Information

Green cabbage cannelloni and fine poultry stuffing


Kale, a vegetable sublimated by this delicious recipe of Cannelloni of green cabbage and fine stuffing of poultry.

For 4 people :

  • 12 sheets of kale
  • 400 g of chicken breast
  • 1 shallot
  • 1 carrot
  • 3c. fresh cream
  • 2 eggs
  • 1 bunch of chive
  • 200 g of cottage cheese
  • 1 lemon, special cooking cling film
  • Salt and pepper.

Influenced by the Anglo-Saxon media, the French are rediscovering its dietetic virtues. Yet kale is a very old European variety.

Read also: benefits and virtues of kale

Green cabbage cannelloni and fine poultry stuffing

Wash and blanch the cabbage leaves in boiling salted water for 10 minutes. Drain.

Reserve four leaves and chop the others.

Roughly chop the chicken breasts before mixing them with the shallot, half the chives, cream and eggs. Season.

In the blender bowl,

  • Add the chopped cabbage then mix again.

Spread the cling film on the work surface.

  • Place a whole cabbage leaf flat on top.
  • Garnish with stuffing.
  • Roll up the cabbage leaf to form a cannelloni.
  • Wrap this cannelloni tightly in cling film.
  • Steam or cook in a chicken stock for about 20 minutes.

Meanwhile, prepare the sauce.

Combine the cottage cheese, the remaining chopped chives, the lemon juice and zest.

Salt and pepper.

Drain the cannelloni, unwrap them and serve with the sauce.

Kale, a staple food in the Middle Ages

For five years, the healthy sections of the media have swarmed with articles on the virtues of kale, now called “kale cabbage”. An American trend that is spreading in France.

Native to the Mediterranean rim, kale is however the first variety to have been cultivated on the Old Continent, long before head cabbage. In the Middle Ages, the peasants in particular appreciated its hardiness in the face of the harsh winter. This traditional consumption has been abandoned somewhat in France but it remains relevant in the countries of northern Europe.

Rich in fiber and vitamin C

Foremost among the virtues of kale is its richness in fiber. The vegetable is indeed known to relieve spasms, nausea and stomach pain. We also hail its anti-inflammatory and antioxidant properties due to its high content of vitamin C. A precious help in the face of winter cold snaps.

Read also: Savoy cabbage, the ally of all diets

M.B.


Visual credits: Kale: © Azurita - stock.adobe.com Green cabbage cannelloni and fine poultry stuffing: © Philippe Dufour / Interfel

Video: Pasta Grannies enjoy Ernestinas spinach and meat cannelloni! (October 2020).