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smokey-cabbage-schnitzel

One of my favorite ways to cook is taking humble ingredients and turning them into something sexy. Cabbage is an often overlooked ingredient, usually just used as a supporting cast member as a slaw or in a stir fry. But, I'm here to show you that it can be elevated to levels you may not have thought were possible. This cabbage schnitzel was probably the best version of cabbage I've ever had. The recipe starts with searing the cabbage over a high heat–this not only ensures it's cooked through before we fry it, but the caramelization and char introduce new depth of flavor. The next step is to bread and fry it for a crispy exterior. You can use any kind of breadcrumb you'd like, but feel free to get creative with it! I used bissli, a childhood favorite snack of mine and it came out AMAZING. All that's needed is a quick dill creme fraiche–spicy, tangy, and fatty for that luxurious mouthfeel; and an easy tomato salad–for those bright, juicy explosions that make the next bite exciting. Yes, I know there is no protein in this, but if you want to turn this into a meal just have a can of sardines on the side and boom. A well balanced meal.

Ingredients