A comforting combination of meat and greens to defy any preconceptions or negative memories you have of school time cabbage dishes. Slow-cooked meat in a rich slightly spiced red pepper sauce with a gently braised shredded white cabbage. Full of flavour that surprises even the most vehement of cabbage haters.
Original recipe post from February 2019 updated October 2020.
Autumn and Spring are my favourite times of the year here in Turkey, maybe because they can be so so short and you never really know where they're going to arrive - or leave.
Autumn eating I especially appreciate; nourishing food full of comforting flavours, yes, please.
Cabbage I love in so many ways although I have a hankering often for a good green savoy and so far haven't found one yet in Turkey.
Etli Kapuska is a cabbage dish that gets me particularly excited. Braised lamb I've given a little marination in pickle juice goes so well with sweet onions and earthy paprika. It goes so well I've been known to make extra big batches and eat it several days sometimes as stand-alone meal other on the side. I just love it.
To make Turkish cabbage and meat stew for four people (more if you add on extras) you need a smallish white cabbage. Around a kilo works well but if it's dependant on the size of your saucepan.
Finding small cabbage in the pazar is quite the feat I know, especially as the cooler months progress so you may want to start with a larger one and use the outer biggest leaves for dishes such as stuffed cabbage / Dolmas or as you prepare pickles and salads.
Cutting it is easy enough, simply half - quarter, turn on its head and shred. Make it as chunky or thinly shredded as you like. I like a good crunch but there's lots of comforting in silky cabbage wrapped around the small pieces of tender meat.
Once the lamb has a good cook, it's time to add the cabbage into the pan, I like to just shove it on the top and let the heat and juice of the casserole cooking below to slowly steam the veg with a lid on it keep all the wonderful flavour (and smell) inside and the result is pure delight.
Once it's done it just needs a good stir around and serving - for me it's wonderful with a topping of thick garlic yoghurt and a sprinkle of fresh pomegranate seeds. Autumn Delight!
Turkish Meat & Cabbage Stew Kapuska
A comforting combination of meat and greens to defy any preconceptions or negative memories you have of school time cabbage dishes. Slow-cooked meat in a rich slightly spiced red pepper sauce with a gently braised shredded white cabbage. Full of flavour that surprises even the most vehement of cabbage haters.
| Category: | Meat 'Et' |
| Seasons | |
| Cuisine Type | Turkish |
Ingredients
Etli Kapuska
| 2 Large Onions |
| 250 Grams Lamb or Mutton cubes |
| 200 Mililitres Water (1 'Su' glass) |
| 3 Tablespoons Stock concentrate or 1/2 stock cube |
| 1 Tablespoons Sun-dried red pepper paste 'Biber salçası' |
| 1 Teaspoon (Heaped) Paprika |
| 1 Small White Cabbage (Around a kilo), quartered and shredded. |
Suggested for serving
| Aleppo pepper flakes 'Pul biber' |
| Dried mint |
| Garlic yoghurt |
| Lemon wedges |
Turkish Meat & Cabbage Stew Kapuska Directions
- Cut the onion into crescents and cook covered in around 4 tablespoons of water and a drizzle of olive oil using low heat.
- Once the onions are browned and begin to caramelise, turn up the heat and brown the meat for a minute or two.
- Add the pepper paste / salça to the pan along with the stock, hot water and paprika.
- Mix through well, cover and simmer for around an hour or until the meat pieces have cooked to tender.
- Stir through and place the shredded/ Chopped cabbage on top of the meat, replace the lid and allow the cabbage to sweat until softened.
- Combine the cabbage and meat by stirring through and serve warm with pul biber flakes and a squeeze of lemon juice.
- For an extra lively kick strained (süzme) / greek yoghurt with mint or more red pepper flakes.
Recipe notes
*optional - Soak the mutton in a couple of tablespoons of pickle juice for extra tender pieces. The liquid can be tossed or left in which will lend a tasty acidic tone to the dish
