Description
A hearty and flavorful Turkish cabbage stew featuring ground beef, aromatic spices, and tender cabbage simmered to perfection in a rich tomato and beef broth base.
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 large red onion, very finely chopped
- 1 pound ground beef (or lamb)
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1 tablespoon sweet paprika
- 1/2 teaspoon cumin (or more to taste)
- 1 teaspoon dried coriander
- Salt & pepper to taste
- 1 medium cabbage head, thick stem removed, washed and roughly chopped
- 2 cups beef broth
Instructions
- Heat the Dutch oven: Place a Dutch oven over medium heat and add the butter. Allow it to melt completely to prepare the pan for sautéing.
- Sauté the onion: Add the finely chopped red onion to the melted butter. Stir occasionally and cook for about 3 to 5 minutes until the onion softens and becomes translucent.
- Brown the ground beef: Add the ground beef to the pot. Cook it until nicely browned, breaking it down with a wooden spoon as it cooks. This should take about 5 to 7 minutes.
- Season the meat: Stir in the tomato paste, red pepper flakes, sweet paprika, cumin, dried coriander, salt, and pepper. Cook together for about 1 minute to allow the spices to bloom and flavors to combine.
- Add cabbage and broth: Add the chopped cabbage and pour in the beef broth. Give everything a good stir to combine well.
- Simmer until tender: Cover the Dutch oven with a lid and reduce the heat if needed to maintain a gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
- Adjust seasoning and serve: Taste the stew and adjust salt and pepper as needed. Garnish with fresh parsley if desired and serve hot.
Notes
- You can substitute ground lamb for the ground beef for a richer, traditional flavor.
- If you prefer a spicier dish, increase the red pepper flakes according to your taste.
- For a thicker stew, cook uncovered for the last 5 minutes to reduce excess liquid.
- This stew keeps well in the refrigerator for 2-3 days and can be reheated gently on the stovetop.
- Serve with crusty bread or over rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Turkish
