STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  1. 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.
  2. 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).
  3. Uniformly fold into the seasoned crumbs the cabbage, eggs and black pepper. Make sure the ingredients are well blended.
  4. 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.
  5. 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.
  6. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a