Ingredients with Measurements:
- 1 head of cabbage, chopped
- 4 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the chopped cabbage to the pot and stir to combine with the onion and garlic.
4. Add the cubed potatoes to the pot and stir to combine with the cabbage, onion, and garlic.
5. Add the paprika, caraway seeds, salt, and pepper to the pot and stir to combine.
6. Pour 2 cups of water into the pot and stir to combine.
7. Cover the pot with a lid and bring the mixture to a boil.
8. Reduce the heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
9. Stir occasionally to prevent sticking.
10. Once the potatoes are tender, remove the pot from the heat and let it cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat to sauté the onion and garlic
- Low heat to simmer the kapuska
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil
- Red or yellow potatoes can be used instead of white potatoes
- Ground cumin can be used instead of caraway seeds
Variations:
- Add diced tomatoes to the pot for a tangy flavor
- Add cooked sausage or bacon to the pot for a meatier dish
- Use green cabbage instead of white cabbage for a different color and flavor
Tips and tricks:
- Make sure to stir the kapuska occasionally to prevent sticking
- Adjust the seasoning to taste before serving
- Serve hot with crusty bread or rice
Storage instructions:
- Store leftover kapuska in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the kapuska in a pot on the stove over medium heat until heated through
Presentation ideas:
- Serve the kapuska in a large bowl or individual bowls
- Garnish with fresh parsley or dill
Pairings:
- Serve with crusty bread or rice
- Pair with a light salad or roasted vegetables
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the kapuska is too dry, add more water or vegetable broth
- If the kapuska is too watery, remove the lid and let it simmer for a few more minutes to evaporate some of the liquid
Food safety advice:
- Make sure to cook the kapuska until the potatoes are tender and the cabbage is cooked through to prevent foodborne illness
Food history:
- Kapuska is a traditional Hungarian dish made with cabbage and meat or potatoes. It is often served during the winter months as a warming comfort food.
Flavor profiles:
- Kapuska has a savory and slightly sweet flavor from the cabbage and potatoes, with a hint of smokiness from the paprika and caraway seeds.
Serving suggestions:
- Serve the kapuska as a main dish for lunch or dinner
- Serve as a side dish with grilled or roasted meats
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Region: Turkish