Kapama Recipe – An Explosion Of Flavors


Recipe for Kapama  – tastier and richer-tasting dish, suitable for any other special occasion. If you want to escape from the monotonous and sometimes boring steaks of red or white meat and their variations, like square with mushrooms, etc., or you still need a meat component in your meal, it is never too late to bet on the traditional kapama.


Kapama  is a typical Balkan dish, whose name in Turkish literally means  closed . The main component of the kapama is sauerkraut and of course the meat. But not just anything, but meat from different animals, mixing white meat with red meat and even game.
In other words, beef, pork, chicken, etc., with the addition of sausage and bacon and whatnot, depending on the chef’s imagination to achieve the perfect taste.

Recipe For Kapama

A distinctive feature of the recipe is the layering of meat and sauerkraut.

  • 1 whole chicken;
  • 400 gr. pork meat;
  • 400 g of beef;
  • 400 g of raw sausage;
  • 150 gr. bacon;
  • 1 medium-sized cabbage;
  • 1 tsp rice;
  • 1 tsp red or white quality wine;
  • crooked merudia;
  • paprika;
  • 5 pcs. Bay leaf;
  • pepper;
  • 300 ml. cabbage juice.

How to make kapama

First, prepare all the products so that you can then arrange them in the clay pot. Start with the cabbage, leave about 8 pcs. whole cabbage leaves, and finely chop the remaining cabbage.

In a suitable bowl, mix the chopped sauerkraut with rice, red pepper and black pepper. Roughly chop the pork and beef, and cut the chicken into 4-6 pieces. Cut the bacon into thin strips.

Take a large clay casserole, put a few strips of bacon on the bottom, then put 3-4 whole cabbage leaves, on top put the chopped cabbage with the rice and spices, put both types of meat, chicken, sausage, bacon, bay leaf, black pepper and crooked merudia.

Continue again with chopped cabbage, and again with all kinds of meat and spices, and so on until you run out of products and fill the casserole. Put whole cabbage leaves on top. Pour in the cabbage soup and wine.

Put the casserole in a cold oven (to avoid bursting) at 200 degrees until it boils, then reduce to 150-160 degrees and cook for about 4-5 hours until the dish is ready. To serve, pour the casserole into a large shallow dish and serve this richly flavored dish warm.


If you liked our kapama recipe, check out our other suggestions for  stuffed turkey with oranges and sarmi with minced meat and leek .


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