Over the years, croquettes have been presented on Polish tables during Christmas Eve dinner. Delicious filling made with cabbage and mushrooms and crispy golden coating is a perfect combination of a dish to share with your loved ones. Everyone in Poland loves croquettes and they cannot imagine celebrating this special day without this dish 🙂



40 g dried mushrooms (i used boletus mushroom)
450 g of sauerkraut, washed and chopped
1 medium onion, finely diced
3 bay leaves
4 allspice
1 teaspoon of pepper
1 teaspoon of sugar


Wash the mushrooms thoroughly, transfer them to a bowl, pour cold tap water and cover. Leave overnight in a dry and cool place, this will allow the mushrooms to absorb the water and swell slightly. Pour the mushroom water into the dish, try a droplet to check that the water is not bitter, otherwise it is suitable for cabbage. Dry the mushrooms and dice them. Fry the onion on a slow fire in a pan, not until it is brown because it will be bitter. After about 8 minutes, you can add the mushrooms and fry for 2 minutes together. Put the cabbage in a pot, pour over the mushroom water or tap water (about one and a half glasses of pickling water is enough). Add the remaining ingredients and the fried onion with mushrooms. Cover the pot and bring to a boil, simmer for an hour, stirring occasionally (every 10 minutes). After this time, remove the cover and cook until the water evaporates. After cooling down, the stuffing is ready.



3 ½ cup of flour
4 eggs
4 cups of milk
½ teaspoon of salt
1 teaspoon of sugar


Sift in flour in a big mixing bowl. Add eggs, milk, salt and sugar. Mix until well combined. Heat a big non-stick pan over a medium heat. Pour about ½ glass of batter into the pan. Turn pan from side to side to create an even circle. Cook for about 1-2 minutes on each side. Transfer into a dish and repeat the process until finished (i made 16 pieces of crepes).


4 eggs, beaten
½ cup of oil for frying


Lay the crepe into a flat surface. Put 3 tablespoons of stuffing. Fold on each side and roll tightly from the bottom to up. Coat with beaten eggs and breadcrumbs. Repeat the process for all of the pancakes until the stuffing is finished. In a medium skillet heat oil over a medium heat. Fry the croquettes on both sides until lightly brown (you can fry the croquettes in batches) 🙂


allspice, bay leaf, cabbage, crepe, croquette, egg, flour, milk, mushrooms, oil, onion, pancake, pepper, powder bread, sugar

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