Fried Cabbage Crepes Croquetta Polish recipe

Recipe Rating:
 3 Ratings
Cooking Method: Pan Fry

Ingredients

FOR THE FILLING
1 head of cabbage. (if large, use 1/2 head)
1 onion, chopped
8 strips of bacon (or rendered bacon fat) 1-2 tablespoons
salt and pepper to taste
FOR THE CREPES
1 c all purpose flour
1 Tbsp sugar
2 eggs
1 1/2 c milk
1/8 tsp salt
plain bread crumbs enough to dip crepes in
1 egg, beaten for dipping crepes in

The Cook

Deb Crane Recipe
x3
Well Seasoned
Eagle, WI (pop. 1,950)
songchef
Member Since Mar 2011
Deb's notes for this recipe:
Easy on the budget and tasty! My Aunt is from Poland and taught me how to make croquetta, or Krokiety. A simple mixture of cabbage fried in bacon and onions fill the crepes that are then breaded and fried. A different way to serve the humble cabbage. Other ingredients can be added to taste.
Make it Your Way...

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Directions

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.
Comments

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user Pat Duran kitchenchatter - Aug 15, 2012
Wonderful recipe Deb- I have been using crescent rolls and baking them in the oven- this recipe sound so good- I will have to change my ways - as I love crepes. Thanks for sharing. Hugs, Pat
user Deb Crane songchef - Aug 15, 2012
Hope you enjoy them Pat! :)
user Nancy J. Patrykus Finnjin - Dec 25, 2012
PAT, my friend... GOOD MORNING!!...
Was Santa good to you???
....If I make these for a gathering tomorrow...
would they keep a couple hours...
.maybe in a crock pot...for serving ????
It sounds so good..
I have a crepe pan..and bacon and cabbage...
They are a crying and waiting for me to do something with them....LOL
Hugs, nancy...12/25/12
user Deb Crane songchef - Dec 26, 2012
Nancy, if it isnt too late! I would think you could assemble them ahead of time. Ive had them as left overs. Not sure about the crock pot though..... maybe just a warming tray?

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