This recipe for Kapuska is a relatively young. I took the original recipe from the cookbook of Mahmud Nedim bin Tosun. It virtually has not changed to this day. It is an easy recipe, but requires skill. It can go either way; delicious or boring. You can omit beef stock and replace it with more butter, for a more vegetarian friendly variety.
Kapuska – Ottoman Style Cabbage with Meat
- 750 gr. White cabbage
- 150 gr. minced meat
- 150 gr. tomato
- 4 tablespoons Butter or 3 tb. clarified butter
- 2 medium onions
- 2 teaspoons ground red chilli
- 2 teaspoons salt
- Beef stock to top
Clean, cut and wash the cabbage.
Dice the onions and start frying in butter.
Peel and dice the tomatoes.
Once the onions start to turn color add in the diced tomatoes and the red chilli and stir.
After a short while add in the minced meat.
In a saucepot place the cabbage.
Pour the minced meat you prepared on top of the cabbages.
Add beef stock until it just covers the cabbages.
Cook for about 2 hours over low heat and serve.
Notes on Kapuska – Ottoman Style Cabbage with Meat
- The original recipe asks for beef stock as the added liquid. I diluted it one-to-one with water.
- If you will cook in pressure cooker, use less liquid as it may be too much if you top it.
- It will cook in 25-30 mins if you use pressure cooker. It will take about 2 hours on low heat in regular pot. I prefer cooking in regular pot as it leaves the cabbages with very slight crunch and I like it.
- You can use tomato puree instead of normal tomatoes.
- Adjust the red chilli according to your taste, as it may turn out to be too hot depending on the type of chilli you use.
- The original recipe asks for a whole red chilli, but I used dried flakes. You can chop a red chilli in it, if you like.