Recipe: Capuns in a whole savoy cabbage | FOOBY

smoked meat

🥗Healthier: lean turkey

💰Cheaper: cooked chicken

Lean turkey reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Blanch the whole savoy cabbage in boiling salted water for approx. 8 mins. Remove with a slotted spoon, rinse with cold water, drain, squeeze gently. Place the cabbage (stalk side down) on a chopping board. Fold the cabbage leaves outwards in layers right down to the heart (approx. 5 cm in diameter), cut out the heart.

In a bowl, mix the flour with all the other ingredients up to and including the salt.

Add the sausage to the capuns mixture along with all the other ingredients up to and including the mint, mix. Place approx. 3 tbsp in the centre of the cabbage, fold one layer of leaves back to the middle. Place approx. 3 tbsp of filling between the leaves and the centre of the cabbage, fold the second layer of leaves back to the middle. Continue until all the filling has been used and all the leaves are folded back. Tie the cabbage with kitchen twine, place in the cooking pot, brush with oil. Combine the stock and milk, pour in.

Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens