Cannelloni with Chinese cabbage and black bread filling topped with cheese

Ingredients for 3 servings:

• 1 Chinese cabbage
• 1 onion(s)
• 10 cannelloni
• 3 slices of bread (brown bread or pumpernickel)
• 300 ml milk
• 1 can of tomatoes, chopped
• 1 bottle of chili sauce
• 1 cup crème fraîche
• 200 g cheese (Gouda), grated
• salt and pepper
• oregano
• basil
• Sugar
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Generously remove the stalk of the Chinese cabbage, halve the Chinese cabbage leaves, and cut into thin strips. Place the brown bread in a bowl with the milk and soak. Dice the onion and sauté in 1 tablespoon of oil in a pan. Add the Chinese cabbage strips and sauté for 10-15 minutes over medium heat. Squeeze the brown bread well and crumble it into the pan with the Chinese cabbage, and fry briefly. Then stir in the tomato pieces, chili sauce, and crème fraîche. Season with salt, pepper, oregano, basil, and a pinch of sugar. Pour some of the sauce into a baking dish, making sure the bottom is well covered. Fill the cannelloni with the sauce, layer them in the baking dish, and cover with the sauce. Sprinkle with cheese and bake in the oven at 180°C for 30 minutes.