Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, January 01, 2007

Cabbage with Chicken


Cabbage with Chicken
1/2 head of cabbage, cut in medium-size chunks
4 pieces of chicken, dark or white
3 tbsp rice, washed and drained
1 red bell pepper, discard the seeds, cut in medium-size chunks
2 tbsp butter
3 tbsp extra virgin olive oil
1 tsp red pepper paste
4-5 tbsp canned crushed tomatoes
1 tsp red pepper, crushed
Juice of half lemon
1 or 1 1/2 cup hot water

Place the cabbage in a large pot. Add the chicken pieces along with the rest of the ingredients. Cover and cook for about half an hour at medium heat. Check the water towards the end to see if more is needed. Don't put too much water in the beginning as the cabbage will leave water during cooking.

Makes 4 servings.

Meal Ideas:
- Potato Salad and Sekerpare.



At 5:30 AM, Anonymous Anonymous said...

Slm. Ellerinize sağlık. ve iyi bayramlar...

At 6:08 PM, Blogger Binnur said...

Sevgili Esra,
Cok tesekkur ederim. Siten hayirli olsun, cok guzel....
Ben de senin bayramini kutlar, yeni yilda her seyin gonlunce olmasini dilerim:)

At 3:22 PM, Anonymous Anonymous said...

The recipe says "1/2 lemon juice". Is this 1/2 cup, 1/2 lemon or some other measure? Thanks for posting all these recipes.


At 4:15 PM, Blogger Binnur said...

Hi Kate,
Cut one lemon in half, afterwards, use one of the halfs:)

At 12:48 PM, Anonymous Anonymous said...

Hi Binnur :)
we can make the same recipe using ground meat ? or that will be a different recipe ?

At 3:11 PM, Blogger Binnur said...

Hi Meme:)
Sure, you can also cook Kapuska with the lamb or beef cubes. Use the same ingredients to cook it.

At 10:43 AM, Anonymous Anonymous said...

Thanks binnur :)
you really helped me a lot . I will try it with ground meat .

I want 2 ask you ! how the turk prepear the olive ? is there a spesial recipe or you just soak it in water & salt ?

At 9:52 AM, Blogger Binnur said...

Hi Meme,
Do you mean how to prepare pickled olive in brine picked from the tree? Or you just want to know how to store packaged olive bought from the grocery after opening it?

At 6:40 AM, Anonymous Anonymous said...

I picked my green olives from tree then I cracked them and finelly I put them in brine . Now what should I do to have them in the turkish way ? After that the Arab soak the green olive with pomegranate molasses or with some lemon juice & carrot . they turn out yummy but I want to know your style :)the turkish style

thanks alooot

At 2:33 PM, Blogger Binnur said...

After cracking the green olives you should soak them into the spring water and drain and renew the process every day for about 3 weeks to release the bitterness.
Afterwords there is few options to give the taste:
- Salt, lemon.
- Marjoram, oregano, Bay leaf, rosemary, fennel seeds, cumin, crushed red pepper, mashed garlic.
- Or: Anise, red pepper (powder), garlic, peppercorn.
After tossing green olives with these mixtures, cover them with olive oil. They should be bathing in it at least 3 days. Occasionally turn the jar upside down.
Take care,

At 12:58 AM, Anonymous Anonymous said...

That`s what I`m looking for . I will try those ways . thanks a lot 4 being such a help 4 me .

At 12:45 PM, Blogger Siberian.Not a dog. said...

Lovely dish!
I'm glad to find your blog.Almost everything I cook is Asian and you recipes show nice taste in cooking.
I guess the name "Kapuska" is borrowed from Russian, where "kapustka" means "little cabbage" :)

At 8:00 AM, Anonymous Anonymous said...

hi Binnur. should this be served with rice, burghul, or bread? thank you in advance :)

At 8:49 AM, Blogger Binnur said...

It is better if it is served with Turkish bread:)


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