Beef and Cabbage stew Kapuska is a comforting Turkish dish made with ground beef, cabbage, onions, and gently simmered in a tomato sauce.
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It has many versions, and you can make it with ground lamb, and chicken, or you can leave the meat out for a vegan or vegetarian option.
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To make Kapuska, you only need a few fridge ingredients you might already have. Click on 👇 "learn more" for the full list of ingredients.
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Cut the cabbage in half, from the top of the cabbage through the middle of the stem. Place the flat cut-side down and cut the half cabbage into half again.
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Flip over the quarters and cut diagonally, removing the core. Set them aside and start prepping the flour base for the stew.
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Place a Dutch oven or a heavy-based pan over medium heat. Add the ground beef, and cook it until nicely browned, breaking it down with a wooden spoon.
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If there is enough fat from the ground beef, add the onions and sauté until soft. If you use lean meat, add olive oil to the pan for sautéing the onions.
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Add the tomato paste, red pepper paste, chili flakes, freshly ground black pepper, dried mint, and salt. Stir and cook for a minute.
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Add the cabbage, bulgur, and vegetable stock to the flavor base. you can also use stock cubes or water if you don't have any stock available.
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Cover the Dutch oven and gently simmer for 1 ½ hours or until the cabbage is tender. Check the seasoning and add some salt and pepper if needed.
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Serve the Kapuska stew with yogurt sauce and parsley while still hot. Click on 👇 "learn more" for the full recipe with step-by-step instructions and pictures.
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