Given food prices or even if you harvest your own, you don't want to waste the cabbage you grew or purchased because it is so hard to eat your way through it all.?u=https%3A%2F%2Fi.ytimg.com%2Fvi%2FMOO6DG1OEVI%2Fmaxresdefault.jpg&f=1&nofb=1&profile=RESIZE_400x

Aside from sauerkraut, stir fry, slaw, rolls and kimchi there aren't that many options in the cabbage prep menu.

Worry not: for here I offer a winning culinary adventure that wins gastronomically: Turkish Cabbage Stew (Etli Kapuska)

You'd think: slops -- right? No way. This dish is an easy combo whose simplicity is a delight.

Ingredients

  • 300 g stewing beef or lamb, cut into small chunks
  • 750 g white cabbage thick stem removed, washed & roughly chopped
  • 2 large onions peeled, quartered & sliced
  • 2 large tomatoes washed & roughly chopped (or 1x400g tin tomatoes)
  • 2 tbsp tomato paste or red pepper paste
  • 500 ml hot water this is approximate depending on how thick you want your juices
  • 1 dessert spoonful sweet paprika
  • 1 dessert spoonful hot chilli flakes
  • 1 dessert spoonful butter or sunflower oil
  • pinch salt & pepper for seasoning

Very Turkish in intent. You can thicken it with burghal or rice, but I used some millet. I didn't have any red pepper paste, so I chopped up a capsicum real fine and fried it with the onion.

 

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Replies

  • I am becoming concerned that you and I are the new Laurel and Hardy of BLF, Dave.  We are both fans of the Middle-Eastern tuckerage, amongst many others.  Here is a recipe I love, slightly more complex but it shows how you can play around with these dishes.  My version was modeled after the Polish stuffed cabbage rolls, with a touch towards your Turkish stew - hence the name "unstuffed" cabbage rolls. The recipe can be found in the video just after the half way mark. I suspect you and I might well be settling into a pattern of gradual recipe improvement.  I am resisting yelling, "next level baby!"  I would remove my recipe's bit of sugar and replace it with your's bit of sweet paprika.  Your recipe justified my addition of chilie flakes.  You will note, mine is reduced to not requiring thickening.  My challange to you and others is this:

    • do we need to add any extra flavours (I don't think so but am happy to be corrected),
    • what do we serve with, understanding it doesn't need thickening... on rice, with sourdough or some other bread?

    I also think we have hit on a new format for BFL that meets the original local food brief, but goes a step beyond.  Find a few seasonal recipes and push the heck out of them.  There is no right answer, and we may end up with multiple variants (Thai, Korean, Turkish, Polish, Middle-Eastern, Chinese, American.... etc) but talk about eating gourmet from the patch!!!  

    Unstuffed cabbage rolls - YouTube

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