Kapuska

Kapuska

A traditional serving of Kapuska with veal

Kapuska is a traditional Turkish dish made primarily with cabbage and meat. The name "Kapuska" is derived from the Russian word for cabbage, "_______" (kapusta), reflecting the dish's origins and influences from Eastern Europe.

Ingredients

The main ingredients of Kapuska include:

• Cabbage
• Meat (commonly beef or veal)
• Onion
• Tomato paste
• Olive oil or butter
• Spices such as black pepper, red pepper flakes, and salt

Preparation

Kapuska is prepared by first sautéing chopped onions in olive oil or butter until they are translucent. Then, the meat is added and cooked until browned. Tomato paste is incorporated to add depth of flavor, followed by the addition of chopped cabbage. The mixture is seasoned with spices and allowed to simmer until the cabbage is tender and the flavors have melded together.

Variations

There are several regional variations of Kapuska throughout Turkey. Some versions may include additional vegetables such as carrots or potatoes, while others might use different types of meat or even omit the meat entirely for a vegetarian version. The level of spiciness can also vary, with some recipes calling for more red pepper flakes to create a hotter dish.

Cultural Significance

Kapuska is considered a comfort food in Turkey, often served during the colder months due to its hearty and warming nature. It is a staple in many Turkish households and is appreciated for its simplicity and the way it highlights the flavors of its basic ingredients.

Related pages

• Turkish cuisine
• Cabbage
• Stew
• Comfort food