Cabbage Stew aka Kapuska is a great dish to greet cold weather. This stew is hearty and warming. Makes a whole meal. Enjoy with a slice of bread to dip in to this delicious comforting dish.
Origins of Kapuska
The word Kapuska originates from Russian kaput which means cabbage. Russians use the cabbage more as a soup instead of a stew. In Poland Kapusta refers to a pork and cabbage stew.
Kapuska is the name of a Turkish dish referring to a cabbage stew, which is also common in Balkan countries. It is often made with beef chunks and occasionally with ground beef. This is a vegan version of the Kapuska – white cabbage stew.
How to prepare Kapuska
Preparing this dish is extremely quick and easy. If you use a pressure cooker it is even quicker.
All you need to do is chop an onion and a few garlic cloves. Cut the cabbage into half, discard the outer leaves and the stem part and then chop into edible chunks. Cook and enjoy.
You can choose to add a chopped carrot, 2-3 tablespoons of coarse bulgur or washed rice into your pot for additional taste, however my household prefers it plain.
Do add however red pepper flakes and perhaps half a lemon’s juice.
Although not stated in the recipe I have added some coarsely chopped green peppers, would have added red ones if had been available, to make the dish more colorful.
Is cabbage good for you?
Cabbage contains vitamin A, supporting vision health. It is also good for healing skin problems. Contains calcium, potassium and magnesium which are good for bones. Good also for those on a diet as it helps get rid of body tocsins and keeps one full.
What to serve kapuska with?
This dish is filling as it is, but if you want to consider a side dish to go with it, I suggest a a plain pasta or couscous. Do consider a scoop of yogurt or even some Fresh Cucumber Pickles next to it.
White Cabbage Stew / Kapuska
Ingredients
- 1 medium white cabbage
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 tablespoon mild red pepper paste
- 1 tablespoon tomato paste
Instructions
- Cut the cabbage into half. Discard the first layer of leaves. Take out the stem part and cut the cabbage into edible chunks.
- Add the olive oil in a pot. Warm slightly. Use a pressure cooker if available.
- Add the chopped onions and sauté until translucent.
- Add the chopped garlic and sauté another minute.
- Add the tomato and pepper pastes and sauté until well blended.
- Add all the other spices and the cabbage chunks. Mix.
- Add water to cover the bottom of the pot/pressure cooker. Cook until the cabbage is well done.
- Serve warm with a scoop of yogurt, pickles or a salad. Enjoy
Notes
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