The dish I want to propose to you today is one of those fridge-cleaning recipes, experimented a bit by chance to use up some ingredients for which I hadn’t even thought to take pictures! I had to prepare them a second time to give you the opportunity to replicate them, and believe me, once you taste them, you’ll want to make them again and again! They will literally drive you crazy because they are a trump card, easy, practical, and quick, that you can prepare on any occasion! It’s one of the many versions of cordon bleu made with cabbage! But what is a cordon bleu? For those who don’t know, it is a breaded chicken cutlet stuffed with cheese and ham, then fried or pan-cooked. I, of course, wanted to bake them, but they will still be inviting and delicious! Imagine that my husband, after already having seconds, hoped there were more in the pan!!!! In short, I recommend doubling the doses because they will literally be snapped up! Everyone in the family will love them, even kids who are always very reluctant to eat vegetables! With these cordon bleus, not only will they eat them, but they’ll lick their lips!
Other recipes with cabbage (savoy, green, or black):
- Difficulty: Easy
- Cost: Affordable
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 8 leaves cabbage (large)
- 200 g cooked ham
- 120 slices emmenthal
- 1.5 oz grated parmesan cheese
- 2 eggs
- 1 cup breadcrumbs (I used homemade kamut breadcrumbs)
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- 1 Saucepan
- Tongs
- 1 Colander
- 1 Cutting Board
- 2 Plates
- 1 Fork
- 1 Baking Tray
- 1 Parchment Paper
Steps
Wash and cut the stems of the leaves, which are always much tougher. Blanch them in salted water for about 2′ (fig. 1).
Gently remove them from the water using a skimmer or tongs and let them drain well in a colander for 30′. Alternatively, to speed up the process, you can gently squeeze them with your hands, taking care to keep their shape intact (fig. 2).
Place each cabbage leaf on a cutting board, and fill with a slice of emmenthal and a slice of ham (fig. 3).
Fold the cabbage leaves first sideways and then from the center, then roll them up to obtain almost rolls, but less thick and wider (fig. 4).
In a bowl, beat the eggs with a pinch of salt, pepper, and grated parmesan cheese. Dip the cabbage cordon bleu directly into the beaten eggs, or if you prefer, first in a bit of flour and then in the eggs, but this is optional (fig. 5).
Finally, in the breadcrumbs to which you have added another pinch of salt. Make sure they adhere on both sides (fig. 6).
Place your cabbage cordon bleu on a baking tray lined with parchment paper and drizzle the surface with olive oil. Put them in a preheated oven at 375°F for about 25′ without turning them (fig. 7).
They should still be beautifully golden. Then remove from the oven and let them cool slightly before serving (fig. 8).
And voilà… your cabbage cordon bleu are ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!
Storage
👉 You can store the cabbage cordon bleu in the fridge in appropriate containers for 1-2 days.
Tips
🟣 For a vegetarian version of these cordon bleu, you can replace the ham with sun-dried tomatoes in oil or lightly sautéed champignon mushrooms.
