Crispy Cabbage Cutlets: Easy Vegan Schnitzel With Chickpea Batter

Who needs meat to make a deliciously crispy cutlet? These crispy cabbage cutlets turn simple Savoy cabbage leaves into golden, crunchy schnitzel-style slices with a surprisingly tender center.

The secret is a quick chickpea flour batter. Instead of using eggs, the blanched cabbage leaves are dipped into a mixture of chickpea flour, water, and salt, then coated in breadcrumbs and fried until beautifully crisp.

The result is a meatless cabbage schnitzel that's crunchy on the outside, soft inside, and delicious with a squeeze of fresh lemon juice.

Perfect as a vegetarian main course, an easy appetizer, or a creative way to serve cabbage, these cutlets prove that a few inexpensive ingredients can make something wonderfully satisfying.

What Are Cabbage Cutlets?

Cabbage cutlets are a plant-based variation of breaded cutlets, made by coating cabbage leaves in batter and breadcrumbs before frying.

Unlike traditional schnitzel, which is usually prepared with thin slices of meat, this version uses layers of Savoy cabbage.

The leaves are briefly blanched to soften them, then coated in a batter made from chickpea flour and water. This egg-free mixture helps create a crisp exterior when combined with breadcrumbs.

Savoy cabbage is particularly suitable because its tender, crinkled leaves become soft when cooked while still holding their shape.

The finished cutlets have a golden crust and a delicate vegetable center, making them a delicious alternative to fried meat cutlets.

Why Everyone Will Love This Recipe

These cabbage cutlets deliver the satisfying crunch of a traditional breaded schnitzel without using meat or eggs.

Savoy cabbage becomes tender after a quick blanch, while the chickpea batter helps the breadcrumbs stick and creates a flavorful coating.

They're also naturally versatile. Serve them with roasted potatoes for a comforting dinner, add them to a sandwich with your favorite sauce, or cut them into smaller pieces for a crispy appetizer.

With just a handful of ingredients, this is an easy way to give an everyday vegetable a completely different texture.

Tips for the Crispiest Cabbage Cutlets

• Dry the cabbage thoroughly. Excess water can dilute the batter and prevent the breadcrumbs from sticking properly. 
• Use a smooth chickpea batter. Whisk the flour and water until no lumps remain, ensuring the cabbage is evenly coated. 
• Press the breadcrumbs onto the surface. A complete coating helps create the crunchy exterior. 
• Fry in properly heated oil. Aim for approximately 340–350°F (170–175°C) and avoid overcrowding the pan.

Frequently Asked Questions

What Is the Best Cabbage for Making Cutlets?

Savoy cabbage is an excellent choice because its large, flexible leaves soften quickly when blanched. Its crinkled texture also helps the batter cling to the surface.

Can Cabbage Cutlets Be Made Without Eggs?

Yes. This recipe uses chickpea flour and water instead of eggs. The batter helps the breadcrumbs adhere to the cabbage while keeping the recipe entirely plant-based, provided the breadcrumbs contain no animal-derived ingredients.

Can Cabbage Cutlets Be Baked Instead of Fried?

Yes, although the texture will be slightly different. Arrange the breaded cutlets on a parchment-lined baking sheet, brush or spray them lightly with oil, and bake at 400°F (200°C) until golden and crisp, turning them halfway through.

Can Regular Flour Replace Chickpea Flour?

All-purpose flour can be used to make a simple batter, but the flavor and texture will be different. Chickpea flour has a slightly nutty taste and creates a substantial coating that works particularly well with vegetables.

Why Are My Cabbage Cutlets Soggy?

The most common reasons are excess moisture on the cabbage leaves, oil that's not hot enough, or overcrowding during frying.

Dry the blanched leaves thoroughly and fry in small batches for a crispier result.

What Can Be Served With Cabbage Cutlets?

These crispy cabbage cutlets are delicious with lemon wedges, roasted potatoes, mixed salad, or steamed vegetables.

They also pair well with garlic mayonnaise, mustard sauce, or a creamy plant-based yogurt dip.

How to Store

Allow leftover cabbage cutlets to cool slightly, then transfer them to an airtight container and refrigerate promptly.

They can be kept in the refrigerator for up to 3 days.

To restore their crispiness, reheat them in a preheated oven or air fryer until thoroughly hot. Avoid microwaving when possible, as it tends to soften the breadcrumb coating.

How to Freeze

Cabbage cutlets can be frozen, although the cabbage may release moisture after thawing, affecting the texture.

For the best results, freeze the breaded, uncooked cutlets in a single layer on a parchment-lined tray until firm. Then transfer them to a freezer-safe container, separating the layers with parchment paper.

Freeze for up to 1 month for the best quality.

Cook from frozen in the oven or thaw overnight in the refrigerator before frying. Make sure the cutlets are heated through and the coating is crisp before serving.

How to make Crispy Cabbage Cutlets

Bring a large pot of salted water to a boil. Carefully separate 6 large Savoy cabbage leaves, keeping them as intact as possible.

Place the leaves in the boiling water, cover with a lid, and blanch for approximately 3 minutes, until they begin to soften.

Remove the cabbage leaves from the water and transfer them to a clean kitchen towel or paper towels. Pat them thoroughly dry to remove excess moisture.

Meanwhile, prepare the chickpea batter. Place the chickpea flour in a large bowl, add a pinch of salt, and gradually pour in the water while whisking continuously.

Continue mixing until you obtain a smooth batter without lumps.
Dip each blanched cabbage leaf into the chickpea batter, making sure both sides are evenly coated.

Arrange the coated leaves into two stacks of three leaves each, pressing them gently together so they hold their shape.

Place the breadcrumbs in a shallow dish and carefully coat each cabbage stack on both sides, pressing lightly so the crumbs adhere to the batter.

Cut each stack in half to obtain 4 cabbage cutlets.

Heat the vegetable oil in a large frying pan to approximately 340–350°F (170–175°C).
Carefully place the cabbage cutlets in the hot oil and fry until golden brown and crispy on both sides, turning them gently halfway through cooking.

Once ready, remove the cutlets from the pan and transfer them to a paper towel-lined plate or wire rack to drain the excess oil.
Finish with a pinch of salt and a few drops of fresh lemon juice.
Serve the crispy cabbage cutlets immediately while the breadcrumb coating is beautifully golden and crunchy.