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Schnitzel Sub with Braised Cabbage

Schnitzel Sub with Braised Cabbage

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Sweet and tangy red cabbage, crispy schnitzel and smooth garlic and bean purée makes the perfect combination.

  • Yields: 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
Categories: Light meals, Vegan
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Garlic & Bean Purée
1 head of garlic
1 tsp (5 ml) olive oil
1 C (250 ml / 185 g) tinned butter beans, drained
1⁄3 C (80 ml) vegetable stock or water
2 tsp (10 ml) chives, finely chopped
salt and pepper

Braised Red Cabbage
1 Tbsp (15 ml) olive or coconut oil
240 g red cabbage, thinly sliced
½ (90 g) red onion, thinly sliced
1 small apple, finely diced
1 tsp (5 ml) garlic, finely chopped
2 Tbsp (30 ml) brown sugar
1 C (250 ml) vegetable stock or water
1⁄3 C (80 ml) red wine vinegar
1 tsp (5 ml) caraway seeds
salt and pepper

Quorn Vegan Schnitzels
2 x 200 g Quorn Vegan Crumbed Schnitzels

To Assemble
2 x half baguettes
handful of onion sprouts, to serve
handful of basil leaves, to serve

Garlic & Bean Purée
Preheat the oven to 190 °C.

Place the garlic onto a piece of foil, drizzle with oil and wrap up to seal. Roast for 35-40 minutes until soft.

Once the garlic is cold enough to handle, squeeze out the soft garlic flesh and add to a food processor together with the rest of the ingredients. Purée until smooth and season with salt and pepper.

Braised Red Cabbage
Add the oil to a saucepan over medium heat. Add the cabbage, onion, apple and garlic and gently sauté for 10 minutes. Add the rest of the ingredients and simmer for 30 minutes. All of the moisture should be absorbed and the cabbage will be tender. Season with salt and pepper. 

Quorn Vegan Crumbed Schnitzels
Increase the oven temperature to 200 °C.

Bake the Quorn Vegan Crumbed Schnitzels for 21 minutes. Remove and cut into slices.

To Assemble
Cut the baguettes open by slicing through the top of each baguette. Spread the baguette with the garlic and bean purée and then add a generous helping of the cabbage. Arrange Quorn Vegan Crumbed Schnitzels slices on top and scatter some onion sprouts and basil leaves over the top. Slice in half to make 4 servings.

TIP: Keep any leftover braised red cabbage in the fridge for up to a week. Serve as a side dish or use on sandwiches or in salad with quinoa, lentils or barley.