Hey fellow foodies! It’s the weekend and the sun is shining! For this brief moment, summer came back, so please excuse the lack of posting activities… The tan will not catch itself, you know. Today, I wanted to share with you the recipe for a very special dish, dish that is very close to my heart and soul. The one that always reminds me of home and my mum’s kitchen.
There are some flavours and aromas that always will be associated with home…and for me, cabbage is one of them. In case if you don’t know, I grew up in a small town in Poland, where everything evolves around food. And yep, it’s true, we do love potatoes and cabbage, but when they taste so awesome, who can blame us?
So when it comes to sauerkraut, each household will claim their recipe and way of making it is the best one (including my mum). Because, you see, nobody buys ready sauerkraut, most of people will make their own. Sauerkraut has been causing disputes between families and neighbors during every single gathering. Too sour, too sweet, not sweet enough, too salty, not enough spices, mine is better than yours, etc…
However, living in UK for the past 13 years means your eating habits will change, and eating croquettes with cabbage and mushrooms is not your first choice when it comes to dinner. So normally, they would be my treat for whenever going back home and visiting family…
But couple of weeks ago someone reminded me about them and it was like one of these moments when if you were a cartoon, a tiny cloud with light bulb will appear above your head, with ‘ding!’ noise somewhere in the background. And I knew that I had to make them. Turning them vegan was super easy, and aquafaba did the job again being a perfect egg substitute.
You can read my other recipes with the use of aquafaba few posts back, like this one for Vegan Berry Pavlovas or the one for Fluffy Pancakes. I love discovering new recipes online with the different uses for it. Like seriously, just check out this vegan mozzarella cheese recipe from Avocados and Ales, it totally blew my socks off, and I can’t wait to share the results with you guys soon! But let’s go back to my traditional cabbage and mushroom croquettes…
Name comes from the fact they are covered in breadcrumbs and fried, just like classic potato croquettes. The only thing that needed a change from the original recipe was replacing an egg with aquafaba. They tuned out beautifully golden and crispy, just how my mum makes them! Success!!! Also, as soon as they were ready, I’ve skyped mum to present her with my own cabbage pancakes (ah, yes, we also call crepes pancakes, but we are not gonna go there now) and she approved, BIG time!
Perhaps cabbage and sauerkraut are not the most appealing ingredients, but you know what they say about book an its cover! The texture is out of this world, and taste…well, the taste is just epic. Savory, crunchy and, with the earthy flavour of mushrooms and sweetness of onions. Perhaps spoon or two of homemade chilli ketchup to spice things up? Ohhh, trust me, you will love it!
- 1/2 cup nut milk
- 1/2 cup sparkling water
- 2 tbsp aquafaba
- 1 cup all purpose flour
- 1/4 tsp salt
- 3 tbsp vegetable oil
- 2 cups sauerkraut (drained and rinsed under cold water)
- 2 cups shredded cabbage
- 1 carrot (peeled and shredded)
- 1 onion (minced)
- 2 cups mushrooms (sliced)
- 1 clove garlic
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp marjoram
- 1 cup breadcrumbs
- 1/3 cup nut milk
Blend together all the ingredients and set aside for about 30 mins.
Heat frying pan wit small amount of oil and pour approximately 4 tbsp of batter into the pan. Swirl your pan ensuring the whole of the surface gets covered with thin layer of batter.
Cook on each side for about 3 minutes, or until golden.
In a medium pan, mix together sauerkraut and fresh cabbage, add spices and cover with lid, leave to simmer on a medium heat.
In a separate pan, stir fry garlic, onion and mushrooms for 5 mins, then add them to the pan with cabbage and simmer for further 15 mins.
Spread the filling evenly around the crepe ( I've used about 2-3 tbsp of filling per crepe ), then roll or fold them.
Brush with milk, cover with breadcrumbs and fry in vegetable oil on both sides until golden brown.