Wash the kale and blanch in portions in boiling salted water for about 4 minutes. Drain, rinse briefly under cold water and drain well. Peel and finely dice the onions. Coarsely chop the kale
Heat 2 tablespoons of oil in a large pot. Fry half of the onion cubes for 1-2 minutes, add the kale, fry for about 3 minutes, deglaze with 150 ml water, season and braise covered for about 30 minutes. Season the kale with salt, pepper, allspice and a little sugar, put it on a sieve, squeeze out a little with a ladle. Put the kale in a large bowl and let it cool down
Peel garlic and dice finely. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and remaining onions in it. Stir in tomato paste, sweat it, add tomatoes and 150 ml water. Bring to the boil, cover and simmer for 3-4 minutes. Wash marjoram, shake dry, except for something to garnish, pluck leaves from the stalks and chop. Stir the chopped marjoram into the sauce, season with salt, pepper and sugar
Mix mascarpone with the kale, season with salt and pepper. Fill the cannelloni with the kale mixture. Spread some sauce in a greased casserole
Layer prepared cannelloni in the mould, pour sauce over them and finish with sauce. Spread the cheese on the pasta. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 40 minutes. Remove the cannelloni, let them cool down a little, garnish with marjoram