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Cabbage Schnitzel

Foodie Lit

Cabbage Shnitzel.jpeg

With prices going up each time I go to the supermarket, I am looking for good tasting, nutritious and budget friendly meals. This Cabbage Schnitzel is perfect. Crisp, light and just delicious. Like a potato pancake without tthe calories.  Leftovers heat up well. I had it plain—my mom liked applesauce on top. Try salsa, a squirt of lemon, or sour cream.  Cabbage is inexpensive and plentiful all year, so this recipe is going to be a favorite at my house!  Recipe is below.

The Borrowed Boy.jpg

Angie is at the bottom of her life. Diagnosed with cancer, no item on her bucket list fulfilled or even thought of, she has missed being loved—no marriage, no children, no grandchildren. Then, suddenly on a train to  a seaside village, Jaywick, the doors and Fate close, and Angie and 4-year-old Danny, alone, unloved and frightened, are handed a different possibility.

Hidden identities push the plot forward, add to the The Borrowed Boy's tension and ask the question who these individuals really are. There are many surprises in the answers in this wonderful novel by Deborah Klee!

Cabbage Schnitzel

Yield 8 Patties

3/4 pound green cabbage or 9 cups shredded

½ small yellow onion

2 large eggs

⅓ cup breadcrumbs

1/3 cup flour

1 teaspoon salt

1/4 teaspoon pepper

Olive or vegetable oil, as needed


  1. Shred cabbage in food processor.

  2. Bring salted water to a boil in a large pot.  Add the shredded cabbage and cook until tender, 3-4 minutes. Drain and cool in colander about 10 minutes.

  3. Grate or mince onion. Beat the eggs and reserve.

  4. Squeeze out excess liquid from the cabbage and put in large bowl. Add onion, beaten eggs, breadcrumbs, flour, salt and pepper. Mix. Form into schnitzel shaped patties about 1/2” thick.  If the patties have too much liquid, add more breadcrumbs.

  5. Add oil to cover bottom of large skillet. Heat over medium heat until oil is hot  Cook a few patties at a time. Cover with a lid and brown for 3-4 minutes. Carefully flip over patties, cover again, and brown for an additional 3-4 minutes or until brown and crisp on each side.

  6. Transfer patties to a paper towel-lined cookie sheet. Paper towels should absorb some of the excess oil. Serve the schnitzels immediately or refrigerate and reheat in oven when you wish to serve.


For Passover: Use matzah meal in place of breadcrumbs. Use potato starch in place of flour.

# Vegetarian

Adapted from My Jewish Learning

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