Turkish Cabbage Stew

When I want to change things in the kitchen and impress my family, I make this Turkish Cabbage Stew with ground beef or lamb. A one-pot recipe that takes just 15 minutes to prep and 45 minutes to cook. The end result is a hearty, filling, comforting meal featuring tender cabbage and meat in an aromatic tomato broth seasoned with coriander, sweet paprika, and cumin.

One-pot meals are such a time-saver, especially on busy weeknights when I want to have something homemade for the family with minimal effort. I like to switch things around and keep dinners interesting, while still easy to execute. A few of my other favorites include this one-pan honey-garlic chicken and rice, and my family’s favorite cheeseburger soup.

Turkish Cabbage Stew, also called kapuska, is a satisfying beef-and-cabbage dish that gets its unmistakably delicious taste from the tomato paste-flavored broth and warm spices like cumin, coriander, and paprika. On top of that, it’s also an excellent “clean the fridge” recipe. Got a stray bell pepper or carrot on the verge of wilting? Maybe you have half a pound of ground pork that you have no idea what to do with. Throw them into the pot with the rest of the ingredients! 

Why you will love this recipe 

• Economical dinner: I can feed the family for under $10. It’s just ground beef, cabbage, and a few seasonings for an impressive, comforting dinner.   
• A whole meal in one pot: I love that I can make it all in one pot. That makes it super easy, quick, and there are fewer dishes to clean afterwards!
• Authentic Turkish food: Change things around and surprise your family and friends with an authentic Turkish dinner. They will be in awe of how delicious it is. 
• Better the next day: I like to make extra because it always tastes better after sitting overnight. The cabbage and beef soak up all the flavors and taste even better than when I first made it.

What you will need

• Vegetables: I use 1 medium head of organic green cabbage, washed and roughly chopped. I also finely chop a large red onion to add a hint of sweetness and a savory, caramelizing flavor that white onions don’t have. 
• Meat: I use 80% lean organic ground beef for the best flavor without too much fat. 
• Wet ingredients: I use melted butter to sauté the onion, adding a rich, nutty flavor and a creamy texture that enhances its natural sweetness. The low-sodium beef broth provides a rich, umami foundation that enhances the meaty flavor without adding too much salt. Tomato paste creates a vibrant red color while creating a rich, tangy note that deepens the sweetness and helps thicken the stew. 
• Seasonings: Besides salt and pepper, I also add sweet paprika for a mild earthy sweetness and red color, while the cumin is a little peppery with hints of citrus. To add more aromatic depth and warmth, a pinch of dried coriander is just perfect. I also add just a bit of red pepper flakes for a slight kick of heat.

How to make 

Cook the onion: First, I melt the butter in a Dutch oven over medium heat, then cook the onions for 3 to 5 minutes, stirring occasionally.

Cook the beef: I add the ground beef and cook until browned, breaking it up with a wooden spoon, for about 5 to 7 minutes. 

Add the rest: Next, I add the tomato paste, coriander, cumin, paprika, red pepper flakes, and salt, stirring and letting it cook for 1 minute, then add the broth and cabbage.

Let it simmer: Now, I cover the pot and let it simmer for 20 to 25 minutes or until the cabbage is fork-tender. 

Taste and serve: Finally, I taste it and adjust the seasoning with salt and pepper before serving. 

Expert tip

The best cabbage for this recipe

White cabbage is the traditional Turkish choice, but many people, including me, use green cabbage. There isn’t that much difference between the 2, really. They are both round, very dense, and crisp, but white cabbage is a little bit milder than the green variety, and some are sweeter. Green cabbage has a slightly more peppery taste. I would not use any of the other cabbages for this stew because they do not hold up well to cooking in liquid. 

More tips to consider:

• Make sure to wash the cabbage thoroughly. Dirt can hide between the leaves. 
• Cooking it on low heat is best to allow the cabbage to absorb flavors over time.
• Don’t add too much liquid, because the cabbage releases a lot of liquid as it cooks.
• Be sure to brown the ground beef before adding the other ingredients to achieve a good caramelized crust. 
• Don’t leave out the spices. The blend of cumin, coriander, and paprika is what gives this dish its signature taste.

Recipe variations and add-ins:

• Different meat: The traditional version is often served with lamb instead of ground beef. I have tried it that way, and I honestly like the beef better, but lamb is good too. Better yet, use both!
• No meat: On the other hand, I sometimes make this vegetarian by leaving out the ground beef and using vegetable broth. 
• Add bulgur or rice: To make this a heartier dish, I like to add bulgur or rice. The bulgur adds a nutty taste that I am really fond of.
• Sauerkraut: Another way this stew is often made is with sauerkraut. The name they give this stew is actually called Kapuska.
• More vegetables: Many of the recipes I have seen include chopped carrots, mushrooms, and bell peppers. I would also consider chunks of red potatoes, zucchini, broccoli, cauliflower, corn, and green beans. 
• Spicy Turkish stew: I often serve it with red pepper flakes and a dash of hot sauce for extra heat. 

Serving suggestions:

This stew is best served thick and rich with bread to soak up the tasty broth. I usually serve it with French bread or baguettes, but sometimes I make my 30-minute dinner rolls. They are so soft and buttery, I love how they taste, whether I use them for the stew or just with some butter. Another way to serve this hearty stew is with some creamy yogurt on top to make it luscious.

I like to serve it over a large pile of mashed potatoes. My kids love it like that. My crack mashed potatoes are a real treat because they are made with bacon, cheese, and ranch seasoning, adding lots of flavor to the meal. Regular mashed potatoes are good too. My perfectly creamy mashed potatoes are made with hot cream, sour cream, butter, and milk, so they are really creamy.

How to store leftovers:

• Refrigerate: This stew will stay fresh in the fridge for 3 to 4 days in an airtight container.   
• Freezing: It can also be frozen for several months in a freezer bag. It lies flat in the freezer, so it hardly takes up any room. I like to store my leftovers in small bags so I can just take out what I need when I need it.   
• Defrost: I thaw leftovers overnight in the refrigerator for the best flavor.
• Reheating: I reheat in a saucepan over medium-low heat for several minutes, or in the microwave for a minute or two.

Frequently asked questions

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