Cabbage Stew / Kapuska

Todays recipe can be prepared for eating up both cold and hot. If you want to eat it hot, you need to cook it with vegetable oil or butter. And you can add meat in it. But todays recipe prepared with extra virgin olive oil and you must absulately eat it cold. It' s delicious. By the way excuse my english. It's not my mother tongue and i am pretty sure i am making lots of mistakes. Please feel free to correct me :)

Ingredients

1/2 middle sized white cabbage / chopped 

1 tomato / diced

1 middle sized brown onion / diced

2 bell peppers / diced

5 cloves of garlic / minced

1 table spoon tomato paste

1/2 table spoon red pepper paste

70 gr rice ( it should be half a cup. i' m not sure though, In Turkey we generally use water glass or black tea glass as measuring cup )

1/2 lemon juice

Black pepper

  

Red pepper

Red pepper flakes

Salt

1 sugar cube

3 table spoon extra virgin olive oil

Directions

You must cut the cabbages in very thin slices. 

Cook the onions and garlics in a pan by using  olive oil in low heat. When they look like this add diced bell peppers.

Saute them together until peppers are tender. 

Add tomato paste, red pepper paste, spices and saute for a little bit longer. When the raw smell of pastes gone, add finely chopped cabbage.

Saute a little bit longer. Don' t forget to stir frequently. 

Add two glasses of hot water and let them cook for 20 - 25 minutes.

Add diced tomato, 1 sugar cube, washed rice and cook for 15 minutes more. Turn off the stove and wait until cabbage stew is cold. Your kapuska is ready to eat. You can refrigerate it so you can eat it sooner :)

I added tomatoes and rice later because i want to feel the tomatoes while i eat my meal. I wanted them to stay a little bit undercooked. Also rice shouln' t be over cooked.

I hope you enjoy. See you soon.