Cannelloni with sausage and cabbage
Ingredients
Instructions
- 16 Cannelloni without precooking (Barilla)
- 250 g Toulouse sausage
- 0.5 Kale
- 1 onion
- 10 cl white wine
- 25 cl Chicken broth prepared with ½ tablet
- 1 tbsp. tablespoons olive oil
- 75 g Butter
- 60 g Flour
- 75 cl Milk
- 80 g grated parmesan
- 80 g grated Emmental cheese
- Nutmeg
- Salt
- Pepper
- Cut the cabbage in half. Take out the core. Rinse, drain and chop finely.
- Cook it in a pan of salted boiling water for 5 minutes, then drain.
- Split the sausage. Remove the skin and mash the flesh with a fork.
- Heat the oil in a skillet. Fry the chopped onion in it, 2 to 3 min.
- Add the sausage. Let come back 5 min. Drizzle with white wine.
- Let it evaporate then for the broth. Add the cabbage.
- Continue cooking, stirring often, 10 min. Salt, pepper.
- Let cool before filling the cannelloni with this stuffing.
- Melt 60 g of butter in a saucepan. Mix in the flour.
- Dilute with the milk. Bring to a boil while stirring.
- Season this béchamel with salt, pepper and nutmeg. Off the heat, stir in 40 g of parmesan.
- Preheat the oven to 190°C (th. 6/7). For a little béchamel in 4 buttered gratin dishes. Put the cannelloni there.
- Coat with béchamel. Sprinkle with Emmental and remaining Parmesan. Bake for 30 mins. Leave to rest for 10 minutes before serving.
Cannelloni with sausage and cabbage
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Cannelloni with sausage and cabbage Recipe – Cannelloni with sausage and cabbage Recipes
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