Kapuska (With Olive Oil)

kapuskaAlthough the meat is very popular, one of my favorites is the olive oil version. Olive Oil Kapuska It is delicious both warm and cold :) My late grandmother always added some rice to this recipe, which is very easy to make. Sometimes I add and sometimes I don't, but let me tell you that it suits me :)

As I always say, cabbage is not a vegetable that we can consume so quickly. More than juicy food his salad ve pickle We love to consume.

Hatta asian coleslaw We especially love to serve it with grilled meats.

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Ingredients for Kapuska (with Olive Oil) Recipe

• 1 small cabbage
• 1 onion
• 2 tablespoons tomato paste (tomato pepper mixed)
• 1 coffee cups oil
• 3 tablespoons of rice (optional)
• 1 teaspoon of granulated sugar
• Salt

How to Make Kapuska (With Olive Oil) Recipe?

1. Wash the cabbage leaves and cut them into large pieces. Chop the onion.
2. Take oil in a pan and heat it. Add the onion to the hot oil and fry it until it turns pink.
3. When the onion turns pink, add the tomato paste and fry it until the smell is gone.
4. Add the cabbage little by little, stirring. After frying for 1-2 more turns on medium heat, add salt and sugar.
5. Add water at the same level as the cabbages and let it cook on low heat. If you are going to use it, add the rice close to the cooking of the cabbage and cook for 10 more minutes on low heat and remove from the stove.
6. Serve warm or cold.