Cabbage Schnitzel

Cabbage Schnitzel


Oh yes, this #vegetarian dish is smothered in a mushroom gravy that'll have you going back for seconds (and thirds).
  • 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
  • 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
  2. 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.
  3. 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.
  4. Stir in mushrooms; season with salt if needed. Keep warm until ready to use.
  5. Make Ahead: Gravy can be made 3 days ahead. Let cool completely, then store in an airtight container and refrigerate.
  7. 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.)
  8. Preheat oven to 200°. Line a baking sheet with parchment. Place a wire rack inside another baking sheet.
  9. 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.
  10. 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.
  11. 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.)
  12. 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.
  13. Divide schnitzel among plates. Top with gravy and parsley.

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