Kapisi Pulu

Name: Kapisi Pulu
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Tongan
Ingredients: 1 head cabbage, leaves separated; 2 cans corned beef; 1 onion, diced; 1 cup coconut cream; 1/2 tsp salt; 1/4 tsp pepper; 1 tomato, diced; Aluminum foil

Kapisi Pulu (kah-PEE-see POO-loo)

Cabbage and Corned Beef Parcels

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 344 kcal

Cabbage leaves stuffed with corned beef, onion, and coconut cream, wrapped and baked.

Nutrition & Info

Protein 20.0g

Carbs 12.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

baking dish oven

Presentation Guide

Vessel: plate

Garnishes: coconut cream

Accompaniments: rice

Ingredients

1 head cabbage, leaves separated
2 cans corned beef
1 onion, diced
1 cup coconut cream
1/2 tsp salt
1/4 tsp pepper
1 tomato, diced
Aluminum foil

Instructions

1
Blanch cabbage leaves until pliable.
2
Mix corned beef with onion, tomato, salt, pepper.
3
Place filling on each cabbage leaf.
4
Pour coconut cream over filling.
5
Wrap tightly.
6
Bake at 180C for 45 minutes.

💡

Did You Know?

Kapisi pulu is the Tongan version of stuffed cabbage, adapted with Pacific ingredients.

Chef's Notes

Equipment Tips

baking dish
oven

Garnishing

coconut cream

Accompaniments

rice

The Story Behind Kapisi Pulu

Kapisi pulu blends the European tradition of stuffed cabbage with Tongan love of coconut cream and corned beef. The dish became a staple after both cabbage and canned beef became available.

The coconut cream adds richness that distinguishes this from any European version.

Kapisi pulu is a favorite at Sunday lunches across Tonga.

🕐 Traditionally enjoyed sunday, dinner 📜 Origins: 20th century

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