Cabbage and mushrooms filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.
These nalesniki are a good option for a vegetarian meal.
Makes about 3 1/2 cups Nalesniki Cabbage and Mushroom Filling
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 (1-pound) head green cabbage, shredded
- 1/3 cup water
- 1 large onion, halved and sliced
- 1 (4-ounce) can mushrooms (stems and pieces), drained
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chopped hard-cooked eggs, optional
Preparation:
- In large saucepan over medium-high heat, combine cabbage, water, onion, mushrooms and butter. When cabbage collapses to half its volume, reduce heat to low, cover and simmer until tender, about 30 minutes, stirring occasionally and adding water, if necessary.
- Drain and stir in salt and pepper. At this point, mixture can be refrigerated until ready to use. Just before filling, add hard-cooked eggs, if using, and mix well.
