Kapuska (Turkish Beef and Cabbage Stew)
A Turkish one-pan beef and cabbage stew with Aleppo pepper, tomato paste, and red bell pepper. Low carb, weeknight-friendly, and ready in 30 minutes. Serve with rice, bread, and yogurt.
Servings: 4
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
Calories: 194kcal | Carbohydrates: 13g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 711mg | Potassium: 574mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1896IU | Vitamin C: 88mg | Calcium: 64mg | Iron: 3mg