Italian
Capù Bresciani
by Chef in Camicia · 306K subscribers on YouTube
Grandmother Rina shows how to make traditional Brescian cabbage rolls (Capù) with Grana Padano, a classic comfort dish from Brescia. This step-by-step recipe includes a savory pork filling wrapped in tender savoy cabbage leaves, simmered in a rich tomato sauce.
- Prep
- 30 min
- Cook
- 1h
- Total
- 1h 30min
- Servings
- 2
- Difficulty
- easy
Ingredients
13 items- 500 gMacinato di SuinoPork mince
- WaterFor cooking the meat
- ParsleyFresh or frozen
- DadoA small piece of stock cube
- SaltTo taste
- BreadBread or breadcrumbs
- Grana PadanoGrated
- PepperTo taste
- NutmegA pinch
- Olive OilExtra virgin, from Lago di Seo
- Savoy CabbageSavoy cabbage leaves, about 4-6
- 1 pcsOnionFor the sauce
- 400 gTomato PulpTomato pulp, for the sauce
Method
- Cook the minced pork with a little water, parsley, a piece of stock cube, and salt for about 10-15 minutes until the liquid is absorbed. Add a drizzle of olive oil at the end.
- Meanwhile, blanch the savoy cabbage leaves in boiling water until tender, then drain and set aside.
- Let the meat cool slightly, then add bread (or breadcrumbs), grated Grana Padano, pepper, nutmeg, and a little olive oil. Mix well to form the filling.
- Place a portion of filling onto each cabbage leaf, roll them up tightly, and tie with kitchen twine.
- For the sauce, sauté finely chopped onion in olive oil, then add the tomato pulp and season with salt. Let it simmer.
- Place the cabbage rolls into the sauce, cover, and cook over low heat for about 1 hour until the sauce thickens and the rolls are tender.
- Serve hot.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
