Kapuska | Turkish Cabbage Stew

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 and Substitutes

• 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.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

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.

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.

Recipe FAQs

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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