A warming winter dish. There are recipes similar to this across Eastern Europe. The name originates from the Slavic word for cabbage ‘Kapusta’. Tasty, economical and nutritious!
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Heat 1 tbsp oil in a large pan over a high heat and fry the minced lamb until it starts to take colour.
Add the remaining oil to the pan and add the onion and garlic. Cook over a medium heat until softened.
Add the pastes, chilli flakes, chopped tomato, salt and pepper and cook on a low-medium heat until the tomatoes start to collapse.
Add 250ml of the water/ stock, bring to a simmer, cover and cook for 30 mins.
Add the cabbage and the rest of the water and simmer for a further 30 mins.
Check for seasoning and adjust. Sprinkle with chilli flakes and serve with crusty bread, or baked rice.
Ingredients
3 tbsp olive oil
Minced lamb, (looked like 250 grams)
2 medium onions, chopped
1 clove garlic
1 medium cabbage – savoy or white, roughly chopped
4 tomatoes, (or tinned plum tomatoes)
1 tbsp biber salcasi (Hot pepper Paste)
1 tbsp domates salcasi (Tomato puree)
½ tsp chilli flakes
375ml water or lamb stock
Salt & pepper
