🍽️ Cabbage fritters with tomato sauce and Le Gruyère AOP

Name: Cabbage fritters with tomato sauce and Le Gruyère AOP
Total time: 30 min
Cuisine: German
Ingredients: 1 onion; 1 garlic clove; 3 tbsp olive oil; 1 large can of canned tomatoes (chopped; 800 g); 1 tsp dried oregano; salt; pepper; 500 g white cabbage (steamed 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

420 kcal · 30 min

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Ingredients

1 onion
1 garlic clove
3 tbsp olive oil
1 large can of canned tomatoes (chopped; 800 g)
1 tsp dried oregano
salt
pepper
500 g white cabbage (steamed 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. Finely chop the onion and garlic. Heat one tablespoon of oil in a pan and sauté the vegetables briefly. Add the tomatoes and let the sauce simmer for about 20 minutes. Season with oregano, salt, and pepper at the end.
2. Cut the cabbage into quarters and remove the hard core. Slice the quarters into thin strips about 2 to 3 millimeters thick. Steam the cabbage strips for 5 minutes until they are soft.
3. Finely chop the parsley and grate the Le Gruyère AOP cheese. Mix flour, eggs, parsley, and the grated cheese thoroughly in a bowl. Add the slightly cooled cabbage, the tomato sauce, salt, and pepper, and mix everything carefully.
4. Heat the remaining 2 tablespoons of oil in a frying pan. Take a spoonful of the cabbage mixture, place it in the hot oil, and press it flat. Fry the fritters on each side for 3 to 5 minutes until golden brown. Serve the fritters with the tomato sauce and, for example, couscous.

Nutrition per serving

kcal: 420
Protein: 19 g · Fett/Fat: 30 g · Carbs: 22 g