Green cabbage and leeks cannellonis

Clafoutis aux poireaux et à la tomme
Preparation 45 min.
Baking 40 min.
Portions 4
Freezing No


  • 16 cannellonis
  • 1 white of leeks
  • 1/4 of green cabbage
  • 250 gr (1/2 pound) of chopped pork
  • 8 slices of smoke lard
  • 15 gr (1 tablespoon) of margarine
  • Pepper and salt, up to taste
  • Worcestershire sauce
  • 1 glass of white wine
  • Fresh finely chopped parsley
  • For the sauce :
  • 1 liter (4 cups) of béchamel sauce
  • 175 gr (6 oz) of grated Parmesan cheese
  • 15 ml (1 tablespoon) of tomato concentrates
  • 15 ml (1 tablespoon) of ketchup
  • Pepper, salt and nutmeg
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  • Chop green cabbage and the Les Cultures de chez nous mignons of leeks. Blanch in salted water. Drain.
  • Chop smoaked lard and borwn with chopped pork in warm margarine. Mix with vegetables and rectify seasonings with Worcestershire sauce. Set the mixture inside the cannellonis and set in an oven safe plate. Wet with white wine and complete with water till cannellonis are entirely covered. Oven bake under aluminium sheets 30 minutes à 375 °F (190 °C).
  • For the sauce, prepare warm béchamel sauce. Season with pepper, alt and nutmeg. Add Parmesans to melt. Whisk the tomato cocentrates and ketchup. Set cannellonis and cost with sauce. Spray finely chopped parsley.

Chef's notes