½ head of medium cabbage (remove the hard stalk in the middle), roughly chopped
1 onion, finely chopped
225g/ 1 cup coarse bulgur
225g minced hogget
2 tbsp. concentrated tomato paste
Juice of ½ lemon
2 tsp. dried mint
1 tsp. chilli pepper flakes (or more, if you like spicier)
2 cups hot water
30 ml / 2 tbsp. olive oil
Salt and ground black pepper to taste
Plain yoghurt to serve
Heat the olive oil in a large pan and stir in the minced meat. Sauté for 2-3 minutes over medium heat.
Add the onions and coarsely chopped cabbage to the pan and sauté for another 4 -5 minutes (their volume will shrink as they cook).
Stir in the bulgur, tomato paste and water. Combine well.
Add the lemon juice, red pepper flakes and dried mint and season with salt and ground black pepper.
Bring to the boil then cover and cook over low heat for 15 - 20 minutes or until all cooked.
Serve hot, with sprinkles of dried mint and chilli flakes over top and a dollop of plain yoghurt by the side.
Kapuska is a popular, easy to prepare, hearty stew from Turkey. Note: For a vegetarian version of Kapuska, simply omit the meat.