Kapusksa—Turkish cabbage stew
From Sweet and Savory Meals – submitted by Lori, Yorkville CSA This hearty stew is popular in Eastern Europe and the Near East. This version includes meat, but it can easily be turned into a vegetarian dish by substituting chopped mushrooms and/or grains. What is common in all versions is lots of cabbage, braised slowly with some form of tomatoes, and a fragrant mix of spices. A bonus: It freezes beautifully, so double or triple the recipe and keep some on hand for a quick dinner.
Equipment
- Dutch oven
Ingredients
- 2 TBS unsalted butter
- 1 large red onion very finely chopped
- 1 lb ground beef or lamb
- 2 TBS tomato paste
- 1 tsp red pepper flakes
- 1 TBS sweet paprika
- ½ tsp cumin
- 1 tsp dried coriander
- salt and pepper to taste
- 1 medium cabbage head thick stem removed, washed, and roughly chopped
- 2 cups beef broth
Instructions
- Click here for instructions (Sweet and Savory Meals)