Etli Kapuska (Turkish Cabbage Stew With Meat) is a traditional Turkish recipe, for a classic stew of beef or lamb with cabbage slow-cooked in a lightly-spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Cabbage Stew With Meat (Etli Kapuska).
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This recipe is for Turkish cabbage stew (Kapuska) a rich and moreish dish that’s pure comfort food for the winter months. You can make this vegetarian by simply omitting the meat and meat cooking steps, tough I would then add 1 tbsp mushroom powder to up the flavour a little.
Ingredients:
300g stewing beef (or lamb), cut into small chunks (shin works well, but most inexpensive cuts are fine)
750g white cabbage, thick stem removed, washed and coarsely chopped
2 large onions, peeled, quartered and sliced
2 large tomatoes, washed and coarsely chopped (or use 1x400g tin of tomatoes))
2 tbsp tomato purée (or red pepper paste)
1 tbsp butter (or sunflower oil)
500ml hot water (this is approximate depending on how thick you want your juices)
1 dessert spoon sweet paprika
1 dessert spoon hot chilli flakes
pinch salt and freshly-ground black pepper (for seasoning)
Method:
Set a large saucepan over medium heat. Once hot add your butter (or oil) followed by the meat. Stir fry the meat for a few minutes until nicely browned all over.
Now add the onion and continue stir frying for about five minutes, until the onion is soft and translucent.
Add the tomatoes, mix to combine then bring to a simmer and cook for 5 minutes before adding the paprika, chilli flakes, salt and black pepper.
Stir to make sure the tomato puree has dissolved into the other ingredients then pour in the hot water, mix to combine and bring to a boil. Immediately reduce to a simmer, cover and cook for 45 minutes, until the meat is tender.
Now add the cabbage, stir it in carefully and simmer for another 30 minutes, until the cabbage is soft. As the cabbage cooks it will will wilt down and what at first might appear like an excess will come down to be appropriate for the dish.
Either serve as it is or add more water if you want a thinner stock.
Serve in a large bowl with fresh crusty Turkish bread.
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