Cabbage with mushrooms and nut croquettes

Tags: Polish, Christmas, made
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.
. 13 steps
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
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
egg   Coat in egg then in breadcrumbs
butter   Fry until golden brown
Arrange the hot croquettes on the cabbage and serve immediately.