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Cabbage cigars-style Cogruet Kingsey gratin

8 portions


  • 450 g (1 lb.) ground veal
  • 1 onion, chopped
  • 5 ml (1 tsp.) paprika
  • 7 ml (½ tbsp.) dried oregano
  • 180 ml (¾ cup) basmati rice
  • Salt and freshly ground pepper
  • 1.5 litre (6 cups) green cabbage, thinly sliced
  • 798 ml (28 oz.) canned diced tomatoes
  • 250 ml (1 cup) tomato or vegetable juice
  • 175 g (6 oz.) Cogruet Kingsey, grated


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  • Preheat the oven to 375˚F (180˚C).
  • In a bowl, mix the ground veal with the onion, paprika, oregano and rice. Season generously.
  • In a lasagna pan, layer the cabbage mixture alternately with the meat mixture and tomatoes. Make 3 tiers and pour the tomato juice on top. Cover and bake for 1 hour.
  • Cover with Cogruet Kingsey and continue baking for 30 minutes or until cabbage is tender and cheese is au gratin. Let stand 5 to 10 minutes before serving.

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Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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