Etli Kapuska - Turkish Cabbage Stew With Meat
This recipe for Turkish cabbage stew (Kapuska) is pure comfort food for the winter months.
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Equipment
- 1 large saucepan
- 1 sharp knife
Servings 4
Ingredients
- 300 grams stewing beef (or lamb, cut into small chunks)
- 750 grams white cabbage (thick stem removed, washed & roughly chopped)
- 2 large onions (peeled, quartered & sliced)
- 2 large tomatoes (washed & roughly chopped (or 1x400g tin tomatoes))
- 2 tablespoons tomato paste (or red pepper paste)
- 1 tablespoon butter (or sunflower oil)
- 500 millilitres hot water (this is approximate depending on how thick you want your juices)
- 1 dessert spoon sweet paprika
- 1 dessert spoon hot chilli flakes
- pinch salt & pepper (for seasoning)
Instructions
- In a large saucepan gently heat your oil or butter and then add your meat.
- Stir for a few minutes until it's browned.
- Now add your onion and stir until the onion starts to soften (around 5 minutes).
- Add your tomatoes to the pan, mix and simmer for around 5 more minutes before adding your paprika and chilli flakes, salt and pepper.
- Mix them altogether and add your tomato or pepper paste.
- Stir until the paste has dissolved into the mixture.
- Now add your hot water, bring to the boil, reduce to a simmer and cover.
- Simmer for around 45 minutes until your meat is tender (around 20 minutes for minced meat).
- Now add your cabbage - it will seem a lot but will soon reduce.
- Stir in carefully, cover and simmer for a further 30 minutes until your cabbage is soft.
- Either serve as it is or add more water if you want thinner juices.
- Serve in a large bowl with fresh Turkish crusty bread.
Notes
- If you are vegetarian or vegan, kapuska can also be made just as a cabbage stew with the meat omitted. Just skip the meat cooking times. Some people add rice or bulgur wheat to make it more filling.
- Nutritional values are approximate, depending on which meat (if any) you use and the size of your vegetables. All nutrition information is calculated by a third party API and is meant as a general guide only. If you have any special dietary requirements, please do your own due diligence.
- Your meat doesn't have to be an expensive cut as you are cooking it for so long so it will be tender anyway.
Nutrition
Serving: 1Calories: 231kcalCarbohydrates: 23gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 54mgSodium: 180mgPotassium: 992mgFiber: 8gSugar: 13gVitamin A: 1350IUVitamin C: 88mgCalcium: 124mgIron: 3mg
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