Envelopes of young Cabbage with Cheese

If you want to have the most delicate and very quick "cabbage rolls", think about the cheese in advance. It must be of high quality, well melting. Nowadays, under the words "gouda and emmental," so many things can't be put in a box! A safe bet is to add some grated mozzarella to the ninka!

Ingredients

• 1 medium head of young cabbage (500 g)
• 350 g cheese (gouda, emmental)
• 1.5 cups white bread rusks
• 3 eggs
• olive oil
• salt, freshly ground black pepper
• sour cream for serving

Directions

1. Boil water in a large saucepan and salt well. Add the cabbage and cook for 5 minutes. Remove the cabbage and place in a colander to drain the liquid. Disassemble the head of cabbage into individual leaves, pruning them at the base with a small knife. Blot the leaves with a towel. Cut the cheese into slices.
2. Place the cabbage leaf on a work board and place the cheese in the center of the leaf. Wrap the sheet in an envelope, fold the edges. Repeat with all the leaves.
3. Whisk eggs in a bowl, add a little salt and pepper. Pour crackers on a plate. Dip the cabbage envelopes in the egg, then roll in breadcrumbs. Heat the olive oil in a skillet. Fry the envelopes over medium heat until golden brown on both sides. Serve hot or cold with sour cream.