# What You'll Need:
→ Cabbage
01 - 1 medium green cabbage (about 1.5–2 lb), outer leaves removed, core left intact
→ Breading
02 - 3 large eggs, beaten
03 - 1 cup all-purpose flour
04 - 1 1/2 cups panko breadcrumbs
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), plus more as needed for shallow frying
→ Optional Garnishes
10 - Fresh parsley, chopped
11 - Lemon wedges
# Step-by-Step Guide:
01 - Trim outer leaves and slice the cabbage into 1-inch-thick rounds, keeping the core intact so each slice remains together; you should yield about 4–6 slices.
02 - Bring a large pot of salted water to a boil, add the cabbage rounds and blanch for 3–4 minutes until just tender but still holding shape; drain thoroughly and pat dry with paper towels.
03 - Arrange three shallow bowls: place the flour in the first, the beaten eggs in the second, and combine panko, salt, pepper, paprika and garlic powder in the third.
04 - Dredge each cabbage slice in flour, shake off excess, dip into the beaten eggs, then press into the breadcrumb mixture to coat evenly, pressing gently so crumbs adhere.
05 - Heat oil in a large skillet over medium heat and shallow-fry the breaded cabbage in batches for 4–5 minutes per side, adjusting heat as needed so the exterior turns golden brown without burning; add more oil between batches if necessary.
06 - Transfer cooked pieces to a paper towel–lined plate to absorb excess oil and rest briefly to maintain crispness.
07 - Serve hot, finished with chopped parsley and lemon wedges if desired; accompany with potato salad, mashed potatoes or a green salad.
