Step 1

Clean the spinach stems, removing the roots. Clean the stalks, core, and scraps of broccoli, cauliflower, and cabbage, removing the toughest parts. Cut the leaves into pieces and chop up the harder parts.

Step 2

Bring a pot of water to a boil. Boil cabbage for 7 minutes, then add the cauliflower and broccoli and cook for another 10 minutes. Remove everything using a skimmer or slotted spoon, then boil the spinach in the same water for 7-8 minutes. Drain, keeping the cooking water. Dice the firmer parts of the vegetables, and finely mince the leafy parts.

Step 3

Finely chop 1/2 onion and add to a pan with 1-2 Tbsp. olive oil over medium heat. Add minced leafy vegetables and sauté for 5 minutes. Add remaining vegetables, then add 2 eggs, 3 Tbsp. Grana Padano, 2/3 cup bread crumbs, salt, and pepper. Refrigerate for 30 minutes.

Step 4

Beat 2 eggs in a shallow bowl. Place flour in another second bow and breadcrumbs in another. Remove mixture from refrigerator and separate mixture into 8 medallions. Dredge in flour, dip in eggs, and coat with breadcrumbs. Heat a little olive oil and butter in a skillet over medium heat and pan-fry medallions until golden brown (around 3-4 minutes per side).

Step 5

For the cheese sauce: Cut cheese into pieces and melt in around 1 cup cooking liquid from the vegetables along with 1 Tbsp. cornstarch. Pulse in blender or food processor for a smoother result. Serve the veggie medallions with the cheese sauce, garnished with thyme.