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Materials for the definition of Kapuska

  • 1 big ball of white cabbage (when you take it, say hello, not a hitch, it will be tight and hard) then cut it in half (I did half of it. I chopped the other half. I boiled and put it in the freezer.)
  • 1 large bony meat
  • 1 onion
  • 2 spoons of tomato paste
  • 1 spoon of pepper paste
  • 1 large potato
  • 1 small tea glass of bulgur
  • Olive oil
  • Salt

Kapuska Definition Making

Finely chop the cabbage. Put it in the water. Then chop the onion in the pressure cooker. Roast the oil and tomato paste. Put the bone and let’s keep the cabbage and put it on the pressure. Let’s close the mouth of the water. Cook for a full 20 – 25 minutes. When it is understood that it is cooked, add the cube potato and the bulgur salt. If it drank, add it. Let’s close your mouth. Let’s cook and look again after another 10 minutes of cooking. It happened if the potatoes were cooked. BON APPETIT*