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Cabbage Schnitzel with Mushroom Gravy Recipe

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4.7 from 107 reviews

Cabbage Schnitzel is a delicious vegetarian twist on the classic schnitzel, featuring tender cabbage cutlets breaded and fried to a crispy golden brown, served with a savory mushroom gravy. This recipe combines earthy cremini mushrooms, aromatic herbs, and a creamy mustard-egg wash to create a satisfying main dish perfect for a comforting meal.

Ingredients

Scale

Mushroom Gravy

  • 6 tbsp. vegetable oil, divided
  • 8 oz. cremini mushrooms, thinly sliced
  • 1 tsp. kosher salt, divided
  • 1/2 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups low-sodium vegetable broth
  • 1 sprig thyme
  • 1 tsp. vegetarian Worcestershire sauce
  • 1/2 tsp. freshly ground black pepper

Schnitzel

  • 1 head green cabbage
  • 2 1/2 tsp. kosher salt, plus more to taste
  • 1 cup (120 g) all-purpose flour
  • 5 large eggs, lightly beaten
  • 2 1/2 tsp. Dijon mustard
  • 2 1/2 cups panko bread crumbs
  • 1 tsp. freshly ground black pepper
  • Neutral oil, for frying (1 1/2 to 2 cups)
  • 1/4 cup fresh parsley, finely chopped

Instructions

  1. Mushroom Sauté: In a medium pan over medium-high heat, warm 2 tablespoons of vegetable oil. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are deeply browned and have released their moisture, about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt, then transfer mushrooms to a plate.
  2. Make Gravy Base: Using the same pan, heat the remaining 4 tablespoons of oil over medium-high heat. Add the finely chopped onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes. Stir in the flour to form a thick paste and cook for about 1 minute until the mixture is very pale gold and bubbling at the bottom.
  3. Add Liquids and Simmer: Whisk in dry white wine until fully combined. Then add the vegetable broth, thyme sprig, vegetarian Worcestershire sauce, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the gravy is thickened and reduced, about 5 to 10 minutes.
  4. Finish Gravy: Stir the browned mushrooms back into the gravy. Adjust seasoning with additional salt if needed. Keep the gravy warm until serving.
  5. Prepare Cabbage: Remove loose outer leaves from the cabbage. Cut the head in half through the root, then cut each half into two equal wedges. From each wedge, cut two 1/2-inch-thick cutlets, ensuring each has some of the root stem attached to hold them together. Reserve leftover cabbage wedges for another use.
  6. Preheat Oven and Prepare Stations: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet for draining the fried schnitzels.
  7. Prepare Breading Stations: Place the flour in a wide shallow dish. In a second dish, beat the eggs together with Dijon mustard. In a third dish, mix panko bread crumbs with black pepper and 1/2 teaspoon salt.
  8. Season and Bread Cabbage: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. One at a time, dredge the cutlet in flour, then dip fully into the egg mixture coating thoroughly. Press the cutlet into the panko mixture firmly to ensure an even crust. Place the breaded cutlets on the parchment-lined baking sheet.
  9. Heat Oil for Frying: Pour neutral oil into a large heavy pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C), or a breadcrumb dropped into the oil sizzles immediately.
  10. Fry Schnitzels: Working in batches, fry the breaded cabbage cutlets for 2 to 3 minutes per side until golden brown and crispy. Flip carefully, basting with hot oil to promote even browning. Transfer cooked schnitzels to the wire rack-lined baking sheet and season with additional salt. Keep warm in the oven while frying remaining cutlets, maintaining oil temperature and adding more oil as needed.
  11. Serve: Divide the fried cabbage schnitzels among plates. Spoon generous amounts of the warm mushroom gravy over each and garnish with fresh chopped parsley. Serve immediately.

Notes

  • The mushroom gravy can be made up to 3 days in advance and refrigerated in an airtight container; reheat before serving.
  • Ensure the cabbage cutlets have some stem to hold together during frying for best structural integrity.
  • Maintain oil temperature between batches to prevent greasy or undercooked schnitzels.
  • Leftover cabbage wedges can be used in soups or salads to reduce waste.

Keywords: Cabbage Schnitzel, vegetarian schnitzel, mushroom gravy, breaded cabbage, fried cabbage, meatless main dish

Find it online: https://kitchenbyclara.com/cabbage-schnitzel-with-mushroom-gravy-recipe/