Kapuska | Turkish Cabbage Stew

5 from 10 votes

Kapuska is a comforting Turkish Stew made with cabbages, onions, and minced meat gently simmered in a tomato sauce.

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

You can make Kapuska with ground beef, lamb, and chicken, or you can leave the meat out for a vegan or vegetarian option.
Keep the leftovers refrigerated for up to 5 days. You can freeze them for up to 3 months if you wish to keep them longer.
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.