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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.

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 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

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