Recipe by: Izabela Levia

Source: Family Recipe

Serves: 24 pcs



  • 250 gms flour
  • 2 eggs
  • ¾ cup milk
  • Pinch of salt
  • Drop of oil
  • Butter for frying


  • 1 kg sauerkraut
  • 200 gm dried wild mash roots/ 500 gms fresh mushrooms
  • 2 white onions medium sized, chopped fine
  • 3 bay leaves
  • Salt and pepper to taste
  • Stock (optional)
  • 1 Tbsp. butter
  • 2 Eggs
  • 2 cups Breadcrumbs
  • ½ tsp Salt
  • Butter


  • If you using wild mushrooms, wash them well to discard any debris. Soak them overnight in water
  • Cook the mushrooms on a low flame in fresh water or chicken / vegetable stock for about 10 minutes until mushrooms get soft and water turn dark. (you can use the mushroom water to cook your cabbage or save it for mushroom soup).
  • Take the cabbage from the jar and rinse under running water so it’s not too sour (it is upto you how sour you would like it to be)
  • Chop the cabbage into small pieces. ( you can use food processor)
  • Place cabbage it a pot, add liquid of your choice making sure the liquid covers the cabbage and cook it on medium heat for approximately 40 minutes or until cabbage becomes soft
  • Take 1 tsp of butter in a pan fry the onions for 3-5 minutes until golden brown. Add to the cabbage.

Download PDF version here: polish-croquettes-with-sauerkraut-and-mushrooms-izabela-levia