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Cabbage Schnitzel with Mushroom Gravy Recipe

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★★★★★

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.

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
  • 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

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