Caponet alla Piemontese

Savoy cabbage rolls with sausage

The combination of cabbage and sausage is a classic of northern Italian cuisine and Caponet in particular is a typical Piedmontese dish.  It was born from the peasants as a "recycled dish", a way to use leftover meat.  When you had a little leftover meat you could use whatever you had and take a little bit to fill these cabbage leaves, which are a simple and cheap ingredient.  We love this recipe because these little rolls are delicious, nutritious and economical: win, win, win!!  They make a great antipasti (appetizer) or a secondo (main course), whichever you prefer.  And naturally it pairs perfectly with our 2015 Alta Langa by Mario Giribaldi, which also comes from the region of Piedmont.  We hope you will enjoy this dish and pairing!

Total time: 50 minutes

Prep time:  30 minutues

Cooking time:  20 minutes

Serves 2


What you'll need:

  • 1 mild pork sausage

  • 8 0z ground beef

  • Chopped parsley

  • 4 Sage leaves

  • 1 Savoy cabbage

  • 1 egg

  • Parmesan

  • 2 garlic cloves (1 for cooking the meat, 1 to chop with garlic for the mixture)

  • Salt & pepper

  • Butter



1. Remove sausage from casing and mix together with the ground beef with your hands.  Cook on stovetop in a non-stick pan at medium heat with some olive oil and a whole garlic clove until brown.  Once cooked, remove from heat, throw away garlic clove, and set aside to cool. 


2.  Chop 1 clove of garlic with a small bit of parsley and set aside for later.


3.  Heat up a large pot of water to a boil. While you’re waiting for the water to boil, very carefully, remove the cabbage leaves, trying to prevent tearing and keep whole. (we recommend using at least 6-10 leaves).


4.  Once water is boiling, add salt, then the leaves and cook briefly for 2 minutes.


5.  Once cooked, drain the leaves and run under cold water for a minute or two until chilled.


6. Take a leaf, one at a time, and spread out on a work surface.  With the tip of a sharp knife, divide in half, eliminating the harder, more firm central rib.


7. Continue until all leaves are halved and the ribs severed.  Leave aside on your work surface and set your oven to preheat at 400 degrees.  Now you are ready to make the filling!


8. In a medium sized bowl, add your cooked meat, 1 egg, grated parmesan, parsley/garlic mixture, 3 sage leaves ripped in pieces, and salt & pepper to taste.  Mix together with your hands.


9.  Now you’re ready to fill your cabbage leaves!  On a work surface, lay our a cabbage leaf and put a spoonful of the meat mixture on one half.  Then proceed to wrap like a burrito— folding over the bottom over the meat, folding in both sides, and then rolling to wrap completely.  Once wrapped, use a toothpick to hold together.  Put aside on a baking sheet with non-stick spray and continue until all leaves are filled.


9.  Once all the leaves are finished, put a small piece of butter on each wrapped cabbage roll, grate some more Parmesan on top, and rip and extra leaf or 2 of sage over them.


10.  Put in the oven and bake for 20 minutes at 400 degrees.  It should be slightly golden & browned on top once ready


11.  Serve and enjoy with our 2015 Alta Langa!


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