Cabbage Schnitzel with Mushroom Gravy Recipe

Introduction

Cabbage schnitzel is a delightful twist on the classic schnitzel, offering a crispy, golden exterior with tender cabbage inside. Paired with a rich mushroom gravy, it’s a satisfying vegetarian dish perfect for any occasion.

Ingredients

• Mushroom Gravy:
• 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 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

1. Step 1: For the mushroom gravy, heat 2 tablespoons of vegetable oil in a medium pan over medium-high heat. Add the sliced mushrooms, season with 1/2 teaspoon salt, and cook, tossing occasionally, until deeply browned, about 12 to 15 minutes. Transfer mushrooms to a plate.
2. 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 the flour to make a thick paste, cooking until very pale gold and bubbling, about 1 minute.
3. Step 3: Whisk in the white wine until combined, then add vegetable broth, thyme, Worcestershire sauce, and black pepper. Bring to a boil, then reduce heat and simmer until thickened and reduced, about 5 to 10 minutes.
4. Step 4: Stir the mushrooms back into the gravy. Adjust seasoning with salt if needed. Keep warm until ready to serve. You can prepare this up to 3 days ahead; cool completely and refrigerate in an airtight container.
5. Step 5: For the schnitzel, preheat oven to 200°F (93°C). Peel loose outer cabbage leaves, then cut the head in half through the root, and each half into 2 wedges. Cut two 1/2-inch thick cutlets from each wedge, keeping some root stem to hold them together (you’ll have extra wedges leftover for another use).
6. Step 6: Line a baking sheet with parchment and place a wire rack inside another baking sheet. In separate shallow dishes, prepare the flour, beaten eggs mixed with mustard, and a panko mixture seasoned with pepper and 1/2 teaspoon salt.
7. Step 7: Season each cabbage cutlet with 2 teaspoons salt on both sides. One at a time, dredge in flour, then dip into egg mixture, making sure to coat completely. Press into the panko mixture firmly to adhere. Arrange breaded cutlets on the parchment-lined baking sheet.
8. Step 8: Heat neutral oil in a heavy pan to a depth of 1/2 inch over medium-high heat until it reaches 350°F (175°C). A breadcrumb dropped in should sizzle immediately.
9. Step 9: Fry schnitzels in batches until golden brown on the bottom, 2 to 3 minutes. Flip carefully and fry until the other side is golden, about 1 to 2 minutes more, basting pale spots with oil as needed. Transfer to the wire rack and season with salt. Keep warm in the oven while frying remaining cutlets.
10. Step 10: Serve schnitzel topped with mushroom gravy and garnish with fresh parsley.

Tips & Variations

• For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
• Add a squeeze of lemon juice over the schnitzel just before serving for a bright contrast.
• Use cremini mushrooms in the gravy for deep, earthy flavor; shiitake or button mushrooms also work well.
• To keep schnitzels crispy when waiting to serve, place them on a wire rack rather than a plate to avoid sogginess.

Storage

Store leftover schnitzel and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzel in a skillet over medium heat to maintain crispiness, and warm the gravy gently on the stovetop or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can make the mushroom gravy vegan, but the schnitzel uses eggs for breading, which can be replaced with plant-based alternatives like a chickpea flour batter or flaxseed egg. Keep in mind that texture and flavor may vary.

What can I serve with cabbage schnitzel?

This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad to balance the rich flavors of the schnitzel and gravy.

Cabbage Schnitzel with Mushroom Gravy Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

Cabbage Schnitzel is a creative vegetarian twist on the classic fried schnitzel, featuring tender cabbage cutlets that are breaded and fried to crispy golden perfection. Served with a rich and savory mushroom gravy made from cremini mushrooms, white wine, and vegetable broth, this dish offers a satisfying combination of textures and earthy flavors, perfect for a comforting meal.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 schnitzels (serves 4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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. Cook Mushrooms: In a medium pan over medium-high heat, heat 2 tablespoons vegetable oil. Add thinly sliced cremini mushrooms and cook, tossing occasionally, until deeply browned, about 12 to 15 minutes; season with 1/2 teaspoon kosher salt. Transfer mushrooms to a plate.
2. Sauté Onion and Make Gravy Base: In the same pan over medium-high heat, heat the remaining 4 tablespoons oil. Add finely chopped onion and 1/2 teaspoon kosher salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 1/4 cup all-purpose flour to form a thick paste and cook, stirring constantly, until the mixture turns very pale gold and bubbles at the bottom of the pan, about 1 minute.
3. Add Liquids and Simmer Gravy: Whisk in 1/4 cup dry white wine until combined, then gradually whisk in 2 cups low-sodium vegetable broth, 1 sprig thyme, 1 tsp vegetarian Worcestershire sauce, and 1/2 tsp freshly ground black pepper. Bring mixture to a boil, then reduce heat to medium-low and simmer until the gravy thickens and reduces, about 5 to 10 minutes.
4. Finish Gravy: Stir the browned mushrooms back into the gravy. Taste and season with additional salt as needed. Keep the gravy warm until ready to serve. (Gravy can be made up to 3 days in advance and refrigerated.)
5. Prepare Cabbage Cutlets: Peel off loose outer cabbage leaves. Cut the cabbage head in half through the root, then cut each half into two equal wedges. From each wedge, cut 2 half-inch thick cutlets ensuring some root stem remains attached to hold each together, resulting in 8 cutlets total. Reserve leftover detached wedges for another use.
6. Prepare Dredging Stations and Oven: Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper and fit a wire rack inside another baking sheet. In three separate shallow dishes, place respectively: 1 cup all-purpose flour; beaten mixture of 5 large eggs and 2 1/2 tsp Dijon mustard; and a mixture of 2 1/2 cups panko bread crumbs, 1 tsp freshly ground black pepper, and 1/2 teaspoon kosher salt.
7. Season and Bread Cabbage: Season both sides of the cabbage cutlets with 2 teaspoons kosher salt. One at a time, dredge each cutlet first in flour, then dip thoroughly into the egg and mustard mixture, and finally coat firmly with the panko breadcrumb mixture. Place the breaded cutlets on the parchment-lined baking sheet.
8. Heat Oil for Frying: Pour neutral oil into a large, heavy pan to a depth of about 1/2 inch. Heat over medium-high until a deep-fry or instant-read thermometer reads 350°F (175°C). Test by dropping in a breadcrumb; it should sizzle immediately.
9. Fry Schnitzels: Fry breaded cabbage cutlets in batches until golden brown on the bottom, about 2 to 3 minutes. Flip carefully and fry, basting any pale areas with spoonfuls of hot oil, until golden brown on the other side, about 1 to 2 minutes more. Transfer the fried schnitzels onto the wire rack setup and season with additional salt. Keep them warm in the preheated oven. Adjust oil temperature and add more oil as needed during frying.
10. Serve: Divide schnitzels among plates, spoon the mushroom gravy over each, and garnish with finely chopped fresh parsley. Serve immediately while hot.

Notes

• The mushroom gravy can be prepared up to three days ahead and refrigerated in an airtight container.
• Reserve leftover cabbage wedges for salads, slaws, or soups to avoid waste.
• Ensure oil temperature is maintained at 350°F for perfectly crispy schnitzel without absorbing excess oil.
• Using cremini mushrooms adds a deep, earthy flavor to the gravy, but other mushrooms can be substituted.
• This recipe yields 8 schnitzels and serves approximately 4 people as a main course.

Keywords: Cabbage Schnitzel, vegetarian schnitzel, fried cabbage cutlets, mushroom gravy, meatless schnitzel, comfort food vegetarian