Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 large red onion, very finely chopped
- 1 pound ground beef (or lamb)
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1 tablespoon sweet paprika
- 1/2 teaspoon cumin (or more to taste)
- 1 teaspoon dried coriander
- Salt and pepper to taste
- 1 medium cabbage head, thick stem removed, washed and roughly chopped
- 2 cups beef broth
Instructions
- Heat the butter: Place a Dutch oven over medium heat and add the unsalted butter. Melt it evenly to prepare for sautéing.
- Sauté the onion: Add the finely chopped red onion to the melted butter. Cook for 3 to 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Brown the meat: Add the ground beef (or lamb) to the onions. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon, until it is nicely browned all over.
- Season the mixture: Stir in the tomato paste, red pepper flakes, sweet paprika, cumin, dried coriander, salt, and pepper. Cook for 1 minute to blend the spices and deepen the flavors.
- Add cabbage and broth: Incorporate the roughly chopped cabbage and pour in the beef broth. Stir well to combine all ingredients.
- Simmer the stew: Cover the Dutch oven with a lid and simmer on medium-low heat. Stir occasionally and cook for 20 to 25 minutes until the cabbage is tender and infused with the savory broth.
- Final taste and serve: Taste the stew and adjust salt and pepper as needed. Garnish with fresh parsley if desired, then serve hot as a satisfying main dish.
Notes
- For a richer flavor, ground lamb can be used instead of beef.
- Adjust red pepper flakes to control the heat level.
- Serve with crusty bread or rice to complete the meal.
- Leftovers reheat well and flavors deepen overnight.
- For a gluten-free dish, ensure beef broth is gluten free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Turkish
