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 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 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 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.