Lu Capounata (wanna be stuffed cabbage)

Nowadays, I seem to use Instagram exclusively to post recipes and my culinary adventures.  Today, I thought I would come back here for a bit and write the recipe on my blog just to see if any of you will come to visit... :-)

On Sunday, I went to a cool little monthly farmers market in town and bought this huge green cabbage!  This morning I decided to make some stuffed cabbage rolls or as we call them here Lu Capoun.  You have to par-boil the cabbage leaves and evidently, I got busy with things, over-cooked the leaves and they fell apart when it was time to stuff them… oh well, I decided to layer everything in a pan and bake it, kind of like a lasagna.  It was delicious! I called it Lu Capounata! Easier and a hit with the family.  :-)

1 head of green cabbage, large leaves separated and boiled for 10 minutes (I used the inside small leaves in a vegetable soup)

2 tablespoons extra-virgin olive oil

1 white onion, diced

3 garlic cloves, chopped

1 pound ground beef

1 slice Prosciutto, diced

1/4 cup white rice, cooked

3/4 cup grated Parmesan cheese, divided use

3/4 cup grated Swiss cheese, divided use

3 eggs

Salt and freshly ground black pepper to taste

2 cups tomato sauce or tomato coulis

3 tablespoons bread crumbs

1 tablespoon butter

    In the pan you used to boil the cabbage leaves, heat the olive oil over medium heat.  Add the onion and cook until lightly browned.  Add the garlic and cook stirring for a minute.  Add the beef and season with salt and pepper.  Cook until the meat is almost cooked through.  Add the Prosciutto and cook for another minute.  Remove from the heat and add half of the cheeses and eggs.  Mix well.  I could have added some chopped parsley but didn't have any...

   Lightly oil a large gratin dish (or a 9x13-inch baking dish), layer the leaves and meat until done (You should have about 3 layers of each).  Top with the tomato sauce, the other half of the cheeses and the bread crumbs.  Dot with butter and bake at 375 degrees F for 45 minutes.  Let stand for 5 minutes before cutting into squares and serve.

Serves 6

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