Kapisi Pulu Recipe (Tongan Cabbage and Corned Beef Parcels)

Kapisi pulu is a Tongan dish where cabbage leaves are wrapped around a savory filling, often including corned beef and coconut cream. It fits the site well because it shows another very practical Pacific home-cooking pattern: simple ingredients, wrapped bundles, and rich flavor from pantry staples.

If you enjoy this style of Pacific cooking, you may also want to try lu pulu, sofesofe.

Ingredients

• 8 large cabbage leaves
• 1 can corned beef
• 1/2 small onion, diced
• 1/2 cup coconut cream
• 1/4 teaspoon black pepper

Instructions

1. Blanch the cabbage leaves briefly until they soften enough to fold.
2. Mix the corned beef with the onion, half of the coconut cream, and black pepper.
3. Place some filling in each cabbage leaf and fold into parcels.
4. Set the parcels in a baking dish and spoon the remaining coconut cream over them.
5. Bake covered until hot and tender, about 25 to 30 minutes.

Helpful Tips

• Do not overfill the leaves or the parcels will split.
• A little coconut cream on top helps keep the parcels moist.
• Serve hot with rice or root crops.

FAQ

Is kapisi pulu very salty?

It can be, because corned beef is salty, so extra salt is usually unnecessary.

Can fresh beef be used instead?

Some versions can, but corned beef is one of the recognizable home-style versions.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Serving Size	1 parcel (1/4 recipe)
Calories	255 kcal
Fat	19 g
Saturated Fat	10 g
Carbohydrates	7 g
Protein	13 g
Sodium	890 mg
Cholesterol	48 mg