Cabbage Schnitzel

A Crispy and Satisfying Vegetarian Twist on the Classic Schnitzel

Cabbage Schnitzel offers a delightful and healthier alternative to the traditional meat-based schnitzel. Perfectly seasoned cabbage leaves are dipped in a crispy breadcrumb coating and fried to golden perfection. It’s a vegetarian dish that’s sure to satisfy everyone at the table. Whether you’re preparing it for a casual dinner or a festive gathering, this dish is bound to impress with its crunchy exterior and tender cabbage inside.

Cabbage Schnitzel is perfect for Oktoberfest, family dinners, or any vegetarian-friendly event. It also works wonderfully during Lent, Easter, or as a hearty side at Christmas celebrations.

How to Make From Scratch Cabbage Schnitzel:

Core a whole cabbage and blanch the leaves until tender.
Dip each leaf into a seasoned egg wash, coat in breadcrumbs, and fry until crispy.
Serve hot with a side of mashed potatoes or salad.

When to Flip Cabbage Schnitzel:
Flip the schnitzel once, halfway through frying, to ensure both sides achieve a golden brown crust.

How to Reheat Cabbage Schnitzel:
To reheat, place the cabbage schnitzel in a 350°F (175°C) oven for 10 minutes until hot and crispy. Avoid microwaving as it may cause sogginess.

Can You Save Batter Cabbage Schnitzel?:
The breadcrumb mixture can be stored in an airtight container for up to 1 week, but the egg wash should be used fresh.

Can You Freeze Cabbage Schnitzel?:
Yes, you can freeze cabbage schnitzel. After frying, allow them to cool completely and then freeze in a single layer. Once frozen, store in a freezer-safe bag or container for up to 3 months. Reheat in the oven to maintain crispiness.

Ingredients:

1 large green cabbage
2 large eggs
1 cup all-purpose flour
2 cups breadcrumbs (panko or regular)
1 teaspoon paprika
Salt and pepper to taste
1 teaspoon garlic powder
Oil for frying (vegetable or sunflower oil)

Directions:

Bring a large pot of salted water to a boil. Core the cabbage and carefully separate the leaves.
Blanch the cabbage leaves in the boiling water for about 3-4 minutes until tender but not too soft. Drain and pat dry.
In a bowl, whisk the eggs with a pinch of salt, pepper, and garlic powder.
In separate bowls, place flour and breadcrumbs mixed with paprika.
Dip each cabbage leaf in flour, then in the egg mixture, and finally coat with breadcrumbs.
Heat oil in a large skillet over medium heat. Fry the breaded cabbage leaves for about 3 minutes on each side or until golden brown.
Drain on a paper towel and serve hot.

Editor’s Note:
For extra flavor, try adding grated parmesan cheese to the breadcrumbs. You can also serve this dish with a tangy mustard sauce or creamy horseradish dip for a delicious contrast.

Nutrition Facts (per serving):