Introduction

Cabbage schnitzel is a delightful vegetarian twist on a classic dish, featuring crispy breaded cabbage cutlets served with a rich mushroom gravy. This recipe offers a satisfying texture and bold flavors, perfect for a comforting meal that’s both unique and delicious.

Two crispy, golden brown breaded cutlets sit on a white plate, each topped with a thick, creamy mushroom sauce containing sliced browned mushrooms and garnished with chopped green herbs. One cutlet is partially covered by the sauce while the other is fully uncovered, showing its crunchy, textured coating. A fork on the left side of the plate holds a bite-sized piece of cutlet covered in the sauce. To the right of the plate, a white bowl filled with more mushroom sauce and mushrooms is partially visible with a spoon inside it. On the left side, another small white bowl with chopped greens is visible. The plate is placed 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
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 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. Remove mushrooms and set aside.
Step 2: Using the same pan, heat the remaining 4 tablespoons oil over medium-high heat. Add the chopped onion and 1/2 teaspoon kosher salt, cooking until softened, about 5 to 7 minutes. Stir in 1/4 cup flour to form a thick paste and cook until very pale gold and bubbling, about 1 minute.
Step 3: Whisk in the dry white wine until combined, then add the vegetable broth, thyme sprig, vegetarian Worcestershire sauce, and black pepper. Bring to a boil, reduce to medium-low, and simmer until the gravy thickens and reduces, about 5 to 10 minutes.
Step 4: Stir the cooked mushrooms back into the gravy and adjust seasoning with salt if necessary. Keep warm until serving.
Step 5: Prepare the cabbage schnitzel by peeling off loose outer leaves. Cut the cabbage in half through the root, then each half into 2 wedges. From each wedge, cut two 1/2-inch thick cutlets, ensuring each has some root stem to hold it together. Reserve any leftover pieces for another use.
Step 6: Preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet for draining fried schnitzels.
Step 7: Set up three shallow dishes: one with 1 cup flour, the second with the beaten eggs mixed with 2 1/2 teaspoons Dijon mustard, and the third with panko bread crumbs combined with 1 teaspoon black pepper and 1/2 teaspoon kosher salt.
Step 8: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. Coat each cutlet first in flour, then dip into the egg mixture, ensuring full coverage, and finally dredge in the panko mixture, pressing firmly to adhere. Place the breaded cutlets on the parchment-lined baking sheet.
Step 9: Pour neutral oil into a large, heavy pan to a depth of about 1/2 inch. Heat over medium-high until the temperature reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.
Step 10: Fry the breaded cabbage schnitzels in batches, cooking each side until golden brown—about 2 to 3 minutes on the first side and 1 to 2 minutes on the second. Baste any pale spots with oil while frying. Transfer to the wire rack and season lightly with salt. Keep them warm in the oven while frying the rest.
Step 11: Serve the schnitzels divided among plates, topped generously with the mushroom gravy and a sprinkle of fresh parsley.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour and panko with gluten-free alternatives.
Try adding smoked paprika or garlic powder to the panko mixture for extra flavor.
The mushroom gravy can be made up to three days ahead and refrigerated to save time.
Use a thermometer to maintain the oil temperature for perfectly crispy schnitzels.

Storage

Store leftover schnitzels and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzels in a 350°F (175°C) oven to retain crispiness, and warm the gravy gently on the stovetop before serving.

How to Serve

This close-up image shows a white plate with three main layers in the dish. The bottom layer is a light golden crumb coating, crispy and rough in texture. On top of this is a soft, creamy yellow inside layer that looks like cheese or a smooth filling. The top layer is a thick, glossy brown gravy with small pieces of green herbs sprinkled over it. There is also a silver fork lifting a piece of the dish, revealing the inside soft layer under the crispy coating. The background shows a white marbled texture surface. 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 recipe?

Yes, green cabbage works best for its texture and flavor, but Napa or Savoy cabbage can also be used. Keep in mind that different cabbages have varying water content and may require slight adjustments in cooking time.

Is this recipe suitable for vegans?

This recipe uses eggs in the breading process, so it’s not vegan as is. You can substitute the eggs with a flax or chia seed egg to make it vegan-friendly, but the texture may vary slightly.