Italian · Dinner
Piedmont Cabbage Rolls with Meat
Capunet Piemontesi
A Piedmontese alpine dish of savoy cabbage leaves wrapped around a filling of beef, pork, rice, and Parmigiano, baked under a tomato sauce until the leaves turn tender and the filling sets.
$
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
38gCarbs
4gSugar
4gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Blanch 12 savoy cabbage leaves in salted boiling water 90 seconds until pliable, plunge into cold water, drain on towel, pat dry, trim central ribs flat. Combine ground beef, pork, parboiled rice, beaten eggs, 40g Parmigiano, grated onion, garlic, parsley, nutmeg, salt, and pepper in a bowl; mix gently until just combined.
2
Wrap
Lay a cabbage leaf flat. Place 2 tbsp filling at the stem end. Fold sides over filling, roll tightly into a parcel. Repeat with remaining 11 leaves to form 12 capunet. Preheat oven to 180°C.
3
Saute
Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add diced onion, cook 4 minutes until soft. Add passata, chicken stock, bay leaves, salt, and pepper; simmer 3 minutes until just beginning to thicken.
4
Build
Brush a medium ovenproof dish with 1 tsp olive oil. Pour in two-thirds of sauce. Arrange capunet seam-side down. Spoon remaining sauce over top. Drizzle with 1 tbsp olive oil. Cover with foil.
5
Bake
Place in preheated 180°C oven covered for 35 minutes. Remove foil, scatter 20g Parmigiano on top, bake uncovered 15 minutes more until top bronzes and cabbage edges turn tender.
6
Rest and plate
Rest 5 minutes. Discard bay leaves. Arrange capunet on plates with sauce. Finish with black pepper grind. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 large outer leaves savoy cabbage
- 240g (8.5 oz) ground beef chuck
- 120g (4.2 oz) ground pork shoulder
- 80g (2.8 oz) arborio rice
- 2 large eggs
- 40g (1.4 oz) Parmigiano Reggiano
- 60g (2.1 oz) yellow onion
- 2 garlic cloves
- 2 tbsp flat-leaf parsley
- 1 pinch grated nutmeg
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 4 tbsp olive oil
- 400g (14.1 oz) tomato passata
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 2 small bay leaves
- 2 tsp olive oil