Rolls with Meat, Cabbage and Mushrooms KROKIETY Ep .168

cabbage

🥗Healthier: kale

💰Cheaper: cabbage

Kale provides similar texture and flavor with added nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

Combine eggs, milk, water, oil, 3 cups of flour, and salt in a bowl to make the crepe batter.

Heat a frying pan and add a little oil to the bottom.

Pour batter into the hot frying pan and cook until the edges turn golden, then flip to cook the other side.

Drain sauerkraut to remove excess water.

Cook dry and fresh mushrooms for about 20 minutes.

In a hot pan with oil, fry chopped onion until soft, then add chopped cabbage and mushrooms.

Add ground pork to the mixture and combine with cabbage, mushrooms, onions, green parsley, black pepper, and salt.

Assemble croquettes by placing a spoonful of stuffing on a crepe and rolling it tightly.

Dip rolled croquettes in beaten eggs, then coat with bread crumbs.

Fry the croquettes in hot oil until golden brown, checking oil temperature with bread crumbs for bubbles.

Drain excess fat on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens