Kapuska is a hearty traditional Turkish cuisine stew whose name is derived from the Russian language word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia and Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.
It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during World War II the dish they most ate was kapuska.
- M. Sabri Koz (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
- Anastasia M. Ashman (1 February 2006). Tales from the Expat Harem: Foreign Women in Modern Turkey. Seal Press. pp. 191–. ISBN 1-58005-330-0.
- Fethi Naci (1999). Dönüp baktığımda ...: anılar. Adam Yayınları. ISBN 978-975-418-559-1.
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