1 gallon salted boiling water
2 medium heads of cabbage
1 Frank Davis Sprinkling Spice
1 cup all purpose seasoned flour
3 eggs + 1 cup milk (eggwash)
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
1 quart peanut or canola oil
1 cup shredded Parmesan cheese
First bring a pot of salted water to a gentle boil. Then cut the cabbage heads into quarters.
Next, slice each quarter in quarters to make wedges (do not remove the main core, however—it holds the leaves together).
Now drop the wedges, a few at a time, into the boiling water and parboil them for about 3 minutes or so. When the wedges begin to show signs of softening, remove them from the pot and allow them to drain on a wire rack until cool.
In the meantime, place the seasoned flour into a shallow pan. Then next to it, place a medium-size bowl for the egg wash. Then next to the wash place another shallow pan to hold the seasoned bread crumbs (I recommend you mix the bread crumbs and the first cup of Parmesan together evenly and thoroughly).
At this point, you should also put a heavy deep-sided skillet on the stove and heat the oil to about 325 degrees. Then while the oil is coming up to temperature, prepare the wedges for frying. One at a time:
1—Lightly sprinkle the wedges with Frank Davis Sprinkling Spice.
2—Gently dust each wedge in the flour and shake off the excess.
3—Dip the wedge into the egg wash and allow the excess to drain off.
4—Dredge the wedge into the seasoned bread crumbs and gently place them on a sheet of waxed paper to set (let them rest for about a minute).
5—Drop the wedge into the hot oil and fry until the crust is a golden brown.
6—Remove the wedge from the oil, drain on a sheet of paper towel or Kraft paper, and while still piping hot sprinkle liberally with the shredded Parmesan cheese. Repeat the process until all the wedges are coated and fried.
These bad boys are best if eaten piping hot right out of the skillet. They make a nice side dish when served alongside a piece of grilled chicken, or a barbecued pork chop, or a slice of meatloaf. And while it might seem a bit unorthodox, cabbage wedges also make great sandwiches when paired with mayonnaise and thinly sliced tomatoes.
I had always shredded my cabbage and fried it in a skillet with bacon, bacon drippings, and onions, but when Mike Sanders told me about his “Momma Marie’s Fried Cabbage Wedges,” I had to give it a try. Once you taste them, you’ll agree that they’ve fabulous!