There’s a comforting embrace in the aroma of crispy cabbage frying in hot oil, a delightful reminder that even simple ingredients can transform a meal into something special. When I first experimented with this cabbage schnitzel, the combination of a crispy golden crust and luscious mushroom gravy seemed almost too good to be true. Yet, here I am, sharing a dish that’s not only a vegetarian twist on the beloved schnitzel but also an absolute crowd-pleaser.
Imagine this: a perfectly breaded cabbage cutlet, drizzled with savory mushroom gravy that elevates the experience beyond your typical comfort food. This dish captures the essence of hearty meals without the heaviness, making it ideal for any occasion, whether it’s a cozy family dinner or an impressive main course for guests. With straightforward steps and accessible ingredients, you’ll find that creating this hearty meal is not only rewarding but also a joyous journey back to the flavors of home. Let’s dive in and make this delectable cabbage schnitzel together!
Why is Cabbage Schnitzel so irresistible?
Crispy Texture: The fried cabbage cutlet boasts a golden, crunchy exterior that’s simply delightful.
Savory Flavor: Rich mushroom gravy elevates the dish with umami goodness that complements the cabbage.
Comfort Food Vibes: It feels like a hug on a plate, perfect for warming you up on chilly days.
Vegetarian Delight: This plant-based alternative satisfies cravings without sacrificing flavor — ideal for everyone!
Quick & Easy: You’ll whip this up in no time, making it a go-to for busy weeknights.
Crowd-Pleasing: Impress family and friends alike with a dish that brings everyone to the table, reminiscent of home-cooked meals.
Cabbage Schnitzel Ingredients
• Get ready to create a delicious dish!
For the Cabbage Cutlets
- Head of Green Cabbage – Base of the cutlets; use fresh heads for sturdiness.
- Kosher Salt (for cabbage) – Enhances flavor; sprinkle generously to draw out moisture.
- Large Eggs – Binds the flour and panko; can replace with a flax egg for a vegan option.
- Dijon Mustard – Adds depth to the egg mixture; substitute with yellow mustard if desired.
- All-Purpose Flour – For breading and thickening; gluten-free flour works too.
- Panko Bread Crumbs – Creates a crispy texture; opt for gluten-free panko for a GF version.
For the Mushroom Gravy
- Vegetable Oil – For frying; use a neutral oil like canola for the best results.
- Cremini Mushrooms – Adds umami flavor to the gravy; button mushrooms can be used as a substitute.
- Yellow Onion – Contributes sweetness and depth; shallots can be an excellent alternative.
- Dry White Wine – Enhances the gravy’s flavor; swap with additional vegetable broth if needed.
- Low-Sodium Vegetable Broth – Main component of the gravy; homemade or store-bought works great.
- Thyme (sprig) – Provides aromatic flavor; dried thyme can be used if fresh isn’t available.
- Vegetarian Worcestershire Sauce – Adds depth; look for vegan varieties if necessary.
- Freshly Ground Black Pepper – Enhances seasoning; adjust to taste.
- Kosher Salt – Used to season the gravy; adjust as desired.
For Garnish
- Fresh Parsley – Brightens the dish and adds color; other herbs like chives can work too.
Prepare your ingredients, and let’s get cooking that flavorful Cabbage Schnitzel!
How to Make Cabbage Schnitzel
- Prepare the Cabbage: Start by removing the outer leaves of the cabbage and slice it into thick, sturdy cutlets. Lightly sprinkle kosher salt over them and let them rest for about 10 minutes to soften.
- Make the Gravy: In a skillet over medium heat, warm vegetable oil and sauté the diced onions until they’re translucent and fragrant. Add the cremini mushrooms, season with salt and pepper, and cook until they’re beautifully browned. Stir in the flour and let it cook for a minute, then pour in the white wine, broth, thyme, and Worcestershire sauce while simmering until the gravy thickens.
- Bread the Cabbage: Set up a cozy breading station with three bowls: one for all-purpose flour, one with beaten eggs mixed with Dijon mustard, and the last filled with panko breadcrumbs. Take each cabbage cutlet, dip it into flour, then into the egg mixture, and finally coat it generously in panko.
- Fry the Cutlets: Heat some neutral oil in a large frying pan over medium-high heat. Carefully place the breaded cabbage cutlets in the hot oil and fry them until golden brown and crispy on both sides, about 3-4 minutes each side.
- Serve: Plate your crispy cabbage schnitzels and behold their golden glory! Drizzle them generously with the rich mushroom gravy and sprinkle chopped fresh parsley for a vibrant touch.
Optional: Add a squeeze of lemon for a zesty finish.
Exact quantities are listed in the recipe card below.
Cabbage Schnitzel Variations
Feel free to play with these ideas for a twist on your comforting cabbage creation!
- Herb-Infused: Add fresh dill or oregano to the breadcrumb mix for an herbal kick that brightens up the dish. Fresh herbs can elevate the flavors and provide an aromatic experience.
- Green Options: Swap out the mushrooms in the gravy for sautéed spinach or kale for a vibrant touch. This not only adds color but also boosts nutrition while keeping the dish hearty.
- Zesty Splash: Serve with a squeeze of lemon juice or a lemon wedge on the side for a refreshing zing that contrasts beautifully with the rich gravy.
- Crunchy Topping: Sprinkle some crushed nuts, like almonds or walnuts, over the schnitzels before serving for an added crunch. This delightful variation adds texture and an extra layer of flavor that complements the cabbage.
- Cheesy Twist: Mix some grated parmesan or nutritional yeast into the breadcrumb mixture for a cheesy flavor boost. This brings a creamy depth to the crispy crust.
- Spice It Up: Add a sprinkle of chili flakes to the breadcrumb coating for a nice heat level. This subtle kick can awaken the flavor profile and satisfy those who enjoy a bit of spice.
- Sweet Balance: Incorporate a touch of honey or maple syrup into the gravy for a hint of sweetness that balances the savory elements. This unexpected contrast can create an exciting flavor journey.
- Sautéed Veggies: Include additional vegetables, such as bell peppers or zucchini, sautéed in the gravy for more color and nutrients. This not only enhances the visual appeal but also makes every bite more delightful.
How to Store and Freeze Cabbage Schnitzel
Fridge: Store leftover Cabbage Schnitzel in an airtight container for up to 3 days. This helps maintain its flavor and texture.
Freezer: For longer storage, freeze individual schnitzels separated by parchment paper in an airtight container. They can last up to 2 months.
Reheating: To enjoy that crispy goodness again, reheat the schnitzels in a preheated oven at 350°F (175°C) for about 10-15 minutes, making sure to check for crispiness.
Thawing: When ready to eat, thaw frozen schnitzels overnight in the refrigerator before reheating. Avoid the microwave to ensure they stay crispy!
Expert Tips for Cabbage Schnitzel
- Salting Matters: Ensure that you salt the cabbage before breading; this helps draw out excess moisture and enhances flavor absorption for the Cabbage Schnitzel.
- Perfect Frying: Avoid overcrowding the frying pan. This maintains oil temperature, ensuring each cutlet fries evenly and crisps up beautifully.
- Gravy Timing: For optimal flavor, prepare the mushroom gravy in advance. This allows the flavors to meld beautifully while you fry the cutlets.
- Breading Station: Set up the breading station efficiently, keeping flour, egg, and panko breadcrumbs in separate bowls for a smooth process.
- Storage Tips: Leftover Cabbage Schnitzel can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain its crispy texture.
Make Ahead Options
These Cabbage Schnitzel are perfect for busy weeknights! You can prepare the cabbage cutlets and bread them up to 24 hours in advance; just store them in an airtight container in the refrigerator to keep them fresh. The mushroom gravy can also be made ahead and stored for up to 3 days, allowing the flavors to meld beautifully. When you’re ready to serve, simply reheat the gravy on the stove while frying the cabbage cutlets until they’re golden and crispy. This approach not only saves time but also ensures your meal is just as delicious as if it were made fresh!
What to Serve with Crispy Cabbage Schnitzel with Mushroom Gravy?
Elevate your meal with side dishes that complement the rich flavors and textures of this delightful cabbage schnitzel.
- Creamy Mashed Potatoes: The velvety consistency of mashed potatoes pairs beautifully with the crispy schnitzel, soaking up the mushroom gravy effortlessly.
- Fresh Garden Salad: A light salad featuring mixed greens, cherry tomatoes, and a tangy vinaigrette enhances the meal with a refreshing crunch.
- Roasted Root Vegetables: The caramelization of seasonal veggies like carrots and parsnips adds natural sweetness, balancing the savory richness of the schnitzel.
- Herbed Quinoa: This protein-packed side is fluffy and aromatic, offering a delightful nutty flavor that contrasts nicely with the crispy cabbage.
- Sauteed Spinach: A quick toss in garlic oil brings out the spinach’s deep flavors, creating a vibrant green addition that lightens the meal.
- Pickled Red Cabbage: The tangy crunch of pickled cabbage adds brightness and acidity, perfectly complementing the richness of the gravy.
- Apple Sauce: A traditional pairing that adds a sweet and slightly tart element, making the savory schnitzel even more delightful.
- Light Beer: A refreshing beer with a crisp finish provides a wonderful complement to the savory notes of the dish, enhancing your dining experience.
- Chocolate Mousse: End your meal on a sweet note with a rich chocolate mousse, offering a luxurious ending that’s simple yet indulgent.
- Fruit Sorbet: For a refreshing dessert, a light fruit sorbet clears the palate and provides a sweet, tangy contrast to the savory main dish.
Cabbage Schnitzel Recipe FAQs
What type of cabbage should I use for the schnitzel?
Use a fresh head of green cabbage for the best results. Look for heads with tightly packed leaves and a firm texture. Avoid those with dark spots or wilting, as they won’t hold up well when sliced into cutlets.
How long can I store leftover cabbage schnitzel?
Leftover cabbage schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. To maintain its crunchy texture, I recommend reheating it in the oven rather than the microwave.
Can I freeze cabbage schnitzel?
Absolutely! To freeze, place individual schnitzels on parchment paper and layer them in an airtight container. They can last up to 2 months in the freezer. When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating.
How can I prevent the breading from falling off during frying?
For a perfect breading, make sure to salt the cabbage slices beforehand. This helps draw out moisture and enhances flavor absorption. Also, avoid overcrowding the frying pan to maintain consistent oil temperature, which aids in crisping the breading.
Is this recipe suitable for vegans?
Yes! You can easily adapt the cabbage schnitzel to be vegan-friendly by substituting eggs with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit to thicken) and ensuring that the Worcestershire sauce is vegan.
Can I make variations on the mushroom gravy?
Definitely! If you’re looking for a twist, consider adding sautéed spinach or kale to the gravy instead of mushrooms. You could also mix in different herbs like dill or oregano to change the flavor profile significantly.
Crispy Cabbage Schnitzel with Flavor-Packed Mushroom Gravy
Ingredients
Equipment
Method
- Remove the outer leaves of the cabbage and slice it into thick, sturdy cutlets. Lightly sprinkle kosher salt over them and let them rest for about 10 minutes to soften.
- In a skillet over medium heat, warm vegetable oil and sauté the diced onions until they’re translucent and fragrant. Add the cremini mushrooms, season with salt and pepper, and cook until they’re beautifully browned. Stir in the flour and let it cook for a minute, then pour in the white wine, broth, thyme, and Worcestershire sauce while simmering until the gravy thickens.
- Set up a cozy breading station with three bowls: one for all-purpose flour, one with beaten eggs mixed with Dijon mustard, and the last filled with panko breadcrumbs. Take each cabbage cutlet, dip it into flour, then into the egg mixture, and finally coat it generously in panko.
- Heat some neutral oil in a large frying pan over medium-high heat. Carefully place the breaded cabbage cutlets in the hot oil and fry them until golden brown and crispy on both sides, about 3-4 minutes each side.
- Plate your crispy cabbage schnitzels and drizzle them generously with the rich mushroom gravy and sprinkle chopped fresh parsley for a vibrant touch.
