- What’s On
The cabbage and the cauliflower are the Old World’s culinary warriors, arming high tables and low with essential vitamins and minerals.
Recipes include stuffed cabbage leaves, cabbage leaves stuffed with chestnuts, kapuska, cabbage pickle and red cabbage salad; and cauliflower fritters, cauliflower salad, and cauliflower and broccoli au gratin.
Cabbage with mince
1 tablespoon butter
1 small onion
3-4 garlic cloves (peeled)
1/2 tablespoon tomato paste
3 tablespoons minced meat
Salt and paprika flakes
2 tablespoons wine vinegar
Kapuska is a very popular, warming dish in winter and can be prepared from left over cabbage leaves when you are making dolma.
Chop the cabbage leaves roughly on a board and set aside.
Melt the butter in a pan, chop the onion and the garlic and stir-fry until the onion is translucent. Add the tomato paste and the mince and continue frying until all the juice of the meat is absorbed and the butter is sizzling. Then transfer the cabbage to the pan and season with salt and paprika. Pour over a glass of hot water and simmer, covered, for 20 to 25 minutes until the cabbage is very tender.
Stir in the vinegar and serve hot. Guests should be given extra paprika flakes to sprinkle at the table. Oven-fresh bread and a dollop of thick creamy yoghurt are a good accompaniment that transforms this modest dish into a feast.
More cookery features
Cornucopia celebrates Turkey’s 75th birthday with 40 pages of photographs by Ara Güler and John Brunton and articles by Norman Stone and David Barchard. It was the century of Turkey’s birth, of unprecedented peace and hard-won prosperity. In just 75years, Turkey has come a long way.
When, on that autumn day in 1923, the Turkish Republic was first proclaimed, its capital, Ankara, could hardly have looked less like the capital of a large country.
The memoirs of Frederick Courtney Selous, naturalist, explorer and probably the greatest of all the African hunters of the nineteenth century, recall his hunting expeditions in Turkey. His book East and West: Sport and Travel has been translated into Turkish by Derin Türkömer, a passionate hunter himself, who describes his hero’s adventures
The towering peaks and rolling foothills of Turkey’s LakeDistrict simply take one’s breath away. Eğirdir, at the heart of Anatolia’s majestic Lake District and the midpoint of a triangle of mountains, is great trekking country.
Built as a glittering prize, then closed through war and exile, this flamboyant survivor is one of the last of the great waterfront mansions of the Bosphorus.