Kapuska (Turkish Beef and Cabbage Stew)
Apr 17, 2026
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Kapuska is a Turkish beef and cabbage stew made with ground beef, thinly sliced cabbage, red bell pepper, tomato paste, and Aleppo pepper. It is a one-pan weeknight dinner that comes together in about 30 minutes and is low carb as written, though it pairs beautifully with rice, bulgur pilaf or bread if you want something more filling.
Wait, What Is Kapuska?
Kapuska is a traditional Turkish cabbage stew. The name is derived from the Slavic word for cabbage which is kapusta. It’s the Turkish take on the cabbage stew that’s common in the Balkans as well as other Eastern European countries.
The dish is especially common in the Thrace and Black Sea regions of Turkey. It comes in many versions, with ground meat, chunks of lamb, bulgur, or rice depending on the region. This version is a weeknight-friendly take with ground beef and Aleppo pepper.
Recipe Testing Notes
When I was developing this recipe, a Turkish friend told me that kapuska is one of those dishes people tend to dislike as children and then love as adults. I completely understand why, it is humble, unfussy, and not much to look at while it cooks. But once it comes together, it is deeply satisfying in a way that feels earned.
The Aleppo pepper deserves a lot of credit for that. It is not a spicy spice at all; it brings a warm, fruity, almost smoky depth that paprika simply cannot replicate. One important note I learned from testing: make sure to slice the cabbage thinly. When I tried it with rougher, chunkier pieces, the cabbage stayed separate from the beef and the whole dish lost its cohesion. Thin slices melt into the stew the way they should.
How to Make Kapuska
Gather your ingredients: Kapuska call for ingredients you most probably have on hand, olive oil, onion, red bell pepper, garlic, ground beef (or ground lamb), tomato paste, Aleppo pepper, sweet chili pepper or paprika, salt, cabbage, water, lemon juice, and parsley.
A note on the cabbage: Make sure to slice it thinly. This is the single most important technique note in the recipe. Thin cabbage softens properly and integrates into the stew. Thick or roughly chopped pieces stay chunky and separate from the beef, giving you an uneven texture throughout.
A note on the Aleppo pepper: Do not substitute with cayenne or regular chili flakes. Aleppo pepper is mild and fruity with a slight smokiness. It is what gives this dish its character without making it spicy. If you cannot find it, sweet paprika is a better substitute than anything hot.
Now that we have the ingredients ready, let’s get cooking:
Build the base: Heat olive oil in a large pan over medium-high heat. Sauté the onion and red bell pepper until softened, about 5 minutes. The bell pepper adds a natural sweetness to the base that balances the tomato paste.
Brown the beef: Add the garlic and ground beef and cook until the beef is browned, breaking it up as it cooks.
Add the spices and tomato paste: Stir in the tomato paste, Aleppo pepper, sweet chili pepper, and salt. Cook for a minute or two so the tomato paste deepens in flavor and coats everything.
Add the cabbage: Add the thinly sliced cabbage and mix well so it is combined with the beef and spices. Cook for a few minutes until it begins to soften.
Simmer: Add in the water, reduce heat to medium-low and cook covered for 20 to 30 minutes until the cabbage is fully tender and the mixture is slightly saucy. Check occasionally and add a splash more water if it looks dry.
Finish and serve: Stir in the lemon juice and chopped parsley before serving.
What to Serve With Kapuska
Kapuska is a complete meal on its own and is low carb as written. If you want to stretch it further, Turkish rice pilaf with orzo is the most natural pairing and the way it would typically be served at a Turkish table. A thick piece of no knead bread also works well for scooping up the saucy stew.
For something on the side, a simple coban salatasi (Turkish shepherd’s salad) adds freshness that balances the richness of the stew nicely. A bowl of cacik (Turkish yogurt with cucumber) on the side is also a classic combination in Turkish cooking.
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Kapuska (Turkish Beef and Cabbage Stew)
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 lb ground beef
- 2 tbsp tomato paste
- 1 tsp Aleppo pepper
- 1 tsp sweet chili pepper or paprika
- 1 tsp kosher salt
- 1/4 large head cabbage, thinly sliced
- 1 cup water
- 1 lemon, juice of
- 1/2 cup chopped parsley
Instructions
- Heat olive oil in a large pan over medium-high heat. Saute the onion and red bell pepper until softened, about 5 minutes.
- Add the garlic and ground beef. Cook until the beef is browned, breaking it up as it cooks.
- Stir in the tomato paste, Aleppo pepper, sweet chili pepper, and salt. Cook for 1 to 2 minutes.
- Add the thinly sliced cabbage and mix well. Cook for a few minutes until it begins to soften.
- Add the water, stir, and cover. Reduce heat to medium-low and cook for 20 to 30 minutes until the cabbage is fully tender and the stew is slightly saucy.
- Stir in the lemon juice and chopped parsley. Taste and adjust salt before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat with a splash of water. Kapuska also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- You can double the ground beef if you’d like to add more protein to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Soups and Stews
