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Cabbage Schnitzel

Cabbage Schnitzel

Tender cabbage leaves are transformed into crispy, golden schnitzels that are as flavorful as they are unique.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Vegetables
Cuisine American
Servings 4 people
Calories 280 kcal

Ingredients
  

For the Cabbage Schnitzel

  • 1 medium head of cabbage
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup grated Parmesan cheese (optional)
  • ¼ cup vegetable oil for frying

Instructions
 

  • Step 1: Prepare the Cabbage
    Remove any tough outer leaves from the cabbage and cut the head into thick slices (about 1-inch thick).
    Bring a large pot of salted water to a boil and blanch the cabbage slices for 3-4 minutes until slightly tender but not mushy. Remove and pat dry with paper towels.
  • Step 2: Set Up the Coating Station
    Place flour on one plate.
    In a shallow bowl, whisk eggs until smooth.
    On another plate, combine breadcrumbs, garlic powder, paprika, salt, pepper, and Parmesan cheese (if using).
  • Step 3: Bread the Cabbage
    Dip each cabbage slice into the flour, coating it evenly.
    Next, dip it into the egg mixture, ensuring all sides are covered.
    Finally, coat the slice in the breadcrumb mixture, pressing gently to help the coating stick.
  • Step 4: Fry the Schnitzels
    Heat the vegetable oil in a large skillet over medium heat.
    Fry the breaded cabbage slices for 2-3 minutes per side until golden brown and crispy.
    Transfer to a paper towel-lined plate to drain excess oil.

Notes

  • If you prefer a lighter version, bake the schnitzels at 400°F (200°C) for 20 minutes, flipping halfway through.
  • Add a pinch of chili flakes to the breadcrumb mixture for a spicy kick.
Keyword Cabbage Schnitzel