Fried Cabbage Crepes Croquetta Polish Food

KROKIETY RECIPE (POLISH CROQUETTES)

Steps:

• Drain the sauerkraut (drained sauerkraut should weight 1 lb (450g)), combine in a medium pot with dried mushrooms, bay leaves, and allspice berries. Add water, enough to cover the sauerkraut and mushrooms. Cook, partially covered, over medium heat for about 45 minutes or until the sauerkraut is soft.
• Dice the onions. Heat 2 tablespoons of oil over medium heat in a big frying pan. Cook the chopped onion with caraway for about 10 minutes, stirring from time to time, until soft and translucent. Add marjoram, cook for another minute, transfer to a plate.
• Wash the cremini mushrooms and pat them dry with paper towels. Cut into 1/4-inch (½ cm) slices. Increase the heat to high, add another tablespoon of oil and chopped mushrooms. Don't stir for the first 3-4 minutes or until the mushrooms are browned at the bottom, then stir and cook until the mushrooms release water. Cook until it evaporates, stirring from time to time, then cook until nicely browned, transfer to a plate.
• Drain the cooked sauerkraut with mushrooms. You can reserve the liquid, it can be used to enhance the flavor of many soups, including Polish Christmas Eve Beet Soup. Discard bay leaves and allspice.
• To chop the filling, you can use a food processor or just chop it with a big knife on a chopping board.
• Add the cooked sauerkraut with mushrooms, pan-fried cremini mushrooms, and sauteed onions to the food processor bowl. Pulse several times to chop finely (but not to a paste consistency). Season the filling with salt and pepper, to taste.
• You can also add finely chopped prunes to the filling. It's important to chop them with a knife by hand and not process in the food processor with the rest of the filling (or it will come out too sweet).
• Prepare the crepe batter: Simply mix all the ingredients, season the batter with salt and pepper. You can do that with a blender, hand mixer, an immersion blender, food processor, or even by hand (with a whisk). I prefer to mix the batter with a blender - it's the quickest way to mix the ingredients and the batter is more smooth. If you'll whisk the batter by hand it will have small lumps, but this is also ok and your crepes will be fine.
• Leave the batter to rest: Cover the bowl with plastic foil or a kitchen cloth and leave it on the counter for about 30 minutes.
• Cook the crepes: Brush the pan with a small amount of butter (I'm only adding the butter before the first crepe, but you can brush the pan with butter between each crepe if you wish) over high heat. The pan should be well heated. Holding the pan in one hand (it shouldn't be on the burner) and the bowl or blender jar in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until the batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 15-30 seconds.
• When the edges of the crepe look dry and lacy and its bottom is golden brown, it's ready to be turned over.
• Slide the spatula under the crepe (make sure it doesn't stick to the pan), loosen its edges, and flip it over.
• Cook on the other side just briefly, for about 10 seconds, until set. Transfer on a plate. Repeat with the rest of the batter.
• Place about 2 heaped tablespoons of filling on each crepe. Fold it like you would fold a burrito: fold sides into the middle and then roll up the bottom tightly to the top. Some people spread the filling all over the crepe, leaving some border, and then fold them up. It's important to fold them tightly - they will be easier to fry.
• Dip each croquette in beaten eggs then roll them in breadcrumbs until coated on all sides.
• If you have some leftover egg and breadcrumbs you can double-coat the croquettes (dip them again in beaten egg and coat in breadcrumbs). The breading will be thicker and even more crispy!
• Heat clarified butter or vegetable frying oil in a pan over medium heat. Cook the croquettes until golden brown on all sides (in batches). Change the oil if it gets too brown from the breadcrumbs. Transfer to a plate lined with paper towels to drain excess fat.
• Serve with barszcz (Borscht) and enjoy!

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

FRIED CABBAGE

Steps:

• Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

FRIED CABBAGE AND KIELBASA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve drippings in skillet.
• Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. Stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.

FRIED CABBAGE CREPES CROQUETTA POLISH RECIPE

Steps:

• 1. Chunk up the cabbage. In a large pot of boiling water, add the cabbage and cook until very tender. Drain and squeeze out as much liquid as possible.
• 2. In a large frying pan, cook bacon until crisp. Drain bacon on paper toweling and save. In the bacon grease, add your chopped onion and cabbage. If mixture gets dry, add some vegetable oil. Saute your mixture until it starts to brown a little. At this point, I use a food processor to blend the cooked cabbage into almost a paste consistency. You can also just chop it up.
• 3. FOR THE CREPES: Mix all ingredients together. Ladle or pour batter into a greased small frying pan tilting and swirling the batter until you get a thin round layer of the batter evenly distributed in the pan. Cook until it starts to look dry and browning around the edges. Flip it over and cook a few minutes more. Set aside on a plate.
• 4. Fill each crepe with the filling. Carefully fold crepe into an envelope to contain the filling.
• 5. Dip each filled crepe into the beaten egg and then plain bread crumbs until it is well coated. In the same large frying pan that you made the filling, wipe out any filling that is left and fill with vegetable oil to about 1/2 inch up the side of the pan. Get the oil nice and hot (a drop of water will dance and sing when the oil is hot enough)
• 6. Fry each crepe a few at a time until golden brown on all sides.
• 7. This recipe can be made in advance up to step 4. When ready to serve, fry the breaded crepes as in step 5. Best served warm and right away.

FRIED CABBAGE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

FRIED CABBAGE

Steps:

• Fry bacon until crisp and well browned.
• Drain and set aside.
• Add chopped onion to the bacon grease and stir until translucent.
• Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
• Add the crumbled bacon bits and cover.
• Cook over low heat until cabbage is tender.

STIR-FRIED SAVOY CABBAGE

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

FRIED CABBAGE

Steps:

• Slice the cabbage and green pepper in thin strips.
• Melt butter in skillet then add the cabbage and green pepper, salt and pepper.
• Fry until wilted around 15 minutes.

SOUTHERN FRIED CABBAGE

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan using a slotted spoon and allow the bacon fat to remain in the skillet.
• Add the onion to the pan. Cook until translucent - about 5 minutes.
• Add the cabbage and cook, stirring occasionally, for about 10 minutes. Add the chicken broth, salt, and pepper and cook, stirring occasionally, until the cabbage is tender to your liking. Add the bacon back to the skillet and stir to combine. Serve immediately.

SOUTHERN FRIED CABBAGE

Steps:

• Add chopped bacon to a large pot.
• Cook over medium heat until extra crispy.
• Remove bacon from pot, leaving the grease.
• Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.
• Add onion and continue cooking 5 more minutes, still stirring every minute.
• Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.
• Reduce heat to medium and continue cooking for 20 - 30 minutes, stirring occasionally, until cabbage is cooked through.
• Add cooked bacon to cabbage and taste to adjust seasoning and serve.

THE BEST PAN FRIED CABBAGE AND SAUSAGE

Steps:

• Heat butter in large pan on medium-high heat until melted and foamy.
• Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
• Add garlic to pan, cook until fragrant and soft, about 3 minutes.
• Add cabbage to pan and toss well to coat in butter.
• Generously season with salt.
• Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
• Slice smoked polska kielbasa into thin rounds and add to pan with cabbage and onions.
• When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits - and polska kielbasa has browned slightly (smoked kielbasa has been cooked already, so you're just adding some browning and flavor to it), it is ready to serve.
• Remove from heat and plate with your favorite meat, casserole, fish, or other main dish!

BEST FRIED CABBAGE

Steps:

• Heat a large pan on medium heat and add the sliced bacon. Cook until crispy, then removed to a paper towel lined plate.
• Add the onion and saute for 2-3 minutes, or until it's translucent.
• Add the garlic, mustard, smoked paprika, salt and pepper and give it a stir to combine. Then place the sliced cabbage on top and use a large spoon or tongs to stir and saute together for another 12-15 minutes.
• When the cabbage is done it should be soft and starting to caramelize. Then toss the bacon back in together.