Veggie Cordon Bleu with Savoy Cabbage

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Ingredients for 4 servings

8 large savoy cabbage leaves
200 g mature Emmentaler AOP
8 sun-dried tomatoes, marinated in oil
approx. 5 tbs flour
2 eggs
125 g breadcrumbs
oil for frying
8 lemon quarters

Star of the dish
Emmentaler AOP Extra

Blanche the savoy cabbage leaves in boiling salted water for 3 minutes. Remove with a draining spoon and plunge into ice cold water to cool. Lay the leaves out on a tea towel and pat dry. Cut the cabbage veins to flatten out the leaves.

Cut the Emmentaler AOP into 8 slices approx. 1 cm thick and 7 x 4 cm in size. Place a tomato on each of the cabbage leaves. Next place the slices of cheese on top. Fold the leaves in from the sides and roll up. Flatten the parcels slightly.

Whisk the eggs. Coat the cabbage parcels firstly in flour, then in egg, and finally in breadcrumbs. Pat the coating firmly into place.

Heat the oil in a large frying pan. Fry the cabbage parcels on a medium heat on both sides for 5 minutes each. Serve with the lemon quarters.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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