Fried Cabbage Crepes Croquetta Polish recipe
Deb Crane @songchef
- head of cabbage. (if large, use 1/2 head)
- onion, chopped
- strips of bacon (or rendered bacon fat) 1-2 tablespoons
- salt and pepper to taste
- 1 c
- all purpose flour
- 1 Tbsp
- 1 1/2 c
- 1/8 tsp
- plain bread crumbs enough to dip crepes in
- egg, beaten for dipping crepes in
FOR THE FILLING
FOR THE CREPES
Drain and squeeze out as much liquid as possible.
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.
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.
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)
Best served warm and right away.