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Stuffed Cabbage Leaves Piedmont Style

Caponet o Caponot Piemontese
Serves 4 to 6


1 medium head Savoy cabbage, washed and core removed

4 eggs

4 ounces grated Grana Padano cheese

1/4 pound ground pork

1/4 pound ground veal

4 ounces cooked rice




2 tablespoons Filippo Berio extra virgin olive oil


Preheat the oven to 350°F.

Separate the leaves of the Savoy cabbage, leave whole and boil them in salted water until they are wilted.  Drain, cool and dry them on towels.  Set aside.

In a bowl combine the eggs, cheese, pork, veal, rice, salt, pepper and nutmeg.

Spread the filling among the cabbage leaves then roll them up like an eggroll.

Place them in an oiled baking pan. Drizzle the tops with olive oil.  Cover with foil and bake for 30 minutes.

Serve hot.

This recipe is featured on show 2410 - Piedmont Veggies.


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