Cabbage Stew with Lamb (Kapuska)


  • 1 pound / 500 gr lamb neck cut into 2-by-4-inch chunks
  • 3 to 4 tbsp unsalted butter
  • 3 cups chopped onions
  • ½ tsp crushed red pepper flakes
  • 1 tbsp paprika
  • 1 tbsp Red Pepper Paste (optional)
  • 2 cups chopped tomatoes
  • 1½ cups meat stock or water
  • Salt and freshly ground pepper
  • 1 medium cabbage
  • 3 or 4 red or green jalapenos, or dried hot red peppers

How to make Cabbage Stew with Lamb (Kapuska)

  1. Heat a wide heavy pan over medium heat.
  2. Add the meat and butter and cook, uncovered, stirring occasionally, about 10 minutes, until the meat gradually loses all its moisture and turns reddish brown.
  3. Stir in the onions and cook them about 5 minutes, or until they begin to brown around the edges.
  4. Stir in the pepper flakes, paprika, pepper paste (if desired), and the tomatoes; cook 1 or 2 minutes.
  5. Add ¾ cup meat stock or water, season with salt and pepper, cover, and simmer about 1 to 1½ hours, until the meat is tender.
  6. In the meantime, wash, quarter, and core the cabbage.
  7. Shred it coarsely.
  8. When the meat is cooked, stir in the cabbage and jalapenos, cover, and cook 5 minutes or until the cabbage is wilted somewhat.
  9. Stir in remaining stock or water, cover, and simmer 35 minutes, or until the cabbage is cooked.
  10. As it cooks, check the liquid level and add small amounts of liquid if necessary.
  11. Serve hot with crusty bread.
  12. ENJOY!

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