Cabbage and Mushroom Croquettes served with Porcini Sauce. - photo 1
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Cabbage and Mushroom Croquettes served with Porcini Sauce.

Regional Cuisine of Poland Main dishes Main Dishes 150 min Medium 5 wyświetleń ~43.57 PLN * - (0)
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Description

Traditional Krakow-style croquettes are delicate pancakes wrapped around a fragrant filling of sauerkraut and mushrooms, served with a creamy porcini sauce. The dish has roots in Polish cuisine and often appears during holidays and winter dinners — it combines the sweet-sour note of cabbage with the earthy, forest aroma of porcini. The croquettes are crispy on the outside and soft on the inside; the porcini sauce adds elegance and depth of flavor. Serve them with warm beetroot, pickles, or carrot salad. This hearty, seasonal, and rustic dish is perfect for cold days.

Ingredients Used

Ingredients (16)

Servings:
4
  • Wheat flour 265 g
  • Milk 500 ml
  • Chicken egg 4 szt. (~240 g)
  • Rapeseed oil 45 g
  • Butter 80 g
  • Onion 2 szt. (~300 g)
  • Sauerkraut 700 g
  • Porcini mushroom 30 g
  • Breadcrumbs 150 g
  • Sour cream 200 g
  • Vegetable broth 400 ml
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Mushrooms 300 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~43.57 PLN (10.89 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the pancake batter: sift 200 g of wheat flour into a large bowl. Make a small well in the center of the bowl. In a separate bowl, whisk 120 g of eggs (2 pieces) with 250 ml of milk, 15 g of rapeseed oil, and 2 g of salt. Pour the wet ingredients into the well and mix with a whisk or fork, gradually adding the remaining 250 ml of milk and 65 g of flour until the mixture is smooth and lump-free. The consistency should be like liquid cream - not too thick, not too runny. Let the batter rest for 20 minutes so the gluten can relax and the air bubbles can disappear.

Ingredients: Wheat flour, Milk, Rapeseed oil, Salt
Use a whisk or a hand mixer on low speed. The best is a non-stick pan with a diameter of 24-26 cm. If you don't have one, grease the pan with a thin layer of oil using a paper towel wrapped around your hand.
2

Frying pancakes: heat a pan over medium heat. Before the first pancake, lightly wipe the surface with a thin layer of oil. Pour a ladleful of batter (about 70-90 ml) and quickly swirl the pan to spread the batter evenly. Fry for 1-1.5 minutes until the edges start to separate slightly and the top stops shining. Flip and fry the other side for 30-45 seconds. Cook 8-10 pancakes. Stack the finished pancakes on a plate, covering them with a clean cloth to keep them from drying out.

Ingredients: Wheat flour, Milk, Rapeseed oil
If the pancakes stick to the pan, the pan is too cold or the batter is too thick. Reduce the amount of flour/add a few tablespoons of milk. Use a wide spatula for flipping.

Filling

3

Soaking the porcini mushrooms: place 30 g of dried porcini in a bowl and pour 300 ml of hot (not boiling) water over them. Let it sit for 20-30 minutes until the mushrooms become soft. After soaking, remove the mushrooms to a cutting board and chop them finely. Keep the soaking water (strain through a sieve with cheesecloth or a filter), it will be the base for the sauce.

Ingredients: porcini mushroom
Use a glass or ceramic bowl, not a metal one. If the mushrooms are rubbery after 30 minutes, they were too dry — they're ready. Strain the water through a fine sieve to remove any sand.
4

Preparation of cabbage and sautéing: if the sauerkraut is very sour, rinse it briefly under cold water and squeeze it well with your hands or in a strainer. Finely chop the cabbage if it is in large pieces. In a large skillet, heat 30 g of butter over medium heat. Add the chopped onion (300 g) and sauté for 3-4 minutes until the onion becomes translucent and slightly golden. Add the chopped soaked porcini mushrooms (and optionally sliced button mushrooms, if using) and sauté for 5-7 minutes until the mushrooms have evaporated most of their liquid and are lightly browned.

Ingredients: Butter, Onion, porcini mushroom
Use a wide skillet with a diameter of 26-28 cm to ensure the ingredients cook evenly. Do not flood the skillet with liquid — fry in batches if there are a lot of mushrooms.
5

Add the sauerkraut and simmer: to the pan with mushrooms and onions, add 700 g of chopped sauerkraut, 5 g of sugar, and 2 g of black pepper. Pour in 50-100 ml of water or a bit of the soaking water from the porcini mushrooms to prevent burning. Cover and simmer on low heat for 20-30 minutes, stirring and breaking up the sauerkraut with a spoon every few minutes. After cooking, drain any excess liquid in a sieve and taste — add salt (carefully, remember the salt content in the sauerkraut) if needed. The filling should be moist but not watery.

Ingredients: Sauerkraut, porcini mushroom, Black pepper, Sugar
Use a lid to ensure the cabbage softens evenly. If the filling is too sour, add a little sugar; if it's too bland — season with salt and pepper.
6

Seasoning and cooling the filling: remove the pan from the heat, add 20 g of butter to the filling for depth of flavor. Mix thoroughly and transfer the filling to a wide dish, spreading it evenly to cool faster. The filling should be at room temperature before packing into the pancakes; hot filling will soften the pancakes and cause the coating to crack.

Ingredients: Butter, Sauerkraut, porcini mushroom
If the filling is very moist, sauté it for another 3-5 minutes uncovered to evaporate the remaining water. Cooling makes it easier to shape the croquettes.

Shaping and Breading

7

Forming the croquettes: lay the pancake on a clean board. In the center of the pancake, evenly place about 80-90 g of filling (a large spoon). Fold the sides of the pancake towards the center, forming a rectangle, and then roll it up from the nearest side. Press the edges to ensure the roll is tight. Prepare three bowls: 1) 30 g of all-purpose flour mixed with a pinch of salt, 2) 120 g of beaten eggs (2 eggs) — mix with 1 tablespoon of water, 3) 150 g of breadcrumbs. Coat each rolled croquette in flour (lightly shake off the excess), dip in the egg, and then coat in breadcrumbs. Place the croquettes on a baking sheet and refrigerate for 10-15 minutes to allow the coating to "set."

Ingredients: Wheat flour, Breadcrumbs
Use a flat spoon to scoop the filling so you don't overload the pancake. It's good to have damp hands — it's easier to fold the pancake without sticking. If you don't want to use flour for the first coating, you can just use egg + breadcrumbs, but flour helps the coating stick.

Frying and serving

8

Frying the croquettes: in a deep pan or wide pot, heat 30-40 g of rapeseed oil to a temperature of about 170-180°C (if you don't have a thermometer, drop in a small piece of bread — it should brown in 20-30 seconds). Fry the croquettes in batches for 2-3 minutes on each side, until the coating is golden and crispy. After frying, drain the croquettes on paper towels.

Ingredients: Rapeseed oil, Breadcrumbs
Use tongs or a wide spatula to turn the croquettes to prevent them from breaking. Do not overcrowd the pan — a drop in temperature will cause them to absorb oil.
10

Serving: place 2 croquettes on a plate per serving (or 1-2 depending on appetite). Drizzle each croquette with mushroom sauce (about 60-80 ml of sauce per serving). Sprinkle with finely chopped parsley (optional) for freshness and color. Serve immediately, with warm beetroot or sauerkraut salad for contrast.

Ingredients: Sour cream, Parsley
Croquettes taste best right after frying; if you need to reheat them, do so in the oven at 180°C for 8-10 minutes to regain their crispiness.

Porcje: 4 Czas przygotowania: 15 min Czas gotowania: 30 min Składniki: - 500 g borowików - 1 cebula - 2 ząbki czosnku - 200 ml śmietany 30% - 50 g masła - sól - pieprz - natka pietruszki Przygotowanie: 1. Borowiki oczyścić i pokroić w plasterki. 2. Cebulę i czosnek drobno posiekać. 3. Na patelni rozgrzać masło, dodać cebulę i czosnek, smażyć na złoty kolor. 4. Dodać borowiki i smażyć przez około 10 minut, aż zmiękną. 5. Wlać śmietanę, doprawić solą i pieprzem, gotować przez kolejne 10 minut. 6. Podawać posypane natką pietruszki.

9

Preparing the sauce: melt 15 g of butter in a saucepan over medium heat. Add 15 g of all-purpose flour and vigorously whisk for 1-2 minutes until a light golden roux forms. Gradually pour in 200 ml of vegetable broth and 150 ml of the water from soaking the porcini mushrooms (if it is very cloudy, use 100 ml), stirring continuously to avoid lumps. Add 80-100 g of previously chopped sautéed porcini from the filling, or sauté a few tablespoons of fresh mushrooms in 10 g of butter and add to the sauce. Cook for 5-7 minutes over low heat, then reduce the heat and add 200 g of cream, seasoning with 2 g of black pepper and possibly a pinch of salt. The sauce is ready when it thoroughly coats a spoon and has a smooth, creamy consistency.

Ingredients: Wheat flour, Butter, porcini mushroom, Sour cream, Vegetable broth, Black pepper
If the sauce is too thick, add a bit of broth; if it's too thin, cook longer uncovered. Use a silicone whisk to prevent the roux from burning on the bottom.

Fun Fact

💡

Croquettes have a long history in Polish cuisine — in many regions, they were a festive and Lenten dish (with fillings such as cabbage and mushrooms) and have appeared in various versions since the 19th century. The porcini mushroom sauce elevates the dish from home cooking to a more elegant version, popular in Krakow restaurants.

Best for

świąteczny obiad zimowy obiad rodzinny przyjęcie domowe

Tips

🍽️ Serving

Serve the croquettes hot, generously drizzled with porcini sauce. For contrast, add a portion of warm beetroot or a carrot and apple salad on the plate. To make the croquettes more elegant, serve one large croquette cut diagonally with sauce and a sprig of parsley.

🥡 Storage

Store the croquettes and sauce separately in the fridge for up to 2 days. Before reheating, it's best to refresh the croquettes in the oven (180°C, 8-12 minutes) — they will retain their crispiness. Keep the sauce in an airtight container and heat it over low heat, stirring; if necessary, add a little broth to thin it out.

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