Kapisi Pulu
Cabbage and Corned Beef in Coconut Cream
A savory and comforting Tongan dish featuring tender corned beef and cabbage simmered in rich coconut cream. Traditionally cooked in an 'umu (underground oven), it can also be prepared in a conventional oven. This dish highlights the Tongan use of readily available ingredients and the beloved flavor of coconut.
🧂 Ingredients
- 8 leaves Large cabbage leaves(outer leaves, tough stems removed)
- 1 can (approx. 340g) Corned beef(drained)
- 1 medium Onion(chopped)
- 1 medium Tomato(chopped (optional))
- 1 cup Thick coconut cream
- 0.5 tsp Salt(to taste)
- 0.25 tsp Black pepper(to taste)
- 1 roll Aluminum foil
👨🍳 Instructions
- 1
Prepare the cabbage leaves: Gently separate the outer leaves of the cabbage. If the stems are thick and tough, carefully trim them down. Blanch the leaves in boiling water for 1-2 minutes until pliable, then immediately plunge into ice water to stop the cooking. Drain well and pat dry.
- 2
Prepare the filling: In a bowl, combine the drained corned beef, chopped onion, chopped tomato (if using), salt, and pepper. Mash lightly with a fork to break up the corned beef.
- 3
Assemble the parcels: Lay out a piece of aluminum foil large enough to wrap the cabbage leaves. Place 2-3 prepared cabbage leaves on the foil, overlapping them to create a cup or pocket shape. Spoon a portion of the corned beef mixture into the center of the cabbage leaves.
- 4
Add coconut cream: Pour about 2-3 tablespoons of thick coconut cream over the corned beef mixture in each parcel.
- 5
Wrap the parcels: Carefully fold the edges of the cabbage leaves over the filling to enclose it. Then, wrap the entire parcel tightly in the aluminum foil, ensuring it is well-sealed to prevent leaks.
- 6
Cook the Kapisi Pulu: Place the foil-wrapped parcels in a baking dish. Bake in a preheated oven at 180°C (350°F) for about 1 to 1.5 hours, or until the corned beef is heated through and the flavors have melded. Traditionally, this dish is cooked in an 'umu (underground oven).
- 7
Serve: Carefully unwrap the parcels (watch out for steam). Serve hot, typically with boiled taro, sweet potato, or breadfruit.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of mayonnaise to the corned beef mixture.
- ✓If fresh taro leaves are unavailable, large spinach or collard green leaves can be used as a substitute, though the flavor will differ.
- ✓Ensure the foil parcels are tightly sealed to prevent the coconut cream from leaking out during cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped garlic or a pinch of chili flakes to the corned beef mixture for extra flavor.
- Some recipes include shredded cabbage mixed with the corned beef for added texture.