Beef Cabbage Stew - Kapuska

Beef Cabbage Stew, or Kapuska, is a simple Turkish dinner made from cabbage, beef, and a handful of pantry spices. It simmers low and slow until the cabbage turns soft and the sauce cooks down into a rich, spiced gravy.

This is real Turkish home cooking, humble and inexpensive, made with whatever cabbage is on hand. It's especially popular in the colder months in the Black Sea and Thrace regions of Turkey.

A garlicky yogurt sauce is spooned over the top just before serving. Serve it with warm bread or bazlama to scoop up the sauce.

What Is Kapuska?

Kapuska comes from kapusta, the Russian word for cabbage. Similar cabbage stews are made across Russia and Eastern Europe, and Turkey has its own version, especially in the Black Sea and Thrace regions, where cold winters call for hearty, inexpensive meals.

There are many versions of Kapuska. Some cooks use ground meat, others use chunks of lamb or beef, bulgur, or rice, and some leave the meat out entirely. This version uses ground beef and bulgur, simmered slowly until the cabbage turns soft and the sauce thickens.

Why This Recipe Works?

• It's a low-effort, one-pot dinner. Everything simmers together in a single pot while you do other things.

• Cabbage is one of the cheapest vegetables around, so this is a hearty, budget-friendly dinner.

• It's easy to customize. Use ground beef, lamb, or chicken, or leave the meat out entirely for a vegetarian version.

• The garlic yogurt sauce takes it to the next level, spoon it over the top just before serving.

• Kapuska freezes well, so it's easy to make a double batch and save some for later.

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.

• Ground beef - This recipe uses ground beef, but ground lamb works well too if you want to switch it up (see the recipe notes for the swap). Leave the meat out to make this dish vegetarian or 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.

• Red pepper paste - Turkish red pepper paste is a rich and delicious condiment that I use quite often in my Turkish recipes. You can easily make your own with my simple Biber Salcasi - Turkish Red Pepper Paste recipe, or if you don't have it on hand, feel free to substitute it with tomato paste.

• 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.

How to Make Beef Cabbage Stew - Kapuska

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 ground meat, and cook it until nicely browned, breaking it down with a wooden spoon.

If there is enough fat from the ground meat, add the onions along with the garlic and sauté until soft. If you use lean ground meat, 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 Yogurt 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.

Recipe 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.

• Cut the cabbage into pieces roughly the same size so it cooks at an even pace.

• Taste and adjust the salt and pepper near the end of cooking. The flavor concentrates as the stew reduces.

• The cabbage should be tender but still hold its shape, not falling apart. Start checking it around the 1-hour mark.

Serving Suggestions

Serve this beef cabbage stew with warm bread for scooping up the sauce, such as Garlic Naan, Sandwich Bread, Bazlama, or Pita Bread.

A simple side salad rounds out the meal; try Cacik, Havuc Tarator - Carrot Dip with Yogurt, or Lebanese Fattoush Salad alongside it.

Leftovers are also good spooned over rice or reheated with a fried egg on top for breakfast.

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

Related Recipes

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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 Beef Cabbage Stew "Kapuska" recipe as much as you enjoy eating it! 🙂