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This recipe for “Bulgurlu Lahana Kapuska” is reproduced with minor edits courtesy Ozlem Warren. The original recipe can be found on her website Ozlem’s Turkish Table.
Ingredients
-
0.5—Cabbage
(Head, chopped) -
1—Onion
(Diced) - 1cupCoarse Bulgur
- 0.5lbGround lamb; or, Ground beef
- 1tbspTurkish red pepper paste; or, Concentrated Tomato Paste
-
16ozCanned Tomatoes
(Diced) -
0.5—Lemon
(Juice) - 2tspDried Mint
- —to tasteRed pepper flakes
- 2tbspOlive oil
- —to tasteSalt
-
—to tasteBlack Pepper
(Ground) -
—to tastePlain yogurt
(Dollop)
Directions
- Heat the olive oil in a skillet and stir in the ground meat. Sauté for 2-3 minutes over medium heat.
- Add the onions and coarsely chopped cabbage to the pan and sauté for another 4 -5 minutes (their volume will shrink as they cook).
- Stir in the bulgur, diced tomatoes, red pepper paste and 2 cups hot water. Stir well to combine.
- Add the lemon juice, red pepper flakes and dried mint and season with salt and ground black pepper.
- Bring to a boil then cover and cook over low heat for 15 – 20 minutes or until all cooked.
- Spoon into individual bowls and garnish with a sprinkling of dried mint and red pepper flakes. Place a dollop of chilled yogurt on top.
Recipe Info
Categorized in: Main Courses