Cabbage stew with mince (Kapuska)

1. Quarter the cabbage, cut out the core and cut the leaves into roughly 2 cm squares.

2. In a large pot, soften the chopped onion in the olive oil, then add the mince and fry until crumbly.

3. Stir in the tomato purée and chilli flakes and fry for 1-2 minutes.

4. Add the cabbage and stir for 5 minutes until wilted, then add the rinsed rice, season and pour in 400 ml of hot water.

5. Simmer covered over low heat for 30-35 minutes until the cabbage and rice are tender and most of the liquid is absorbed.

6. Serve with yoghurt and fresh bread.

Tip: Kapuska is a humble treasure of Turkish winter cooking, and it is even better the next day. For a meatless version, leave out the mince and use bulgur instead of rice.