper. This robust base is combined with white or cannonball cabbage, bulgur, and vegetable stock. Simmering gently for about 1½ hours allows the cabbage to soften and bulgur to absorb liquids, creating a thick, stew-like consistency.
The stew blends savory, slightly spicy, and herbaceous notes from the spices and pastes, with the bulgur adding a subtle nutty texture. The dish is typically paired with a yogurt-based sauce combining natural yogurt, mayonnaise, chives or garlic, and salt, which adds a cooling counterpoint.
This dish is filling and can be adapted for different dietary preferences by varying the choice of meat or omitting it altogether. Simmering on low heat and monitoring liquid levels help prevent burning and maintain desired thickness. It keeps well in the refrigerator for several days and can be frozen for longer storage.
Ingredients
- 1 tablespoon olive oil
- 250 g beef minced; 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 black pepper freshly ground
- 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 adjust it to how tick you want the sauce, or water
For the Yoghurt Sauce
- 1 cup yogurt natural
- ⅓ cup mayonnaise
- 1 teaspoon chives or 1 garlic - pasted, chopped
- ¼ teaspoon salt
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.
Notes
- Use beef, lamb, chicken, or omit meat for vegan or vegetarian versions of Kapuska.
- Gently simmer the stew over low heat, stirring occasionally, to avoid burning and achieve tenderness.
- Adjust the amount of vegetable stock or water to control the stew's consistency, making it thicker or more soup-like as desired.
- Leftovers can be stored refrigerated for up to five days, or frozen for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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