Cabbage Stalk Cannelloni

Prepare the cabbage stems (ready for cooking, e.g. peel, remove woody parts and dirt) and cut into narrow strips together with beautiful leafy greens.

Bring milk, juice of one lemon and soup to boil. Pour in the cabbage stems and cook for about 5 minutes until al dente. Drain the vegetables, collecting the cooking liquid. Drain the cabbage stems well.

Dip the tomatoes briefly in boiling water, remove the skin, cut in half diagonally, remove the seeds and dice. Remove the peel from the shallot and chop finely. Heat the butter in a wide frying pan. Sauté the shallot in it. Add tomatoes and cabbage stems and sauté for 2-3 minutes. Season with salt and pepper.

Finely grate the raclette cheese.

For the sauce, melt the butter. Add the flour and sauté briefly while stirring. Add 2 1/2 dl of the cabbage cooking liquid and let the sauce simmer gently for 5 minutes. If it is very viscous, add a little more soup. Now fold in the curd cheese and season with salt, pepper and nutmeg.

Cook the lasagne sheets in enough boiling salted water until al dente. Drain and rinse thoroughly. Spread out on a dish rack. Put a little bit of filling and grated cheese on each dough sheet, drizzle with a little sauce and roll up. Put the rest of the filling in a well-buttered baking dish and place the cannelloni on top.

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