Cabbage with mushrooms and nut croquettes

Old Polish Traditions. 13 steps

cabbage
2 cups water	If the sauerkraut is very sour, rinse briefly. Cook until tender.			Combine. Cook a while longer as the dish should have a thick consistency.
2lb sauerkraut
3oz dried mushrooms	Cook in a little water, slice into thin strips. Keep stock.
3 tablespoons butter		Fry
1 large onion	chop finely
1 tablespoon flour		Cook
salt and pepper
croquettes
12oz potatoes	cook, mash while hot		Combine, mix to a smooth paste. Shape into small croquettes
4oz walnuts	grind
1 egg
1/2 tablespoon breadcrumbs
1 tablespoon parsley	mince finely
salt
egg			Coat in egg then in breadcrumbs
breadcrumbs
butter			Fry until golden brown

Arrange the hot croquettes on the cabbage and serve immediately.

This dish is an example of good traditional Polish cooking. It seems very plain at first glace, but thanks to the croquettes it becomes original and attractive. It is very filling and rather heavy, so that it rarely appears on today's Christmas Eve tables, our appetites unfortunately not being what they used to be. But it is worth trying out, since it is both traditional and tasty.

The cabbage left over from Christmas Eve may be reheated the next day and served with pork roast. It will be even tastier then.