Cabbage Schnitzel

Gravy Ingredients

• 8 oz Mushrooms, sliced

• 1 medium Yellow Onion, diced

• 2 tablespoons Olive oil

• 2 tablespoons Worcestershire sauce

• 1 teaspoon Salt

• 1/2 teaspoon Pepper

• 2 tablespoons All purpose flour

• 1/2 cup Dry white wine

• 1 teaspoon Thyme (fresh or dried)

Schnitzel Ingredients

• 1 medium Cabbage, cut into 1/2 inch thick slices

• 1 teaspoon Paprika

• 1 teaspoon Garlic powder

• 1 teaspoon Onion powder

• 1/2 teaspoon Salt

• 1/4 teaspoon Pepper

• 2 tablespoons Fresh Parsley, chopped

Batter Ingredients

• 1 cup All purpose flour

• 4 scoops of Egg replacers (mixed with 2/3 cups of water)

• 1 cup Bread crumbs

• 1/2 teaspoon Pepper

Instructions

1. Prepare the cabbage by cutting it into 1/2 inch thick slices. Set aside.

2. Sprinkle the seasonings over the cabbage slices (paprika, garlic powder, onion powder, salt) ensuring they are well coated. Then place in over for 10 minutes at 300F.

3. For the batter, whisk together the all-purpose flour and pepper in a shallow dish. In another dish, mix the egg replacers with water until well combined. Place the bread crumbs in a third dish.

4. Dip each seasoned cabbage slice first into the flour, then into the egg replacer mixture, and finally coat it with bread crumbs. Set aside on a plate.

5. Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan. Once hot, add the breaded cabbage slices in batches and cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.

6. For the gravy, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the diced onions and sliced mushrooms, cooking until the onions are translucent and mushrooms are browned, about 5-7 minutes.

7. Stir in the flour and cook for another minute. Add the dry white wine, Worcestershire sauce, thyme, salt, and pepper, stirring until the mixture thickens. If too thick, add a little water or vegetable broth to reach the desired consistency.

8. Serve the crispy cabbage schnitzels hot, drizzled with the mushroom gravy and garnished with fresh parsley.

Cabbage Schnitzel - Instruction Video