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Crispy Cabbage Cutlets with Herby Tartar Sauce and Spicy Cabbage Slaw

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Makes 4 to 6 servings 1x

Time 45 minutes

Units Scale

Ingredients

For the tartar sauce:

  • 1 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, grated
  • Juice of 1/2 lemon
  • Large bunch fresh dill, chopped
  • 1 small bunch celery leaves, chopped
  • 2 small dill pickles, diced
  • 1 tablespoon capers, roughly chopped
  • Salt, to taste

For the slaw:

  • 1/4 cabbage, shredded/thinly sliced
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • 2 serrano peppers, thinly sliced
  • 2 tablespoons champagne or sherry vinegar
  • 1 tablespoon honey
  • Salt, to taste

For the cabbage cutlets:

  • 1 cabbage, halved and cut into 1-inch slices/wedges
  • Oil, for frying (enough to fully submerge cabbage)
  • All purpose flour, for dredging
  • 2 eggs, whisked, for dredging
  • Panko, for dredging
  • Salt, to taste

Instructions

  1. In a food processor, blend together mayonnaise, mustard, grated garlic, lemon juice, dill, and celery leaves until smooth. Add pickles and capers and pulse until evenly distributed. Season with salt, stir, taste, and adjust as desired. Set aside or refrigerate until ready to use.
  2. In a bowl, toss together all slaw ingredients until well combined. Taste and adjust as needed. Set aside or refrigerate until ready to use.
  3. Bring a large pot of water to a boil. Place sliced cabbage on a wire rack over the pot of water and steam until softened, about 5 minutes. Thoroughly dry the pot, add oil for frying, and heat until 350°F (it should be shimmering). Set up your dredging station. Coat each piece of cabbage with all purpose flour, then egg, and finally panko. Fry in batches until golden brown, transfer to a drying rack, and sprinkle with salt.
  4. Spread a generous amount of tartar sauce onto a serving plate. Top with a few cabbage cutlets as well as some slaw and enjoy a mix of everything with each bite.

— Recipe by Erika Houle