Dish of Chicken with Cabbage
(click to enlarge)

Chicken with Cabbage


Turkey   -   Kapuska
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
1-3/4 hrs
Prep		 A delicious stew that's very easy to make, with very little frying to be done. It will be much liked by people who like cabbage, but will also be fine for people who think they don't.

1
1-1/4
7
8
2
2
1-1/2
3
1
1
1-1/2
2/3
1/3
#
#
oz
oz
T
T
c
T
T
t
T
t
t
Chicken Meat (1)  
Cabbage, white
Tomato
Bell Pepper, red
Olive Oil, ExtV
Butter
Water
Rice, white
Red Pepper Paste (2)  
Chili Flake (4)
Lemon Juice
Salt
Pepper, black
Prep   -   (40 min)
  1. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop small.
  2. Cut CHICKEN into cubes about 1-1/2 inch on a side.
  3. Cut CABBAGE into cubes about 1-1/2 inch on a side.
  4. Blast BELL PEPPER black with your propane torch. Brush off the skin under cold running water. Core and cut into pieces about 3/4 inch on a side.
  5. Squeeze Lemon Juice.
RUN   -   (1 hr)
  1. In a sauté pan or sauce pan large enough for the whole recipe (4 quarts or so), heat Olive Oil and Butter. Over moderate heat fry Chicken just until it's raw color is gone.
  2. Stir in All Ingredients. Bring back to a boil, cover and simmer slowly, stirring a few times, until Chicken is tender, about 40 minutes. Adjust water as needed - it should end up with a modest amount of liquid but not swimming.
  3. Serve hot with bread or rice.
NOTES:

  1. Chicken:

      Weight is for skinless and boneless. I prefer all thigh and leg meat for better flavor and texture. Also see Note-4.

  2. Red Pepper Paste:

      This is a standard item found in just about every Turkish or Armenian home and available from markets serving those communities. It comes in various degrees of heat from mild to medium. If you don't have it, fake it up with 1T Tomato Paste, 1 t Paprika and 1/4 t Cayenne. For details see our Chili Sauces & Potions page.

  3. Chili Flake:

      In typical English style, the pattern recipe calls for "crushed chili" with no hint whatever as to what kind or how hot. Korean flake, which is very common around here and not real hot will make this recipe very mild. Use your own best judgement. For details see our Chili Powders / Flake page.

  4. Notes:

      The pattern recipe was written by a Turkish lady now living in Canada, but it is in English style. In other words, all ingredients are called out by quantity, with no hint whatever about size or weight. So how much does "a piece of chicken" weigh in Canada, and boneless or bone in? Skinless or skin-on? I'm making some presumptions here, but I suspect it varies a lot in Turkey anyway.

  5. History:

      Note the similarity of the name Kapuska to Polish Kapusta (cabbage). There was plenty of trade between Turkey and the Grand Duchy of Lithuania, and then the Polish Lithuanian Commonwealth, from the 13th to 19th centuries.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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