Beef Cabbage Stew (Kapuska)

5 from 10 votes

Turkish Beef Cabbage Stew (Kapuska) simmered low and slow with bulgur in a rich tomato sauce. A hearty, budget-friendly dinner.

Prep Time10

Cook Time1 35

Total Time1 45

Course: Main Course

Cuisine: Turkish

Diet: Low Lactose

Servings: people

Calories: 483kcal

1 tablespoon olive oil
9 oz ground beef (250 grams)
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)
½ cup bulgur (100 grams)
1½ lb white cabbage or cannonball cabbage (700 grams)
3 cups vegetable stock or water (adjust it to how thick you want the sauce. (700 ml)

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 ground beef, cook it until nicely browned, breaking it down with a wooden spoon.
If there is enough fat from the ground beef, add the onions along with the garlic and sauté until soft. If you use lean ground beef, 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.

Ground lamb or ground chicken both work in place of ground beef, use the same amount. Leave the meat out entirely to make this vegetarian or vegan.
This stew tastes even better the next day, once the flavors have had time to develop, so it's a great make-ahead meal.
Rice can replace the bulgur in the same amount. Check it for doneness at the same point in the simmer.
The yogurt sauce is optional. A dollop of plain yogurt on top works just as well if you'd rather skip making the sauce.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.