These stuffed cabbage and mushroom crepes make a savory combination. The delicate yet firm crepes are then toasted lightly until golden. They can be eaten cold or warm and taste amazing even without toasting. My crepe recipe used here is in another post. However, we’re just going to jump into the delicious filling. Of course, you can use your favorite crepe recipe just cut down on the amount of sugar to no more than 2 tbsp as we don’t want overly sweet crepes for this filling. This recipe uses freshly shredded cabbage and requires no sour kraut, however, if you happen to have leftover braised cabbage that you want to use up, go right ahead just sauté the mushrooms and onion; season and add to the cold braised cabbage blend. Try this cabbage blend filling the next time you want to make crepes and serve this dish as a side, appetizer, or even as a main entree. Enjoy!
Ingredients for stuffed cabbage and mushroom crepes:
How to make mushroom and cabbage crepes:
Wash and finely shred the cabbage into a large bowl. Peel and wash a carrot and grate into the cabbage. Wash the mushrooms and slice; set aside. Dice the onion; set aside.
Heat two large non-stick skillets over med-high heat; add 3 tbsp of oil to both frying pans. Add the cabbage and carrot mixture to one skillet and the mushroom and onion mixture to the other skillet. Sauté both mixtures until they have reduced in size and cabbage has browned slightly. You may need to add a few tbsp of oil in between frying to prevent any sticking.
After both mixtures have sautéed for some time; add the mushroom and onion mixture to the cabbage sauté and season with ketchup, sugar, salt, ground pepper, and vinegar. Sauté the combined mixtures for an additional 10 min or so. Sauté should have browned much in color.
Transfer mixture to a heat-proof bowl and cool. Fill each crepe with about 1/4 cup full of the cooled mixture. Spread mixture over the crepe leaving a little room near the borders. Roll up and set aside.
Heat a non-stick skillet over med-low heat. Add 1/2 tsp of oil and toast all sides until golden; remove cool and slice crepes in half. Serve warm or cool.
Stuffed Cabbage and Mushroom Crepes
Ingredients
- 1 small head of cabbage
- 13 oz mushrooms
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp vinegar
- 2 tsp ketchup
Instructions
- Wash and finely shred the cabbage into a large bowl. Peel and wash a carrot and grate into the cabbage.
- Wash the mushrooms and slice; set aside.
- Dice the onion; set aside.
- Heat two large non-stick skillets over med-high heat; add 3 tbsp of oil to both frying pans. Add the cabbage and carrot mixture to one skillet and the mushroom and onion mixture to the other skillet. Sauté both mixtures until they have reduced in size and cabbage has browned slightly.
- After both mixtures have sautéed for some time; add the mushroom and onion mixture to the cabbage sauté and season with ketchup, sugar, salt, ground pepper, and vinegar.
- Sauté the combined mixtures for an additional 10 min or so. Sauté should have browned much in color.
- Transfer mixture to a heat-proof bowl and cool.
- Fill each crepe with about 1/4 cup full of the cooled mixture. Spread mixture over the crepe leaving a little room near the borders. Roll up and set aside.
- Heat a non-stick skillet over med-low heat. Add 1/2 tsp of oil and toast all sides until golden; remove cool and slice crepes in half. Serve warm or cool.
