Turkish cuisine · Soups & Stews

Kelem Aşı (Cabbage Stew)

East Anatolian stew of white cabbage with bulgur, chickpeas and lamb, slow-braised.

Ingredients · for 4 servings

• 800 g white cabbage
• 400 g lamb
• 150 g chickpeas
• 100 g bulgur
• 2 onions
• 2 tbsp tomato paste
• 3 tbsp clarified butter
• 1 tsp Aleppo pepper
• 1 l meat stock
• salt, pepper

Instructions

1. Soak the chickpeas the day before and drain; quarter the white cabbage, remove the core and cut into 3 cm wide pieces, dice the onions, cut the lamb into 3 cm cubes.
2. Heat the clarified butter in a large pot and sear the lamb all over for 5–6 min. until well browned.
3. Add the onions and sauté for 5 min., then stir in the tomato paste and Aleppo pepper and toast for 1 min. until the color turns deep red.
4. Add the chickpeas and meat stock and simmer covered over low heat for 50 min. until the meat and chickpeas are nearly tender.
5. Stir in the cabbage and bulgur and braise a further 30–35 min. until the cabbage has collapsed and the bulgur has swelled; top up with hot stock if needed.
6. Season generously with salt and pepper, let rest for 10 min. and serve in deep bowls.