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The Family Brassica

Cabbages and cauliflowers

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

1/2 cabbage
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.

  1. Chop the cabbage leaves roughly on a board and set aside.

  2. 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.

  3. 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

To read the full article, purchase Issue 17

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Issue 17, 1999 The Republic
£12.00 / $15.50 / €14.24
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Buy the issue
Issue 17, 1999 The Republic
£12.00 / $15.50 / 511.97 TL
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