top of page

Try this Delicious Cabbage Schnitzel with Mushroom Gravy Recipe!

From Monmouth County Co Op Member Marcia Marchese (vegan)

For the schnitzel:

  • 1 medium green cabbage

  • 1/2 cup olive oil

  • salt to sprinkle on cabbage

  • 3 cups all purpose flour

  • 2 teaspoon of salt

  • 2 teaspoon black pepper

  • 3 teaspoon garlic powder

  • 3 teaspoons of smoked paprika

  • 3 cups non dairy milk or almond milk

  • 2 tablespoons of lemon juice

  • 2 tablespoon of Dijon mustard

  • 3 cups of bread crumbs For the gravy:

  • 6 tablespoons of vegan butter 🧈

  • 2 large shallots

  • 16 ounces of baby Bella mushrooms chopped

  • 1/3 cup all purpose flour

  • 3/4 cup vegan red wine 🍷

  • 3 cups vegetable broth

  • salt & pepper to taste Preheat the oven at 400 Cut 1 medium head of cabbage in half, then cut into quarters leaving the stem intact you should get 6 steaks out of the head

  • Using 3 bowls:

  • 3 cups of dairy free milk of your choice in first bowl , along with lemon juice and Dijon mustard

  • 3 cups of all purpose flour along with the seasonings in second bowl (flour, salt, pepper, garlic powder, paprika)

  • 3 cups of seasoned crumbs in third bowl

Taking one slice of cabbage at a time, brush both sides with olive oil and season with salt and pepper repeating with all the slices of cabbage. Take a cabbage steak that has been brushed with olive oil on both sides put into the bowl of flour coat well (shake off excess) then place in non dairy milk then back in the flour mixture a second time, back in the milk mixture a second time, then place in bread crumbs Repeat with all cabbage pieces Place on baking sheet sprayed with non stick oil, lightly brush again with oil Bake each side 30 minutes until golden brown . While the cabbage is in the oven, start the gravy

  • Heat 4 tablespoons of vegan butter, add shallots and sauté

  • add mushrooms with a pinch of salt and pepper

  • sauté until nicely brown and fragrant

  • add another 2 tablespoons of vegan butter

  • add the flour to coat the mushrooms

  • add the wine and vegetable broth

  • mix very well ,let cook about 5 minutes making sure there are no lumps

Let rise, it will get nice and thick once the cabbage Schnitzel is done, pour the delicious gravy over and enjoy!

salt and pepper to taste if needed


Recent Posts

See All


bottom of page