Cabbage Schnitzel
Rating
Oh yes, this #vegetarian dish is smothered in a mushroom gravy that'll have you going back for seconds (and thirds).
Ingredients
- MUSHROOM GRAVY
- 6 tbsp. vegetable oil, divided
- 8 oz. cremini mushrooms, thinly sliced
- 1 tsp. (or more) kosher salt, divided
- ½ yellow onion, finely chopped
- ¼ c. all-purpose flour
- ¼ c. dry white wine
- 2 c. low-sodium vegetable broth
- 1 sprig thyme
- 1 tsp. vegetarian Worcestershire sauce
- ½ tsp. freshly ground black pepper
- SCHNITZEL
- 1 head green cabbage
- 2½ tsp. kosher salt, plus more
- 1 c. (120 g.) all-purpose flour
- 5 large eggs, lightly beaten
- 2½ tsp. Dijon mustard
- 2½ c. panko bread crumbs
- 1 tsp. freshly ground black pepper
- Vegetable oil, for frying (1½ to 2 c.)
- ¼ c. fresh parsley, finely chopped
Instructions
- MUSHROOM GRAVY
- 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 ½ teaspoon salt. Transfer mushrooms to a plate.
- In same pan over medium-high heat, heat remaining 4 tablespoons oil. Add onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in flour to form a thick paste and cook, stirring, until very pale gold in color and bubbles at bottom of pan, about 1 minute. Whisk in wine until combined, then whisk in broth, thyme, Worcestershire, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until reduced and thickened, 5 to 10 minutes.
- Stir in mushrooms; season with salt if needed. Keep warm until ready to use.
- Make Ahead: Gravy can be made 3 days ahead. Let cool completely, then store in an airtight container and refrigerate.
- SCHNITZEL
- 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.)
- Preheat oven to 200°. Line a baking sheet with parchment. Place a wire rack inside another baking sheet.
- Place flour in a wide shallow dish. In a second shallow dish, beat eggs and mustard until blended. In a third shallow dish, combine panko, pepper, and ½ teaspoon salt.
- Season cabbage cutlets on both sides with 2 teaspoons salt. Working one at a time, coat cutlet in flour, then dip into egg mixture, rubbing all over cabbage to fully coat. Dredge in panko mixture, firmly pressing to adhere. Place breaded schnitzels on parchment-lined sheet.
- Into a large, heavy pan, pour oil to a depth of ¼". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. (A bread crumb dropped into oil should immediately sizzle.)
- Working in batches, fry breaded schnitzels until golden brown on the bottom, 2 to 3 minutes. Carefully flip and fry, basting any pale patches with a spoonful of oil, until golden brown on the other side, 1 to 2 minutes more. Transfer to prepared rack; season with salt. Place in oven to keep warm. Repeat with remaining breaded schnitzel, adjusting heat to maintain oil temperature and adding more as needed.
- Divide schnitzel among plates. Top with gravy and parsley.
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