Cabbage Schnitzel
from delish.com
10 min
Coated in crispy bread crumbs and drizzled with luscious mushroom gravy, cabbage schnitzel will delight meat lovers and vegetarians alike.
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
- 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.)