A traditional, hearty Anatolian stew featuring tender cabbage braised with savory ground meat and a vibrant tomato and pepper paste base. This comforting dish is a staple of Turkish home cooking during the harvest season.
Welcome to my kitchen, my dear; for a perfect Kapuska, always sauté your onions and ground meat until they are deeply caramelized to build a rich base. Remember to add the cabbage in stages so it wilts evenly without turning mushy, and finish with a splash of lemon to brighten the earthy flavors. 🥘
Malzemeler
- 1050 g bell pepper
- 2 g black pepper
- 1 adet cabbage
- 3 adet garlic
- 200 g ground meat
- 15 ml lemon juice
- 3 adet onion
- 1 yemek kaşığı pepper paste
- 1 adet red bell pepper
- 3 g red pepper flakes
- 5 g salt
- 10 g sumac
- 1 yemek kaşığı tomato paste
- 6 yemek kaşığı vegetable oil
Hazırlanışı
1Heat 83g vegetable oil in a large pot over medium heat.
2Add 450g diced onion and sauté until translucent, about 5 minutes.
3Stir in 15g tomato paste and 15g pepper paste; fry for 2 minutes until darkened and fragrant.
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