Green cabbage and leek cannellonis
- 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
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Chop green cabbage and Les Cultures de chez nous leek white. Blanch in salted water. Drain.
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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).
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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.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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