Leeks

Green cabbage and leek cannellonis

Name: Green cabbage and leek cannellonis
Prep time: 1 h 25 min
Cook time: 40 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 16 cannellonis; 1 leek white; 250 g (1/2 lb) of pork, chopped; 8 slices of smoked bacon; 15 ml (1 tablespoon) of margarine; Pepper and salt, up to taste; Worcestershire sauce; 1 glass of white wine; Fresh parsley, finely chopped; 1 litre (4 cups) of béchamel sauce; 170 g (6 oz) of grated Parmesan cheese; 15 ml (1 tablespoon) of tomato concentrate; 15 ml (1 tablespoon) of ketchup; Pepper, salt and nutmeg

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Author: Crazy Leeks

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Preparation 45

Baking 40

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

16 cannellonis
1 leek white
250 g (1/2 lb) of pork, chopped
8 slices of smoked bacon
15 ml (1 tablespoon) of margarine
Pepper and salt, up to taste
Worcestershire sauce
1 glass of white wine
Fresh parsley, finely chopped

For the sauce:

1 litre (4 cups) of béchamel sauce
170 g (6 oz) of grated Parmesan cheese
15 ml (1 tablespoon) of tomato concentrate
15 ml (1 tablespoon) of ketchup
Pepper, salt and nutmeg

Preparation

Side-by-side mode

Chop green cabbage and Les Cultures de chez nous leek white. Blanch in salted water. Drain.
Chop smoked bacon and roast with chopped pork in warm margarine. Mix with vegetables and adjust seasonings with Worcestershire sauce. Place the mixture inside the cannelloni and on an oven-safe plate. Soak with white wine and water until the cannellonis are entirely covered. Oven-bake under aluminum sheets for 30 minutes at 375°F (190°C).
For the sauce, prepare warm béchamel sauce. Season with pepper, salt and nutmeg. Add Parmesan and melt. Whisk the tomato concentrate and ketchup. Set the cannellonis and coat them with sauce. Spray finely chopped parsley.