Capunet (Stuffed Cabbage) Recipe

Name: Capunet (Stuffed Cabbage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
In a medium saucepan place the whole onion, potato and cabbage.
3
Fill to two-thirds with water, cover, and bring to a boil.
4
Simmmer for 30 minutes.
5
Remove the onion, potato and cabbage, and let cool.
6
In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic.
7
Mix in the eggs, cheese and salt and pepper.
8
Separate 10 cabbage leaves.
9
Place 1/3 cup of the mixture into the center of each leaf.
10
Fold over opposite ends of each leaf.
11
Place stuffed leaves, folded side down, into buttered shallow baking pan.
12
Bake for 30 minutes.
13
Serve with red or yellow pepper sauce.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, peeled, 1 medium boiling potato, peeled, 1 head Savoy cabbage, about 2 pounds, 1/2 pound Italian sweet sausage, cooked, and more.

Yes, Capunet (Stuffed Cabbage) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Capunet (Stuffed Cabbage)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions