Cheap and Quick Cabbage and Dried Mushroom Cutlets with Buckwheat Groats / Oddaszfartucha

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Cook the buckwheat groats in water, mixed with half the mushroom soaking water, until very soft and pasty, then let it cool until it is no longer hot.
2. Finely chop the cooked dried mushrooms and the sauerkraut, and fry the chopped onion in butter until golden.
3. Mix the buckwheat with the mushrooms, sauerkraut and fried onion, then add the grated garlic, breadcrumbs, plain flour, the two eggs, salt and black pepper, and knead well.
4. Let the filling stand for about 20 minutes so the breadcrumbs swell, then shape into cutlets and coat them in breadcrumbs.
5. Fry the cutlets in clarified butter, turning each only once, until golden on both sides.
6. Place the cutlets on a baking sheet lined with baking paper and bake at 180°C for about 20 minutes.
7. Make the sauce by melting butter in a small pan, stirring in a spoon of flour, then gradually adding the mushroom water until thick but not too stiff; season with salt and black pepper and add a splash of cream.
8. Serve the cutlets with the mushroom sauce.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionEggMushroomBreadcrumbSauerkraut