Cabbage Schnitzel
Ingredients
- 6 tbsp. vegetable oil
divided
- 8 oz. cremini mushrooms
thinly sliced
- 1 tsp. kosher salt
divided, or more
- 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. all-purpose flour
120 g.
- 5 large eggs
lightly beaten 
- 2 1/2 tsp. Dijon mustard
- 2 1/2 c. panko bread crumbs
- 1 tsp. freshly ground black pepper
- Vegetable oil
for frying, 1 1/2 to 2 c.
- 1/4 c. fresh parsley
finely chopped
Directions
- 1
In a medium pan over medium-high heat, heat 2 tablespoons oil. Add mushrooms and cook, tossing occasionally, until deeply browned, 12 to 15 minutes; season with 1/2 teaspoon salt. Transfer mushrooms to a plate.
- 2
Peel off loose outer cabbage leaves. Cut in half through root, then cut each half into 2 equal wedges. Cut 2 (1/2"-thick) cutlets from each wedge (for a total of 8), making sure each has some root stem attached to hold it together. (There will be a side wedge of disconnected cabbage leftover from each larger wedge; reserve for another use.)
Cabbage Schnitzel
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a comforting, crispy, and deeply satisfying dish that's surprisingly vegetarian? Our Cabbage Schnitzel, featuring tender cabbage encased in golden bread crumbs and drenched in a luscious mushroom gravy, promises to delight every palate.
This recipe transforms humble cabbage into a star, offering a fantastic plant-based take on a classic. The panko bread crumbs are key, creating an incredibly crispy exterior that contrasts beautifully with the tender, earthy cabbage heart. Meanwhile, the rich mushroom gravy, built with cremini mushrooms, dry white wine, and vegetarian Worcestershire sauce, delivers layers of savory, umami flavor, elevating the entire dish.
What to Expect
Prepare for a meal that feels both wholesome and indulgent. Each bite offers a delightful crunch from the golden-brown coating, giving way to the subtly sweet and tender cabbage within. This isn't just a side; it's a hearty main course where the earthy notes of the cabbage are perfectly complemented by the deep, savory warmth of the mushroom gravy. The gravy itself is smooth and rich, with hints of thyme and black pepper, making this a truly satisfying vegetarian experience that even meat-eaters will adore.
Customization & Variations
You can easily adapt this dish to your pantry. For the gravy, feel free to experiment with other mushroom varieties like button or shiitake, or swap the thyme sprig for a bay leaf or a pinch of dried rosemary. If you prefer a milder flavor, adjust the amount of Dijon mustard in the egg wash. While panko bread crumbs offer the best crunch, traditional bread crumbs can be used in a pinch for a slightly different texture.
Serve this Cabbage Schnitzel as a comforting main dish for a weeknight dinner or as an impressive vegetarian option for guests. It pairs wonderfully with simple mashed potatoes to soak up every drop of that exquisite gravy, or a fresh green salad to balance the richness.