Zeytinyağlı Kapuska (Cabbage Braised in Olive Oil with Rice)

Method

1. 1

   Warm the olive oil in a wide pot and soften the onion over medium heat for 5 minutes.

2. 2

   Add the shredded cabbage and grated carrot, stir to coat in the oil, and cook 5 minutes until starting to wilt.

3. 3

   Stir in the rice, sugar, salt and 250 ml water.

4. 4

   Cover and simmer on low for 20 minutes, stirring once, until the cabbage is very soft and the rice is cooked.

   💡 The cabbage should collapse down by more than half — that softness is the whole appeal of kapuska.

5. 5

   Stir in most of the dill and cook uncovered 2 more minutes if there's excess liquid.

6. 6

   Serve warm or at room temperature, scattered with the remaining dill.