Pickled Cabbage Stir Fry (Tursu Lahana Kavurma)

4 cups pickled white cabbage, in chunks

1/2 tsp paprika

2-3 Tbsp olive oil

Take olive oil and pickled cabbage over a large skillet. Stir fry for 15-20 minutes over medium heat, until cabbage shrinks and starts changing color. Stir occasionally.

Then, stir in paprika and sprinkle some salt if desired. Cook for a while and turn the heat off.

Serve either warm or cold.

ENJOY

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TURKCE

4 su bardagi beyaz lahana tursusu, dogranmis

1 cay kasigi kirmizi toz biber

2-3 yemek kasigi zeytinyagi

Genis bir tavaya zeytinyagi ve lahanayi alin. Orta ateste lahanalar hacimce azalana dek yaklasik 15-20 dakika ara sira karistirarak kavurun.

Lahanalar hafifce pembelesmeye baslayinca, kirmizi biberi ilave edin. Biraz daha kavurduktan sonra atesten alin ve sicak ya da soguk servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Red Cabbage (Mor Lahana Tursusu)

1 head red cabbage, finely chopped

1 cup vinegar (apple/grape)-optional

3-4 Tbsp salt

Purified Water

2 lt (40-50 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them, squishing with your hands. Fill the glass/plastic container with cabbage tightly. Press from the top to fill as much as you can. Then add vinegar and fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while. Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/ room temperature, then it will be ready to eat in 10-15 days.

ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE

1 bas mor lahana, ince dogranmis

1 su bardagi sirke (elma/uzum)-istege bagli

3-4 yemek kasigi tuz

Su

2 lt (40-50 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Ince ince dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve elinizle hafifce sikarak tuzu yedirin. Agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Ustten sikica bastirin, sirke ve uzerine cikana dek su ilave edin. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.

AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Savoy Cabbage with Rice (Pirincli Kivircik Lahana)

1 savoy cabbage, chopped

1 onion, chopped

2 carrots, shredded

2/3 cup rice

2½ cup milk

2 Tbsp olive oil

1 Tbsp salt to taste

For garnish:

1 Tbsp butter

½ tsp paprika

A pinch of salt

Saute onion with olive oil in a pot. Stir in shredded carrots and sauté for additional 2-3 minutes. Add chopped savoy cabbage and cook for about 5 minutes until it shrinks. Add rice and salt. Give a stir. Finally, add milk and bring to a boil. Then, close the lid and simmer over low heat until rice and cabbage is cooked (for about 30-40 minutes).

For the garnish, melt and heat the butter in a small frying pan. Stir in paprika and salt. Turn the heat off.

Serve with the paprika-butter sauce drizzled on top.

ENJOY

* This is a vegetarian recipe.

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TURKCE

1 kivircik lahana, dogranmis

1 sogan, dogranmis

2 havuc, rendelenmis

2/3 su bardagi pirinc

2 ½ su bardagi sut

2 yemek kasigi zeytinyagi

1 yemek kasigi tuz

Uzeri icin:

1 yemek kasigi tereyag

1 cay kasigi kirmizi toz biber

Bir tutam tuz

Sogani tencereye alin ve zeytinyaginda soteleyin. Ardindan rendelenmis havuclari ilave edin ve 2-3 dakika daha kavurun. Sonra, dogranmis lahanayi ilave edin. Ara sira karistirarak lahanalarin hacmi azalana dek 5 dakika kadar pisirin. Tuz ve pirinci ilave edin. Son olarak, sutu ekleyin ve kaynamasini bekleyin. Kaynamaya baslayinca altini kisin. Kapagi kapali olarak pirinc ve lahana pisene dek 30-40 dakika kisik ateste pisirin.

Kucuk bir kizartma tavasinda tereyagini eritin ve cizirdamaya baslayinca kirmizi toz biber ve tuzu ilave edin. Karistirip altini kapatin.

Servis tabagina aldiginiz yemegin uzerinde tereyagli sosu gezdirin.

AFIYET OLSUN

* Bu bir vejeteryan tarifidir.

Ana Sayfaya Don

Red Cabbage with Yogurt (Yogurtlu Mor Lahana Salatasi)

3 cups red cabbage, finely shredded
½ -1 cup yogurt
1 tbsp mayonnaise (optional)
1-2 cloves of garlic, minced
¼ tsp salt to taste
Parsley for garnish

Mix yogurt, garlic and mayonnaise in a small bowl. Then, salt the red cabbage and pour the yogurt mixture over. Mix them all up. Take over a serving plate and garnish with parsley.
ENJOY

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TURKCE
3 su bardagi mor lahana, ince dogranmis
½-1 su bardagi yogurt
1 yemek kasigi mayonez (istege bagli)
1-2 dis sarimsak, ezilmis
½ cay kasigi tuz
Suslemek icin maydanoz

Bir kasede; yogurt, sarimsak ve mayonezi karistirin. Diger yandan mor lahanayi tuz ile karistirin. Yogurtlu karisimi lahana ile karistirin. Servis tabagina alin. Arzu ederseniz uzerini maydanoz ile susleyebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Pickled Cabbage (Lahana Tursusu)

½ -1 head white cabbage, chopped in chunks

½ cup vinegar (apple/grape)-optional

2-3 tbsp salt

3-4 cloves of garlic, peeled/1 onion, sliced

½ tsp coriander

½ tsp red pepper flakes/1 jalapeno (optional)

Purified Water

1-1½ lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them. Cover and leave overnight. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander in between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ½ inch vinegar on the bottom (optional). Fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while.Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/at room temperature, then it will be ready to eat in 10-15 days.

ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE

½-1 bas beyaz lahana, iri dogranmis

½ su bardagi sirke (elma/uzum)-istege bagli

2-3 yemek kasigi tuz

3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis

1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber/1 tane kirmizi aci biber (istege bagli)

Su

1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Iri iri dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve uzerini ortun. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli). Su ile agzina kadar doldurun. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.

AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Red Cabbage Salad (Kirmizi Lahana Salatasi)

½ head/2-3 cups red cabbage, chopped finely
1 big carrot, grated
2-3 tbsp feta cheese, crumbled
2 tbsp olive oil
1 tsp vinegar
1 tsp salt to taste
Fresh mint leaves for garnish

Mix all the ingredients, but feta cheese in a bowl. Then transfer to a salad plate and strew crumbled feta cheese on top. Garnish with mint leaves.
Red Cabbage Salad goes with any kind of dish.
ENJOY

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TURKCE
½ bas/2-3 su bardagi mor lahana, dogranmis
1 buyuk boy havuc, rendelenmis
2-3 yemek kasigi beyaz peynir, ufalanmis
2 yemek kasigi zeytinyagi
1 tatli kasigi sirke
1 tatli kasigi tuz
Taze nane yapraklari

Beyaz peynir ve nane haric butun malzemeleri genis bir kapta karistirin. Servis tabagina aktarin ve uzerine ufalanmis beyaz peynir serpin. Son olarak nane yapraklariyla susleyin.
Kirmizi Lahana Salatasi, her turlu yemek cesidine yakisan pratik bir salatadir.
AFIYET OLSUN

Ana Sayfaya Don

White Cabbage with Rice (Lahana Dible)

½ head medium white cabbage, chopped
1 onion, chopped
½ cup rice, washed and drained
1 ½ cup hot water
2-3 tbsp butter/olive oil
1 tsp salt to taste
½ tsp paprika (optional)

Saute the onions with butter/olive oil over medium heat. Then, stir in the chopped white cabbage. Stir occasionally till the cabbage decreases in volume.
Stir in the rice, salt, paprika (optional) and hot water. Cover the lid and cook over low heat till the rice is cooked (for about 15-20 minutes). Stir occasionally.
Let the White Cabbage with Rice cool for a while and serve warm with yogurt.
ENJOY

***This is a vegetarian dish

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TURKCE
½ bas orta boy beyaz lahana, dogranmis
1 sogan, dogranmis
½ su bardagi pirinc, yikanip suzulmus
1 ½ su bardagi sicak su
2-3 yemek kasigi tereyag/zeytinyagi
1 tatli kasigi tuz
1 cay kasigi toz kirmizi biber (istege bagli)

Once tereyag/zeytinyagi ile sogani bir tencerede orta ateste kavurun. Daha sonra dogramis oldugunuz lahanayi ilave edin ve ara sira karistirarak lahananin hacimce azalmasini bekleyin.
Pirinci ilave edip bir kac defa daha karistirin. Tuz, kirimizi toz biber (istege bagli) ve sicak suyu ilave edin karistirip, kapagini kapatin. Kisik ateste pirincler pisene dek ara sira karistirarak yaklasik 15-20 dakika pisirin.
Biraz iliklasmasi icin bekleyin, yaninda yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

***Bu bir vegeteryan yemegidir.

Ana Sayfaya Don

European Style Sauerkraut (Avrupa Usulu Lahana Tursusu)

1/3-1/2 head white cabbage, shredded finely
~1/2 cup vinegar (apple/grape)-optional
1-2 tbsp salt
3-4 cloves of garlic, peeled/1 onion, sliced
½ tsp coriander
½ tsp red pepper flakes (optional)
Water
1-1½ lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the shredded cabbage in a large bowl, sprinkle salt and mix them. Leave for a night. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ¼ inch vinegar on the bottom (optional).
Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake it for a while.
Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/room temperature, then it will be ready to eat in 10-15 days.
ENJOY
P.S: Once you open the lid of Sauerkraut keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE
1/3-1/2 bas beyaz lahana, ince dogranmis
~1/2 su bardagi sirke (elma/uzum)-istege bagli
1-2 yemek kasigi tuz
3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis
1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber (istege bagli)
Su
1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Cok ince dograyin ve genis bir kaseye koyun ve tuz serperek harmanlayin. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli).
Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.
Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.
AFIYET OLSUN
NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Cabbage with Ground Meat (Kapuska)

½ head of white cabbage, chopped
150-200 gr ground meat
1 onion, chopped
1 tsp tomato paste
1 tomato, diced
2 tbsp oil
1- 1½ cup hot water
Red pepper flakes

In a pot, sauté the ground meat and oil, till the color of the meat changes to brown. Then stir in onion and sauté for 2-3 minutes over medium heat. Stir in tomato paste and tomatoes.
Add chopped cabbage and stir occasionally till the volume of cabbage decreases and changes in color. And then, stir in hot water and salt. Make sure the water does not cover the cabbage (adjust the water amount as you like).
Simmer over low heat for about 18-20 minutes till the cabbage is cooked.
Serve Cabbage with Ground Meat with some red pepper flakes on top.
ENJOY

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TURKCE
½ bas beyaz lahana, dogranmis
150-200 gr kiyma
1 sogan, dogranmis
1 tatli kasigi domates salcasi
1 domates, dogranmis
2 yemek kasig sivi yag
1-1½ su bardagi sicak su
Kirmizi pul biber

Bir tencerede kiyma ile sivi yagi orta ateste kavurun. Kiymanin rengi kahverengiye donunce sogani ilave edin ve 2-3 dakika daha kavurun. Sonra domates salcasi ve domatesleri ilave edin, biraz cevirin.
Dogranmis lahanayi ilave edin ve ara sira karistirarak kavurun. Lahanin hacmi azalip, rengi degisince tuz ve sicak suyu ilave edin. (Su oranini isteginize gore ayarlayin, ama su lahananin uzerine cikmasa iyi olur).
Dusuk ateste yaklasik 18-20 dakika boyunca, lahana pisene dek pisirin.
Kapuskayi uzerine kirmizi pul biber serperek servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Turkish Coleslaw (Beyaz Lahana Salatasi)

2 cups of white cabbage (¼ head of cabbage), shredded finely
1 carrot, peeled and shredded
2 tbsp extra virgin olive oil
1 tsp vinegar
½ tsp salt
½ tsp celery seeds (optional)
Radish slices for garnish
Place the finely shredded white cabbage, carrot and all the other ingredients in a plate. Mix them all and you can garnish with radish slices.
ENJOY!
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TURKCE
2 su bardagi ince dogranmis beyaz lahana (1/4 bas lahana)
1 havuc, soyulup rendelenmis
2 yemek kasigi sizma zeytinyagi
2 cay kasigi sirke
1 cay kasigi tuz
1 cay kasigi kereviz tohumu (istege bagli)
Suslemek icin kucuk kirmizi turp dilimleri

Butun malzemeleri bir tabaga alin ve guzelce karistirin. Kucuk kirmiz turp dilimleri ile susleyebilirsiniz.
AFIYET OLSUN!

Coleslaw (Mayonezli Beyaz Lahana Salatasi)

2 cups of white cabbage (¼ head of cabbage),finely shredded
1 carrot, peeled and shredded
3 tbsp mayonnaise
1 tbsp extra virgin olive oil
1 tsp vinegar /1 tbsp lemon juice
¼ tsp celery seed
½ tsp salt

Place the finely shredded white cabbage and carrot in a plate. Except the mayonnaise, mix all the ingredients then add the mayonnaise and mix well.
You can adjust the amount of mayonnaise as you like. Leave the coleslaw in the fridge for 1 hour.
ENJOY!
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TURKCE
2 su bardagi ince dogranmis beyaz lahana (1/4 bas lahana)
1 havuc, soyulup rendelenmis
3 yemek kasigi mayonez
1 yemek kasigi sizma zeytinyagi
2 cay kasigi sirke / 1 yemek kasigi limon suyu
½ cay kasigi kereviz tohumu
1 cay kasigi tuz

Ince dogranmis lahanayi ve rendelenmis havucu bir tabaga alin ve mayonez hariz butun malzemeleri ilave edip karistirin. Son olarak mayonezi ilave edip guzelce karistirin.
Mayonez oranini damak zevkinize gore ayarlayabilirsiniz. Buzdolabinda 1 saat boyunca bekleyin.
AFIYET OLSUN!

Pickled Vegetables (Karisik Tursu)

1lt glass jar or plastic container
1/3 cup distilled white vinegar or apple cider vinegar (%5 acidity)
10-12 baby carrots or 2 carrots, sliced in bite sizes or larger (as you like)
¼ bunch of cauliflower, separated in small pieces (as you like)
¼ cabbage, cut into bite sizes or larger (as you like)
1-2 green tomatoes, sliced (cut a tomato in 6-8 slices)
2 cloves garlic
1 tbsp salt
6-8 coriander to taste
8-10 ungrounded whole black pepper to taste
1-2 slice celery heart for taste and to be firm
1lt purified water

Put all the vegetables including the garlic and celery, in the glass jar or container. Try to fill as much as you can by pushing from the top. Add the salt, coriander and black pepper and vinegar. Finally add the water till it covers the vegetables. Close the cap tightly and turn the jar or container upside down for a while to let the salt dissolve and mix the water and vinegar.
You can use the same procedure for pickled gherkins and pickled chili peppers. You can make it less spicy by adding 1-2 tsp sugar.
Place them in a dark and cool place. Leave for fermentation for about 2-3 weeks. When it’s done, the vegetables will change in color, they will be crispy.
Tursu goes well with the meat dishes and especially kidney beans (kuru fasulye).
ENJOY
TURKCE
1lt lik cam ya da plastic kavanoz
1/3 su bardagi uzum/ elma sirkesi ( %5 asit orani)
10-12 minik havuc ya da 2 tane buyuk havuc, istenilen boyutta dogranmis
¼ bas karnabahar, kucuk parcalara ayirilmis
¼ bas lahana, istenilen buyuklukte dogranmis
1-2 yesil domates, dogranmis (bir domatesten6-8 dilim elde edin)
2 dis sarimsak
1 yemek kasigi tuz
6-8 tane kisnis aroma icin
8-10 tane karabiber
1-2 dal kereviz, aroma ve siki olmasi icin
1 lt icme suyu

Sarimsak ve kereviz de dahil olmak uzere, butun sebzeleri cam/plastic kavanoza koyun.Ustunden bastirarak iyice sikistirin.Tuz, kisnis, karabiber ve sirkeyi ilave edin. Uzerine cikana dek su ile doldurun. Kapagini sikica kapatip, tuz ve sirkenin sui le iyice karismasi icin kavanozu bir kac defa alt ust edin.
Ayni islemleri salatalik tursusu, biber ya da aci biber tursusu yapmak icin de kullanabilirsiniz. Tursu biberlerin aciligini azaltmak icin 1-2 tatli kasigi seker ilave edebilirsiniz.
Hazirladiginiz tursulari, serin ve karanlik bir yere koyup, 2-3 hafta fermente olmalari icin bekleyin. Hazir olduklarinda, sebzelerin rengi degisecek ve yediginiz zaman sert, kitir kitir oldugunu farkedeceksiniz.
Tursu ozellikle kisin, kuru fasulye ile iyi gider ve butun et yemeklerine yakisir.
AFIYET OLSUN

Balcan Style Cabbage (Balkan Lahana Asi)

½ medium cabbage, chopped
1 onion, chopped
½ cup whole grain bulgur
2 cups whole milk
1 tbsp salt
3 tbsp oil
Garnish:
3 tbsp butter
1 tsp red pepper
A pinch of salt

In a large pot, place the oil and chopped onions. Sauté for 4 minutes over low-medium heat. Then add the chopped cabbage. Cook for 5 minutes over high medium heat stirring occasionally.
Then add the milk and salt. When the bubbles come out on the surface, add the bulgur and stir. Over low heat, cook for about 25 minutes, till the bulgur is soft.
For garnish, place the butter in a small frying pan and melt over the low-medium heat. When it starts spitting, stir in the red pepper and salt. Pour on the cabbage.
It is a very healthy dish. Cabbage contains so much fiber and whole grain bulgur is very nutritious.
ENJOY!
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TURKCE
½ orta boy lahana, dogranmis
1 sogan, dogranmis
1 cay bardagi pilavlik bulgur
2 su bardagi sut
1 yemek kasigi tuz
3 yemek kasigi sivi yag
Sus:
3 yemek kasigi teregi
1 tatli kasigi kirmizi biber
Bir tutam tuz

Buyuk bir tencereye sivi yagi ve dogranmis soganlari koyun. Dusuk ateste 4 dakika boyunca soganlari kavurun. Sonra dogranmis lahanayi ilave edin. Orta ateste ara sira karistirarak 5 dakika boyunca pisirin.
Sonra tuzu ve sutu ilave edin. Yuzeyde baloncuklar olusmaya baslayinca; bulguru ilave edin ve karistirin. Kisik ateste yaklasik 25 dakika boyunca, bulgur pisene dek pisirin.
Kucuk bir kizartma tavasinda tereyagini dusuk ateste eritin. Cizirdamaya baslayinca, kirmizi biberi ve tuzu karistirarak ilave edin. Lahana asinin uzerine dokun.
Lahana asi cok sagliklidir. Lahana lif acisindan cok zengindir ve bulgur besleyici bir gidadir.
AFIYET OLSUN!