Sample Dishes from Turkish Cuisine
Cabbage with Ground Meat (Kıymalı Kapuska)
|Cabbage||1 small size||1250 gr|
|Onion||1 small size||50 gr|
|Ground Meat||1 1/2 cup||250 gr|
|Margarine||3 tablespoon||30 gr|
|Tomatoe paste||2 tablespoon||20 gr|
|Salt||2 teaspoon||12 gr|
|Water (hot)||1 cup||200 gr|
|Red pepper||1/2 teaspoon||1 gr|
Brown ground meat
and chopped onion in margarine for 8-10 minutes or until meat is crumbly; drain.
Add tomato paste, water and salt; stir. Bring to boil. Cut cabbage into half.
Shred finely. Add shredded cabbage to meat mixture, stirring well. Season with
red pepper. Reduce heat. Simmer for 10-15 minutes or until tender. Serve hot.
(in approximately one serving)
|Vitamin A||393 iu|
|Vitamin C||36 mg|
It is a cooked
throughout the country in the winter. In some areas, precooked green lentil
is used instead of ground meat. 1/4 cup rice or bulgur may be added. It is served
for lunch or supper as a main dish with pilaf, yogurt or hoşaf.