“Caponet” - Cabbage dish inspired by a visit to Trattoria Tre Galline (three chickens) - Canale, Italy
One of my favorite rituals at the start of a new year is reviewing the food trend forecasts. Some are purely fun (hello, vintage cocktails making a comeback), some are a little head-scratching (3-D printed milk, anyone?), and others feel surprisingly obvious once you stop and think about them.
This year’s standout? Cabbage.
At first glance, it may not sound glamorous—but cabbage’s rise makes perfect sense. Naturally rich in fiber, cabbage supports gut health and digestion, while also delivering vitamins C and K and powerful antioxidants. It’s low in calories, hearty enough for cold-weather cooking, and endlessly adaptable—from raw and crisp to slow-cooked and meltingly tender.
A few varieties worth knowing:
Savoy – Tender, slightly sweet, and ideal for rolls and stuffing
Green – Crisp and versatile; great for slaws and sautéing
Red – Peppery with vibrant color, perfect for braising or pickling
Napa – Delicate and mild, often used in Asian-inspired dishes and ferments
Each variety brings its own texture and personality to the plate—proof that cabbage is anything but one-note.
Personally, I’ve always preferred shredded cabbage raw in salads and slaws or as a topping on tacos. But during a trip to Italy I discovered a dish referred to as “Caponet”, a fried cabbage roll stuffed with proscuitto rosa and Bra, a Piedmontese cow’s milk cheese. While not a traditional dish, “Caponet” is simply the name given to the dish by the Piedmontese restaurant - Trattoria Tre Galline (Three Chickens) - and is perhaps a nod to their presentation - a small package similar in size and shape to a capon.
We recently showcased our own version in a fresh, elevated way at our inaugural Club 41 dinner. Our rendition features tender Savoy cabbage wrapped around smoked ham and fontina cheese, lightly breaded and crisped. We presented it atop a roasted butternut squash purée and finished it with oven-roasted Campari tomatoes and fresh basil—proof that cabbage can be both comforting and refined.
If you’re inspired to cook with cabbage at home, this recipe is a great place to start. It’s approachable, flexible, and highlights just how elegant this humble vegetable can be.
The Zest version of Caponet over a bed of roasted butternut squash puree and garnished with roasted campari tomatoes and fresh basil.
Caponet a la Zest
4 leaves cooked cabbage, patted dry
4 slices smoked ham or prosciutto
2 ounces fontina cheese, shredded
Flour for dipping, seasoned with salt and pepper
Egg for dipping
Panko breadcrumbs for coating
Vegetable oil for frying
Lay out cabbage leaves. Top each with a ham slice. Divide cheese amongst the 4 pieces in the then roll up like an envelope to create a small packet. Place on a sheet pan in the refrigerator for at least 30 minutes to firm.
Dip in flour, then egg then breadcrumbs. Drop in to 350º oil and fry 3-4 minutes or just until golden. Place on a wire rack to drain off any excess oil.
Exploring ingredients in this way—through travel, technique, and creativity—is exactly what Club 41 is all about. Each dinner is designed to highlight ideas, flavors, and inspirations you won’t find on a typical menu.
Our next Club 41 dinner takes place on February 26, and membership is limited. If you’re curious about what’s next at the table, we’d love to have you join us.