Cabbage Menchi-Katsu(キャベツメンチカツ)

Crispy and juicy! Cabbage helps this recipe a little healthier.


(4 servings)

  • Cabbage: 200 g
  • All-purpose flour: 1 tbsp
  • Minced pork and beef: 200 g
  • Brown onion: 1/2 (chopped)
  • Panko (bread crumble): 1/2 cup
  • Milk: 2 tbsp
  • Egg: 1/2, beaten
  • Salt: adjust to your taste
  • Black pepper: adjust to your taste
  • Panko (bread crumble)
  • All-purpose flour
  • Egg: 1/2, beaten
  • oil for deep frying


  1. Wash cabbage leaves and drain water with kitchen papers. Chop the cabbage leaves into small pieces. Put them in a bowl with some flour and mix them together.
  2. Microwave chopped onion for 1’30”. Or stir-fry them quickly.
  3. Soak panko in milk and beaten egg until swollen.
  4. Add minced pork and beef, soaked panko, onion, salt and black pepper in a bowl. Knead them very well until they become sticky.
  5. Add chopped cabbage to the bowl and mix them well.
  6. Divide into 8 equal pieces to make a flat oval shape.
  7. Coat with flour, egg and panko.
  8. Heat deep frying oil to 170 ºC (340 ºF) and fry the patties for 3-4 minutes both side.
  9. Serve on a nice plate with Tonkatsu sauce. Now your cabbage Menchi-Katsu is ready. いただきます( Itadakimasu)!

Mayonnaise can be a substitute for flour and eggs before coating with panko.
Not necessary to use Japanese mayonnaise.

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