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Turkish Cabbage Stew - Kapuska
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4.89 from 9 votes

Etli Kapuska - Turkish Cabbage Stew With Meat

This recipe for Turkish cabbage stew is pure comfort food for the winter months.
Course Main
Cuisine Turkish
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 325kcal
Author Turkey's For Life

Ingredients

  • 300 g stewing beef or lamb, cut into small chunks
  • 750 g 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 tbsp tomato paste or red pepper paste
  • 500 ml hot water this is approximate depending on how thick you want your juices
  • 1 dessert spoonful sweet paprika
  • 1 dessert spoonful hot chilli flakes
  • 1 dessert spoonful butter or sunflower oil
  • 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.
  • Nutritional values are approximate, depending on which meat (if any) you use and the size of your vegetables.
  • Your meat doesn't have to be an expensive cut as you are cooking it for so long so it will be tender anyway.