Name: Cabbage Schnitzel
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 tbsp. vegetable oil, divided -; 8 oz. cremini mushrooms, thinly sliced -; 1 tsp. (or more) kosher salt, divided -; 1/2 yellow onion, finely chopped -; 1/4 c. all-purpose flour -; 1/4 c. dry white wine -; 2 c. low-sodium vegetable broth -; 1 sprig thyme -; 1 tsp. vegetarian Worcestershire sauce -; 1/2 tsp. freshly ground black pepper -; 1 head green cabbage -; 2 1/2 tsp. kosher salt, plus more -; 1 c. (120 g.) all-purpose flour -; 5 large eggs, lightly beaten -; 2 1/2 tsp. Dijon mustard -; 2 1/2 c. panko bread crumbs -; 1 tsp. Freshly ground black pepper -; Vegetable oil, for frying (1 1/2 to 2 c.) -; 1/4 c. fresh parsley, finely chopped -

Ingredients for - Cabbage Schnitzel

1. 6 tbsp. vegetable oil, divided

2. 8 oz. cremini mushrooms, thinly sliced

3. 1 tsp. (or more) kosher salt, divided

4. 1/2 yellow onion, finely chopped

5. 1/4 c. all-purpose flour

6. 1/4 c. dry white wine

7. 2 c. low-sodium vegetable broth

8. 1 sprig thyme

9. 1 tsp. vegetarian Worcestershire sauce

10. 1/2 tsp. freshly ground black pepper

11. 1 head green cabbage

12. 2 1/2 tsp. kosher salt, plus more

13. 1 c. (120 g.) all-purpose flour

14. 5 large eggs, lightly beaten

15. 2 1/2 tsp. Dijon mustard

16. 2 1/2 c. panko bread crumbs

17. 1 tsp. Freshly ground black pepper

18. Vegetable oil, for frying (1 1/2 to 2 c.)

19. 1/4 c. fresh parsley, finely chopped

How to cook deliciously - Cabbage Schnitzel

1 . Stage

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 1/2 teaspoon salt. Transfer mushrooms to a plate.

2 . Stage

In same pan over medium-high heat, heat remaining 4 tablespoons 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. 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.

3 . Stage

Stir in mushrooms; season with salt if needed. Keep warm until ready to use.

4 . Stage

Make Ahead: Gravy can be made 3 days ahead. Let cool completely, then store in an airtight container and refrigerate.

5 . Stage

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.)

6 . Stage

Preheat oven to 200°. Line a baking sheet with parchment. Place a wire rack inside another baking sheet.

7 . Stage

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.

8 . Stage

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.

9 . Stage

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°. (A bread crumb dropped into oil should immediately sizzle.)

10 . Stage

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.

11 . Stage

Divide schnitzel among plates. Top with gravy and parsley.