Introduction

Cabbage schnitzel is a delightful vegetarian twist on the classic schnitzel, featuring tender cabbage cutlets breaded and fried to golden perfection. Served with a rich mushroom gravy, this dish offers comforting flavors that even meat lovers will enjoy.

A white plate holds two large pieces of crispy golden-brown fried chicken, each topped with creamy mushroom gravy that is light brown with dark brown mushroom slices scattered on top. A bit of chopped green parsley is sprinkled over the gravy and chicken, adding a fresh pop of color. A fork rests on the plate, holding a piece of chicken with a visible soft, white inside. To the side, there is a white bowl filled with extra mushroom gravy and a spoon inside it, all set on a white marbled surface. Some loose parsley leaves are scattered around the plate and bowl. Photo taken with an iphone --ar 4:5 --v 7

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
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
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

Step 1: In a medium pan over medium-high heat, heat 2 tablespoons vegetable oil. Add 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.
Step 2: In the same pan, heat the remaining 4 tablespoons oil over medium-high heat. Add chopped onion and 1/2 teaspoon salt, cooking and stirring occasionally until softened, about 5 to 7 minutes.

Step 3: Stir in 1/4 cup flour to form a thick paste; cook, stirring, until pale gold and bubbling, about 1 minute. Whisk in white wine until combined, then whisk in vegetable broth, thyme sprig, Worcestershire sauce, and black pepper.
Step 4: Bring to a boil, reduce heat to medium-low, and simmer until reduced and thickened, 5 to 10 minutes. Stir in browned mushrooms and adjust salt if needed. Keep warm.
Step 5: Prepare the cabbage schnitzels by peeling off loose outer leaves from the cabbage. Cut the head in half through the root, then each half into 2 equal wedges. From each wedge, cut 2 half-inch thick cutlets, ensuring some root stem to hold them together. Reserve any leftover wedge pieces for another use.

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.
Step 7: Set up three shallow dishes: one with 1 cup flour, one with beaten eggs combined with Dijon mustard, and one with panko bread crumbs mixed with 1 tsp. pepper and 1/2 teaspoon kosher salt.
Step 8: Season cabbage cutlets on both sides with 2 teaspoons kosher salt. Coat each cutlet in flour, then dip into the egg mixture to fully coat, and finally dredge in the panko mixture, pressing firmly to adhere. Place breaded cutlets on the parchment-lined sheet.

Step 9: Pour neutral oil into a large, heavy pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a breadcrumb dropped in sizzles immediately.
Step 10: Fry the breaded cabbage cutlets in batches until golden brown on the bottom, about 2 to 3 minutes. Flip carefully and fry the other side until also golden, 1 to 2 minutes more, basting pale spots with a spoonful of oil. Transfer to the wire rack and season with salt. Keep warm in the oven while frying remaining schnitzels.
Step 11: Divide the schnitzels among plates, spoon mushroom gravy over them, and sprinkle with fresh parsley before serving.

Tips & Variations

To keep the schnitzels crispy, serve immediately or keep them warm on a wire rack rather than stacked.
For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
Add a squeeze of fresh lemon juice over the schnitzel right before serving for a bright finish.

Use a neutral oil with a high smoke point like canola or vegetable oil for frying to avoid burning.

Storage

Store leftover schnitzels and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzels in a 350°F (175°C) oven until warmed through to maintain crispiness. Gently reheat the gravy on the stovetop, stirring occasionally.

How to Serve

The image shows a close-up of fried food pieces with a rough, golden crispy outer layer. One piece is cut open revealing soft, light yellow layers inside that look like cooked cabbage or lettuce. The crispy pieces are covered partially with a thick light brown sauce that has a smooth texture, topped with small green herb bits scattered over. A silver fork rests under one piece on the white plate, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mushroom gravy in advance?

Yes, the mushroom gravy can be prepared up to 3 days ahead. Cool completely, store in an airtight container, and refrigerate. Reheat gently before serving.

How do I keep the cabbage cutlets from falling apart?

Cut the cabbage with the root stem attached to help hold the layers together during breading and frying. Also, make sure to press the panko firmly onto the cutlets to create a sturdy crust.