# What You'll Need:
→ Cabbage
01 - 1 medium green cabbage (about 1.5–2 lb), outer leaves removed
→ Breading
02 - 3 large eggs, beaten
03 - 1 cup all-purpose flour
04 - 1 1/2 cups breadcrumbs (preferably panko)
05 - 1/2 teaspoon fine salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1 teaspoon sweet paprika
08 - 1/2 teaspoon garlic powder
→ For Frying
09 - 1/2 cup neutral vegetable oil (sunflower or canola)
→ Optional Garnishes
10 - Fresh parsley, chopped
11 - Lemon wedges
# Method:
01 - Trim outer leaves and core the cabbage; slice into 1-inch thick rounds, keeping enough core intact so each round holds together. Expect 4–6 slices depending on cabbage size.
02 - Bring a large pot of salted water to a rolling boil and blanch the cabbage rounds for 3–4 minutes until just tender but still holding shape. Immediately drain and pat dry with paper towels to remove surface moisture.
03 - Set up three shallow bowls: place the flour in the first, the beaten eggs in the second, and combine the breadcrumbs with salt, pepper, paprika and garlic powder in the third.
04 - Dredge each cabbage round in flour, shake off excess, dip into the beaten eggs, then press into the breadcrumb mixture to achieve an even coating. Press gently to ensure adhesion.
05 - Warm the oil in a large skillet over medium heat until shimmering but not smoking; maintain a moderate frying temperature to promote even browning.
06 - Fry the breaded cabbage in batches for 4–5 minutes per side, turning once, until both sides are golden brown and crisp. Add additional oil between batches if necessary to maintain level in the pan.
07 - Transfer cooked slices to a paper towel-lined plate to drain excess oil. Serve hot, garnished with chopped parsley and lemon wedges if desired.
