A new twist on that New Year's Day must-have!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs in a small bowl. Combine flour and bread crumbs together in a separate bowl.

    Advertisement
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Dip each cabbage wedge into the whisked eggs; press cabbage wedge into the flour mixture until fully coated. Shake off any excess flour mixture.

  • Fry the coated cabbage wedges in the hot oil until golden brown, about 10 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate. Sprinkle Parmesan cheese onto each of the fried cabbage wedges.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

482 calories; 15.7 g protein; 52.4 g carbohydrates; 101.8 mg cholesterol; 412.7 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2016
Made as written and decided to read the reviews/review prior to adding mine. I agree 100% with what Deeli said and couldn't have written it better myself. Her review is SPOT On! Read More

Most helpful critical review

Rating: 3 stars
01/08/2013
Really good basic recipe however it needs some work. First do not core the cabbage wedges (or at least not completely) in order to help keep them from possibly falling apart. Secondly there is a lack of flavor so I suggest to add about 1/4 cup of prepared mustard (I prefer Dijon) to the egg wash and increase the grated parmesan from 1 cup to 1 1/2 cups and mix that extra 1/2 cup in with the bread and flour mixture (fresh parmesan instead of the canister kind is best). And last but not least the wedges will absorb seasoning better if par boiled in salted water for about two or three minutes and then drained before coating and frying. Read More
(10)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2016
Made as written and decided to read the reviews/review prior to adding mine. I agree 100% with what Deeli said and couldn't have written it better myself. Her review is SPOT On! Read More
Rating: 3 stars
01/08/2013
Really good basic recipe however it needs some work. First do not core the cabbage wedges (or at least not completely) in order to help keep them from possibly falling apart. Secondly there is a lack of flavor so I suggest to add about 1/4 cup of prepared mustard (I prefer Dijon) to the egg wash and increase the grated parmesan from 1 cup to 1 1/2 cups and mix that extra 1/2 cup in with the bread and flour mixture (fresh parmesan instead of the canister kind is best). And last but not least the wedges will absorb seasoning better if par boiled in salted water for about two or three minutes and then drained before coating and frying. Read More
(10)
Rating: 4 stars
05/06/2016
Made as written and decided to read the reviews/review prior to adding mine. I agree 100% with what Deeli said and couldn't have written it better myself. Her review is SPOT On! Read More
Advertisement