Recipe from Lily Moore
Christmas Salmon and Cabbage Cannelloni
Cooking time: 35 min
Servings 4
Thin sheets of canneloni are rolled up with delicious salmon filling and baked to perfection with a creamy sauce. It's easy to make and so tasty, be sure the plates are bound to come back empty!


  • Curly kale
    10,6 oz.
  • Shallots
    2 pcs.
  • Garlic
    2 cloves
  • Smoked salmon
    7 oz.
  • Olive oil
    1 tbsp.
  • Ricotta
    8,8 oz.
  • Salt
    to taste
  • Cannelloni
    4 pcs.
  • Milk
    10,6 fl. oz.
  • Pepper
    to taste
  • Egg yolks
    2 pcs.
  • Raclette cheese
    5,3 oz.
  • Lemon juice
    2 tbsp.
  • Grated parmesan
    1 oz.

Nutrition facts per serving

  • Calories

    583 kcal

  • Protein

    38 g

  • Fat

    34 g

  • Carbohydrates

    31 g


  • Finely cut the shallots and garlic. Fry both in the olive oil until transparent. Finely chop the kale and add to the onion. Fry for about 7 minutes and then set aside.

  • Cut the salmon into small cubes, mix well with the kale and Ricotta. Add some pepper and salt. Fill a pastry bag with this mixture.

  • Boil the cannelloni in salted water for 5 minutes, then rinse. Using a pastry bag, fill the cannelloni with the salmon and Ricotta mixture. Arrange the stuffed cannelloni on a baking dish.

  • Preheat your oven to 392°F (with convection). Cut the Raclette cheese into cubes. Boil the milk and melt the cheese in it. Then remove from heat and stir in the egg yolks. Add some lemon juice, pepper and salt.

  • Pour the sauce over the cannelloni and sprinkle with grated Parmesan. Finally, bake in the oven for 20 minutes.


  • You can easily replace the curly kale with spinach if you prefer.

Bon Appetit!

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