Cabbage with minced lamb and chilli (Kapuska)
Ingredients
- 1 Pointed Cabbage, weight approx. 350 gr. (12 oz.)
- 1 onion, finely chopped
- 25 gr. (1 oz.) butter
- 1 tbsp. olive oil
- 125 gr. (4½ oz.) minced lamb (adjust meat quantity
- according to weight of cabbage)
- ½ red chilli pepper, finely chopped
- 1 beefy tomato, skinned and chopped
- 1 tbsp. tomato purée
- 1 tsp. vegetable bouillon powder
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- 275 ml (½ pt.) water approx.
Method
Cut the cabbage in half, lengthways and take out the bottom centre core on each piece. Cut each piece into two lengthways again and roughly chop, making small cubes of any of the white centre stalks remaining.
Fry the onion gently in the butter and olive oil until nicely softened.
Turn up the heat and add the meat, giving a good stir round and getting rid of any lumps. Fry until browned and add the chopped chilli. Stir round for a minute and then add the chopped tomatoes, tomato purée, bouillon powder, paprika, salt and freshly ground black pepper. Stir in the cabbage.
Add 200 ml. (7 fl. oz.) of the water and cook gently for ½ hr.
Add the remaining 75 ml. (3 fl. oz.) of the water and transfer to a casserole dish. Check the water, adding more if necessary. You need it to be quite juicy, but the sauce should be thick rather than watery. It should barely come halfway up the cabbage mixture.
Bake in the oven for a further 30 minutes at 180°C.
Serve with plenty of freshly baked bread.
