Deep Fried Cabbage

Made  times
pattid 0

"A new twist on that New Year's Day must-have!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 482 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk eggs in a small bowl. Combine flour and bread crumbs together in a separate bowl.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Dip each cabbage wedge into the whisked eggs; press cabbage wedge into the flour mixture until fully coated. Shake off any excess flour mixture.
  4. Fry the coated cabbage wedges in the hot oil until golden brown, about 10 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate. Sprinkle Parmesan cheese onto each of the fried cabbage wedges.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Really good basic recipe however it needs some work. First, do not core the cabbage wedges (or at least not completely) in order to help keep them from possibly falling apart. Secondly, there is...

From around the web