Savory Cabbage and Mushroom Croquettes

Hello, fellow food enthusiasts! The weekend is here, and the sun is shining bright. This glorious burst of summer has momentarily swept me away, so please forgive the brief hiatus in my posts. One must seize the opportunity for a little sunshine therapy, after all! Today, I am incredibly excited to share with you a recipe for a dish that holds a profound place in my heart and soul. It’s a culinary embrace that instantly transports me back to the warmth of home and the comforting aromas of my mum’s bustling kitchen. This isn’t just a meal; it’s a memory, a tradition, and a celebration of simple, wholesome ingredients transformed into something truly special.

Unearthing Childhood Memories: The Magic of Cabbage in Polish Cuisine

Certain flavors and scents possess an extraordinary power to evoke a sense of home, grounding us in our past. For me, the distinctive aroma and taste of cabbage are unequivocally tied to my upbringing. I hail from a charming, modest town in Poland, where food isn’t just sustenance; it’s the very fabric of social life, community gatherings, and daily routines. And yes, the stereotype holds true: we Poles absolutely adore our potatoes and cabbage. But honestly, when these humble ingredients are crafted into such incredibly delicious dishes, who could possibly blame us?

Delving deeper into this culinary heritage, sauerkraut stands as a pillar of Polish cuisine. It’s more than just fermented cabbage; it’s a cherished tradition. Every household proudly claims its sauerkraut recipe and preparation method to be the absolute best – and yes, my own mother is no exception to this proud declaration! You see, in Poland, buying ready-made sauerkraut from a store is practically unheard of. The vast majority of families meticulously craft their own, often engaging in lively debates and friendly rivalries over whose batch is superior. These spirited discussions about sauerkraut—whether it’s “too sour,” “too sweet,” “not sweet enough,” “too salty,” or “lacking the right spices”—are a common, almost ritualistic, occurrence at family gatherings and neighborly visits. It’s a testament to the passion and pride woven into our food culture.

A Taste of Home: Reconnecting with Polish Croquettes in the UK

Having lived in the UK for the past 13 years, my eating habits have naturally evolved. The convenience and variety of international cuisine meant that hearty cabbage and mushroom croquettes, while beloved, weren’t typically my go-to dinner choice. For a long time, these delectable parcels remained a special treat, reserved for those cherished trips back home to visit family, a delightful culinary bridge to my Polish roots. They were a comforting ritual, a taste of nostalgia that always awaited me.

However, a few weeks ago, an unexpected conversation sparked a powerful craving. Someone mentioned croquettes, and it was as if a tiny, metaphorical light bulb illuminated above my head, accompanied by a resounding ‘ding!’ in the background. The sudden realization hit me: I simply *had* to make them. It was more than a craving; it was an urgent call to recreate a piece of my heritage, to bring that unique flavor and comfort of my childhood kitchen right here into my own home. This wasn’t just about cooking; it was about revisiting memories, embracing tradition, and sharing a dish that embodies so much of who I am.

The Art of the Croquette: Crispy Perfection and Mum’s Seal of Approval

The name “croquette” itself perfectly describes these delightful morsels: they are breaded and fried to a golden, crispy perfection, much like their potato counterparts. The moment I pulled them from the pan, I knew they were a success! They emerged beautifully golden and wonderfully crunchy, just as my mum always made them. It was a true culinary triumph! To celebrate, I immediately video-called my mum to proudly present my homemade cabbage pancakes (yes, in Poland, we affectionately call these savory crepes “pancakes,” but let’s not delve into that fascinating linguistic nuance right now). Her reaction? Unqualified approval, and a big one at that! There’s no greater validation for a home cook than your mum’s enthusiastic endorsement, especially when it comes to her own traditional recipes.

While cabbage and sauerkraut might not immediately strike everyone as the most glamorous or appealing ingredients, remember the old adage about judging a book by its cover. These croquettes are an incredible testament to how humble vegetables can be transformed into something truly extraordinary. The texture is simply out of this world: a delightful contrast between the wonderfully crispy, golden-brown exterior and the tender, flavorful filling. And the taste? Oh, the taste is nothing short of epic. Each bite offers a harmonious blend of savory goodness, the satisfying crunch of the coating, the earthy depth of mushrooms, and the subtle sweetness of caramelized onions. For an extra kick, a spoonful or two of homemade chili ketchup elevates the experience even further. Trust me when I say, you will absolutely adore these!

Why These Vegan Cabbage and Mushroom Croquettes are a Must-Try

• Nostalgic Comfort: A taste that brings the warmth of home and cherished memories.
• Flavorful & Satisfying: A perfect balance of savory, earthy, and slightly sweet notes.
• Crispy Texture: The golden-fried breadcrumb coating provides an irresistible crunch.
• Wholesome Ingredients: Made with nutritious cabbage, sauerkraut, and mushrooms.
• Vegan-Friendly: A delicious plant-based adaptation of a classic Eastern European dish.
• Versatile Meal: Ideal as a main course, side dish, or even a sophisticated appetizer.

These Vegan Cabbage and Mushroom Croquettes are more than just a recipe; they are an invitation to explore a rich culinary heritage, to experience the magic of transforming simple ingredients into a dish that truly nourishes both body and soul. Whether you have Polish roots or are simply looking for a new and exciting vegan dish to add to your repertoire, I urge you to give these a try. Prepare to be delighted by their authentic flavor and comforting appeal.

📖 Recipe: Vegan Cabbage and Mushroom Croquettes

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Cabbage and Mushroom Croquettes

Traditional cabbage and mushroom croquettes. Delicious, vegan version of this Eastern European classic, an easy to prepare dinner idea! Yum!

Prep Time:
1 hr

Cook Time:
15 mins

Total Time:
1 hr 15 mins

Course:
Main Course

Cuisine:
Vegan, Eastern European, Polish

Servings:
10 croquettes

Calories:
146 kcal

Author:
Anna Banana

Ingredients

For the Crepes:

• 200 ml almond milk (or any other dairy-free milk)
• 40 ml water
• 4 tablespoons vegetable oil (or melted vegetable spread)
• 125 g all purpose flour
• ¼ teaspoon salt
• 2 tablespoons sparkling mineral water

For the Mushroom and Cabbage Filling:

• 2 cups sauerkraut (drained and rinsed under cold water)
• 2 cups shredded cabbage
• 1 carrot (peeled and shredded)
• 1 onion (minced)
• 2 cups mushrooms (sliced)
• 1 clove garlic (minced)
• 2 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon marjoram
• 1 cup breadcrumbs
• ⅓ cup nut milk

Instructions

Making the Crepes:

1. Combine all crepe ingredients, except for the sparkling water, in a medium bowl. Using an electric mixer, whisk until a smooth batter forms. Adjust consistency by adding 1-2 tablespoons of sparkling water and mix again. Refrigerate the crepe batter for at least an hour to allow it to rest.
2. Lightly grease a medium frying pan and heat it until hot. Pour approximately 4 tablespoons of batter into the pan, swirling to ensure an even, thin coating. Fry each side for about two minutes, or until golden brown.

Preparing the Sauerkraut Filling and Croquettes:

1. In a medium pan, combine the sauerkraut and fresh shredded cabbage. Add the spices, cover with a lid, and allow to simmer gently over medium heat.
2. In a separate pan, stir-fry the minced garlic, onion, and sliced mushrooms for about 5 minutes until softened. Add this mixture to the cabbage pan and continue to simmer for an additional 15 minutes, allowing the flavors to meld.
3. Once the filling is ready, spread about 2-3 tablespoons evenly across each crepe. Carefully roll or fold the crepes into croquette shapes.
4. Brush each rolled croquette lightly with nut milk, then coat thoroughly in breadcrumbs. Fry the croquettes in vegetable oil on both sides until they achieve a beautiful golden-brown and crispy finish.
5. Enjoy your homemade vegan cabbage and mushroom croquettes warm, perhaps with a side of homemade chili ketchup or a fresh salad!

Please note that all my recipes are developed and tested using metric grams. For the most accurate results, I highly recommend using digital scales. While I have provided a conversion to US customary measurements in this recipe, please be aware that I have not personally tested the recipe using these conversions.

Nutrition Information