Description
Cabbage Schnitzel is a crispy, golden fried cabbage cutlet served with a rich and savory mushroom gravy. This unique vegetarian schnitzel features tender cabbage slices breaded with panko and fried to perfection, complemented by a luscious mushroom and white wine gravy that adds depth and comfort to the dish. Perfect as a hearty main course or impressive appetizer.
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 as needed
- 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
- Mushroom Gravy – Step 1: Heat 2 tablespoons vegetable oil in a medium pan over medium-high heat. Add the sliced cremini mushrooms, season with 1/2 teaspoon kosher salt, and cook, stirring occasionally, until the mushrooms are deeply browned and caramelized, about 12 to 15 minutes. Remove mushrooms and set aside on a plate.
- Mushroom Gravy – Step 2: In the same pan, heat the remaining 4 tablespoons vegetable oil over medium-high heat. Add the finely chopped onion and 1/2 teaspoon kosher salt, cooking until softened and translucent, about 5 to 7 minutes. Stir in the flour to form a thick paste and cook, stirring constantly, until it turns a very pale golden color and bubbles at the pan’s bottom, about 1 minute.
- Mushroom Gravy – Step 3: Whisk in the dry white wine until fully combined, followed by the vegetable broth, fresh thyme sprig, vegetarian Worcestershire sauce, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the gravy thickens and reduces slightly, about 5 to 10 minutes. Stir in the cooked mushrooms and adjust seasoning with salt if needed. Keep warm until serving.
- Make Ahead: You can make the mushroom gravy up to 3 days ahead. Cool completely, store it in an airtight container, and refrigerate.
- Prepare Cabbage Schnitzel: Remove the loose outer cabbage leaves. Cut the cabbage in half through the root, then cut each half into 2 equal wedges. From each wedge, cut 2 cutlets about 1/2-inch thick, ensuring each piece includes some root stem to hold it together. You will have 8 cutlets total. Reserve any leftover cabbage for another use.
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet to keep the schnitzels warm after frying.
- Breading Setup: Prepare three shallow dishes: one with the 1 cup all-purpose flour, the second with the beaten eggs mixed with 2 1/2 teaspoons Dijon mustard, and the third with panko breadcrumbs combined with 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt.
- Season and Bread Cabbage Cutlets: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. Dredge each cutlet first in flour, then dip into the egg and mustard mixture, making sure to coat evenly, and finally press into the panko breadcrumb mixture firmly to adhere. Place the breaded cutlets onto the parchment-lined baking sheet.
- Heat Oil for Frying: Pour neutral oil into a large heavy-bottomed pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry or instant-read thermometer. To test, drop a breadcrumb into the oil; it should sizzle immediately.
- Fry Schnitzel: Fry the breaded cabbage cutlets in batches, being careful not to overcrowd the pan. Cook each side until golden brown, about 2 to 3 minutes on the first side and 1 to 2 minutes after flipping. Use a spoon to baste any pale patches with hot oil for even coloring. Transfer fried schnitzels to the wire rack on the baking sheet and season lightly with salt. Keep warm in the preheated oven. Adjust heat as necessary and add more oil if needed for subsequent batches.
- Serve: Divide the cabbage schnitzel among plates, spoon the warm mushroom gravy over the schnitzel, and garnish with the finely chopped fresh parsley.
Notes
- The mushroom gravy can be made ahead and refrigerated for up to 3 days to save time on service day.
- Keeping the schnitzel warm in a low oven after frying ensures they stay crispy and hot before serving.
- Using the root stem in each cabbage cutlet helps the layers hold together during frying, preventing them from falling apart.
- Adjust the seasoning in the mushroom gravy at the end to get the perfect balance of flavor.
- Neutral oil with a high smoke point, such as vegetable or canola oil, is ideal for frying schnitzel to a crispy crust without burning.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian European
Keywords: Cabbage schnitzel, vegetarian schnitzel, mushroom gravy, fried cabbage cutlets, vegetarian main course, panko fried cabbage
