Cabbage Corners with Tomato Sauce and Gruyère AOP

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Serves 4

  • 120g mild Gruyère AOP
  • 1 onion
  • 1 clove of garlic
  • 3 tblsp olive oil
  • 1 large tin on of chopped tomatoes (800g)
  • 1 tsp dried oregano
  • Salt, pepper
  • 500g white cabbage, prepared 450g
  • 1 sprig flat-leaf parsley
  • 50g flour
  • 3 eggs
  • ½ tsp ground cumin
  • 1 tsp ground coriander


  1. 1 Finely chop the onion and garlic, and braise gently in 1 tablespoon of oil. Add the tomatoes, allow to simmer for approx. 20 minutes, season with oregano, salt and pepper.
  2. 2 Cut the cabbage into quarters, remove the core, cut the quarters into strips 2-3mm thick. Steam the cabbage strips for 5 minutes. Finely chop the parsley.
  3. 3 Finely grate the Gruyère AOP. Stir the flour, eggs, parsley and Gruyère AOP together. Add the spices, salt and pepper to the slightly cooled cabbage and mix together well.
  4. 4 Fry the corners one by one or in two frying pans. Heat the remaining two tablespoons of oil, spoon the cabbage mixture heap by heap into the oil and flatten a little. Fry for 3-5 minutes on each side until golden-brown. Serve the corners with tomato sauce and possibly couscous.

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