The dish I want to offer you today is one of those fridge-cleaning recipes, experimented a bit by chance out of the need to use up some ingredients, and for which I hadn’t even thought to take photos! I had to prepare them a second time to give you the chance to replicate them, and believe me, once you taste them, you’ll make them repeatedly! They will drive you crazy because they are an ace up your sleeve, easy, practical, and quick, which you can prepare on any occasion! It is one of the now many variations of cordon bleu made with cabbage! But what is a cordon bleu? For those who don’t know it, it’s a breaded chicken cutlet filled with cheese and ham, then fried or pan-cooked. I obviously wanted to bake them, but they will still be inviting and delicious! My husband, after already having seconds, hoped there were more in the pan!!!! In short, I recommend doubling the quantities, because they will literally disappear! Everyone in the family will love them, even the kids who are always very reluctant to eat vegetables! With these cordon bleu, they will not only eat them but also lick their lips!
Other recipes with cabbage (savoy, white, or black cabbage):
- Difficulty: Easy
- Cost: Economical
- 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, while it won’t cost you anything extra!
- 8 leaves savoy cabbage (large)
- 7 oz cooked ham
- 4 slices emmenthal cheese
- 1.4 oz grated parmesan cheese
- 2 eggs
- 4.6 oz breadcrumbs (I use homemade kamut breadcrumbs)
- 3 tbsps extra virgin olive oil
- 0.68 oz milk
- 2 pinches salt
- to taste pepper
Tools
- 1 Saucepan
- Tongs
- 1 Colander
- 1 Cutting board
- 2 Plates
- 1 Fork
- 1 Baking pan
- 1 Parchment paper
Steps
Wash and cut the ribs from the always much tougher leaves. Blanch them in salted water for about 2′ (fig. 1).
Remove them from the water very gently using a slotted spoon or tongs and let them drain well in a colander for 30′, this step is important because moisture prevents the breading from sticking (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 savoy 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 the milk, two pinches of salt, pepper and the grated parmesan cheese. Pass the cabbage cordon bleu directly into the beaten eggs, or if you prefer, first in some flour, and then into the eggs, but this is optional (fig. 5).
Finally, into the breadcrumbs to which you will have added another pinch of salt. Make it stick on both sides (fig. 6).
Place your cabbage cordon bleu on a baking pan lined with parchment paper and drizzle the surface with extra virgin olive oil. Put in a preheated static oven at 375° F for about 25′ without turning them (fig. 7).
They should be nice and golden. Then remove from the oven and let them cool slightly before serving (fig. 8).
And voilà… the cabbage cordon bleu are ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
Storage
👉 You can store the cabbage cordon bleu in the fridge in appropriate containers for 1-2 days.
Tips, notes, variations, and suggestions
🟣 For a vegetarian version of these cordon bleu, you can replace the ham with sun-dried tomatoes in oil or slightly sautéed champignon mushrooms.
FAQ (Questions and Answers)
1. What other cheese ensures the best “stringy” effect?
Avoid mozzarella that is too watery. The best choices, besides Emmental or Edam, are smoked provola, for a bold contrast with the sweetness of the cabbage, or scamorza, ideal for perfect holding in the oven.
2. Can they be made gluten-free?
Yes, certainly, you just need to use fine corn flour or gluten-free breadcrumbs. Cabbage is naturally gluten-free, making this dish a great choice for celiacs.
