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.