It has been quite a while since I posted anything. Not because I have not been cooking, I have just had a lot going on lately. I wanted to share this recipe for Kiymali Kapuska or Meaty Cabbage Stew with you all as soon as I made this dish but it just did not happen as anticipated. My sweet sister, Kim had bought a gigantic cabbage at the farmer’s market and she had made made us some of her yummy coleslaw with part of it. She mentioned that she needed to cook the rest of it and I offered to make this dish because I know how much she loves my stuffed cabbage aka lahana dolmasi. She enjoyed this as much as the stuffed cabbage so this is a good alternative when you are short on time or just do not feel up to spending as much time in the kitchen. If you have any leftovers, it is even better the next day. We only had a small bowl left and I had it for lunch the next day. You can leave the crushed red pepper out if you like but I think it adds a lot of flavor and makes it even more mouth watering. Afiyet olsun!
- 1 - 1½ Pounds Ground Beef 80/20
- 1 Large Cabbage, roughly chopped
- 1 Medium Onion, chopped
- 2-3 Cloves Garlic, minced
- 4 Tablespoons Olive Oil
- ¾ Cup Tomato Paste
- 6 Cups Water (add more if it seems too thick)
- 2 Teaspoons Salt
- ¼ Teaspoon Black Pepper
- ½ Teaspoon Crushed Red Pepper Flakes
- To serve Garlic Yogurt
- In a large pot, saute the onion in the olive oil until softened.
- Add in the ground beef and cook until no longer pink.
- Add the minced garlic and cook 2 - 3 minutes.
- Next, place the cabbage in the pan a little at a time and stir well after each addition.
- Stir in the tomato paste, salt, black pepper and crushed red pepper flakes.
- Pour in the water and cover with the lid.
- Reduce heat and simmer 30 - 45 minutes or until the cabbage is tender. You can certainly simmer it longer for a more robust flavor.
- Serve topped with garlic yogurt and plenty of crusty bread to sop up all the yummy juice. Afiyet Olsun!
