Cabbage Stew, or known as Kapuska is classic of our cuisine, almost cooked in almost every home, when the small, but not liked very much as one of the most important dishes recognized. The word Kapuska goes from Russian to Turkish and in Russian it means “Cabbage”. You make a delicious cabbage wrap with the outer leaves of cabbages like big and mischievous, and you cook a great capuska with the rest of the interior, which is one of the ways of making economy in the kitchen. It is both economical and quite a practical meal and certainly very nutritious. In Turkey, you can usually cook by adding meatless meals cooked meat if you like this.
- 1/4 medium size cabbage
- 1 piece of dry onion
- 1 tablespoon tomato paste
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 cups of hot water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon of red ground pepper
- Wash and chop the cabbage.
- Chop the onions finely, chop the cube and set aside.
- Take the olive oil and the butter in the saucepan, melt the butter, cut the onion and roast until pink.
- Then add the paste and continue to roast for about 2 minutes.
- Sprays and 1 glass of boiling water to add to the pot, close the lid.
- When the cabbages begin to soften, add the spices and a glass of water.
- Put the pot in the middle fire and soften the cabbages and cook until they are squeezed.
- After the meal, take the serving plate, garnish with powdered red pepper and serve hot.