These vegetarian capunet they are a revisitation meat free of a classic of Piedmontese cuisine. All the taste and shape of the original dish, with an irresistible veg filling.
Capunet, also called capunit or “pess coi”, are cabbage rolls typical of Piedmont traditionally prepared with a meat filling often recovered from leftovers or other preparations. For this reason the recipe varies from one location to another, testifying to the gastronomic richness of this incredible region of Italy.
The essence of this dish lies in the use of cabbage leaves as a casing for a soft and succulent heart, capable of surprising with every bite.
In my vegetarian version of capunet, I chose to replace meat and cold cuts with a mix of red lentils, cheese and eggs, to guarantee the right amount of protein. The wholemeal bread and potatoes help create a tasty and consistent filling, which binds perfectly and maintains the compactness of the roll.
Before moving on to my vegetarian capunet, I’ll leave you mine traditional version and the anti-waste version.
