Beef and Cabbage stew Kapuska is a comforting Turkish dish made with ground beef, cabbage, onions, and  gently simmered in a tomato sauce.

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.

To make Kapuska, you only need a few fridge ingredients you might already have. Click on 👇 "learn more" for the full list of ingredients.

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.

Flip over the quarters and cut diagonally, removing the core. Set them aside and start prepping the flour base for the stew.

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.

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.

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 to the flavor base. you can also use stock cubes or water if you don't have any stock available.

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.

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.