cabbage cannelloni with chickpea bechamel

​Ingredients:

For the cannelloni

• minced beef

• steamed cabbage leaves

• tomato sauce

• onion

• pepper

• sweet paprika

• oregano

For the bechamel:

• 2 tbs olive oil

• 2 tbs chickpea flour

• 150 ml almond milk

• pepper

• nutmeg

​Instructions:

Prepare the cannelloni. In a hot frying pan or saucepan, add the onions and the meat. Sauté on medium to high heat for 5 minutes and then add the tomato sauce, some water, pepper, paprika and oregano and leave for another 10 minutes. Simmer in low heat for another 10 minutes and add salt if you want or grated pepper if necessary. Take the steamed cabbage leaves and strain them while also taking care not to destroy them. On each cabbage leaf we put a tablespoon of minced meat and wrap it. Repeat by stoking the cabbage rolls in a pan or pyrex where you have already placed some tomato sauce as base.

Prepare your bechamel. Add the oil in a pot on and heat it at medium to high heat. As the oil heats, sift the flour and add to the pan stirring vigorously. Be careful and not allow it to burn, lower your heat if it starts to stick at any point. Add the milk slowly and continue to stir so as to allow the sauce to thicken. The sauce thickens constantly therefore it is up to you when to stop boiling it. So when you’ve reached the desired thickness remove from the heat and add the pepper and nutmeg. You may once again use salt as well, taste it before you apply it to the cannelloni. Then simply apply the sauce on top of your cannelloni and with aluminum foil. Bake at 180 degrees for 35 minutes and for another 10 minutes without aluminum foil.