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Cabbage Schnitzel with Mushroom Gravy Recipe

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5 from 90 reviews

Cabbage Schnitzel is a delightful vegetarian twist on the classic schnitzel, featuring crispy breaded cabbage cutlets served with a rich mushroom gravy. This recipe combines tender, seasoned cabbage fried to golden perfection and topped with a savory mushroom sauce made from cremini mushrooms, onions, white wine, and aromatic herbs. Perfect as a hearty main course 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 for seasoning
  • 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. Mushroom Gravy Preparation: In a medium pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the sliced mushrooms and cook, tossing occasionally, until deeply browned, about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt and transfer mushrooms to a plate.
  2. Make Gravy Base: In the same pan, heat the remaining 4 tablespoons of oil over medium-high heat. Add the chopped onion and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 to 7 minutes. Stir in the flour to form a thick paste and cook, stirring constantly, until pale gold and bubbles form at the bottom of the pan, about 1 minute.
  3. Add Liquids and Simmer Gravy: Whisk in the dry white wine until combined, then whisk in the vegetable broth, thyme sprig, vegetarian Worcestershire sauce, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the gravy thickens and reduces slightly, about 5 to 10 minutes.
  4. Finish Gravy: Stir the browned mushrooms back into the gravy and season with additional salt as needed. Keep warm until ready to serve. The gravy can be made up to 3 days ahead, cooled completely, stored in an airtight container, and refrigerated.
  5. Prepare Cabbage Cutlets: Peel off loose outer cabbage 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 ensuring some root stem remains attached to hold them together, totaling 8 cutlets. Reserve any leftover wedge pieces for other uses.
  6. Preheat Oven and Prepare Stations: Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet for draining and warming the schnitzels.
  7. Set Up Breading Stations: Place the flour in a shallow wide dish. In a second shallow dish, beat the eggs with Dijon mustard until well blended. In a third dish, combine the panko bread crumbs with black pepper and 1/2 teaspoon kosher salt.
  8. Season and Bread Cabbage: Season the cabbage cutlets on both sides with 2 teaspoons kosher salt. One at a time, dredge each cutlet first in flour, then dip thoroughly in the egg-mustard mixture, rubbing to coat fully. Dredge in the panko mixture firmly pressing to adhere. Place breaded cutlets on the parchment-lined baking sheet.
  9. Heat Oil for Frying: In a large heavy pan, pour in neutral oil to a depth of about 3/4 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry or instant-read thermometer. Test by dropping a breadcrumb in; it should sizzle immediately.
  10. Fry Schnitzels: Working in batches, fry the breaded cabbage cutlets until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and continue frying, basting pale patches with spoonfuls of oil, until golden brown on the other side, 1 to 2 minutes more. Transfer the crisped schnitzels to the wire rack in the oven to keep warm. Adjust heat as needed to maintain oil temperature and add more oil if necessary.
  11. Serve: Divide the cabbage schnitzels among plates, spoon the warm mushroom gravy over each, and garnish with the finely chopped fresh parsley. Serve immediately for best texture and flavor.

Notes

  • The mushroom gravy can be prepared up to 3 days in advance and refrigerated in an airtight container.
  • When cutting cabbage cutlets, keeping root stems attached helps maintain structural integrity during frying.
  • Maintain oil temperature carefully while frying to ensure crispy and evenly browned schnitzels without greasiness.
  • Leftover cabbage wedges can be saved for other recipes like coleslaw or stir-fries.
  • Use a thermometer to monitor oil temperature precisely for best frying results.

Keywords: Cabbage Schnitzel, vegetarian schnitzel, mushroom gravy, fried cabbage, crisp cabbage cutlets, vegetarian main dish

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