Capunet - Piedmontese Cabbage Rolls

Ingredients

Cabbage leaves

12 large leaves

Ground pork

1/2 pound

Ground beef

1/2 pound

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Carrot

1 medium, grated

Celery

1 stalk, finely chopped

Parmesan cheese

1/2 cup, grated

Tomato sauce

2 cups

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for about 2 minutes until they are just tender, then drain and set aside to cool.
3. In a large mixing bowl, combine the ground pork, ground beef, chopped onion, minced garlic, grated carrot, chopped celery, half of the tomato sauce, grated Parmesan cheese, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Take a blanched cabbage leaf and place a generous spoonful of the meat mixture in the center. Fold the sides over the filling and roll it up tightly to enclose the mixture. Repeat with the remaining leaves and filling.
5. Arrange the cabbage rolls seam-side down in a baking dish. Pour the remaining tomato sauce evenly over the rolls, ensuring they are well covered.
6. Cover the dish with aluminum foil and bake in the preheated oven for 1 hour, or until the cabbage is tender and the meat is cooked through.
7. Remove from the oven and let cool for a few minutes before serving. Garnish with additional grated Parmesan cheese if desired.