Cooking Tip of the Week Cabbage Schnitzel

Cabbage Schnitzel: Shred 680 grams of cabbage. Boil pot of water, add the cabbage and cook for 3–4 minutes. Drain and let it cool for 10 minutes. Grate ½ of a small onion and beat 3 large eggs. Once the cabbage has cooled, squeeze out any excess liquid and combine it with the egg-onion mixture, ½ cup of bread crumbs, ¼ cup of flour, salt and pepper. Form the mixture into patties. Fry until golden brown on both sides.

Alizah Hochstead, [email protected]