Capunet (Stuffed Cabbage)
- 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
- Preheat oven to 350 degrees.
- 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.
- In a food processor finely chop the onion, potato, sausage, veal, celery leaves and garlic.
- Mix in the eggs, cheese and salt and pepper.
- Separate 10 cabbage leaves.
- Place 1/3 cup of the mixture into the center of each leaf.
- Fold over opposite ends of each leaf.
- Place stuffed leaves, folded side down, into buttered shallow baking pan.
- Bake for 30 minutes.
- Serve with red or yellow pepper sauce.
onion, boiling potato, savoy cabbage, italian sweet sausage, veal, celery, clove garlic, eggs, grana cheese, salt, butter
Taken from cooking.nytimes.com/recipes/9042 (may not work)