Karabük-Style Kapuska with Olive Oil
This pot of white cabbage with a little rice serves 4. Allow 15 minutes for prep and about 35 for cooking. The Turkish Culture Portal documents this dish under Karabük cuisine. This home adaptation uses gram measurements and extra virgin olive oil. How do I know when kapuska is done? A fork should slide through the thicker pieces of cabbage and the rice should have no hard centre. A little tomato cooking liquid can remain in the pot. Does the rice need precooking? Rinse and drain the dry rice and add it straight to the pot. Waiting for the cabbage to wilt first gives you room to stir. Catalogue fibre values for the cabbage and rice and sodium values for the salt and tomato paste are missing, so these totals may be incomplete. Olive oil-braised leeks with carrots and rice · Karabük kapuska in the Turkish Culture Portal
Ingredients
Ingredients
Step-by-Step Method
Prepare the cabbage and rice
Cut 600 g cored white cabbage into short strips about 2 cm wide. Chop 150 g onion. Rinse and drain 35 g dry rice.
Build the tomato base
Heat 30 g olive oil over medium heat in a wide pot. Stir the onion for 6 minutes, until soft and translucent. Add 25 g tomato paste and stir for 1 minute.
Wilt the cabbage
Add the cabbage in two batches. Toss over medium heat for about 6 minutes, until the strips soften and lose volume.
Simmer with the rice
Add the rice, 180 g water, 4 g sugar, 3 g salt and 1 g black pepper. Bring to a gentle simmer, cover and turn the heat down. Cook for 20–24 minutes, until the cabbage is fork-tender and the rice has no hard centre. If the pot runs dry and the rice is still firm, add a splash of hot water. Divide into 4 portions.
Chef's Tips & Tricks
This pot of white cabbage with a little rice serves 4. Allow 15 minutes for prep and about 35 for cooking. The Turkish Culture Portal documents this dish under Karabük cuisine. This home adaptation uses gram measurements and extra virgin olive oil.