Cabbage and Mushroom Croquettes (Regional Version) - photo 1
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Cabbage and Mushroom Croquettes (Regional Version)

Snacks Regional Cuisine of Poland 60 min Hard 20 wyświetleń ~40.59 PLN - (0)
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Description

Traditional Polish croquettes with cabbage and mushrooms are crispy pancakes filled with a sweet-and-sour filling of sautéed sauerkraut and fried mushrooms. The recipe combines the regional character of the dish (sauerkraut, marjoram) with the delicacy of the pancakes, and the coating gives a golden, crunchy crust. They can be served as a snack at parties, an accompaniment to soups (red borscht), or a main dish with a salad of young vegetables. The flavor profile features a contrast of sour cabbage, earthy mushrooms, aromatic marjoram, and the buttery taste of sautéed vegetables; visually, the croquettes are golden and look appetizing on the plate, especially when cut open — the layers of filling and thin pancakes are then visible.

Ingredients Used

Ingredients (14)

Servings:
6
  • Wheat flour 200 g
  • Chicken egg 5 szt. (~300 g)
  • Milk 600 ml
  • Rapeseed oil 215 g
  • Sauerkraut 700 g
  • Mushrooms 300 g
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Breadcrumbs 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Sour cream 200 g
💰 Szacowany koszt dania: ~40.59 PLN (6.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the pancake batter: in a large bowl, sift 200 g of wheat flour and make a small well in the center. In a separate bowl, whisk 300 g of eggs (5 pieces) with a fork until slightly frothy. Pour 600 ml of milk and 15 ml of rapeseed oil (about 1 tablespoon) into the eggs. Pour the liquid into the well in the flour and mix vigorously with a whisk from the inside out until a smooth, liquid batter without lumps forms — the consistency should be as thin as 12% cream. If the batter is too thick, add 30 ml of milk at a time until you reach the desired consistency.

Ingredients: Wheat flour, Milk, Rapeseed oil
Use a whisk or a hand mixer on low speed. If you don't have a sifter, at least mix the flour thoroughly to avoid lumps. The batter should spread freely in the pan; if you want thin pancakes, thin the batter a little more.
2

Heat a frying pan for pancakes (diameter 24-26 cm) over medium heat and lightly brush with a thin layer of oil. Pour portions of batter with a ladle (about 70-80 ml) into the center of the pan and quickly tilt it to evenly coat the bottom. Fry for 1–1.5 minutes until the edges are golden and you can lift the pancake with a spatula, flip it, and fry the other side for 20–30 seconds. Place the cooked pancakes individually on a plate, do not stack them immediately — arrange them in a pile with parchment paper between them or set aside to cool slightly.

Ingredients: Rapeseed oil
The best is a non-stick pan; if the pancakes stick, reduce the heat and add just enough oil to lightly grease the pan. The pancakes will be flexible and easy to roll after cooling slightly (not cold).

Filling

3

Prepare the cabbage: if the cabbage is very sour, rinse it under cold water and squeeze it out thoroughly (use your hands or a colander). Chop the cabbage into smaller pieces. In a large pot, heat 15 g of butter and 15 ml of oil over medium heat. Add 150 g of finely chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add 300 g of sliced mushrooms and sauté for another 6–8 minutes until they release their juice and evaporate; the mushrooms will brown slightly.

Ingredients: Butter, Onion
Use a wide pot or a pan with high sides — it's easier to mix large amounts of cabbage. Frying until the juices evaporate is key; otherwise, the filling will be watery.
4

Add 700 g of chopped sauerkraut to the pot and mix. Pour in 60–100 ml of water (if the cabbage is dry) and add 2 g of black pepper, 4 g of marjoram, and 2 g of salt (adjust to taste). Cover and simmer on low heat for 20–25 minutes, stirring occasionally and breaking up larger pieces of cabbage with a wooden spoon. If the filling is very sour, you can add 1 teaspoon of sugar (optional) — however, this is not necessary.

Ingredients: Sauerkraut, Black pepper, Marjoram, Salt
Simmering on low heat makes the cabbage soft and loses its sharpness. Season gradually, as the flavor will set after cooling.
5

Remove the filling from the heat, add the remaining 15 g of butter for shine and flavor, and optionally chopped parsley (30 g) — if you are using this option. Mix thoroughly and cool the filling to room temperature: spread it out on a flat dish to cool faster (about 15–20 minutes). The filling should be moist but not wet — if it is too runny, sauté for a few more minutes uncovered.

Ingredients: Butter, Parsley
Cooling the filling is important — hot filling will make the pancakes soggy and will complicate the breading process. If you want to cool it down faster, spread the filling in a thin layer on a large baking sheet.

Assembling and breading

6

On a flat surface, lay out the pancake. In the center, place 2–3 tablespoons of filling (about 60–80 g), forming a roll leaving 1.5–2 cm from the edge. Fold the sides of the pancake inward, then roll it tightly from the bottom to the top to create a neat roll. Repeat with the remaining pancakes. Prepare a bowl with the beaten remaining eggs (part of the 300 g has already been used — here use the remainder) or if whole eggs were used earlier, beat an additional 1 egg (60 g) if needed.

Ingredients: Breadcrumbs
Use a silicone mat or a clean countertop. Roll tightly, but do not tear — if the pancake cracks, seal the spot with a bit of flour dissolved in water. Take each step calmly so that the crepes are of even size.
7

Breading: prepare three shallow dishes — 1) flour (optional, but in this recipe, beaten egg and breadcrumbs are sufficient), 2) beaten egg (min. 60 g), 3) breadcrumbs (120 g). Dip each wrapped croquette first in the egg so that the surface is evenly coated, and then roll it in the breadcrumbs, pressing lightly to ensure the coating sticks. Place the croquettes on a plate and set aside for 5–10 minutes — the coating will "set" a bit.

Ingredients: Breadcrumbs
If the coating crumbles, lightly spray the croquettes with oil or wet your hands with water while coating. For an even coating, work quickly so the egg doesn't run off.

Frying and serving

8

In a large skillet, heat a layer of rapeseed oil (about 5–7 mm, use around 200 ml). The oil should be hot but not smoking — check by dropping in a piece of breadcrumbs: if it starts to sizzle and browns quickly, the temperature is right (about 170–180°C). Fry the croquettes for 2–3 minutes on each side until the coating is golden and crispy. After frying, drain the croquettes on a paper towel for 1–2 minutes.

Ingredients: Rapeseed oil
The best is a wide pan with high edges or a saucepan. Don't put too many croquettes in at once — do not lower the oil temperature. Use a kitchen thermometer to check the temperature if you have one.
9

Serving: arrange the croquettes on a platter. Optionally serve with 18% sour cream (200 g) mixed with dill or parsley. Serve immediately while the coating is still crispy. Hot borscht or a salad of young vegetables also makes a great side dish.

Ingredients: Sour cream, Parsley
Croquettes taste best right after frying; if you need to serve them later, keep them in an oven preheated to 90°C for a short time, but no longer than 20 minutes, so they don't become soggy.

Fun Fact

💡

Croquettes in Poland are often served with red borscht on Christmas Eve; this type of dish originates from the borderland and Galician cuisine, where rolled pancakes and dumplings were a practical way to serve filling.

Best for

przyjęcie wigilia rodzinny obiad impreza

Tips

🍽️ Serving

Serve the croquettes hot, preferably with a dollop of sour cream or with a side of spicy mustard sauce. If serving with borscht, place the croquette next to the bowl of borscht or cut the croquette in half and arrange it on the plate next to the soup. Use fresh parsley for decoration.

🥡 Storage

Store the fried croquettes in the refrigerator for up to 2 days, arranging them in a single layer or with parchment paper between layers. To reheat: place in an oven preheated to 180°C for 8–10 minutes (uncovered), which will restore their crispiness. Microwaving is not recommended — the coating will become rubbery.

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