Kapuska (Turkish Cabbage Stew)

Kapuska is a hearty Turkish cabbage stew, traditionally made with either ground beef/lamb or kept vegetarian with tomatoes and spices. It’s a rustic dish, often associated with home cooking and comfort food. The name comes from the Russian word for cabbage, reflecting the cultural exchange in Ottoman cuisine. Simple, warming, and budget-friendly, Kapuska is perfect for a cozy family meal.

Ingredients

• 1 small green cabbage, chopped
• 250 g (½ lb) ground beef or lamb (optional, can make vegetarian)
• 1 large onion, finely chopped
• 2 tbsp olive oil or butter
• 1 tbsp tomato paste
• 1 carrot, sliced (optional)
• 1 tsp paprika
• ½ tsp red pepper flakes (optional, for spice)
• Salt and black pepper, to taste
• 4 cups hot water or broth

Directions

1. Prepare the cabbage:
2. Wash the cabbage head, remove the core, and chop it into medium-sized pieces.
3. Cook the base:
4. Heat olive oil or butter in a large pot.
5. Add chopped onion and sauté until golden.
6. If using meat, add ground beef/lamb and cook until browned.
7. Add flavorings:
9. Stir in tomato paste and paprika. Cook for 1–2 minutes to release flavor.
11. Build the stew:
12. Add chopped cabbage and carrots. Stir well to coat with spices.
13. Season with salt, black pepper, and red pepper flakes.
14. Pour in hot water or broth until cabbage is just covered.
15. Simmer:
16. Cover and cook on medium-low heat for 35–40 minutes until cabbage is tender.
17. Taste and adjust seasoning.
18. Serve:
19. Enjoy hot with a side of crusty bread, rice, or Turkish bulgur pilaf.