# 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 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 extra for shallow frying as needed
→ Optional garnishes
10 - Fresh parsley, finely chopped
11 - Lemon wedges
# How To Make:
01 - Trim outer leaves and cut the cabbage into 1-inch-thick rounds, keeping the core intact so each slice holds together; you should yield about 4–6 slices.
02 - Bring a large pot of salted water to a rolling boil and blanch the cabbage rounds for 3–4 minutes, until slightly tender but still firm; 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 dried cabbage round in flour, tap off excess, dip into the beaten eggs, then press both sides into the breadcrumb mixture until evenly coated and compacted.
05 - Heat oil in a large skillet over medium heat until shimmering. Fry the breaded cabbage in batches for 4–5 minutes per side, adjusting heat to maintain an even golden crust; add more oil between batches if necessary.
06 - Transfer cooked rounds to a paper towel–lined tray to drain briefly and rest for a minute to set the crust.
07 - Serve immediately, garnished with chopped parsley and lemon wedges to taste.
