Hey food lovers! The weekend sun is back and I couldn’t resist a little break from posting — summer doesn’t wait. Today I want to share a recipe that’s very close to my heart: traditional cabbage and mushroom croquettes. This dish always reminds me of my mum’s kitchen and the flavors of home.
Certain aromas instantly transport me back to childhood — cabbage is one of those. I grew up in a small town in Poland where food is central to life. Yes, we love potatoes and cabbage, but when they’re this good, how could we not?
Every family has its own sauerkraut recipe and a firm opinion that theirs is the best — my mum included. Most people don’t buy ready-made sauerkraut; they make their own. At gatherings this often becomes a playful debate: too sour, too sweet, not enough spice — everyone defends their version.
After living in the UK for 13 years, some habits change — croquettes filled with cabbage and mushrooms aren’t my usual weeknight pick. They used to be a special treat when I visited family back home. Then, a few weeks ago, someone mentioned them and I suddenly had that cartoon light-bulb moment. I knew I had to make them.
The name comes from coating the filled crepes in breadcrumbs and frying them, just like classic potato croquettes. They turned out beautifully golden and crispy — exactly like my mum’s. I immediately skyped her to show off my cabbage pancakes (yes, we call crepes pancakes at home) and she gave her full approval.
Maybe cabbage and sauerkraut don’t look glamorous at first glance, but don’t judge a dish by its cover. The texture is incredible and the flavor is fantastic: savory and crunchy, with earthy mushrooms and sweet onions. A spoonful of homemade chili ketchup lifts the whole thing. Trust me — you’ll love it.
📖 Recipe
1 hr
15 mins
1 hr 15 mins
Ingredients
Crepes:
- 200 ml almond milk (or any dairy-free milk)
- 40 ml water
- 4 tablespoon vegetable oil (or melted vegetable spread)
- 125 g all purpose flour
- ¼ teaspoon salt
- 2 tablespoon sparkling mineral water
Mushroom and cabbage filling:
- 2 cups sauerkraut (drained and rinsed)
- 2 cups shredded cabbage
- 1 carrot (peeled and shredded)
- 1 onion (minced)
- 2 cups mushrooms (sliced)
- 1 clove garlic
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon marjoram
- 1 cup breadcrumbs
- ⅓ cup nut milk
Instructions
Crepes:
- Place all crepe ingredients except the sparkling water into a bowl. Whisk with an electric mixer until smooth. If needed, add 1–2 tablespoons sparkling water to adjust the consistency. Chill the batter for at least one hour.
- Lightly grease a medium frying pan and heat until hot. Pour about 4 tablespoons of batter into the pan, swirl to cover evenly, and fry each side for a couple of minutes until golden.
Sauerkraut filling:
- In a medium pan, combine sauerkraut and shredded cabbage with spices, cover, and simmer over medium heat.
- In a separate pan, stir-fry garlic, onion and mushrooms for about 5 minutes, then add to the cabbage mixture and simmer for another 15 minutes.
- Spread about 2–3 tablespoons of the filling on each crepe, then roll or fold.
- Brush the rolled crepes with nut milk, coat with breadcrumbs, and fry in vegetable oil on both sides until golden brown.
- Serve and enjoy!
Note: All recipes are developed and tested using metric measurements. For best results use digital scales. US customary conversions are provided but may not be tested.
Nutrition
Tell me what you thought. Leave a comment or tag @anna_wierzbinska on Instagram — I love seeing your versions of my recipes!
