Red Cabbage Schnitzel with Anchovy Mayonnaise

February  8, 2021
0 Ratings
Photo by Adam Gibson
Author Notes

In Hobart, I’ve always bought cabbages from an organic farmer named Tony Scherer. He knows how to grow a great cabbage. After glamour cabbages like the sugarloaves are all finished, there’s always some dense red cabbages right at the end of the season that require a different method of cookery to really shine. So I came up with this cabbage schnitzel, where you braise the cabbage in roast chicken stock, thyme, butter and anchovy, then crumb and deep-fry it, and serve it up with an addictive anchovy mayonnaise.

Recipe from How the *Wild Things Are* (Hardie Grant Books, February 2021) —Jess Kapadia

Test Kitchen Notes

This recipe requires overnight refrigeration, so make sure you start it the day before you plan to serve it. Chilling the cooked cabbage helps it keep its tight shape in order to be breaded and deep-fried. —Jess Kapadia

  • Prep time 45 minutes
  • Cook time 1 hour 20 minutes
  • Serves 4
  • 1/2 red cabbage
  • 4 1/2 ounces unsalted butter
  • 4 anchovy fillets
  • 5 ounces brown or regular chicken stock
  • 2 cloves garlic
  • 4 sprigs thyme
  • 1 egg
  • 2 ounces milk
  • 3 1/2 ounces all-purpose flour
  • 9 ounces panko breadcrumbs
  • oil for frying
  • 2 eggs
  • 1/2 ounce Dijon mustard
  • 1 ounce anchovy fillets
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly squeezed lemon juice (plus extra to serve)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 8 ounces grapeseed oil
  • bitter leaves (like radicchio) for serving
In This Recipe
  1. Preheat the oven to 350°F.
  2. Clean off the outside leaves of the cabbage and season them with salt and pepper. In a Dutch oven or large saucepan with a lid, let the butter melt over a low heat. Add the cabbage, cut side down, and let it cook for a few minutes, then add the anchovies, chicken stock, garlic and thyme. Cover and bring to the boil, then roast in the oven until fully cooked, about 40 minutes.
  3. Drain the cabbage, reserving the cooking juices, and chill overnight in the fridge, being careful to keep its original form as much as possible. Reduce the cooking juices by two thirds and reserve for dressing.
  4. The next day, cut the cabbage into four wedges. Gently whisk the egg and milk together to form an egg wash. Dredge the cabbage segments through the flour, keeping them whole, then the egg wash, then the panko crumbs. Arrange on a tray lined with baking paper and chill until needed.
  5. For the anchovy mayonnaise, combine the eggs, mustard, anchovies, oyster sauce, lemon juice, apple-cider vinegar and Worcestershire sauce in a blender and whizz until smooth.
  6. With the blender running, slowly drizzle in the oil a little at a time, making sure each addition is completely blended before adding any more. The sauce will thicken and lighten as you add the oil. At the end, it should be thick, shiny and fully emulsified.
  7. Preheat a deep fryer or pot of oil to 340°F. Deep-fry the cabbage until golden on the outside and hot in the centre. Drain each wedge, then season with salt and some lemon juice. Carefully cut each wedge in two.
  8. Arrange the cut wedges on plates with a pool of anchovy mayonnaise and the bitter leaves. Warm up and spoon over the cooking juices from the day before.

See what other Food52ers are saying.

Jess Kapadia

Recipe by: Jess Kapadia

Senior Editor

    0 Reviews