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Kapuska | Turkish Cabbage Stew

Kapuska is a comforting Turkish Stew made with cabbages, onions, and minced meat gently simmered in a tomato sauce. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings: 4 people
Calories: 537 kcal
Course: Main Course
Cuisine: Turkish

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

Instructions

    Cup of Yum
  1. 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.
  2. Place a Dutch oven or a heavy-based pan over medium heat.
  3. Add the mince, cook it until nicely browned, breaking it down with a wooden spoon.
  4. 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.
  5. Add the tomato paste, red pepper paste, chili flakes, freshly ground black pepper, dried mint, and salt. Stir and cook for a minute.
  6. Add the cabbage, bulgur, and vegetable stock or water.
  7. Cover the Dutch oven and gently simmer, stirring occasionally, for 1 ½ hours or until the cabbage is tender.
  8. Check the seasoning and add some salt and pepper if needed.
  9. Prepare the sauce in a bowl, mix the yogurt, mayonnaise, salt, and chives (or garlic) until nicely combined.
  10. Garnish with yogurt sauce and parsley and serve while still hot.

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

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

% 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.