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Roasted Kapuska - Turkish Cabbage Stew Recipe




  • 1tbsp vegan butter or ghee, plus a splash of oil
  • 1½ large onions, finely chopped
  • 4 garlic cloves, finely minced
  • 750g roughly chopped white or green cabbage
  • 125g soya mince
  • 2–3 bay leaves
  • 1dsp summer savoury (or a mix of thyme and oregano)
  • 1 level tsp ground cinnamon
  • 1dsp paprika
  • ½tsp chilli flakes
  • 1 heaped tbsp good tomato paste
  • 75g raisins, soaked in cold water
  • sea salt, to taste


Heat the butter and oil in a heavy-bottomed pan and add the onions and garlic. Fry until the onions have softened and then add the cabbage. Sauté for a few minutes more, turning occasionally, until the cabbage has also softened, then add the soya mince, herbs, spices and tomato paste.

Mix very well and then add around 500ml/18floz cold water. Bring slowly to the boil, stirring regularly.

Drain the raisins, add to the pan and set to a simmer. You may need to add more water as soya mince can stick easily.

Once the mince is soft (it should not have any crunch left in it), season with salt to taste. This would traditionally be served with bread, but rice works just as well.

Recipe courtesy of: Veganistan: A Vegan tour of the Middle East by Sally Butcher (Pavilion Books). Image: Yuki Sugiura


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