Cannelloni with Kale Mince Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet cannelloni, (250g)
- 500 g minced meat, beef or mixed
- 300 g kale, frozen, chopped
- 150 ml water
- 200 g herbal cream cheese
- 1 clove garlic
- 1 onion (s)
- 1 small Can (s) tomato (s), cut into pieces
- 1 cup crème fraîche
- 200 g cheese (Emmentaler), rated
- salt and pepper
- sugar
- nutmeg
- butter
Print Recipe
Pin Recipe Instructions
- Thaw kale with approx. 150ml water in a saucepan under moderate heat and bring to a simmer. Meanwhile, fry the minced meat in a pan with the finely diced onion and the very finely chopped garlic.
- Bring tomatoes to a simmer in an extra saucepan and let simmer gently. When the kale is simmering gently, stir in the cream cheese and seared minced meat. Season the mixture with salt, pepper, sugar and nutmeg and simmer for about 5 minutes (if necessary, season again). Add the beaker of crème fraîche to the tomatoes and season the sauce with salt, pepper and sugar.
- Fill the kale mixture into cannelloni and place them in a buttered baking pan. Filling is not that easy, it should be best with a piping bag, but I don`t have one either and always fill with a sauce ladle is also possible, but don`t burn your fingers! Spread the tomato sauce on the cannelloni, sprinkle cheese on top. Bake for approx. 25 min at 180 ° C (top / bottom heat).
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