Okay, wait! Don’t leave, hear me out. Yes, I made vegan schnitzel with cabbage. Yes, maybe I’m crazy. However, you should be glad I am because this vegan cabbage schnitzel is straight up delicious. Cabbage “steaks” breaded schnitzel style. Then topped with a vegan version of the mushroom gravy that usually goes with jagerschnitzel. I didn’t want to call this cabbage jagerschnitzel, because “jager” means “hunter”, and it seemed silly to call something made from cabbage jagerschnitzel. That is what this mimics most though!
This cabbage schnitzel is baked, so the inside of the cabbage steak gets roasted and tender and perfect. The outside is crazy crunchy. Then the mushroom gravy that has red wine and shallots in it is poured on top! It all makes so much sense when you really think about it.
So what about all the cabbage that can’t be turned into “steaks” you ask? Since the “steaks” do have to come from the center of the head of cabbage, I shred the remaining cabbage and turn it into a quick sauerkraut! Which also obviously makes sense! You should be able to get 6-8 cabbage “steaks” out of one head of cabbage, but then you will have a good amount of extra cabbage. So you can make a tasty side dish too!
I also absolutely love to serve this schnitzel with roasted potatoes, any kind of salad, or steamed veggies. Fall and winter is a great time to get your semi-healthy comfort food action going on! This may be very unique, you may even be a bit skeptical, but I promise this is cabbage like you’ve never seen it before and it will not disappoint. Some kind of sorcery happens to the cabbage in that oven, and I am literally a changed women.
Vegan Cabbage Schnitzel
Ingredients
For the Cabbage
- 1 Head of Green Cabbage
- 1/4 Cup Olive oil
- Salt to sprinkle on the cabbage
- 2 Cups All purpose flour
- 1 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 Cups Almond milk or non-dairy milk of choice
- 2 teaspoons Lemon juice
- 1 Tablespoon Dijon mustard
- 1 3/4 Cups Bread crumbs, vegan
For the Gravy
- 4 Tablespoons Vegan butter,divided
- 1 Large Shallots, diced
- 10 Ounces Baby bella mushrooms, chopped
- 1/4 Cup All purpose flour
- 1/4 Cup Red wine, vegan (I used Merlot)
- 2 Cups Vegetable broth
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 degrees(F).
- Now, take the head of cabbage, then cut in half. Then cut those halves in halves so you have quarters. Then cut cabbage "steaks" out of the center of each quarter where the stem is still attached. You should get 1-2 "steaks" out of each quarter and end up with about 6-8 "steaks". See pictures above to see how it's cut!
- Then, take one slice of cabbage at a time, using the olive oil, brush each side of the cabbage with olive oil, then sprinkle each side with salt. Repeat with all the cabbage.
- Next, get 3 medium sized mixing bowls. In the first bowl, add the flour, salt, pepper,garlic powder and paprika. Stir to combine. In the second bowl, whisk together the non-dairy milk, lemon juice and Dijon mustard. In the third bowl add the bread crumbs.
- Now, take a cabbage "steak" that has been brushed with oil and put it into the bowl with the flour. Coat and then shake off excess. Then place in the non-dairy milk mixture. Coat completely, then put it back in the flour, then back in the non-dairy milk, then into the bread crumbs. Coat completely. Then place on a baking sheet sprayed with non-stick spray.
- Repeat with all the cabbage, then spray the tops of the cabbage generously with more non-stick spray. Bake for 15 minutes, flip then bake 10-15 minutes or until golden brown and crispy.
- While the cabbage bakes, make the gravy. Heat 2 of the tablespoons of vegan butter on medium high in a large non-stick skillet. Add the shallots and saute, reducing heat as needed until the shallot is translucent. About 3-5 minutes.
- Then add the mushrooms, and saute for about 5 minutes. Season with a pinch of salt and pepper. Then continue to saute until the mushrooms are brown and juicy. About 5 more minutes.
- Add the remaining 2 tablespoons of vegan butter to the skillet and let melt over the mushrooms. Then add the flour and coat the mushrooms and shallots in the flour.
- Next, add the red wine and stir that into the mushrooms. Then add the vegetable broth and stir to combine everything making sure there are no lumps. Season with a pinch of salt and pepper. Then reduce heat to low and let simmer for about 5 minutes, stirring frequently. It will get nice and thick. Taste and adjust seasonings.
- Once the cabbage is done, serve the cabbage schnitzel with the gravy poured over the top!
Nutrition
I’m craving cabbage anything lately, and will be serving this tomorrow for dinner. Thank you so much, it looks amazing.
I didn’t know I needed this in my life until I read this. Now I do. OMG.
Am making them as soon as I can get my hands on a head of cabbage. Will report back but I can tell this will become a fav like your ramen.
<3
This recipe was magic! It’s my absolute favorite preparation of cabbage. Such a decadent gravy. Bravo!! <3 <3
Made it! Nailed it! Husband looked down at his empty plate, up at me, and back at the empty plate. That’s code for “is there more?” And the gravy was fantastic! I served it with fresh, steamed CSA carrots. What a wonderful meal! Thank you so much!!
Amazing flavor!! The gravy by itself is so tasty. Loved this combination and it was extremely filling too.
Loved this recipe. So did my husband.
I used the leftover flour with seasonings in my gravy and it was delish
This looks delish! Do you think I can use red cabbage?
Yes, I think that red cabbage would work! I have not tried it, but I would think it would work out the same!
This was a fantastic Idea! I used it to create 22 plates for my food group of aspiring new vegans. They were thrilled to find that they could still enjoy quality comfort food like this without animal products. I feel I should share some of their responses with you..
“That was some legit schnitzel! Was so satisfying, we were wondering if you have any left over?”
“So I asked my husband if he wanted to try some, he said “meh” (he’s always so skeptical of vegan food,) He took one bite and ended up finishing the whole plate! He said “I could eat that every week.” ”
Holy crap! That schnitzel was delicious! I’m talking real southern cooking comfort food good! Thank you!”
Wow, this meal was delicious! It really opens my perception to what vegan food can be, ”
And the list goes on..
Keep up the good work! Your recipes are inspiring!😍🙏🏻
Top notch recipe! Flavorful, crispy and very satisfying! I cannot wait to receive your cookbook in May! My at first skeptical daughter started “OMG, it looks exactly like the picture on the website!” Delicious. I could hardly wait to try more of your recipes! Thank you.
They look incredible, will definitely try soon! 🥰
Wow!! What an amazing meal. Everyone loved it. Thank you for sharing this recipe. I’m looking forward to making more of your recipes.
Made this with red cabbage – and it was delicious. My steaks didn’t stay together perfectly, but they were so yummy and the gravy was amazing.
Finally got my act together and made this. One word – AMAZING! I only had red cabbage & it worked just fine. I also made this gluten free. I was also impressed that this wasn’t as time consuming as I thought it would take me. Really well done! My goal is to make a bunch more of your recipes. Thank you so much – really great work you are doing.
The gravy is to die for omg 😱 the cabbage is super tender on the inside but that crisp on the outside daaaaaaaammmmnnn so good.
This was delicious, the gravy was the best!
My husband made these and I wasn’t even going to TRY one because it seemed too weird for me. I may have called them fart steaks when he told me what was for dinner.
But then they were amazing and I cant wait for him to make them again. I was sooo apprehensive but when I smelled them cooking my tune changed and they are just fantastic. The gravy was great too.
One word…DELICIOUS!!
I was a little nervous about making this because I never had/made schnitzel before. My husband loved it as did I and I can’t wait to make it again!
Would using red cabbage make much of a difference for taste ?
Red cabbage should be fine!
Great recipe. Thank you!
Hey! Do you think this recipe would work with cauliflower?
Would Savoy cabbage work?
Fantastic! I had a cabbage show up in a vege box, and I was at a loose end with what to make with it! I landed on this, and I’m grateful I did! So delicious !!! Thanks for the recipe, I will be making this again !!