Kapuska

Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of Eastern Europe.

Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.

Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian.

Turkish poet Fethi Naci writes in his memoirs that during World War II the dish they most ate was kapuska.

[3] With meat: Turkish Cabbage Stew With Meat Vegetarian with rice: Vegan Rice Kapuska Recipe[permanent dead link‍] This Turkish cuisine-related article is a stub.