Introduction

Cabbage Schnitzel is a delicious and crispy vegetarian twist on a classic dish. Featuring tender cabbage wedges breaded and fried to golden perfection, it’s served with a savory mushroom gravy that elevates this comforting meal. It’s perfect for those looking to enjoy hearty flavors without meat.

Cabbage Schnitzel with Mushroom Gravy Recipe - Recipe Image

Ingredients

Mushroom Gravy:

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

Schnitzel:

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: Make the mushroom gravy. Heat 2 tablespoons of vegetable oil in a medium pan over medium-high heat. Add the sliced mushrooms and cook, tossing occasionally, until deeply browned, about 12 to 15 minutes. Season with 1/2 teaspoon salt and transfer the mushrooms to a plate.
Step 2: In the same pan, heat the remaining 4 tablespoons oil over medium-high heat. Add the finely chopped onion and another 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Stir in the flour to form a thick paste and cook, stirring constantly, until very pale gold and bubbling, about 1 minute.
Step 3: Whisk in the white wine until combined, then gradually whisk in the vegetable broth, thyme sprig, Worcestershire sauce, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until it thickens and reduces, about 5 to 10 minutes.
Step 4: Stir the cooked mushrooms back into the gravy. Adjust seasoning with salt if needed. Keep the gravy warm until ready to serve. (You can make this gravy up to 3 days ahead; cool completely and refrigerate in an airtight container.)
Step 5: Prepare the cabbage schnitzel. Remove loose outer cabbage leaves. Cut the cabbage in half through the root, then cut each half into two equal wedges. From each wedge, cut two 1/2-inch thick cutlets, being sure to keep some root stem attached so the slices hold together. Reserve any leftover side wedge for another use.
Step 6: Preheat your oven to 200°F (about 95°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet to keep the schnitzel warm after frying.
Step 7: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with Dijon mustard, and one with panko combined with pepper and 1/2 teaspoon salt.
Step 8: Season both sides of each cabbage cutlet with 2 teaspoons of kosher salt. One at a time, coat each cutlet first in flour, then dip thoroughly in the egg mixture, rubbing to coat well, and finally dredge in the panko mixture, pressing firmly to adhere the crumbs. Place the breaded cutlets on the parchment-lined baking sheet.
Step 9: In a large, heavy 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 when a breadcrumb dropped in immediately sizzles.
Step 10: Fry the breaded cabbage schnitzels in batches, cooking until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and continue frying for another 1 to 2 minutes, basting any pale spots with hot oil. Transfer the fried schnitzels to the wire rack and season lightly with salt. Keep warm in the oven as you fry the remaining cutlets.
Step 11: To serve, divide schnitzels onto plates, spoon mushroom gravy over the top, and garnish with fresh chopped parsley.

Tips & Variations

Use vegetarian Worcestershire sauce to keep the gravy vegan-friendly if desired.
Swap cremini mushrooms with shiitake or button mushrooms for different flavor profiles.
For a gluten-free version, substitute flour and panko with gluten-free alternatives.
Keep the oil temperature steady while frying to achieve an even golden crust without oil absorption.

Storage

Store any leftover mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling. The fried cabbage schnitzel is best enjoyed fresh but can be kept in the fridge for up to 1 day; reheat in a hot oven or toaster oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mushroom gravy ahead of time?

Yes, the mushroom gravy can be made up to three days in advance. Cool it completely, store it in an airtight container in the refrigerator, and gently reheat before serving.

How do I ensure the cabbage cutlets hold together while frying?

Be sure to keep some root stem attached to each cutlet when slicing the cabbage, as this helps hold the layers together. Also, pressing the panko firmly onto the cabbage ensures a good crust that keeps the layers intact during frying.

Cabbage Schnitzel with Mushroom Gravy Recipe

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Cabbage Schnitzel is a delightful vegetarian twist on the classic schnitzel, featuring crispy panko-breaded cabbage cutlets fried to golden perfection and served with a savory mushroom gravy. This recipe balances the tender crunch of cabbage with a rich, flavorful mushroom sauce, making it a perfect main dish for those seeking comforting, plant-based meals.

Author: Stella
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 schnitzel cutlets 1x
Category: Main Course
Method: Frying
Cuisine: Vegetarian European
Diet: Vegetarian

Ingredients

Scale

Mushroom Gravy

6 Tbsp. vegetable oil, divided
8 oz. cremini mushrooms, thinly sliced
1 tsp. kosher salt, divided (or more to taste)
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

Prepare Mushroom Gravy – Sauté Mushrooms: Heat 2 tablespoons vegetable oil in a medium pan over medium-high heat. Add sliced cremini mushrooms and cook, tossing occasionally, until deeply browned for about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt and then transfer mushrooms to a plate.
Sauté Onions and Make Roux: In the same pan, heat remaining 4 tablespoons vegetable oil over medium-high heat. Add finely chopped onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the flour and cook while stirring until the mixture forms a thick paste, turns very pale gold, and bubbles at the bottom of the pan, about 1 minute.
Add Liquids and Season: Whisk in the dry white wine until combined, then gradually whisk in vegetable broth. Add the thyme sprig, vegetarian Worcestershire sauce, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until it thickens and reduces, about 5 to 10 minutes.
Finish Gravy: Stir the browned mushrooms back into the gravy. Season with additional salt if needed. Keep warm until ready to serve. (Gravy can be made up to 3 days ahead and refrigerated in an airtight container.)
Prepare Cabbage Schnitzel – Cut Cabbage: Peel off loose outer leaves of the cabbage. Cut the cabbage in half through the root, then cut each half into two equal wedges. From each wedge, cut two 1/2-inch-thick cutlets, ensuring each has some root stem attached to hold it together. Reserve any leftover disconnected wedge for another use.
Preheat Oven and Prepare Baking Setup: Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet for warming the fried schnitzels.
Prepare Breading Stations: Place the flour in a wide shallow dish. In a second shallow dish, beat eggs with Dijon mustard until blended. In a third shallow dish, combine panko bread crumbs, freshly ground black pepper, and 1/2 teaspoon kosher salt.
Season and Bread Cabbage Cutlets: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. Working one at a time, dredge each cutlet first in the flour, then dip into the egg mixture, ensuring full coating by rubbing the egg all over. Finally, dredge in the panko mixture, pressing firmly to adhere. Place breaded cutlets on the parchment-lined baking sheet.
Heat Oil for Frying: In a large, heavy pan, pour neutral oil to a depth of 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry or instant-read thermometer. Alternatively, test by dropping a breadcrumb into the oil which should immediately sizzle.
Fry Schnitzels: Fry the breaded schnitzels in batches, cooking until golden brown on the bottom, about 2 to 3 minutes. Carefully flip and cook the other side, basting any pale spots with a spoonful of oil, until golden and crispy, 1 to 2 minutes more. Transfer fried schnitzels to the wire rack on the baking sheet to drain and keep warm in the oven. Adjust heat to maintain oil temperature and add more oil if needed.
Serve: Divide the schnitzels among plates. Spoon warm mushroom gravy over the schnitzels and sprinkle with finely chopped fresh parsley.

Notes

For best texture, ensure cabbage cutlets have some root stem to hold them together during frying.
The mushroom gravy can be prepared ahead and refrigerated for up to 3 days to save time.
Maintain oil temperature carefully during frying to achieve a crispy crust without absorbing excess oil.
Use neutral oil with a high smoke point like vegetable or canola oil for frying.
Leftover cabbage wedge pieces can be repurposed in salads, stir-fries, or soups.

Keywords: Cabbage schnitzel, vegetarian schnitzel, mushroom gravy, breaded cabbage, crispy schnitzel, vegetarian main dish