Blanch savoy cabbage leaves in lightly salted water until soft. Drain cold and dry.
Fry the shallots and garlic in butter until light brown. Add coarse pepper. Add the feta cheese with the coriander. Toss for two minutes, fill the savoy cabbage leaves and fold into packets.
Turn the parcels first in flour, then in egg on the other side and then coat them with grated bread. Bake in butter over low heat until done.
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