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Kapuska with veal

Kapuska is a hearty traditional Turkish cuisine and Balkan cuisine stew[1][2] whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.

Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian.

It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during World War II the dish they most ate was kapuska.[3]

See also[edit]


  1. ^ M. Sabri Koz (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  2. ^ Anastasia M. Ashman (1 February 2006). Tales from the Expat Harem: Foreign Women in Modern Turkey. Seal Press. pp. 191–. ISBN 1-58005-330-0.
  3. ^ Fethi Naci (1999). Dönüp baktığımda ...: anılar. Adam Yayınları. ISBN 978-975-418-559-1.

Cooking instructions[edit]

With meat: Turkish Cabbage Stew With Meat Vegetarian with rice: Vegan Rice Kapuska Recipe