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Cabbage Schnitzel with Mushroom Gravy Recipe

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★★★★★

4.9 from 143 reviews

Cabbage Schnitzel is a delightful vegetarian twist on the classic schnitzel, featuring crispy breaded cabbage cutlets fried to golden perfection. Served with a rich, savory mushroom gravy made from cremini mushrooms, onions, white wine, and vegetable broth, this dish is hearty, flavorful, and perfect 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. Prepare Mushroom Gravy: In a medium pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the sliced cremini mushrooms and cook, tossing occasionally, until deeply browned, about 12 to 15 minutes, then season with 1/2 teaspoon kosher salt and transfer mushrooms to a plate.
  2. Sauté Onion and Make Roux: 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 until softened, about 5 to 7 minutes. Stir in 1/4 cup flour to form a thick paste, cooking and stirring until it becomes very pale gold and bubbles appear on the pan bottom, about 1 minute.
  3. Add Liquids and Simmer Gravy: Whisk in 1/4 cup dry white wine until combined, then whisk in 2 cups vegetable broth, 1 sprig thyme, 1 teaspoon vegetarian Worcestershire sauce, and 1/2 teaspoon freshly ground black pepper. Bring to a boil, reduce heat to medium-low, and simmer for 5 to 10 minutes until the gravy reduces and thickens. Stir in the browned mushrooms and adjust salt to taste. Keep warm.
  4. Prepare Cabbage Cutlets: Peel off loose outer leaves from a head of green cabbage. Cut the cabbage in half through the root, then cut each half into two equal wedges. Cut 2 cabbage cutlets, about 1/2 inch thick, from each wedge ensuring some root stem remains to hold them together, yielding 8 cutlets total. Reserve the leftover disconnected cabbage for another use.
  5. Preheat Oven and Prepare Breading Stations: Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper. Place a wire rack inside another baking sheet. In three shallow dishes, place separately: 1 cup all-purpose flour; beat 5 eggs with 2 1/2 teaspoons Dijon mustard; and combine 2 1/2 cups panko bread crumbs with 1 teaspoon freshly ground black pepper and 1/2 teaspoon salt.
  6. Season and Bread Cabbage: Season both sides of each cabbage cutlet with 2 teaspoons kosher salt. Working one at a time, dredge each cutlet in flour, then dip in the egg and Dijon mustard mixture thoroughly coating, and finally dredge in the panko mixture, pressing firmly to adhere. Place the breaded cutlets on the parchment-lined baking sheet.
  7. Heat Frying Oil: Pour neutral oil into a large heavy pan to a depth of about 1/2 inch. Heat it over medium-high heat until the oil reaches 350°F (175°C) as measured with a deep-fry or instant-read thermometer; a bread crumb dropped in should sizzle immediately.
  8. Fry Schnitzels: Fry the breaded cabbage cutlets in batches, cooking each side until golden brown—2 to 3 minutes on the first side and 1 to 2 minutes on the other, basting with oil as needed to ensure even browning. Transfer fried cutlets to the wire rack on the baking sheet. Season with salt. Keep the schnitzels warm in the preheated oven while cooking remaining batches, adjusting heat to maintain oil temperature and adding more oil if necessary.
  9. Serve: Divide the cabbage schnitzels on plates, spoon the warm mushroom gravy over them, and garnish with 1/4 cup finely chopped fresh parsley. Serve immediately for best texture and flavor.

Notes

  • The mushroom gravy can be made up to 3 days in advance; cool completely and refrigerate in an airtight container.
  • Ensure to keep the oil at a steady 350°F for optimal frying to achieve crispy and non-greasy schnitzels.
  • Use a wire rack to drain excess oil from fried schnitzels and keep them crisp while warming in the oven.
  • Leftover cabbage wedges can be saved and used in salads, soups, or stir-fries.
  • This recipe is vegetarian friendly by using vegetarian Worcestershire sauce and no animal products other than eggs.
  • For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Keywords: Cabbage Schnitzel, vegetarian schnitzel, mushroom gravy, fried cabbage, breaded cabbage cutlets

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