Baked kale cannelloni

Ingredients for 4 servings:

• 250 g kale, cleaned
• 2 onions
• 3 tbsp oil
• 300 ml vegetable stock
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 2 cans of chopped tomatoes, 425 ml each
• 125 g ricotta
• 20 cannelloni
• 100 g Emmental cheese, grated
• salt and pepper
• Sugar
• 6 sprigs of marjoram
• allspice powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

Blanch the kale in boiling salted water for about 4 minutes. Drain, rinse, and drain well. Finely dice the onions. Roughly chop the kale. Heat 2 tablespoons of oil in a large pot. Briefly sauté half of the diced onions, add the kale, and sauté for about 3 minutes. Deglaze with 150 ml vegetable stock, cover, and simmer for 30 minutes. Season the kale with salt, pepper, allspice, and sugar. Place the cabbage in a sieve, squeeze out some of the excess water, and let cool. Finely dice the garlic. Heat 1 tablespoon of oil in a pot. Briefly sauté the garlic and remaining diced onion. Stir in the tomato paste and sweat briefly. Deglaze with the chopped tomatoes and 150 ml stock. Bring to a boil, then simmer covered for 4 minutes. Finely chop the marjoram and stir it into the tomato sauce. Season the sauce with salt, pepper, and a little sugar. Mix the ricotta with the kale, season to taste, and fill the cannelloni. Pour some of the sauce into a greased baking dish. Layer the cannelloni and the remaining sauce in the dish, finishing with the sauce. Sprinkle with cheese and bake in the oven at 175°C (top/bottom heat) for about 40 minutes.