Cabbage Stew (Kapuska) With Bulgur

As we transition from winter to spring, I find myself in a bit of a rush. I try to finish up my recipes made with winter vegetables as quickly as possible. Since winter was shorter than expected this year, my rush started earlier than usual. Thankfully, I didn’t have too much stockpiled this time.

I believe kapuska (Turkish cabbage stew) is one of our least favored dishes, partly due to the unappealing name. Another reason is that those who make it often don’t give it the care it deserves, treating it as a “throw-it-together” dish. Overly watery and bland kapuskas have turned many people off cabbage altogether. Don’t dismiss it as a bad dish that everyone will eat reluctantly anyway. Treat it with respect. Sauté the onions properly over low heat—don’t rush and burn them, nor add the tomato paste before they’re cooked. Use enough tomato paste and sauté it thoroughly. After adding the cabbage, let it sauté a little on its own before adding water. Once you add the water, cook it until the cabbage is tender and melts in your mouth. The worst kapuska is one where the cabbage is undercooked and rubbery. Unfortunately, cabbage isn’t a quick-cooking vegetable; it takes time. If you’re in a hurry, you can use a pressure cooker.

I personally don’t like the broth in stews, so I make my dishes as dry as possible. If you prefer a soupier consistency, you can adjust the water accordingly.

If you have spices you think pair well, feel free to add them while cooking or sprinkle them on top when serving.

Enjoy your meal!

Bon Appetit...