Kapuska – Turkish white cabbage pan with minced meat and rice

Ingredients for 1 servings:

• ½ garlic clove(s)
• 600 ml water
• 300 ml beef broth
• 50 g onion(s)
• 250 g white cabbage
• 5 g extra virgin olive oil
• 100 g minced beef
• ½ tsp red pepper flakes
• 2 tsp sweet paprika powder
• ¼ tsp sea salt
• some pepper
• 2 tbsp tomato paste
• 1 tsp ajvar
• 70 g whole grain rice
• 100 g cream cheese, grainy
• 200 g apple

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a delicious cabbage dish from Turkish cuisine, for meta-type Beta

Boil 600 ml of water, add the beef broth, and stir well. Finely dice the garlic and onion. Wash the cabbage thoroughly, remove the outer leaves and stalk, and cut the leaves into pieces about the length of your thumb. Heat 1 teaspoon of olive oil in a large pan. Fry the garlic and onion in the heated oil for 1 minute. Add the minced meat. Fry for about 2 minutes, stirring constantly. Add the finely chopped cabbage. Stir everything well for another 3 minutes. Then add the beef broth and water mixture to the pan and mix in all the remaining spices, tomato paste, and ajvar. Stir everything again, bring to a boil briefly, then reduce the heat to low and simmer for about 30 minutes over medium-low heat. Meanwhile, cook the brown rice according to the package instructions. Serve the finished kapuska with the brown rice on a plate. For dessert, place the cream cheese in a small bowl and slice an apple. Arrange the apple slices on top of the cream cheese and enjoy.