Baked Cabbage Parcels

Baked Cabbage Parcels

Caponnet

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

These little parcels form a part of many a celebratory antipasto spread in the north of Italy. The filling can be made from any meat, whether fresh like lucanica sausage or leftover roast meat. The only thing that is mandatory is Savoy cabbage, which forms the traditional wrapping. Use the second layer of leaves, as the outer layer will probably be too tough. My mother was very good at making these, and they were a must in our family during autumn and winter.

Ingredients

Quantity Ingredient
8 savoy cabbage leaves
25g unsalted butter
15g parmesan, freshly grated
salt
freshly ground black pepper

Filling

Quantity Ingredient
300g meat
2 medium eggs, beaten
2 tablespoons fresh white or brown breadcrumbs
2 garlic cloves, peeled and crushed
A pinch dried chilli, (optional)
freshly grated nutmeg
50g parmesan, freshly grated

Method

  1. First of all, blanch the Savoy cabbage leaves in lightly salted boiling water for 5 minutes. This makes them flexible. Drain and lay out on a clean tea-towel to dry. If the central stalk is tough, cut it out.
  2. Preheat the oven to 160°C.
  3. If using fresh sausage, remove from its casing and crumble into a bowl. Very finely chop any roast meats or other meats, and add to the bowl. Add the eggs, breadcrumbs, garlic, chilli (if using), a couple of grates of nutmeg and the Parmesan. Add salt and pepper to taste, and mix well.
  4. Divide the filling mixture between the cabbage leaves. Fold the leaves up around the filling to make parcels, and secure with a wooden cocktail stick.
  5. Lay the little parcels on a baking tray, dot with the butter and sprinkle with the Parmesan. Bake in the preheated oven for 20 minutes, and serve hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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