Fried Cabbage Crepes Croquetta Polish Recipes

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.

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.

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.

Steps:

• Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
• Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
• Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

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.