Kapuska

Ingredients:

1 white cabbage (beyaz lahana)
domates salcasi (or 5 or 6 fresh tomatoes - grated)
onion
salt
pepper
dried mint
oil
2 greyfruits(squeeze the juice)
water (1-2 glasses-depends on you)
red chilli pepper powder (kirmizi biber)

Preparation:
-slice the cabbage in medium size
-Dice the onion
-fry it in oil till soften
-add in the salca or grated tomatoes
-add in sliced cabbage
-add in of water
-add in salt and pepper to taste
-add in dried mint
-cook till the cabbage is soften (first high heat then low heat)
-2 minutes before the heat is turned off, add in the greyfruit juice bit by bit
(the taste depends on you and the size of the cabbage)
-turn the heat off.
-eat it.
-if you like it hot, put a bit of dried red chilli pepper powder (kirmizi biber) on top

towards the end of her life, anne used fresh green onions (taze sogan) instead of normal onion.Hatice loves it without the red chilli pepper. Halil eats it with yogurt and no gravy. I love it with loads of gravy and loads of red chilli pepper..

eat it anyway you like. The presence of greyfruit gives kapuska the sour taste and vitamin C. If you dont have greyfruit, you may try using maybe lime or lemon? I have never tried it. But you may..tell me how it goes...