041 / 75 · A Vegetable-Led Table

Cabbage Cutlet Buns with Crunchy Carrot Slaw

4 filled buns, each with 1 cabbage cutlet and one-quarter of the carrot slaw · Active 40 min · Total 1 hr 15 min

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An intact wedge of cabbage makes an unexpectedly satisfying sandwich filling when its center is steamed tender and its outside is given a crisp crumb coat. Four buns, a small cabbage and a bowl of sharp carrot slaw become a complete supper without imitation meat or a packet of specialty ingredients.

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Ink and gouache cabbage cutlet bun with orange carrot slaw and a visible layered cabbage center.

Keep a little core in every wedge

Cut the cabbage through the stem into four even wedges. Trim the tough protruding stem but leave enough core to hold the leaves together. A stack of loose cabbage leaves is difficult to coat and turn; a connected wedge can be lifted with a broad spatula. Steam it until a thin knife enters the thickest part with little resistance. The frying stage colors the crumbs and cooks the egg coating; it is not a substitute for tenderizing the cabbage.

Dryness protects the coating

Let the steamed wedges drain on a rack before flouring them. Pat the outer leaves carefully, including the spaces near the core where water can hide. Flour provides a first dry layer, beaten egg holds the crumbs, and a gentle press helps the crumbs stay attached. Handle the wedges by their broad faces rather than pulling at the leafy tips. Fry two at a time so there is room for the spatula.

Build just before eating

The slaw is deliberately sharp and simply dressed, bringing a contrast to the warm crumbed cabbage. Put it above the cutlet rather than underneath, where pooled dressing can soften the bottom bun. Any plain bun of roughly the stated weight works; there is no need to buy a premium roll. If serving at different times, keep the slaw cold and the cooked wedges separate, then assemble each bun at the table.

Ingredients

  • 1 small green cabbage, cut into 4 connected wedges (600 g prepared)
  • 4 cups water for steaming (1 L), plus more boiling water if needed
  • 1/3 cup all-purpose flour (40 g)
  • 2 large eggs, beaten (100 g without shells)
  • 1 1/4 cups plain dry breadcrumbs (100 g)
  • 1 teaspoon fine salt (6 g), divided: 1/2 teaspoon/3 g for crumbs and 1/2 teaspoon/3 g for slaw
  • 1/2 teaspoon ground black pepper (1 g), divided equally
  • 4 tablespoons neutral oil for frying (60 ml), divided equally between 2 batches
  • 3 medium carrots, coarsely grated (300 g prepared)
  • 3 tablespoons plain yogurt (45 g)
  • 1 tablespoon plain white vinegar (15 ml)
  • 1 teaspoon prepared yellow mustard (5 g)
  • 4 plain burger buns (about 70 g each; 280 g total)

Set out

large saucepan with steamer basket and lid, knife and board, rack set over a tray, 3 shallow dishes, wide 12-inch/30 cm skillet, broad spatula, grater, mixing bowl, food thermometer

Allergens

wheat, egg, milk, mustard. Check labels and substitutions.

Make it

  1. Put the steaming water under the basket, keeping it below the basket base. Bring to a simmer. Add the cabbage wedges, cover and steam for 15–20 minutes until a knife enters the core-side center easily. Check the water and top up with boiling water if needed.
  2. Transfer the wedges to a rack, cut faces down, and drain for 10 minutes. Pat dry carefully. Meanwhile, mix carrots, yogurt, vinegar, mustard, 3 g salt and half the pepper. Refrigerate the slaw.
  3. Put flour, beaten egg and breadcrumbs in separate shallow dishes. Mix the remaining salt and pepper with the crumbs. Coat each cabbage wedge in flour, then egg, then crumbs, pressing gently onto both broad faces and the curved outer edge.
  4. Heat 30 ml oil in the skillet over medium heat. Add 2 wedges and cook for 3–4 minutes per broad face, turning with a wide spatula, until golden and the egg coating is fully cooked, at least 160°F/71°C. Briefly stand each wedge on its outer edge to color it. Repeat with the remaining 30 ml oil and 2 wedges.
  5. Split the buns. Place 1 warm cabbage cutlet in each bun and add one-quarter of the cold carrot slaw. Serve immediately; the stated yield includes the buns and slaw.

Choose a firm small cabbage

A compact head makes connected wedges that fit ordinary buns. Save clean unused leaves for another meal rather than buying an oversized head for this recipe.

Ingredient labels

Check the bun, breadcrumbs and prepared mustard labels; breads may additionally contain soy or sesame. Yogurt supplies milk.

A useful detail

Wedge thickness varies with the cabbage. Steam until tender before coating, and allow the full draining time so water does not loosen the crumbs.

Another way

  • Use 300 g grated white cabbage instead of carrot in the slaw, keeping the dressing unchanged.
  • Use 4 plain wheat rolls of similar weight instead of burger buns. Slice them deeply enough to hold the broad cutlets.

Keep it well

Refrigerate cooked cutlets and slaw separately in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat a cutlet in a 375°F/190°C oven until 165°F/74°C at its center; the crumbs will be softer than when fresh. Keep slaw cold and assemble with a fresh bun only when eating.