Green cabbage and leeks cannellonis

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 45
Baking 40
Portions 4
Freezing No


  • 16 cannellonis
  • 1 leeks white
  • 1/4 of green cabbage
  • 250 gr (1/2 pound) of chopped pork
  • 8 slices of smoke bacon
  • 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 Les Cultures de chez nous mignons of leeks. Blanch in salted water. Drain.
  • Chop smoked bacon and roast with chopped pork in warm margarine. Mix with vegetables and rectify seasonings with Worcestershire sauce. Set mixture inside the cannellonis and set in an oven safe plate. Soak with white wine and complete with water till cannellonis are entirely covered. Oven bake under aluminium sheets 30 minutes at 375 °F (190 °C).
  • For the sauce, prepare warm béchamel sauce. Season with pepper, salt and nutmeg. Add Parmesans and melt. Whisk the tomato cocentrates and ketchup. Set cannellonis and coat with sauce. Spray finely chopped parsley.

Chef's notes