Filling:

1. Rinse the mushrooms in cold water, place them in a saucepan, cover with 2 cups of water, and let them soak overnight or for several hours.
2. Pour off the soaking water, add fresh water (1 cup), season with salt, and cook for about 20 minutes. Strain, keeping the broth and mushrooms separately. Finely chop the mushrooms on a cutting board.
3. Squeeze the juice out of the cabbage and chop it. Place it in a pot and pour in the strained mushroom broth. Add an additional 1 cup of water or broth, add bay leaf and allspice, and cook covered until soft, about 40 minutes.
4. Peel, wash, and grate the carrot with large holes on a grater. Add it to the boiling cabbage 10 minutes before the end of cooking.
5. Peel and finely chop the onion. Sauté it in a pan with 2 tablespoons of oil until translucent.
6. Add the sautéed onion and chopped mushrooms to the cooked cabbage.
7. Wash the mushrooms, slice them, and sauté in a pan, stirring occasionally. Add 2 tablespoons of oil and sauté for a few minutes, seasoning with salt and pepper. Remove from the pan, chop, and add to the cabbage.
8. Season the cabbage with salt, pepper, and optionally a pinch of sugar. Bring to a boil.

Crepes:

1. Pour the flour into a bowl, add eggs, milk, water, and salt. Mix into a smooth batter. Add melted butter or vegetable oil and mix together (or use fat to grease the pan before frying each pancake).
2. Fry the pancakes on a well-heated pan with a thin bottom, e.g., a pancake pan. Flip to the other side when the bottom is nicely browned and set.
3. Divide the filling into 10 portions and spread it over 10 pancakes. Roll them: first fold in two opposite sides of the pancake by about 2 cm, then roll or fold the entire pancake. Prepared croquettes can be stored in the refrigerator for 2-3 days; take them out and fry in breadcrumbs as needed.

Breading and frying:

1. Beat the eggs with a fork in a deep plate, adding salt. In another plate, pour breadcrumbs.
2. Dip the croquettes in the flour, egg and then coat with breadcrumbs. Fry in heated butter for about 2 minutes on each side. Add more butter if needed during frying.