Capunet (Stuffed Cabbage)

Name: Capunet (Stuffed Cabbage)
Total time: 1 h 25 min
Yield: 10 rolls
Cuisine: italian
Ingredients: 1 medium onion, peeled; 1 medium boiling potato, peeled; 1 head Savoy cabbage, about 2 pounds; 1/2 pound Italian sweet sausage, cooked; 3/4 pound roast veal, cooked; Celery leaves from 4 ribs; 1 clove garlic, peeled; 2 large eggs; 1/2 cup grated Parmegiano Reggiano or grana cheese; Salt and freshly ground pepper to taste; Butter for greasing pan

Recipe from Giuseppina Fassi

Adapted by Marian Burros

Total Time: 1 hour 25 minutes
Rating: 3(11)
Comments: Read comments

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Ingredients

Yield:10 rolls

1medium onion, peeled
1medium boiling potato, peeled
1head Savoy cabbage, about 2 pounds
½pound Italian sweet sausage, cooked
¾pound roast veal, cooked
Celery leaves from 4 ribs
1clove garlic, peeled
2large eggs
½cup grated Parmegiano Reggiano or grana cheese
Salt and freshly ground pepper to taste
Butter for greasing pan

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
In a medium saucepan place the whole onion, potato and cabbage. Fill to two-thirds with water, cover, and bring to a boil. Simmmer for 30 minutes. Remove the onion, potato and cabbage, and let cool.
Step 3
In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic. Mix in the eggs, cheese and salt and pepper.
Step 4
Separate 10 cabbage leaves. Place ⅓ cup of the mixture into the center of each leaf. Fold over opposite ends of each leaf.
Step 5
Place stuffed leaves, folded side down, into buttered shallow baking pan. Bake for 30 minutes. Serve with red or yellow pepper sauce.

Ratings

3 out of 5

11 user ratings

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Comments

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Rachael2 years ago

It was pretty good, will make again. I think the flavor could be upped - maybe caramelize the onions and garlic first before adding to mixture. We also baked with a little garlic/basil/tomato sauce on top and parmesan cheese broiled at the end. Added a stalk of celery, and cooked the cabbage leaves separately, we blanched at the end because I didn't want them to be too mushy.

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