What I love about Turkish food is how they make vegetables the star of a dish. Here in this Kapuska, the cabbage is fabulous, the amount of flavour you get in this simple dish is amazing.
Now this one was not on my list of the dishes I wanted to make for Turkiye, as I scrolled through my cookbooks I figured this was just a cabbage dish. But one night while I was watching my son play football, I get a text from my daughter with this recipe, saying my husband wants me to make this, he was watching Rick Steins show from Venice to Istanbul and he saws this and wanted me to make this.
This dish is so easy to make. My whole family loved this, there was nothing left, some wished I had made more.
Cook until you are happy with the cabbage, my husband liked it softer, my kids love it while it still has some bite.
I've now made a few dishes on our eating around the world adventure in Türkiye, and my family are loving it. We are eating some of the tastiest dishes we have ever had. You need to try this.
Now this one was not on my list of the dishes I wanted to make for Turkiye, as I scrolled through my cookbooks I figured this was just a cabbage dish. But one night while I was watching my son play football, I get a text from my daughter with this recipe, saying my husband wants me to make this, he was watching Rick Steins show from Venice to Istanbul and he saws this and wanted me to make this.
This dish is so easy to make. My whole family loved this, there was nothing left, some wished I had made more.
Cook until you are happy with the cabbage, my husband liked it softer, my kids love it while it still has some bite.
I've now made a few dishes on our eating around the world adventure in Türkiye, and my family are loving it. We are eating some of the tastiest dishes we have ever had. You need to try this.
Recipe
Recipe adapted from Rick Stein's cookbook 'From Venice to Istanbul'
Serves 4
45ml olive oil
250g minced lamb
2 medium onions, chopped
1 large clove garlic, chopped
1 tablespoon tomato paste
1 tablespoon Turkish red pepper paste
1/2-1 teaspoon chilli flakes, plus extra to serve
4 tomatoes, peeled and chopped
1 teaspoon salt
white pepper, to taste
375ml water
1/2 savoy cabbage, coarsely chopped
Heat 1 tablespoon of the olive oil in a large frying pan (with high sides) over a high heat and fry the minced lamb until broken up and browned all over. Reduce the heat to medium, add the rest of the olive oil, the onions and garlic, and stir until softened.
Add the tomato paste, red pepper paste, chilli flakes, stir for 30 seconds, then add the chopped tomatoes and season with salt and pepper, cook for a few minutes until the tomatoes start to break down. Add 250ml of the water, bring to a simmer, put a lid on the pan and cook for 30 minutes.
Add the cabbage and the rest of the water, and simmer for another 30 minutes, covered, stirring occasionally.
Sprinkle with a large pinch of chilli flakes and serve with crusty bread.
Serves 4
45ml olive oil
250g minced lamb
2 medium onions, chopped
1 large clove garlic, chopped
1 tablespoon tomato paste
1 tablespoon Turkish red pepper paste
1/2-1 teaspoon chilli flakes, plus extra to serve
4 tomatoes, peeled and chopped
1 teaspoon salt
white pepper, to taste
375ml water
1/2 savoy cabbage, coarsely chopped
Heat 1 tablespoon of the olive oil in a large frying pan (with high sides) over a high heat and fry the minced lamb until broken up and browned all over. Reduce the heat to medium, add the rest of the olive oil, the onions and garlic, and stir until softened.
Add the tomato paste, red pepper paste, chilli flakes, stir for 30 seconds, then add the chopped tomatoes and season with salt and pepper, cook for a few minutes until the tomatoes start to break down. Add 250ml of the water, bring to a simmer, put a lid on the pan and cook for 30 minutes.
Add the cabbage and the rest of the water, and simmer for another 30 minutes, covered, stirring occasionally.
Sprinkle with a large pinch of chilli flakes and serve with crusty bread.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060718220869/
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