Kapuska (slightly oily) Calories

To make kapuska, soften chopped onion in oil, stir in tomato paste and sliced cabbage, then add a little water and simmer until tender. Some cooks add minced meat or rice.

Kapuska goes well with rice pilaf, bulgur, or crusty bread, which can soak up its savory cooking liquid. Plain yogurt is also a common accompaniment to the warm, tomato-based stew.

Kapuska can be made with or without meat; neither version is the only traditional one. Turkish recipes often use minced or diced meat, while meatless versions rely on cabbage, onion, and tomato paste.

Yes, kapuska freezes well in an airtight container once cooled. Freeze it in meal-sized portions and thaw it in the refrigerator; the cabbage may be softer after reheating, but the stew remains usable.

Kapuska generally keeps for three to four days in the refrigerator when cooled promptly and stored covered. Reheat only the portion you plan to eat, until it is steaming hot throughout.

Minced beef or lamb is commonly used in meat kapuska, though some recipes use small pieces of diced meat. Brown the meat with the onion before adding the cabbage and liquid.

It can: cabbage may cause gas or bloating for some people, even when cooked in kapuska. A smaller serving and thoroughly cooked cabbage may be easier to tolerate.

Kapuska can be a nourishing meal because it is built around cooked cabbage, and its overall balance depends on the recipe. Adding beans or serving it with yogurt can make a meatless meal more filling.

Yes, kapuska can be made without tomato paste, although it will taste less tangy and have a milder color. Cook the onion and cabbage with a little water and season with pepper or paprika instead.