Cabbage Schnitzel with Mushroom Gravy Recipe

Introduction

Cabbage Schnitzel is a delightful vegetarian twist on the classic breaded cutlet, featuring tender cabbage wedges fried to golden perfection. Paired with a rich mushroom gravy, this dish offers comforting flavors and satisfying textures perfect for any meal.

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 cup all-purpose flour (for gravy)
• 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
• 1 head green cabbage
• 2 1/2 tsp. kosher salt, plus more
• 1 cup (120 g) all-purpose flour (for schnitzel)
• 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: In a medium pan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add 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. Step 2: In the same pan over medium-high heat, heat the remaining 4 tablespoons oil. Add the chopped onion and 1/2 teaspoon salt, cooking until softened, about 5 to 7 minutes. Stir in 1/4 cup flour to form a thick paste, cooking and stirring until very pale gold and bubbling, about 1 minute.
3. Step 3: Whisk in 1/4 cup dry white wine until combined, then add 2 cups vegetable broth, thyme sprig, Worcestershire sauce, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer until reduced and thickened, about 5 to 10 minutes.
4. Step 4: Stir the browned mushrooms back into the gravy. Taste and season with additional salt if needed. Keep the gravy warm until serving. (Make ahead: Let cool completely and refrigerate in an airtight container for up to 3 days.)
5. Step 5: Prepare the cabbage schnitzel by peeling off loose outer leaves. Cut the cabbage in half through the root, then each half into two equal wedges. From each wedge, cut two 1/2-inch-thick cutlets, making sure each includes some root stem to hold together, yielding 8 cutlets total.
6. Step 6: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper, and place a wire rack inside another baking sheet for draining the schnitzels.
7. Step 7: Set up three shallow dishes: one with 1 cup flour, one with beaten eggs mixed with Dijon mustard, and one with 2 1/2 cups panko, black pepper, and 1/2 teaspoon salt.
8. Step 8: Season cabbage cutlets on both sides with 2 teaspoons kosher salt. One at a time, dredge each cutlet in flour, then dip into egg mixture ensuring full coating, then press into panko mixture to coat thoroughly. Place breaded cutlets on the parchment-lined baking sheet.
9. Step 9: In a large, heavy pan, heat neutral oil to a depth of about 1/2 inch over medium-high heat until it reaches 350°F (175°C). (Drop a breadcrumb in; it should sizzle immediately.)
10. Step 10: Fry schnitzels in batches until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and fry the other side until golden, 1 to 2 minutes more, basting pale spots with hot oil as needed. Transfer schnitzels to the prepared wire rack and season with salt. Keep warm in the oven.
11. Step 11: Repeat frying with remaining schnitzels, adjusting oil temperature as needed and adding oil if necessary.
12. Step 12: Serve schnitzels topped with warm mushroom gravy and a sprinkle of fresh parsley.

Tips & Variations

• For extra crisp schnitzels, press the panko firmly and let cutlets rest for a few minutes before frying.
• Use gluten-free flour and gluten-free breadcrumbs to make this recipe gluten-free.
• Vegetarian Worcestershire sauce can be found online or in specialty stores; it adds a nice depth to the gravy.
• Leftover cabbage wedges can be roasted or added to soups for zero waste.

Storage

Store leftover schnitzels and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzels in a 350°F oven until warmed through and crisp. Warm the gravy gently on the stovetop or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

While green cabbage works best for its firmness and flavor, you can also try savoy cabbage. Make sure the leaves are sturdy enough to hold together when breaded and fried.

Is this recipe vegan?

This recipe uses eggs in the breading, so it is not vegan as written. You can substitute a flaxseed egg or other vegan binder to make it vegan-friendly.

Cabbage Schnitzel with Mushroom Gravy Recipe

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★★★★★

4.4 from 115 reviews

This Cabbage Schnitzel recipe offers a delicious vegetarian twist on the classic schnitzel. Tender cabbage cutlets are breaded in a crispy panko coating and fried until golden, then served with a savory mushroom gravy that brings rich, earthy flavors. Perfect as a satisfying main dish, it combines simple ingredients and expert technique for an impressive meal.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• 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 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 oil. Add the sliced mushrooms and cook, stirring occasionally, until they are deeply browned, about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt. Remove mushrooms from pan and set aside.
2. Make Gravy Base: Using 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 and translucent, around 5 to 7 minutes. Stir in the flour to create a thick paste and cook, stirring constantly, until it turns a very pale gold and begins to bubble at the bottom, about 1 minute.
3. Add Liquids and Simmer: Whisk in the dry white wine until combined, then gradually whisk in the vegetable broth along with the thyme sprig, Worcestershire sauce, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the gravy has thickened and reduced, about 5 to 10 minutes.
4. Finish Gravy: Stir the browned mushrooms back into the gravy. Taste and season with additional salt if needed. Keep warm until ready to serve. (The gravy can be made up to 3 days ahead; cool completely, store in an airtight container, and refrigerate.)
5. Prepare Cabbage Cutlets: Remove loose outer leaves of the cabbage. Cut the head in half through the root, then cut each half into two equal wedges. From each wedge, slice two 1/2-inch-thick cutlets ensuring each retains some root stem to hold it together, yielding 8 cutlets total. Reserve leftover wedges for another use.
6. Preheat Oven and Setup: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet to keep the fried schnitzels warm.
7. Prepare Breading Stations: Place the flour in a wide shallow dish. In a second dish, beat the eggs with the Dijon mustard until blended. In a third dish, combine the panko bread crumbs, black pepper, and 1/2 teaspoon salt.
8. Season and Bread Cutlets: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. One at a time, dredge each cutlet in flour, coating completely, then dip into the egg mixture, ensuring full coverage. Finally, press into the panko mixture to thoroughly coat. Arrange breaded cutlets on the parchment-lined baking sheet.
9. Heat Oil for Frying: In a large heavy skillet or frying pan, pour neutral oil to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or a drop of bread crumbs sizzles immediately upon contact.
10. Fry Schnitzels: Fry the breaded cabbage cutlets in batches. Cook each side until golden brown—about 2 to 3 minutes on the first side and 1 to 2 minutes after flipping. Spoon hot oil over any pale patches to promote even browning. Transfer cooked cutlets to the wire rack set in the oven to keep warm. Adjust the heat as necessary to maintain oil temperature and add more oil if needed throughout frying.
11. Serve: Plate the fried cabbage schnitzels. Spoon warm mushroom gravy over each and garnish with freshly chopped parsley. Serve immediately for best texture and flavor.

Notes

• The mushroom gravy can be prepared up to 3 days in advance and refrigerated, making this dish convenient for planning ahead.
• Be sure to keep some of the cabbage wedge reserved, as only the cutlets are used for schnitzel.
• Maintain the oil temperature carefully during frying to avoid greasy or undercooked schnitzels.
• Use a wire rack in the oven to keep schnitzels warm and crispy while cooking in batches.
• If you want a milder gravy, reduce the amount of Worcestershire sauce or skip the wine and substitute with extra broth.

Keywords: cabbage schnitzel, vegetarian schnitzel, mushroom gravy, fried cabbage recipe, panko breaded cabbage, vegetarian main dish