Kapuska – Turkish White Cabbage Pan with Minced Meat and Rice

Summary

Ingredients

• 0.5 clove ½ garlic
• 600 ml water
• 300 ml beef broth
• 50 g onion (s)
• 250 g white cabbae
• 5 g extra virin olive oil
• 100 g round beef
• 0.5 teaspoon ½ paprika flakes
• 2 teaspoons paprika powder, noble sweet
• 0.25 teaspoon ¼ sea salt
• some pepper
• 2 tablespoon tomato paste
• 1 teaspoon ajvar
• 70 g whole rain rice
• 100 g cream cheese, rainier
• 200 g apple

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Instructions

1. Bring 600 ml of water to the boil, add the beef stock and stir well. Cut the garlic and onion into fine cubes. Wash the cabbage thoroughly, remove the outer leaves and the stalk and cut the leaves into pieces about the length of a thumb.
2. Heat 1 teaspoon olive oil in a large pan. Fry the garlic and onions in the heated oil for 1 minute. Add the minced meat. Sear it for approx. 2 minutes, stirring constantly.
3. Add the chopped cabbage. Continue to stir everything well for 3 minutes. Then add the beef broth to the pan and mix in all the remaining spices, as well as the tomato paste and ajvar.
4. Stir everything again, bring to the boil briefly and turn the stove on to a lower heat and let everything simmer for about 30 minutes over medium to low heat.
5. Meanwhile cook the whole grain rice according to the instructions on the packet. Arrange the finished Kapuska with the whole grain rice on a plate.
6. For dessert, put the grainy cream cheese in a small bowl and cut an apple into wedges. Arrange the apple wedges on the cream cheese and enjoy.