N'awlins Cabbage Cakes

• 1 large head green cabbage, cored and quartered
• 1 small head purple cabbage, cored and quartered
• 1 small onion, finely chopped
• 1 loaf French bread, stale, grated
• 2 tablespoons italian seasoning
• 4 -6 garlic cloves, finely minced
• 14 cup parsley, finely minced
• 1 cup parmesan cheese, grated
• 1 cup romano cheese, shredded
• 2 eggs, well beaten
• fresh ground black pepper, as desired
• 2 cups panko-style Italian seasoned breadcrumbs
• 23 cup extra virgin olive oil

1. After the cabbage is washed and cored, shred it as if you were making coleslaw.
2. Drop it in a stockpot, and bring to a gentle boil for 8 to 10 minutes.
3. When it is soft and wilted, remove from the pot, place in a colander, and let it drain for about 15 minutes.
4. Meanwhile, make your bread crumbs.
5. In a large mixing bowl, combine the grated bread, Italian seasoning, the garlic, parsley and half of the two cheeses (one half cup Parmesan and one half cup Romano).
6. Uniformly fold into the seasoned crumbs the cabbage, eggs and black pepper.
7. Make sure the ingredients are well blended.
8. Make sure your hand are slightly wet, take a half-handful of the mixture, shape it into a patty, and set the formed cakes onto a sheet of waxed paper to rest for about 10 minutes.
9. When you are ready to cook them, mix together the Panko crumbs and remaining cheeses and sprinkle evenly over the formed patties on both sides, patting the crumbs in gently.
10. Pan-fry a few at a time in hot olive oil until they are nicely browned and crispy.
11. These go well with everything, they even make great sandwiches too.

green cabbage, purple cabbage, onion, bread, italian seasoning, garlic, parsley, parmesan cheese, romano cheese, eggs, fresh ground black pepper, italian, extra virgin olive oil

Taken from www.food.com/recipe/nawlins-cabbage-cakes-368581 (may not work)