Yes… we’re going to fold the cabbage leaves again!

Hope you don’t mind… yet another cabbage recipe. I know! I’ve been tiring you a lot with cabbage lately, but I can’t help myself because I like it so much! This recipe is, by all means, another keeper. Imagine cannelloni, stuffed with tasty filling and baked with some Béchamel sauce and cheese on top. Now imagine you replace cannelloni with blanched cabbage leaves – I did so last week when I was making cannelloni. I might never go back to eating pasta cannelloni again, that’s all I’ll say.

CABBAGE “CANNELLONI”

You need:
cabbage leaves, quickly blanched in boiling salted water
rice flour Béchamel (butter or coconut fat, rice flour, milk, nutmeg and salt)
grated goat cheese (or other)

For the filling:
chicken breast, cubed
minced garlic
rosemary
nutmeg
salt
ground sweet paprika
ground black pepper
mustard
frozen green peas
ground almonds, unpeeled
olive oil

1. Heat some olive oil in a skillet, add garlic and chicken. Season with rosemary, nutmeg, sweet paprika, mustard and salt. Add a splash of white wine, reduce and mix in the green peas. Cook for half a minute, then remove from the stove. Stir in the ground almonds.
2. Place about a tablespoon of filling in the middle of each cabbage leaf, fold it and place one by one on the bottom of a buttered oven-proof dish. Cover with Béchamel sauce and sprinkle with grated cheese – and off to the oven. Bake at 180ºC until golden (15′ or so).
3. Serve with some salad on a side and with a glass of white wine, if you wish.

A delicious alternative to classic cannelloni…