The importance of vegetable dishes in Turkish cuisine is undeniable. Dozens of dishes with many vegetables and plants can be made. In Turkish, the word “Kapuska” means “Cabbage” in Russian. The large, gorgeous cabbages’ outer leaves can be used to make a delectable wrap, and the leftover interior section can be used to make a great kapuska dish.
The healthiest and lightest variety of cabbage, known as kapuska, is used as the main ingredient in a wide variety of dishes, particularly those from the Black Sea region. Russian-Slavic in origin, kapuska recipe is a stewed meal prepared with meat and cabbage. You can prepare it either with or without beef. Turkish cabbage stew, known as kapuska, is prepared with ground meat and mouthwateringly flavorful spices. This stew is filling, calming, and incredibly delicious. With some crusty bread, it creates the ideal dinner. The formula is straightforward but incredibly flexible. Additionally, it can be veganized.
Mama Fatma will offer you the most delicious vegetable dishes as well as other Turkish cuisine dishes. With the a la carte reservation option, you have the opportunity to reserve your place before you arrive.
What Is Kapuska?
With beef and cabbage, a dish called kapuska is produced. The Russian-Slavic language is the source of the word kapusta, which signifies cabbage in that language. In the context of Russian and Slavic cuisines, the kapuska recipe is made somewhat differently from how it is in Turkish cuisine. It is a food that is both affordable and quite useful, and it is unquestionably very nourishing. Here it is: the Kapuska dish. For added satisfaction, you can add pork or ground beef to this delightful vegetable dish.
Although the components in this stew with cabbage and minced beef may appear to be numerous, they are all quite straightforward.
- 1/4 of a medium cabbage
- 300 g of mince
- one onion slice and one tablespoon of tomato paste
- 1 tablespoon butter and 2 tablespoons olive oil
- two hot water glasses and one dessert spoonful of salt
- black pepper, one teaspoon
- one teaspoon of red pepper flakes
- Utilize new garlic. We just use four cloves, but you may always use more. Garlic usually makes stews like this more delicious.
How To Make Best Kapuska?
To make the cabbage edible, wash and cut it. Onions should be finely diced and left aside. Once the butter has melted, add the chopped onion to the pan with the olive oil and sauté it until it becomes pink. Add the minced beef and cook it until it sheds its juice and then absorbs it once more.
After that, add the tomatoes and their paste and sauté for an additional two minutes. Then, cover the pot with the cabbages and a cup of boiling water. Add the herbs and spices and one additional glass of water when the cabbage begins to soften. Cook the cabbages in the pot over medium heat until they are tender and have absorbed all of the water.
For this recipe, one medium head of cabbage is adequate. This recipe requires a total of 45 minutes to prepare. This includes 10 minutes for setup and 35 minutes for cooking. The recipe’s listed ingredients are for a Kapuska supper for four people. Have a nice supper. When it is finished cooking, move it to a serving platter, top it with yoghurt, sprinkle on some ground red pepper, and then serve it hot.
You might first prepare bulgur pilaf to serve with your kapuska dinner. You can also choose baked pasta to go with your kapuska Turkish recipe. The tutch soup can be served ahead of the kapuska meal if you aren’t planning to prepare any additional dishes. You can get your preferred salad with your Kapuska dinner.
If you are buying cabbage for wrapping, choose varieties that are softer when pressed; if you are buying cabbage for cooking, however, you can also select varieties that are hard. Yogurt and paprika can be added when serving.
Like many other traditional dishes, kapuska is prepared uniquely in each home according to the family recipe. For additional juices, you may always add extra water. Some folks add bulgur or rice to their cabbage stew to make it heartier. To make it more “soupy” for us, as you can observe in the picture, we simply add a bit more water and salca. Serve immediately hot in a big bowl, take off a piece of warm, crusty bread, and enjoy. We adore it since it is wintery and in season.
How To Store The Leftovers?
Fresh vegetables like kapuska should not be kept in the refrigerator for more than two or three days since, once they are processed and packed, they swiftly lose their nutritional content. Generally speaking, purees, stews, and soups last 3 to 5 days. In the refrigerator, cooked vegetable dishes keep well for three to five days. Food degrades more quickly the more water it contains. Vegetable dishes should not be consumed three to five days later.
Is Kapuska Cabbage Stew Healthy?
It provides advantages for the health of the eyes because it contains vitamin A. Skin conditions, including acne and psoriasis, are positively impacted by it. It aids in the production of bones since it includes calcium, potassium, and magnesium. Cardiovascular illness and heart health are improved by it. It aids the body’s detoxification process. It helps people lose weight. The calorie content of a medium kapuska Turkish recipe meal serving is around 118.
Your palate can be pleased by the flavor of white cabbage in dishes like kapuska, pickles, salad, olive oil, or mince wraps. Studies have demonstrated the several health benefits of white cabbage, from heart disease to cancer, from coughing to boosting immunity, from stomach disorders to thinning. The strong antioxidant content of cabbage protects against coronary artery disease and skin disorders by improving brain and gastrointestinal function. It also serves as one of the plants that can be included in diets in terms of calories.