Edible Insects Recipe: Purple Cabbage Capunet Filled With Couscous and Mealworms
Dec. 22, 2019
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Recipe contributed by CRICKÉ
Total: 1 hr; Serves 4
- 1 purple cabbage
- 1 savoy cabbage
- 1 onion
- 1 stem celery
- 3 carrots
- 400 g couscous
- 1 sachet saffron
- 1 pomegranate
- Salt; to taste
- Pepper; to taste
- 50 g extra virgin olive oil
1. Peel and cut the celery, 1 onion, the carrots, and the saffron. Put the vegetables in a pot with plenty of water, add the salt, bring to a boil and continue to cook the broth for about 1 hour. Remove 4 leaves from the cabbage. Cook the 4 steamed leaves until they are soft.
2. Spread the couscous a pan with high sides, add the hot stock and using a fork to separate the couscous grains so as not to form lumps. Add the pomegranate grains to the couscous and season with salt and pepper.
3. Peel the onion mince and put it in a frying pan over a low heat. Cut half of the purple cabbage and half of savoy cabbage, add both the cabbages to the onion and cook without lid for 1 min. Cover and continue to cook until the cabbage is soft but still wet, if necessary add broth, allow to cool.
4. In a non-stick pan add the mealworms and a sprinkling of fresh ginger.
5. Mix the cabbage with the cabbage and the mealworms, to obtain a compact but soft dough. Cut the cabbage leaves in half, in each half leaf put a small pile of couscous, roll the leaves in order to create bundles (capunet). In a pan place the capunet add a little oil and pass in the oven for 5 minutes at 355°F/180°C.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!