Cabbage Schnitzel (with mushroom gravy)

Name: Cabbage Schnitzel (with mushroom gravy)
Cuisine: American
Ingredients: 6 Tbs vegetable oil, divided; Kosher salt to taste; 6-8 oz thinly sliced mushrooms; 1/2 yellow onion, finely diced; 1/4 C AP flour; 1/4 C dry white wine or cooking wine; 2 cups low sodium vegetable broth; 1 sprig or 1 tsp thyme; 1-1 1/2 tsp Worcestershire sauce (could use vegetarian); 1/2 tsp black pepper; 1 head green cabbage 🥬 (I used a smaller one); 2 1/2 tsp kosher salt plus more to taste; 1 cup AP flour; 4 eggs beaten; 2 1/2 tsp Dijon mustard; 2 1/2 C panko bread crumbs; 1 tsp black pepper (plus a little more); About 2 cups vegetable oil for frying; Optional: parsley for garnish

Elyse Rose @elyserose

USA

I was looking for an affordable meal that was something different

Elyse Rose @elyserose

USA

I was looking for an affordable meal that was something different

Saved

Ingredients

Mushroom Gravy
6 Tbsvegetable oil, divided
Kosher salt to taste
6-8 ozthinly sliced mushrooms
1/2yellow onion, finely diced
1/4 CAP flour
1/4 Cdry white wine or cooking wine
2 cupslow sodium vegetable broth
1 sprigor 1 tsp thyme
1-1 1/2 tspWorcestershire sauce (could use vegetarian)
1/2 tspblack pepper
schnitzel
1 headgreen cabbage 🥬 (I used a smaller one)
2 1/2 tspkosher salt plus more to taste
1 cupAP flour
4eggs beaten
2 1/2 tspDijon mustard
2 1/2 Cpanko bread crumbs
1 tspblack pepper (plus a little more)
About 2 cups vegetable oil for frying
Optional: parsley for garnish

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Steps

1

In a medium pan over medium-high heat, heat 2 tablespoon oil. Add mushrooms and cook, tossing occasionally, until deeply browned, 12 to 15 minutes; season with 1/2 teaspoon salt. Transfer mushrooms to a plate.
2

In same pan over medium-high heat, heat remaining 4 tablespoon oil. Add onion and 1/2 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.
3

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

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.
6

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 1/2 teaspoon salt. Season cabbage cutlets on both sides with 2 teaspoons salt.
7

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.
8

Into a large, heavy pan, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. 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.
9

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.
10

Divide schnitzel among plates. Top with gravy and parsley