If you love crumbed dishes, you’ll really enjoy these Stuffed Cabbage Cutlets. It’s an easy appetizer or side dish recipe. Stuffed cabbage dishes can often result in overcooked, limp cabbage stuffed with bland meat. Not this recipe! The Cabbage Cutlets are made with cabbage leaves and each bite is crispy on the outside while being tender and juicy on the inside.
To make it, blanched cabbage leaves are filled with cheese and ham, dredged in egg and breadcrumbs, and then pan-fried until golden brown. Blanching the cabbage leaves prevent overcooking, meaning no stinky cabbage here!
Tips
For best results, use a large cabbage head. This will give you bigger leaves to work with.
Because the cabbage cutlets aren’t braised as in a typical stuffed cabbage recipe, it’s important to use fillings that are ready to eat (i.e. no raw meat, etc.). Here are a few ideas for alternative fillings:
- Indian flavor: make a curried mashed potato filling (similar to a samosa filling) by mashing steamed potato and mixing it with red chili (chopped), minced red onion (to taste), 1 tsp ground turmeric, and peas.
- Russian flavor: cook ground chicken with cubed carrots, minced onion, sour cream, and a bit of dill.
- Chinese flavor: cook ground beef or pork with a few pieces of dried shiitake mushrooms, chopped carrot, spring onion, and a mixture of oyster and soy sauce. Serve with a dipping sauce or sweet chili sauce.
How To Store Stuffed Cabbage Cutlets
The stuffed cabbage cutlets can be prepared one day before frying (great for making ahead!). Assemble the cabbage rolls, cover them with plastic wrap and keep them in the fried until you’re ready to fry them. Take them out of the fridge 30 minutes before frying.
Leftover cabbage cutlets can be stored in the fridge (in an airtight container) for up to 3 days. Reheat in the oven or Airfryer to make them crispy again.
Ingredients
How To Make Stuffed Cabbage Cutlets
Remove the core rib from the cabbage. Place the cabbage leaf flat on the counter, and use a sharp knife to slice down the center. Separate five large leaves from the cabbage head and place them in a pot with boiling salted water. Cover with a lid and boil for 6 minutes. Remove cabbage leaves from the water and place them on a clean towel. Gently pat them dry with a paper towel.
Remove the core rib from the cabbage. Place the cabbage leaf flat on the counter, and use a sharp knife to slice down the center. Separate five large leaves from the cabbage head and place them in a pot with boiling salted water. Cover with a lid and boil for 6 minutes. Remove cabbage leaves from the water and place them on a clean towel. Gently pat them dry with a paper towel.
Place one cabbage leaf onto a cutting board and add two slices of cheese. Add three slices of ham on top of the cheese.
Place one cabbage leaf onto a cutting board and add two slices of cheese. Add three slices of ham on top of the cheese.
Roll carefully. Repeat with another 4 cabbage leaves.
Roll carefully. Repeat with another 4 cabbage leaves.
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Whisk four eggs with a pinch of salt and pepper. Mix breadcrumbs with parmesan cheese.
Whisk four eggs with a pinch of salt and pepper. Mix breadcrumbs with parmesan cheese.
Dredge cabbage rolls in flour, dip into beaten eggs and cover in breadcrumbs.
Dredge cabbage rolls in flour, dip into beaten eggs and cover in breadcrumbs.
Pan-fry cabbage cutlets in preheated olive oil for about 2 minutes per side or until golden brown and crispy.
Pan-fry cabbage cutlets in preheated olive oil for about 2 minutes per side or until golden brown and crispy.
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Let it drain on a paper towel for a few minutes, then serve and enjoy!
Let it drain on a paper towel for a few minutes, then serve and enjoy!
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