Remove the stalk from the savoy cabbage leaves, boil the leaves in salted water for 6 to 8 minutes until almost soft, rinse in cold water and pat dry on kitchen paper. Spread a little cream cheese on each side of the savoy cabbage leaves, cut Bavaria blu into small cubes, spread over 4 leaves, leaving a 2 cm edge free. Place the other leaves on top with the side coated with cream cheese and press down slightly. Beat the eggs and season lightly with salt, pepper and nutmeg. Dip the filled savoy cabbage schnitzel first in flour, then in the egg and then in the white breadcrumbs. Fry the escalopes on both sides in a coated pan with a little oil until golden brown. Drain on kitchen paper.
