John Myers
Ingredients for 2 servings:
- 1 onion(s), red
- 1 clove(s) garlic
- 140 g savoy cabbage leaves, light, small
- 2 apples
- 5 cannelloni
- 100 g mascarpone
- 90 g herb cream cheese from Bresso
- 50 g milk, 3.5% fat, maybe a little more
- 50 g Emmental cheese in one piece, 48% fat
- Salt and pepper, green, from the mill
- Caraway, to taste
- Fat for the mold
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
A vegetarian recipe for two people
Heat the fat in a pan over medium heat. Briefly sauté the diced onion and sliced garlic. Reduce the heat to the second lowest setting. Remove the thick center rib from the savoy cabbage leaves, roll the leaves up, cut into strips, and add to the pan. Peel, core, and dice the apples, add to the savoy cabbage, and fold in. Cover and sauté until the apples are soft. Mix together the mascarpone, herb cheese, and milk. Season generously with salt and pepper. Preheat the oven to 180°C (fan). Grease a 19cm diameter baking dish. Pour half of the cheese sauce into the baking dish. Season the contents of the pan with salt, pepper, and caraway seeds, mix well, and turn off the heat. Using a small spoon, fill the cannelloni with the pan mixture and place them in the baking dish. Pour the remaining cheese sauce over the cannelloni and grate the cheese over the top. Place in the oven on the middle rack for about 30 minutes. Cooking time may vary. Cover with aluminum foil toward the end of cooking to prevent overbrowning. Arrange the cannelloni on a plate, garnish, and serve.
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