Mince the cabbage and put into a bowl. Sprinkle a teaspoon of salt and let rest until the leaves are limp. It'll take about 10-15 minutes.
When the cabbage from the first step has gone limp, squeeze out all the water.
Cut the ham into small pieces.
In a bowl, mix the ground pork, egg, and panko marked with a ● and shape into patties
(the photo features 6 big patties and 2 small ones).
Coat the patties in flour, dip in beaten eggs, and then the panko. Fry in oil heated to 340F/170C until the patties are golden brown (it's okay to cook them in a minimal amount of oil).
Although it depends on the size of the patties, it usually takes about 8 minutes to be cooked. If you drain the oil and set the patties aside for a short while after cooking, it will help the insides become softer.
Serve on a plate and enjoy!
Eat with sauce, mayo, or ketchup to your liking.
8/30/2010' Pictures were updated.
This is the new picture.
The pink is the ham.
It's been cooked through.
Story Behind this Recipe
My mother used to always put cabbage in her cutlets. So I added ham to her recipe and it turned out delicious.
Make sure to squeeze all the water out of the cabbage. Since the cabbage is already salty, it doesn't need salt, just add pepper to your liking.