Sweet Spring Cabbage Cannelloni

These spring cabbage cannelloni are great as a vegetarian supper.

The best cabbages to use for this are sugar loaf or Chinese cabbage.

This recipe can also be made with broccoli, baby spinach or Swiss chard.

The cheese you use does not have to be Cheddar;

as long as it is a flavoursome cheese that can be crumbled or grated, that is fine.

Ingredients:
4 dried lasagne sheets
500g spring cabbage, cleaned and sliced.
50g butter
1 onion, finely chopped
1 garlic clove, finely chopped
2 large tomatoes, skinned and chopped
Sea salt and freshly ground black pepper to taste.
30ml runny honey
5ml dried oregano
125ml double cream
50g strong Cheddar cheese, grated

Method:
Cook the lasagne sheets in a large pan of boiling water for about 7 minutes.
Drain, rinse in hot water and lay out on a board ready for filling.
Melt the butter in a wok on a medium heat.
Add the onion and garlic, cooking gently until the onion is translucent and tender.
Add the cabbage, tomatoes and seasoning and stir-fry for a few minutes to cook the cabbage.
Add the honey and oregano and stir-fry for a further minute or two.
Remove from the heat and divide into 4 portions.
Put a portion of mixture across the short end of each of the four lasagne sheets.
Carefully roll up each sheet and place in an oven proof dish with the join side down.
Pour on the cream evenly over all four rolls and scatter the grated cheese over the top.
Place under the grill until brown and bubbling.
Serve immediately.