In an attempt to experiment with more vegetables, here is a healthy starter, full of anti-oxidants and high in iron and other minerals in the kale and red cabbage. Not two of the most interesting veg – but the punch of garlic and the smooth cheese sauce balances out the slightly bitter qualities of the kale and the sweet red cabbage gives added crunchy texture.
1 chicken breast
1/4 head of red cabbage
4 cloves of garlic
10g salted butter
10g plain flour
1/2 pt milk
50g cheddar cheese
About 40 Conchiglioni shells
Start by preheating the oven to 180°C.
Fry together the garlic and shallots in a small amount of oil until soft. Dice the chicken breast into small pieces and add to the mix, along with finely sliced red cabbage and kale. Stir together, cook until the chicken is cooked through and draw off the heat.
Melt the butter in a pan and stirring the flour in to form a smooth paste. Remove from the heat and stir in the milk. Once consistent and smooth, return to the heat, melt the cheese into the sauce. The result should be a runny but smooth cheese sauce.
Cook the over sized pasta shells (Conchiglioni) in a pan of salted water until al-dente. Drain and stuff each shell with the chicken and vegetable mix. Lay in rows in a oven-proof dish, and pour over the cheese sauce, covering all shells equally. Finish with grated cheese.
Bake in the oven for 30 minutes or until the top is golden.