Polish Croquettes with Cabbage and Mushrooms
Polish crepe rolls filled with cabbage and mushrooms, breaded and fried.
Ingredients
- savory pancakes8 pcs
- sauerkraut400 g
- mushrooms250 g
- onion1 pcs
- egg2 pcs
- breadcrumbs100 g
- oil4 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Cook thin unsweetened crepes and let them cool.
Rinse sauerkraut if needed, then stew until soft.
Fry mushrooms with onion, mix with cabbage, and season with salt and pepper.
Place filling on each crepe and roll tightly.
Dip in beaten egg and coat in breadcrumbs.
Pan-fry until golden and crisp on all sides.
More recipes
Bigos
A popular polish home-style dish with sauerkraut, fresh cabbage, pork, well suited for a family weekly menu.
Polish White Borscht
A tangy Polish sour soup made with fermented rye starter, sausage, egg, and marjoram.
Gzik with Potatoes
A Polish farmer's cheese spread with sour cream, radish, and herbs served with potatoes.
Zurek
A popular polish home-style dish with sour rye starter, white sausage, potatoes, well suited for a family weekly menu.