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    Cooking Gorgeous » Recipes » Main Dishes

    Kapuska - Turkish Cabbage Stew

    Published: Feb 10, 2022 · Modified: Oct 21, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    turkish cabbage stew is cooked for 1,5 hours

    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.

    Turkish 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.

    Labelled picture of ingredients for Kapuska - Turkish cabbage stew
    • 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.

    the cabbage is cut in quarters

    Flip over the quarters and cut diagonally, removing the core.

    the core is cut diagonally and sliced

    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.

    browning the mince in a dutch oven

    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.

    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.

    the tomato paste and spices are added to the mince

    Add the cabbage, bulgur, and vegetable stock or water.

    the cabbage and bulgur are added to the pan

    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.

    turkish cabbage stew is cooked for 1,5 hours

    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.

    serve kapuska with yoghurt

    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

    Can Kapuska be made in a vegetarian version?

    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.

    Can I make Kapuska with other types of meat?

    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:

    • Slow Cooked Lamb Tagine With Apricots
    • 2 pieces of tandoori chicken thighs served on rice
      Spicy Tandoori Chicken Recipe in Oven
    • braised ox cheeks
      Braised Beef Cheeks
    • icli kofte - Turkish style kibbeh
      Icli Kofte (Turkish Kibbeh)

    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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    Turkish cabbage stew

    Kapuska | Turkish Cabbage Stew

    Ayla Clulee
    Kapuska is a comforting Turkish Stew made with cabbages, onions, and minced meat gently simmered in a tomato sauce. 
    5 from 10 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 35 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Main Course
    Cuisine Turkish
    Servings 4 people
    Calories 537 kcal

    Equipment

    • 1 kitchen scale
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 Lodge Dutch oven
    • 1 Rubber spatula

    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

    Calories: 537kcalCarbohydrates: 41gProtein: 19gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 61mgSodium: 2372mgPotassium: 777mgFiber: 10gSugar: 13gVitamin A: 928IUVitamin C: 73mgCalcium: 186mgIron: 3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Lyn

      February 13, 2022 at 6:26 am

      5 stars
      I made this for dinner last night and served it with yoghurt sauce as suggested. It’s an absolute winner!

      Reply
    2. Stephanie

      April 09, 2022 at 4:40 am

      5 stars
      Made this for dinner tonight. It was delicious. Add garlic yoghurt to take stew to the next level.

      Reply
    3. Daisy

      May 05, 2022 at 5:17 am

      5 stars
      Delicious and super quick to make.

      Reply
    4. Rehan

      May 06, 2022 at 6:58 am

      5 stars
      Very nutritious. And delicious, I'm loving it

      Reply
    5. Amy

      May 07, 2022 at 4:58 am

      5 stars
      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!

      Reply
    6. Brianne

      May 11, 2022 at 5:06 am

      5 stars
      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.

      Reply
    7. Lina

      May 15, 2022 at 5:10 am

      5 stars
      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!

      Reply
    8. Cybil

      June 01, 2022 at 5:07 am

      5 stars
      Made this last night and it was spot on. So hearty and wholesome! Thank you for sharing this recipe.

      Reply
    9. Dean

      June 02, 2022 at 5:27 am

      5 stars
      Easy to make and absolutely delicious. I followed the recipe as written and everyone loved it.

      Reply
    10. Wendy

      January 18, 2023 at 2:54 am

      5 stars
      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!

      Reply
      • Ayla Clulee

        January 18, 2023 at 5:36 am

        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.

        Reply
    5 from 10 votes

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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