|Cabbage||4 Pound, cut up (1 Unit)|
|Grated fresh romano cheese/Parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Italian bread crumbs||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Vegetable oil||3 Tablespoon|
Cook the cabbage in 4 quarts of boiling water in a saucepan until tender; drain.
Combine the cabbage with the Romano cheese, garlic, bread crumbs and eggs in a large bowl; mix well.
Heat a thin layer of vegetable oil in a 10 or 12 inch skillet over medium heat.
Spoon half the cabbage mixture into the skillet and cook until a brown finish forms on the bottom, pressing down with a spatula.
Flip the cabbage mixture over to brown the other side.
Remove from the skillet and repeat with the remaining 1/2 of the cabbage mixture.