Crispy Cabbage Schnitzel with Mushroom Gravy

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Experience a delightful twist on traditional schnitzel with this Crispy Cabbage Schnitzel paired with a rich and savory Mushroom Gravy. This vegetarian dish combines the satisfying crunch of breaded cabbage with the earthy, umami flavors of cremini mushrooms. Perfect for a comforting meal, it’s sure to impress family and friends alike.

Ingredients

  • For the Mushroom Gravy:
    • 6 tablespoons vegetable oil, divided
    • 8 ounces cremini mushrooms, thinly sliced
    • 1 teaspoon 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 teaspoon vegetarian Worcestershire sauce
    • 1/2 teaspoon freshly ground black pepper
  • For the Cabbage Schnitzel:
    • 1 head green cabbage
    • 2 1/2 teaspoons kosher salt, plus more
    • 1 cup (120 g) all-purpose flour
    • 5 large eggs, lightly beaten
    • 2 1/2 teaspoons Dijon mustard
    • 2 1/2 cups panko bread crumbs
    • 1 teaspoon freshly ground black pepper
    • Vegetable oil, for frying (1 1/2 to 2 cups)
    • 1/4 cup fresh parsley, finely chopped

Instructions

  1. Prepare the Mushroom Gravy:
    • In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the thinly sliced cremini mushrooms and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 5-7 minutes.
    • Add the finely chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the all-purpose flour and cook for another minute, ensuring the flour is fully incorporated.
    • Pour in the dry white wine, stirring to deglaze the pan, and let it simmer for 1-2 minutes. Add the low-sodium vegetable broth, thyme sprig, vegetarian Worcestershire sauce, and freshly ground black pepper. Heat the mixture until it begins to simmer, then let it cook for around 10 minutes until it thickens. Remove the thyme sprig and adjust seasoning with additional salt if needed. Set aside.
  2. Prepare the Cabbage Schnitzel:
    • Remove any tough outer leaves from the cabbage head and cut it into 1-inch thick slices. Sprinkle both sides of the cabbage slices with 2 1/2 teaspoons of kosher salt and let sit for 10 minutes to draw out excess moisture. Blot the cabbage with paper towels to remove excess moisture.
    • Prepare a breading station using three shallow bowls: the first filled with all-purpose flour, the second containing beaten eggs mixed with Dijon mustard, and the third holding a mixture of panko bread crumbs and your choice of seasoning.
    • Dredge each cabbage slice in flour, shaking off any excess. Dip in the egg mixture, allowing any excess to drip off, then coat evenly with panko bread crumbs. Press the bread crumbs onto the cabbage to ensure they adhere well.
    • In a large skillet, heat 1 1/2 to 2 cups of vegetable oil over medium-high heat until shimmering. Fry the breaded cabbage slices in batches, being careful not to overcrowd the pan. Fry until each side is golden brown and crispy, approximately 3-4 minutes per side. Place on a paper towel-lined plate to absorb any excess oil.
  3. Serve:
    • Place the crispy cabbage schnitzels on a serving platter and drizzle with the warm mushroom gravy. Garnish with finely chopped fresh parsley. Serve immediately.

Conclusion

Crispy Cabbage Schnitzel with Mushroom Gravy is a delightful and unique vegetarian dish that combines the satisfying crunch of schnitzel with the rich flavors of mushroom gravy. Perfect for any meal, this dish is sure to be a hit with both vegetarians and meat-eaters alike. Enjoy this comforting and flavorful creation!