N'awlins Cabbage Cakes

Name: N'awlins Cabbage Cakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 large head green cabbage, cored and quartered; 1 small head purple cabbage, cored and quartered; 1 small onion, finely chopped; 1 loaf French bread, stale, grated; 2 tablespoons italian seasoning; 4 -6 garlic cloves, finely minced; 1/4 cup parsley, finely minced; 1 cup parmesan cheese, grated; 1 cup romano cheese, shredded; 2 eggs, well beaten; fresh ground black pepper, as desired; 2 cups panko-style Italian seasoned breadcrumbs; 2/3 cup extra virgin olive oil

Submitted by TxGriffLover

"I found this recipe on Chef Frank Davis' website, and it's so good! If you want to speed up the process a tad, instead of grating the stale French bread you can substitute 3 cups of commercially prepared Italian bread crumbs in its place. Just combine with the shredded cabbage as needed. If you want to shortcut the cabbage shredding process you can use instead one bag of the commercially prepared coleslaw mix. Panko breadcrumbs are coarse, white, flaky Japanese breadcrumbs that add a crispy, crusty coating to food when pan-fried. The newest Panko item on the grocer's shelves is Italian flavored crumbs. If you can't find the flavored variety where you shop, simply buy the plain ones and add cheese and Italian seasoning to them to taste. To add additional flavor to the cakes, instead of boiling the cabbage in plain water, poach and simmer it in chicken stock. Use more or less bread crumbs as desired. You just want to fold in enough to give the cakes body and texture. Too much and they turn out bready; too little and the cabbage falls apart in the fry pan."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 6

ingredients

1 large head green cabbage, cored and quartered
1 small head purple cabbage, cored and quartered
1 small onion, finely chopped
1 loaf French bread, stale, grated
2 tablespoons italian seasoning
4 -6 garlic cloves, finely minced
¹⁄₄ cup parsley, finely minced
1 cup parmesan cheese, grated
1 cup romano cheese, shredded
2 eggs, well beaten
fresh ground black pepper, as desired
2 cups panko-style Italian seasoned breadcrumbs
²⁄₃ cup extra virgin olive oil

directions

After the cabbage is washed and cored, shred it as if you were making coleslaw. Drop it in a stockpot, and bring to a gentle boil for 8 to 10 minutes. When it is soft and wilted, remove from the pot, place in a colander, and let it drain for about 15 minutes.
Meanwhile, make your bread crumbs. In a large mixing bowl, combine the grated bread, Italian seasoning, the garlic, parsley and half of the two cheeses (one half cup Parmesan and one half cup Romano).
Uniformly fold into the seasoned crumbs the cabbage, eggs and black pepper. Make sure the ingredients are well blended.
Make sure your hand are slightly wet, take a half-handful of the mixture, shape it into a patty, and set the formed cakes onto a sheet of waxed paper to rest for about 10 minutes.
When you are ready to cook them, mix together the Panko crumbs and remaining cheeses and sprinkle evenly over the formed patties on both sides, patting the crumbs in gently.
Pan-fry a few at a time in hot olive oil until they are nicely browned and crispy. These go well with everything, they even make great sandwiches too.

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RECIPE SUBMITTED BY

TxGriffLover

Fort Worth, TX

I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue or our main rescue site at http://brusselsgriffonrescue.org <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/79877/hklogosm.jpg"> ZWT5 was my first, and I loved it. We had a great team. <img src="http://www.recipezaar.com/members/home/79877/hkban.jpg"> My current ZWT5 team banner for the first leg. <img src="http://www.recipezaar.com/members/home/79877/HKBIKE2.jpg"> We started out nice! A Hell's Kitchen Angel's graphic I made for our second leg. Things started to heat up! <img src="http://www.recipezaar.com/members/home/79877/hkbanknives.jpg"> By the end, we were HOT! The banner for our last leg with all our team members! What a blast! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg" border="0" alt="Photobucket"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg">

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