We have a small radio in the kitchen and it is a great assistant when cooking. Listening to music when preparing breakfast makes me ready for the day and listening to news when preparing dinner helps me catch up with the day. So I heard a survey when preparing dinner today. It is about eating habits of women from different countries. According to the result of this survey, French women don’t eat everything on their plate, they leave some of it. American women eat it all, they don’t leave anything and Turkish women not only finish what they have on their plate, but they also eat the food their children leave on their plate. Funny but true! I mean it’s true for Turkish women, but I don’t know about the other two.
So do you eat up everything on your plate or leave some of it?
I don’t remember how many times I have heard that cabbage has so many benefits for health this year. Our favorite cabbage dish is stuffed cabbage rolls, but I can’t make it as often as I want because of my limited time. And I have discovered a great alternative cabbage dish to stuffed rolls: Cabbage stew! It wasn’t a dish I had made before, it just came to my mind all of a sudden when I was trying to decide what vegetable to buy at bazaar one day. Cabbages on the stand looked so fresh and small enough for me to carry. I was tempted to buy a head, but I didn’t have time to make stuffed rolls. Then I thought a stew with cabbage, ground beef and bulgur could be as tasty. There would be no stuffing and rolling, but the same taste with almost the same ingredients with our regular cabbage rolls. You can guess the vendor was also trying to persuade me to buy while I was planning how to cook this stew in my mind. I’m glad I bought cabbage that day and made this stew because it has become one of our favorite dish now!
When planning the recipe, I wasn’t sure if we would love it because cabbage stew is not one of those much liked dishes in Turkey. But I was determined to cook and see myself if it could become a hit or not. How could a dish with ground beef and cabbage become tasteless? To our surprise, it was superb! As it is very easy and doesn’t require a lot of time to cook this cabbage stew, I’ve made it several times since then. Try it when cabbage is still in season!
- 200g ground beef
- 1 onion, chopped
- 1 carrot, diced
- ½ head of cabbage
- 2 tbsp bulgur
- 3 tbsp olive oil
- 1 tbsp pepper paste or tomato paste
- 1 tsp cumin
- 1 tsp ground black pepper
- 1 tsp chili powder
- salt to taste
- ¾ cup hot water
- half lemon
- ¾ cup vinegar, to wait chopped cabbage
- Chop cabbage roughly and put them in a large pot with water. Pour vinegar on them and wait until you make other preparations. Then drain.
- Heat olive oil in a pot. Saute onion and carrot a few minutes. Add pepper paste and mix.
- Put ground beef, stir and cook it until it absorbs the water it releases.
- Toss in chopped cabbage and bulgur. Add salt and spices.
- Cook it over high heat for about 5 minutes.
- Pour hot water, squeeze lemon on it, stir, cover the pot and bring to the lowest heat. It’s done in 30 minutes.
- Serve it hot with a bowl of yogurt. I love to squeeze extra lemon on it, so you might try it too!