Capù

Name: Capù
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 2
Ingredients: Pork ground 0.9 lb; Verza (savoy cabbage) 6 leaves; Canned tomatoes 1 ½ cup; Sweet Pancetta 3.5 oz; Breadcrumbs 0.4 cup; Grana Padano PDO cheese (to grate) 1 oz; Yellow onions 1; Eggs 1; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

967

Calories per serving

Lactose Free

Energy Kcal 967
Carbohydrates g 30.2
of which sugars g 11.6
Protein g 63.4
Fats g 65.9
of which saturated fat g 21.46
Fiber g 8.9
Cholesterol mg 286
Sodium mg 1130

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 2
Cost: Average

PRESENTATION

Capù, the Bergamasque take on stuffed cabbage, is a dish that’s really beloved in northern Italy’s Lombardy region. Especially near those beautiful Bergamo valleys. Now, this isn’t just another cabbage rolls dish. It’s wrapped in local legend and—yeah, you guessed it—mountain history. Back in the day, capon rolls were a luxury just for the rich. So a clever mountain family came up with their own thing using savoy cabbage leaves and any scraps they had lying around. Over time, these humble rolls evolved into something way way better, with a rich ground meat filling that simmers in a tender, moist tomato sauce. That sauce? Clings to every single bite. Known as ‘capù’ or ‘Nosecc,’ these rolls are celebrated in Bergamo with a festival, which is great for highlighting their rustic roots. And listen, compared to the Romanian ‘sarmale,’ the Italian version is definitely heartier. More tender cabbage, less rice, and a sauce that’s just a bit more tangy—thanks to those local tomatoes.

So here's the thing: In Lombardy, families absolutely love making easy stuffed cabbage for gatherings. Could be a weekend meal or just a way to use up leftovers. Plus, the cabbage leaves become really really tender after a good simmer. And the filling? Packed with ground beef or pork, it turns out moist and oh-so-flavorful. It’s like, the kind of dish that feels like comfort food even if it's your first time trying it. Pairs perfectly with crusty bread to soak up the rich sauce. There’s always a scramble for the last roll—no question. Some families might toss in a bit of cheese or leftover rice, but the classic Bergamasque way sticks to meat, a few herbs, and loads of that sweet, tangy sauce. Whether you’re into homemade cabbage rolls because they remind you of family, or you’re just looking for a new comforting recipe from Italy, this is really the best stuffed cabbage recipe to bring a bit of mountain tradition into your kitchen. Enjoy those rich flavors and the connection to the past with every bite.

How to prepare Capù

To make the capù, first wash and chop the parsley 1. In a bowl, add the ground meat, the whole egg 2, then add the grated cheese 3

and the breadcrumbs 4, salt, pepper 5, and finally season with the chopped parsley 6.

Mix with a fork to combine the mixture 7 and set aside. Now, remove the cabbage leaves and choose the largest and most intact ones 8. Blanch the cabbage leaves for 3-4 minutes 9,

then drain and carefully dry them on a towel 10. Cut the leaf in the center 11. Take a ball of mixture weighing about 3 oz 12, and place it on one side of the leaf 12.

Wrap one edge 13 and then the other, to completely close the roll 14. At this point, wrap the rolls with kitchen twine 15.

Now, prepare the sauce: peel and thinly slice the onion 16. Heat the olive oil in a saucepan, add the onion 17, and let it brown for 5 minutes over moderate heat, then add the diced bacon 18.

Cook for another couple of minutes, then pour in the tomato pulp 19, salt, and place the cabbage rolls inside 20. Cook for 30-40 minutes covered 21.

Halfway through cooking, turn the rolls with a spoon 22. Once the capù are ready 23, serve them hot 34.

Storage

The capù can be stored in the refrigerator for 1 day. It is possible to freeze them if fresh ingredients have been used.

Tip

One of the variations of this recipe includes the use of cooked cotechino, but versions with beef are also common. As an alternative to cabbage, you can use Swiss chard, following the same procedure.

For the translation of some texts, artificial intelligence tools may have been used.

Capù

PRESENTATION

How to prepare Capù

Storage

Tip

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