Cannelloni with Savoy Cabbage and Raw Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 savoy cabbage
- 150 g ham, raw
- 0.25 liter ¼ crème fraîche or crème legere
- 250 g cannelloni
- salt
- Black pepper
- Spice mix (soup spice, instant)
- olive oil
- 50 g cheese, rated (e.. Gouda)
Print Recipe
Pin Recipe Instructions
- Cut the savoy cabbage and raw ham into fine strips, sauté in a little olive oil. Mix 3/8 l water with creme fraiche, add salt, pepper and stir in some soup spices. Pour half of the liquid over the savoy cabbage, sauté briefly and season to taste and remove from the stove. Fill the cannelloni with the cabbage mixture (best done with your fingers) and place in a baking dish. Pour the rest of the creme fraiche mixture over it and sprinkle with the cheese. Bake in the preheated oven, covered with aluminum foil, for approx. 20 minutes at 180 ° C with hot air. Then remove the aluminum foil and bake until the surface is lightly browned.
- Green salad, for example, goes well with it
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