Introduction

Cabbage schnitzel is a delightful vegetarian twist on the classic schnitzel, featuring tender cabbage slices breaded and fried to golden perfection. Served with a rich mushroom gravy, this dish is both comforting and unique, perfect for those looking to enjoy a meat-free meal with depth and flavor.

A white plate holds two large golden brown crispy fried patties with a rough, crunchy texture, topped unevenly with thick, creamy mushroom gravy that is light brown with visible mushroom slices and small green herb bits scattered on top. One patty is partially cut and lifted by a fork, showing soft, light yellow inside layers. On the side, part of a white bowl filled with extra mushroom gravy and a spoon is visible, along with a small white bowl containing chopped green herbs. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp. vegetable oil, divided
8 oz. cremini mushrooms, thinly sliced
1 tsp. (or more) kosher salt, divided
1/2 yellow onion, finely chopped
1/4 c. all-purpose flour
1/4 c. dry white wine
2 c. low-sodium vegetable broth
1 sprig thyme
1 tsp. vegetarian Worcestershire sauce
1/2 tsp. freshly ground black pepper
1 head green cabbage
2 1/2 tsp. kosher salt, plus more for seasoning
1 c. (120 g) all-purpose flour
5 large eggs, lightly beaten
2 1/2 tsp. Dijon mustard
2 1/2 c. panko bread crumbs
1 tsp. freshly ground black pepper
Neutral oil, for frying (1 1/2 to 2 c.)
1/4 c. fresh parsley, finely chopped

Instructions

Step 1: In a medium pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the sliced mushrooms and cook, tossing occasionally, until they are deeply browned, about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt and transfer mushrooms to a plate.
Step 2: In the same pan, heat the remaining 4 tablespoons of oil over medium-high heat. Add the chopped onion and 1/2 teaspoon salt, cooking until softened, about 5 to 7 minutes. Stir in 1/4 cup flour to form a thick paste and cook, stirring, until it turns very pale gold and bubbles at the bottom of the pan, about 1 minute.
Step 3: Whisk in the white wine until combined, then add the vegetable broth, thyme sprig, Worcestershire sauce, and black pepper. Bring to a boil, reduce heat to medium-low, and simmer until the gravy is reduced and thickened, about 5 to 10 minutes. Stir in the cooked mushrooms and adjust seasoning with salt if needed. Keep warm.
Step 4: Preheat the oven to 200°F (90°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet.
Step 5: Peel off loose outer cabbage leaves. Cut the cabbage in half through the root, then cut each half into two equal wedges. From each wedge, cut two 1/2-inch-thick cutlets, ensuring some root stem is attached to hold them together, for a total of 8 cutlets.
Step 6: Season the cabbage cutlets on both sides with 2 teaspoons kosher salt. Prepare three shallow dishes: one with 1 cup flour, one with beaten eggs mixed with Dijon mustard, and one with panko bread crumbs combined with 1/2 teaspoon salt and 1 teaspoon black pepper.
Step 7: Working one at a time, dredge each cabbage cutlet in flour, then dip into the egg mixture, rubbing to coat fully. Press into the panko mixture to adhere well. Place breaded schnitzels on the parchment-lined baking sheet.
Step 8: Pour neutral oil into a large, heavy pan to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F or a breadcrumb dropped in sizzles immediately.
Step 9: Fry the breaded schnitzels in batches until golden brown on the bottom, about 2 to 3 minutes. Flip and fry the other side, basting with oil to brown evenly, for 1 to 2 minutes. Transfer them to the wire rack on the baking sheet and season with a pinch of salt. Keep warm in the oven while you fry the remaining pieces.
Step 10: Serve the cabbage schnitzels topped with the warm mushroom gravy and a sprinkle of fresh chopped parsley.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko bread crumbs.
To add a smoky flavor, try using smoked paprika in the panko mixture.
The mushroom gravy can be made up to 3 days ahead and refrigerated for convenience.
Serve with a squeeze of lemon for a bright finish.

Storage

Store leftover cabbage schnitzel and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the schnitzel in a 350°F oven to retain crispness, and warm the gravy gently on the stove, stirring occasionally.

How to Serve

A white plate holds several pieces of fried, golden-brown cauliflower with a crispy and textured outer layer. One piece is broken open, showing a soft, pale yellow interior with creamy sauce draping over the edges. Adjacent are sautéed mushrooms covered in a thick, glossy brown gravy sprinkled with small green herb leaves. A metallic fork rests near the cauliflower on the white marbled texture surface. The image captures rich colors and textures close-up, highlighting the contrast between the crunchy outside and tender inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this schnitzel?

Green cabbage works best due to its firmness and ability to hold together when cut and fried. Savoy or Napa cabbage leaves are too delicate and may not hold up during frying.

What if I don’t have vegetarian Worcestershire sauce?

If you don’t have vegetarian Worcestershire sauce, you can substitute with soy sauce or tamari for umami flavor, though the taste will be slightly different.