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

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.

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)