Schnitzel style cabbage "steaks" smothered in a red wine shallot mushroom gravy!
Recipe by Lauren Hartmann on November 24, 2019
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (19 reviews)
Ingredients
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
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
Categories
Main Course
Steps
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!
Nutitrion
Serving Size: 1 serving
Calories: 538 kcal
Carbohydrates: 79 g
Protein: 14 g
Fat: 17 g
Saturated Fat: 2 g
Sodium: 875 mg
Sugar: 4 g
Reviews
Skye on 2026-03-24 (5 stars): What I like best about this recipe is it is a great way to use leftover cabbage with a different profile than most cabbage recipes I have found! (usually they are more Asian flavor based, which is delicious but when I already made that with half the cabbage, I want soemthing different for the other half) The gravy is so simple and so delicious too! I will be using that gravery recipe for other meals as well!
Only critic is it's a bit hard to eat as the cabbage all falls apart when you cut it, but it still tastes amazing!
Jim Nichols on 2025-12-12 (5 stars): I've made this twice and it's so good. I have a little issue with some of the cabbage steaks falling apart but they still taste fantastic. This is a great fall and winter comfort food. You can feed this to anyone and they won't miss having meat.
llfoodJ on 2024-12-27 (5 stars): I made this because it looked so good, Perfect for holiday meal.. cabbage is such a good food to incorporate into your diet; (it’s helpful for digestion and stomach issues.) anyway…..I’m usually not into anything breaded; iso much hassle; always end up with a gooey mess to clean up after (Any tips are welcome), but the breading on this is so amazing…crispy, light and flavorful! Who needs meat or chicken when you have cabbage!? I’m really impressed with this recipe! The Perfect balance of spices as well. I used 1/2 wheat flour and 1/2 gluten free flour.
Alison on 2024-04-11 (5 stars): 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 !!
Michelle Osorio on 2021-03-08 (5 stars): Great recipe. Thank you!
Kayla on 2020-11-10 (5 stars): 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!
Cori on 2020-10-27 (5 stars): 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.
Cathie on 2020-09-19 (5 stars): This was delicious, the gravy was the best!
Lana on 2020-09-18 (5 stars): The gravy is to die for omg 😱 the cabbage is super tender on the inside but that crisp on the outside daaaaaaaammmmnnn so good.
Kristi P on 2020-08-25 (5 stars): 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.
Meghan on 2020-08-04 (5 stars): 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.
Josie on 2020-07-20 (5 stars): Wow!! What an amazing meal. Everyone loved it. Thank you for sharing this recipe. I’m looking forward to making more of your recipes.
Jodi on 2020-07-19 (5 stars): They look incredible, will definitely try soon! 🥰
Lillian Betancourt on 2020-04-24 (5 stars): 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.
Sarah on 2020-03-23 (5 stars): 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!😍🙏🏻
