Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 large red onion, very finely chopped
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 medium cabbage head, thick stem removed, washed, and roughly chopped
- 2 cups beef broth
Spices and Seasonings
- 1 teaspoon red pepper flakes
- 1 tablespoon sweet paprika
- 1/2 teaspoon cumin
- 1 teaspoon dried coriander
- Salt and pepper to taste
Instructions
- Heat Butter: Place a Dutch oven over medium heat and melt the butter completely.
- Sauté Onions: Add the finely chopped red onion to the pot and cook, stirring occasionally, for 3 to 5 minutes until softened and translucent.
- Brown Ground Meat: Add the ground beef or lamb and cook it thoroughly for about 5 to 7 minutes, breaking it up with a wooden spoon until nicely browned.
- Add Spices and Tomato Paste: Stir in the tomato paste, red pepper flakes, sweet paprika, cumin, dried coriander, and salt. Cook the mixture for 1 minute to deepen the flavors.
- Add Cabbage and Broth: Incorporate the roughly chopped cabbage and pour in the beef broth.
- Simmer Stew: Cover the Dutch oven and let the stew simmer on medium-low heat for 20 to 25 minutes, stirring occasionally, until the cabbage is tender.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Garnish with fresh parsley if desired and serve warm.
Notes
- Use either ground beef or lamb based on preference; lamb adds a richer flavor.
- If you prefer a spicier stew, increase the red pepper flakes slightly.
- Serve with crusty bread or over rice for a complete meal.
- For a vegetarian version, substitute the meat with mushrooms or additional vegetables and use vegetable broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Turkish
