Kapuska (Baked Cabbage) Recipe

Kapuska is one of the favorite vegetable dishes of Thracian cuisine. This dish, which got its name from the Russian word kapu'ska (meaty cabbage), was carried to Turkish cuisine with the Balkan and Caucasian migrations. Edirne Kapuska is different from other regions, and sauerkraut juice is added and cooked in a different way. Enjoy your meal!

Ingredients:

For 6 people

🕐 Preparation: 10 min. 🕐 Cooking: 30 min.

White Cabbage (Finely Chopped Edible)	1/2	Qty
Ground Beef (Medium Fat)	250	Grams
Dry Onion (Finely Chopped Edible)	2	Qty
Garlic (crushed)	2	Clove
Butter	1	Tbsp
Tomato Paste	2	Tbsp
Hot Pepper Sauce	1	Tsp (large)
Salt	1	Tsp
Chili Pepper	1	Tsp

Instructions:

Cut a medium white cabbage in half. Cut off the hard root parts and wash them in plenty of water. Chop the cabbage finely.
Chop the onion and garlic finely and sauté them in the melted butter in a deep pan until they turn pink.
Add the tomato paste and minced meat to the pink onions and fry until the minced meat turns brown. Add the chopped cabbage and sauté together.
Add enough hot water to cover the roasted material, boil it for 1-2 minutes and then take it to low heat. Cook the cabbages until they are soft without mashing too much.
Let your cooked food rest for 10 minutes and serve it hot with yoghurt and add chili peppers if you wish. Enjoy your meal!

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