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5 from 15 votes

Vegan Cabbage Schnitzel

Schnitzel style cabbage "steaks" smothered in a red wine shallot mushroom gravy!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Servings: 4
Calories: 538kcal
Author: Lauren Hartmann


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


  • 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!


Calories: 538kcal | Carbohydrates: 79g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 875mg | Potassium: 475mg | Fiber: 4g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 5mg