I wouldn’t feel right if I didn’t post this delicious cabbage stew recipe at least once a year, because it’s a recipe that will make even those who don’t eat cabbage stew want to try it 🙂

Calling it a recipe would be an understatement, let’s call it a cooking method. I didn’t eat cabbage stew for years because I didn’t like it. It was tasteless, smelly, and strange to me. Then, I started making it the way I’m about to describe, and it’s pure love.

It doesn’t matter if it’s with or without minced meat. It’s legendary either way.

-I sauté the onions. If I’m adding minced meat, I add it. Then I add plenty of hot pepper paste and tomato paste. This time I made it so spicy that the spiciness is coming out of my nose, but I’m from Gaziantep, it’s okay 😀 I got my pastes from Gaziantep too. -I rub the finely chopped cabbage with salt first, so it makes it much easier to cook.

I add the cabbage and cook it without adding any water, stirring constantly. This is what changed the process for me. Adding water to cabbage stew makes it taste like boiled cabbage, and I really don’t think it tastes good. It’s much, much more delicious when cooked slowly, letting it release and absorb its own juices without adding any water. – I cook it over very low heat for a long time. I don’t overcook it like it’s mushy. I leave it slightly al dente, and it becomes one of my favorite dishes 🙂 Finally, after turning off the heat, I add 2 tablespoons of apple cider vinegar and a little pomegranate molasses. Then, it’s pure bliss 🙂

I hope you like it. I wish everyone a healthy, sugar-free, and happy week.

With love,