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…
Name comes from the fact they are covered in breadcrumbs and fried, just like classic potato croquettes. 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!
Cabbage and Mushroom Croquettes
- 200 ml almond milk (or any other dairy-free milk)
- 40 ml water
- 4 tbsp vegetable oil (or melted vegetable spread)
- 125 g all purpose flour
- 1/4 tsp salt
- 2 tbsp sparkling mineral water
Mushroom and cabbage filling:
- 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
- Place all the ingredients apart from sparkling water into a medium bowl and using an electric mixer, whisk them all together until you have a smooth batter. Depending on the consistency of your batter, add 1-2 tbsp of sparkling water and mix again. Place your crepe batter in the fridge for at least an hour.
- Lightly grease a medium frying pan and heat the pan util hot. Pour about 4 tablespoons of batter into the pan and swirl it around to ensure even coverage. Fry on each side for about couple of minutes, until golden.
For the sauerkraut filling:
- 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.