Capoun

Name: Capoun (Cabbage Stuffed with Ham, Rice, Vegetables, and Herbs and Simmered in White Wine)
Yield: For 6 to 8 people
Cuisine: France
Ingredients: ½ cup diced lean salt pork; 1 or 2 thick slices of country ham, Virginia ham, or prosciutto, diced; 1 cup cooked peas (fresh or frozen); 1½ cups chopped cooked ham, boiled beef, or pork; salt; bouquet garni; ½ teaspoon Spanish saffron; ¾ cup water or beef broth; 2 eggs, beaten; 3 carrots, sliced; 2 onions, sliced; 1 cup cooked rice; 1 large head green cabbage; 2 onions, finely minced; freshly ground pepper; ¾ cup dry white wine; 1 garlic clove, peeled; 1½ cups finely minced parsley; 3 garlic cloves, peeled and crushed; 6 tablespoons olive oil; ½ teaspoon cumin

Cabbage Stuffed with Ham, Rice, Vegetables, and Herbs and Simmered in White Wine

Preparation info

For
6
to 8 people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a hearty cold-weather dish and a good way to use leftover ham, beef, rice, or vegetables. The stuffed cabbage is baked slowly on a bed of vegetables in a wine and herb broth. When served, the cabbage is sliced like a melon and looks most appetizing, with the green leaves surrounding the colorful stuffing. This is a meal in itself.

Ingredients

Europe
France
Dinner
Mediterranean

Ingredients

Method