Sauerkraut cannelloni

  • Recipe icon
  •  

Ingredients

Ingredients for 4 Portions

750 g cooked sauerkraut (pickled cabbage)
100 g Landjäger (smoked dried sausage, tastes similar to dried salami)
1 bunch parsley
2 eggs
250 g ricotta
1 tbsp mild paprika powder
Salt, pepper
250 g fresh pasta dough (2 packets)
200 g mild Emmentaler AOP
2.5 dl cream

Star of the dish
Emmentaler AOP Organic Mild/Classic

Preparation

Drain the sauerkraut and squeeze out any excess moisture. Dice the sausage. Finely chop the parsley. Whisk the eggs. Mix all these ingredients with the ricotta. Season with the paprika powder, salt and pepper.

Unroll the dough, cut each piece into 6. Distribute the filling. Roll up to make cannelloni. Place in a gratin dish with the opening facing downwards.

Finely grate the Emmentaler AOP. Mix with the cream and pour over the cannelloni. Sprinkle with pepper and brown in a hot oven at 200 degrees for about 20 minutes.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
MORE RECIPE IDEAS
Stuffed pumpkin
  • Recipe icon
  •  
Chicory in a green potato bed
  • Recipe icon
  •  
Oven-baked risotto with chicken breast
  • Recipe icon

Suche

Was möchten Sie finden?
Suche
Generic filters

Schnelleinstieg

Search

What do you want to find?
Suche
Generic filters

Quick access