Name: Cabbage Schnitzel with Mushroom Gravy Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: European
Ingredients: 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; 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

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Introduction

Cabbage schnitzel is a delightful twist on the classic schnitzel, using tender cabbage wedges as the base. Coated in a crispy panko crust and served with rich mushroom gravy, this dish is both comforting and flavorful—a perfect vegetarian main course.

Cabbage Schnitzel with Mushroom Gravy Recipe - Recipe Image

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 c. all-purpose flour
1/4 c. dry white wine
2 c. 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 c. (120 g.) all-purpose flour
5 large eggs, lightly beaten
2 1/2 tsp. Dijon mustard
2 1/2 c. panko bread crumbs
1 tsp. freshly ground black pepper
Neutral oil, for frying (1 1/2 to 2 c.)
1/4 c. fresh parsley, finely chopped

Instructions

Step 1: In a medium pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the sliced mushrooms and cook, tossing occasionally, until they are deeply browned, about 12 to 15 minutes. Season with 1/2 teaspoon kosher salt and transfer mushrooms to a plate.
Step 2: In the same pan, heat the remaining 4 tablespoons of oil over medium-high heat. Add the finely chopped onion and 1/2 teaspoon salt, cooking and stirring occasionally until softened, about 5 to 7 minutes. Stir in 1/4 cup flour to form a thick paste and cook, stirring, until very pale gold and bubbling at the bottom of the pan, about 1 minute.
Step 3: Whisk in the dry white wine until combined, then whisk in the vegetable broth, thyme sprig, vegetarian Worcestershire sauce, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer until the gravy is reduced and thickened, about 5 to 10 minutes. Stir the cooked mushrooms back into the gravy and adjust salt to taste. Keep warm.
Step 4: Peel off loose outer leaves of the cabbage. 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, for a total of eight cutlets. Reserve any leftover wedges for another use.
Step 5: Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper and place a wire rack inside another baking sheet.
Step 6: Prepare three shallow dishes: one with 1 cup flour, the second with beaten eggs combined with Dijon mustard, and the third with panko bread crumbs, black pepper, and 1/2 teaspoon salt.
Step 7: Season both sides of the cabbage cutlets with 2 teaspoons kosher salt. Working one at a time, coat each cutlet in flour, then dip into the egg mixture making sure to coat fully, and finally dredge in the panko mixture, pressing firmly to adhere. Place the breaded cutlets on the parchment-lined baking sheet.
Step 8: In a large, heavy pan, pour enough neutral oil to a depth of about 1/2 inch and heat over medium-high heat until the oil reaches 350°F (175°C), or a breadcrumb dropped in sizzles immediately.
Step 9: Fry the breaded cabbage schnitzels in batches, cooking the bottom side until golden brown, about 2 to 3 minutes. Flip carefully and fry the other side, basting any pale spots with hot oil, until golden and crisp, 1 to 2 minutes more. Transfer to the prepared wire rack and season with salt. Keep warm in the oven while frying the remaining cutlets, adjusting the heat as needed.
Step 10: Serve the schnitzel divided among plates, topped with the warm mushroom gravy and a sprinkle of chopped fresh parsley.

Tips & Variations

For a vegan version, substitute eggs with a flaxseed or aquafaba mixture and use a vegan Worcestershire sauce.
Try adding smoked paprika or garlic powder to the panko for extra flavor.
Make the mushroom gravy ahead and reheat gently before serving to save time.
Use a thermometer to maintain oil temperature for perfectly crispy schnitzel.

Storage

Store leftover schnitzel and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzel in a 350°F (175°C) oven until warmed and crispy again. Gently warm the mushroom gravy on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage is traditional, but you can use savoy cabbage for a more tender texture or napa cabbage for a milder flavor. Just adjust cooking times as needed to keep cutlets intact.

Is it necessary to fry the schnitzel or can it be baked?

Frying gives the schnitzel a crispy crust and better texture, but you can bake them at 425°F (220°C) for about 20–25 minutes, flipping halfway, for a lighter version. The crust may be less crisp than frying.