Start by shredding your cabbage thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife.

Fill a large pot with water and bring to a boil. Salt the water generously and then add the shredded cabbage to the boiling water. Cook until the cabbage is tender, about 3-4 minutes. Drain in a colander, then allow the cabbage to sit and continue to drain and cool for at least 10 minutes.

While the cabbage is cooling and draining, prepare the remaining ingredients. Grate the onion or chop it very fine. Beat the eggs and reserve.

Once cooled, squeeze out any excess liquid from the cabbage and add it to a large bowl. To the cabbage add the onion, beaten eggs, breadcrumbs, flour, and salt and pepper. Stir until the cabbage is evenly and well-coated in the breadcrumb and egg mixture. The mixture should be thick and stick together to be formed into patties. If the mixture is too liquidy, add more breadcrumbs/flour. If you want to taste for seasoning, take a small spoonful of the mixture and cook and brown it in a pan before cooking all of the schnitzels.

Over medium-high heat, heat a large skillet filled with a 1/4 inch of neutral cooking oil (like avocado or canola). Once the oil is hot, form the cabbage mixture into schnitzel-shaped patties in the pan, about 1/2-inch thick. Cook the patties in batches, so as not to crowd the pan and cause the cabbage to steam instead of brown. Cover the pan with a lid and brown for 3-4 minutes. Lift the lid, carefully flip over the patties (a fish spatula works well for this), cover again, and brown for an additional 2-3 minutes or until the schnitzels are golden brown and crisp on each side.

Once cooked, transfer to a paper towel-lined plate or rack to drain some of the excess oil. Serve the schnitzels immediately, garnished with fresh dill and lemon wedges if desired.