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Kapuska is a traditionalTurkish cuisine andBalkan cuisinestew[1][2] whose name is derived from theSlavic languages word forcabbage. Although the name is imported, the dish is a Turkish version of acabbage stew common inRussia,Ukraine,Poland and other countries ofEastern Europe. Kapuska is widely known and consumed in theThrace andBlack Sea regions ofTurkey.
Kapuska is cooked in different ways in Turkey: withgarbanzo beans,bulgur, rice, ground meat, lamb, beef, or vegetarian.
It is known to be a dish for the poor. Turkish poetFethi Naci writes in hismemoirs that during World War II the dish they most ate was kapuska.[3]
With meat:Turkish Cabbage Stew With MeatVegetarian with rice:Vegan Rice Kapuska Recipe[permanent dead link]
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