Cabbage Cakes with Tomato Sauce and Le Gruyère AOP

Ingredients

• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 1 large can chopped canned tomatoes (800 g)
• 1 tsp Dried oregano
• Salt
• Pepper
• 500 g white cabbage (sautéed 450 g)
• 1 bunch flat-leaf parsley
• 120 g Gruyère cheese (e.g., Le Gruyère AOP)
• 50 g flour
• 3 eggs
• 0.5 tsp ground cumin
• 1 tsp ground coriander

Instructions

1. 1.

   Finely chop onion and garlic, sauté in 1 tablespoon oil. Add tomatoes, simmer for about 20 minutes, season with oregano, salt, and pepper.

2. 2.

   Quarter the cabbage, remove core, cut quarters into 2-3 mm thin strips. Steam cabbage strips for 5 minutes.

3. 3.

   Finely chop parsley. Grate Le Gruyère AOP finely. Mix flour, eggs, parsley, and grated cheese together. Add slightly cooled cabbage, spices, salt, and pepper, combine well.

4. 4.

   Fry the cakes in portions or in two frying pans. Heat remaining 2 tablespoons oil, spoon dollops of cabbage mixture into oil, press lightly flat. Fry both sides for 3-5 minutes until golden brown. Serve cakes with tomato sauce and e.g., couscous.