Swiss Capuns
Tender cabbage leaves wrapped around a savory filling of ground meat, rice, and herbs, then simmered in broth until rich and comforting. A classic Alpine dish that tastes far more complex than its few ingredients suggest.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 22g
Ingredients
- 1 head green cabbage, whole head
- ½ lb ground beef and pork, mixed
- ½ cup white rice
- 1 medium onion
- 3 tablespoons fresh herbs (parsley and chives, chopped)
- 3 cups beef broth
- 1 to taste salt and pepper to taste
Instructions
- 1
Fill a large pot halfway with water and bring it to a boil over high heat, watching until big bubbles break the surface constantly, about 5 minutes.
- 2
Carefully cut the cabbage head in half from top to bottom, then place cut-side down and core out the hard center with a sharp knife.
- 3
Gently peel away 8 of the largest outer cabbage leaves and place them in the boiling water for 2 minutes until they bend without cracking, then remove with tongs to a plate.
- 4
Dice the onion into pieces smaller than a grain of rice—about the size of a small pea—by slicing it lengthwise into thin strips, then slicing those strips crosswise into tiny cubes.
- 5
In a medium bowl, mix the ground meat, uncooked rice, diced onion, and chopped herbs together with your hands until evenly combined, about 1 minute.
- 6
Lay one softened cabbage leaf flat on a cutting board and place 3 tablespoons of the meat mixture in the center, slightly closer to the stem end.
- 7
Fold the stem end of the leaf up and over the filling, then fold the left and right sides inward, then roll the whole thing away from you to form a cylinder about 3 inches long.
- 8
Repeat the filling and rolling with the remaining 7 cabbage leaves and meat mixture, placing each finished roll seam-side down on a plate.
- 9
Pour the beef broth into a large pot and bring to a boil over high heat, watching until big bubbles break the surface constantly, about 5 minutes.
- 10
Gently place the cabbage rolls seam-side down into the boiling broth, then reduce heat to medium-low so the broth bubbles gently, and cover with a lid.
- 11
Simmer uncovered or covered for 20 minutes, until the cabbage looks translucent and the rice inside is fully cooked and tender when you cut a roll in half to check.
- 12
Taste the broth, then sprinkle salt and pepper into the pot a pinch at a time until it tastes savory and balanced to you.
- 13
Use a slotted spoon to transfer the rolls to a shallow bowl, then ladle the hot broth over them and serve immediately.
Tools you’ll need
- 12-inch pot with lid
- cutting board
- sharp chef's knife
- kitchen tongs
- medium mixing bowl
- slotted spoon
- shallow serving bowl or individual bowls
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