Kapuska is a comforting Turkish Stew made with cabbage, onions, and minced beef gently simmered in a tomato sauce. This popular Turkish Casserole has many versions.
You can use ground beef, lamb, or chicken, or omit the meat entirely for a vegan or vegetarian option.

Whichever version of Kapuska you make, this rustic Turkish Cabbage Stew is perfect to keep you all cozy and warm in the colder months.
This hearty cabbage stew dish is also common in the Balkans, Eastern European countries, Russia as well as Turkey.
The name "Kapuska" is Russian for "cabbage" and it is also the name of their similar cabbage dish.
Although the name is imported from Russia, the dish is a Turkish version of a cabbage stew.
Why This Recipe Works?
- It is an easy recipe made in the Dutch oven for slow cooking and is great for a busy weeknight meal.
- This Turkish Cabbage Stew is a healthy, comforting, and wholesome meal yet extremely delicious.
- You can leave the meat out and make Kapuska vegetarian/vegan.
- The garlic yogurt sauce takes this stew with cabbage to the next level!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cabbage - White cabbage or cannonball cabbage works better for this stew recipe. Make sure to remove the core before chopping it as it’s too tough to eat.
- Minced meat - You can use any minced meat for this dish although my favorite is the lamb! Leave the meat out to make this dish vegetarian/vegan.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to stews. Peel and finely chop them before adding them to the dish. You can also grate garlic using a Microplane.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .
- Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
- Stock - You can use Basic Homemade Vegetable Stock or water.
- Bulgur - It is widely used in Turkish and Middle Eastern cuisines. Use medium-coarse bulgur for the best results. Substitute it with rice to make this stew gluten-free.
Step-by-Step Instructions
This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:
Prepare the Cabbage
Cut the cabbage in half, from the top of the cabbage 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.
Cook the Kapuska
Place a Dutch oven or a heavy-based pan over medium heat.
Add the mince, and 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, you might need to 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 Yoghurt Sauce and Serve
Prepare the sauce in a bowl, and mix the yogurt, mayonnaise, salt, and chives (or garlic) until nicely combined.
Serve and garnish the kapuska with yogurt sauce and parsley while still hot.
Top Tips From the Chef
- 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.
Serving Suggestions
The best way to enjoy this cabbage and mince stew is with a piece of freshly baked bread such as Garlic Naan - Indian Flatbread, Homemade Sandwich Bread, Bazlama (Turkish Flatbread), or Greek Pita Bread and a bowl of Cacik (Turkish Yoghurt with Cucumbers) or Lebanese Fattoush Salad.
Storage and Reheating Instructions
Storage
Let the leftovers cool down completely before transferring them to airtight containers.
Keep them refrigerated for up to 5 days.
You can freeze them for up to 3 months if you wish to keep them longer.
Reheating
You can reheat the leftover stew in a pan with a little added water or stock on very low heat.
Let the kapuska gently simmer until it's piping hot.
Alternatively, you can heat it in a microwave on medium heat for a couple of minutes.
Recipe FAQs
While Kapuska traditionally includes ground meat, you can make a vegetarian version by omitting the meat or using plant-based alternatives.
The focus of the dish is the flavorful combination of cabbage, spices, and tomato sauce.
While beef and lamb are commonly used in Kapuska, you can use other meats like ground chicken or ground turkey as alternatives for a lighter variation.
Related Recipes
For more hearty&warming winter recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this hearty Cabbage Stew "Kapuska" recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Kapuska | Turkish Cabbage Stew
Equipment
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
- 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
- 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
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Lyn
I made this for dinner last night and served it with yoghurt sauce as suggested. It’s an absolute winner!
Stephanie
Made this for dinner tonight. It was delicious. Add garlic yoghurt to take stew to the next level.
Daisy
Delicious and super quick to make.
Rehan
Very nutritious. And delicious, I'm loving it
Amy
One of my all time favourite rainy day recipes. It's budget conscious, adaptable and delicious. All you need is a hunk of crusty bread and you're set. I freeze half of what I make so I have something for the next bout of bad weather. Cheers!
Brianne
I used a regular head of cabbage but followed everything else to a t. It is fantastic! Will definitely be adding this recipe to the repertoire.
Lina
Omg this is so good. Subtle and satisfying. Made it precisely as written and was surprised by how well-rounded the flavour was. Total winner. Thanks!
Cybil
Made this last night and it was spot on. So hearty and wholesome! Thank you for sharing this recipe.
Dean
Easy to make and absolutely delicious. I followed the recipe as written and everyone loved it.
Wendy
We came back from Istanbul 10 days ago so I’ve been obsessing about Turkish food and searching the internet far and wide for amazing recipes. I’m so glad this recipe piqued my interest enough to make it because it was stunning, just so delicious. The yogurt sauce is a must. I know it wasn’t necessary but since I was in the cooking mood I also made your rice pilaf to go with it. The entire family loved it, thank you!
Ayla Clulee
Hi Wendy, It is my pleasure, and thank you for trying my recipe! Your lovely comment made my day.
I hope you’ll find many more recipes on my site to enjoy.