Kapuska (Turkish Cabbage and Beef Stew)
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Ingredients
- 400 g beef braising steak
- 500 g white cabbage, finely shredded
- 1 onion, finely chopped
- 1 carrot
- 1 red pepper
- 400 g tinned chopped tomatoes
- 1 tsp turkish red pepper flakes (pul biber)
- 2 tbsp olive oil
- 300 ml beef stock
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 24.8 g
- Carbohydrate
- 16.9 g
- of which sugars
- 14.3 g
- Fat
- 15.9 g
- of which saturates
- 4.5 g
- Fibre
- 5.7 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef braising steak, cut into chunks, for 6-8 minutes.
- 2
Add the onion, carrot and red pepper, all diced, and cook for 6 minutes until softened.
- 3
Stir in the pul biber, tinned chopped tomatoes and beef stock, cover and simmer for 50 minutes until the beef is nearly tender.
- 4
Add the white cabbage, cover and simmer for a further 20 minutes until the cabbage and beef are both tender.
- 5
Season with salt and black pepper before serving.
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