Turkish cuisine · Vegetable Dishes

Kapuska

White cabbage braised soft with onions, tomato paste and pepper paste, rounded off with pul biber.

Ingredients · for 4 servings

• 1 kg white cabbage
• 2 onions
• 3 cloves garlic
• 1 carrot
• 2 tbsp tomato paste
• 1 tbsp pepper paste
• 5 tbsp olive oil
• 1 tsp pul biber (Turkish chili flakes)
• 600 ml water
• Salt, pepper

Instructions

1. Quarter the cabbage, cut out the core and cut the leaves into strips about 2 cm wide; dice the onions, chop the garlic, slice the carrot thinly.
2. Heat the olive oil in a wide pot and gently sauté the onions over medium heat for 6–7 min. until soft and sweet.
3. Add the garlic, tomato paste and pepper paste and toast for 2 min., stirring, until the paste smells dark and oil separates at the edge of the pot.
4. Stir in the cabbage and carrot and braise uncovered for 5 min. until the cabbage visibly wilts and turns glossy.
5. Pour in the water, season with salt, pepper and pul biber and braise covered over gentle heat for 35–40 min. until the cabbage is buttery soft and only a little liquid remains in the pot.
6. Taste and adjust seasoning, let rest for 5 min. and serve hot with flatbread.