# What You’ll Need:
→ Cabbage
01 - 1 medium green cabbage (about 1.5–2 lbs), outer leaves removed
→ Breading
02 - 3 large eggs
03 - 1 cup all-purpose flour
04 - 1 ½ cups breadcrumbs (preferably panko for extra crunch)
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 teaspoon sweet paprika
08 - ½ teaspoon garlic powder
→ For Frying
09 - ½ cup vegetable oil (such as sunflower or canola)
→ Optional Garnishes
10 - Fresh parsley, chopped
11 - Lemon wedges
# Method:
01 - Slice the cabbage into 1-inch thick rounds, keeping the core intact so the slices hold together. You should get about 4–6 slices.
02 - Bring a large pot of salted water to a boil. Blanch the cabbage slices for 3–4 minutes until just tender but still firm. Carefully drain and pat dry with paper towels.
03 - Set up three shallow bowls: place the flour in the first, beat the eggs in the second, and combine breadcrumbs, salt, pepper, paprika, and garlic powder in the third.
04 - Dredge each cabbage slice in flour, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Press gently to help the crumbs adhere.
05 - Heat oil in a large skillet over medium heat. Fry cabbage schnitzels in batches for 4–5 minutes per side, or until golden brown and crisp. Add more oil as needed.
06 - Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
07 - Serve hot, garnished with chopped parsley and lemon wedges if desired.
