# What You'll Need:
→ Cabbage
01 - 1 medium green cabbage (about 1.5–2 lb), outer leaves removed
→ Breading
02 - 3 large eggs
03 - 1 cup all-purpose flour
04 - 1 1/2 cups breadcrumbs (preferably panko)
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1 teaspoon sweet paprika
08 - 1/2 teaspoon garlic powder
→ For frying
09 - 1/2 cup vegetable oil (sunflower or canola)
→ Optional garnishes
10 - Fresh parsley, chopped, for garnish
11 - Lemon wedges
# How to Make It:
01 - Trim outer leaves and slice the cabbage into 1-inch-thick rounds, keeping the core intact so each slice holds together; you should obtain about 4–6 substantial slices.
02 - Bring a large pot of salted water to a rolling boil, add the cabbage slices and blanch for 3–4 minutes until just tender but still firm; drain carefully and pat each slice thoroughly dry with paper towels.
03 - Arrange three shallow bowls: put the flour in the first, beat the eggs in the second until smooth, and combine the breadcrumbs with salt, pepper, paprika and garlic powder in the third.
04 - Dredge each dried cabbage slice in flour, shake off excess, dip into the beaten eggs, then press and turn in the breadcrumb mixture until evenly coated; press gently so crumbs adhere.
05 - Heat the oil in a large skillet over medium heat until shimmering; fry the coated cabbage slices in batches for 4–5 minutes per side, turning once, until deep golden brown and crisp; add more oil between batches if needed.
06 - Transfer cooked slices to a plate lined with paper towels and allow to drain briefly to remove excess oil while keeping them crisp.
07 - Serve the schnitzel-style cabbage hot, garnished with chopped parsley and lemon wedges; squeeze lemon over just before eating.
