Crispy Savoy Cabbage Rolls with Feta Filling
Blanch the savoy leaves in salted water for about 6-8 minutes. Drain and pat dry. Cut out the thick veins so that the leaves lay flat. Peel the shallots and finely chop. Heat 3 tablespoons of butter in a pan and sauté the shallots. Cut the feta into small cubes, mix with cilantro, season with pepper, and heat for 2 minutes with the shallots while stirring.
Whisk the eggs in a bowl. Spread the feta filling on the leaves and roll up. Roll in flour, then in egg and then in the breadcrumbs. Pan-fry the rolls in the remaining butter on all sides until golden brown.