The original version calls for Ricotta and fresh Mozzarella and Radicchio.. but like I said, I didn’t live in Utopia. I live in Angola, where besides Oil and Diamonds, there’s hardly anything locally grown. So yeah, there you go. And no, Radicchio is not the same as red cabbage.
CANNELLONI WITH RED CABBAGE
(adapted from The Glorious Pasta of Italy)
makes 12 cannellonis
2 tbsp EVOO
2 shallots, sliced thinly
2.5 cups thinly sliced red cabbage
1 tsp sea salt
freshly ground black pepper
1/3 cup grated edam
1/3 cup grated parmigiano-reggiano
1 cup cream
12 dried cannellonis
handful of toasted walnuts, chopped
- In a deep pan, heat up the oil over medium heat. Add the shallots and stir until they turn translucent. Add in the cabbage and 1 tsp salt & generous amount of black pepper. Turn the heat to medium high, cover the pan and let the cabbage cook till tender. Turn off fire and set aside a small portion for garnishing.
- In a pot, mix the cream and the two cheeses and boil it over medium heat, just until the cheeses have melted. Add couple tablespoonful of cheese mixture into the cabbage and mix well. This will become your filling.
- Pre-heat oven to 175 C.
- On your non-stick baking dish, spread a thick layer of cream. Stuffed the cannelloni with the cabbage/cheese mixture and arrange them in a single layer. Finally spread the remaining of the cream/cheese mixture.
- Grated some additional parmigiano-reggiano on the top, sprinkle with some walnuts & the reserved cabbage and cover with aluminum foil. Bake for 15 covered. Uncover and bake for additional 20 mins or until the sauce are bubbly and the top is golden brown. Serve immediately.