Capunet (Stuffed Cabbage)
Published January 5, 1993
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium onion, peeled
1 medium boiling potato, peeled
1 head Savoy cabbage, about 2 pounds
½ pound Italian sweet sausage, cooked
¾ pound roast veal, cooked
Celery leaves from 4 ribs
1 clove garlic, peeled
2 large eggs
½ cup grated Parmegiano Reggiano or grana cheese
Salt and freshly ground pepper to taste
Butter for greasing pan
Nutritional analysis per serving
7 grams carbs; 90 milligrams cholesterol; 199 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 1 gram fiber; 306 milligrams sodium; 15 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.