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Cabbage Schnitzel with Mushroom Gravy Recipe

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★★★★★

4.8 from 121 reviews

Cabbage Schnitzel is a delightful vegetarian twist on a classic dish, featuring tender cabbage cutlets coated in a crispy panko crust and fried to golden perfection. Served with a rich, savory mushroom gravy made from cremini mushrooms, onions, and white wine reduction, this comforting meal offers both texture and depth of flavor. Perfect for a cozy dinner, this schnitzel brings the satisfying crunch and heartiness of traditional schnitzel with a fresh, vegetable-based approach.

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

  1. Cook Mushrooms: In a medium pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the thinly sliced cremini mushrooms and cook, tossing occasionally, until they are deeply browned, roughly 12 to 15 minutes. Season with 1/2 teaspoon kosher salt. Transfer the mushrooms to a plate and set aside.
  2. Prepare Gravy Base: Using the same pan, heat the remaining 4 tablespoons of vegetable oil over medium-high heat. Add the finely chopped yellow onion and 1/2 teaspoon kosher salt, cooking until the onion is softened, about 5 to 7 minutes. Stir in the all-purpose flour to create a thick paste and cook while stirring until the mixture is very pale gold and bubbling, about 1 minute.
  3. Add Liquids to Gravy: Whisk in the dry white wine until fully combined, followed by the low-sodium vegetable broth, sprig of thyme, vegetarian Worcestershire sauce, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the gravy has thickened and reduced, about 5 to 10 minutes.
  4. Finish Gravy: Stir the cooked mushrooms back into the gravy and season with additional salt if needed. Keep the gravy warm until ready to serve. (Optional: gravy can be made up to 3 days in advance and refrigerated.)
  5. Prepare Cabbage Cutlets: Peel off any 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 approximately 1/2 inch thick, ensuring some root stem remains to hold each cutlet together. Reserve any leftover disconnected cabbage wedges for another use.
  6. Preheat Oven and Prepare Equipment: Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper. Place a wire rack inside another baking sheet to hold schnitzels after frying.
  7. Set up Breading Stations: Place the all-purpose flour in a wide shallow dish. In a second shallow dish, beat the eggs and Dijon mustard together until blended. In a third shallow dish, combine panko breadcrumbs, freshly ground black pepper, and 1/2 teaspoon kosher salt.
  8. Season and Bread Cabbage: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. Working one at a time, coat each cutlet in flour, then dip thoroughly into the egg mixture, making sure the egg coats the cabbage evenly. Dredge the cutlet in the panko breadcrumb mixture, pressing firmly so the crumbs adhere well. 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 a deep-fry thermometer reads 350°F (175°C) or a breadcrumb dropped into the oil immediately sizzles.
  10. Fry Schnitzels: Fry the breaded cabbage cutlets in batches, cooking until golden brown on the bottom, about 2 to 3 minutes. Carefully flip the schnitzels and continue frying, basting any pale patches with a spoonful of hot oil, until the other side is golden brown, 1 to 2 minutes more. Transfer fried schnitzels to the prepared wire rack-lined baking sheet to drain and season with salt. Place them in the preheated oven to keep warm. Adjust heat as needed to maintain oil temperature and add oil between batches if necessary.
  11. Serve: Divide the cabbage schnitzels among plates. Spoon the warm mushroom gravy over the schnitzels and garnish with finely chopped fresh parsley. Serve immediately for best texture and flavor.

Notes

  • Make the mushroom gravy up to 3 days in advance; cool completely and refrigerate in an airtight container.
  • Use fresh panko breadcrumbs for crispier schnitzel coating.
  • Keep fried schnitzels warm in a low oven to maintain crispness while finishing other batches.
  • Leftover cabbage wedges can be used in soups or salads to reduce waste.
  • Use a neutral oil with a high smoke point like vegetable or canola oil for frying.

Keywords: Cabbage schnitzel, vegetarian schnitzel, mushroom gravy, crispy cabbage cutlets, fried schnitzel, comfort food, vegetarian main dish

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