Potato zrazy with cabbage. Recipe: potato zrazy with cabbage Zrazy with stewed cabbage
Golden potato zrazy with cabbage are a delicious version of cutlets with a surprise in the form of a spicy filling. After frying, it should not contain excess oil.
The puree should be dense and plastic, capable of holding the crumbly filling, so it is better to prefer flour and eggs to milk. Potato dough never burns in a frying pan and does not go stale for a long time. It is convenient to stuff the blanks with your hands, forming from each one something like a cup into which finely chopped vegetables are placed.
Served piping hot, the zrazy has a crispy crust but is easily split with a fork.
Ingredients
- potatoes 1 kg
- milk 70-100 ml
- chicken egg 1 pc.
- wheat flour 70-100 g
- salt to taste
- ground black pepper
- white cabbage 600 g
- onion 1 pc.
- carrots 1 pc.
- vegetable oil for frying
Preparation
1. First, prepare the cabbage filling. Peel the onion and cut a quarter into rings. Grate the carrots on a coarse grater. Pour oil into the frying pan and heat over medium heat. Add chopped onion and carrots, fry over medium heat for 5-7 minutes, stirring occasionally with a spatula.
2. Cut the cabbage into medium strips and add to the pan with the vegetables. Stir, simmer over low heat for 25-35 minutes until cooked.
3. When the cabbage becomes soft, add a little salt and ground black pepper and stir. Remove the cabbage from the heat and cool to room temperature.
4. Peel the potatoes. Cut into medium pieces and place in a saucepan. Pour water over the chopped potatoes and cook over medium heat for 20-25 minutes from boiling until done.
5. When the potatoes are ready, drain the water and mash them with a potato masher to a puree consistency. Add milk to make the mashed potatoes softer and less dense.
6. Add a large egg to the mashed potatoes and add sifted flour. Mix thoroughly. Season with salt and ground pepper. Cool slightly.
7. Add a little flour to the forming board. Use a spoon to take a portion of the potato mixture, place it in flour, and coat on all sides. Make a round cake. If necessary, add flour a little at a time. Spoon the stewed cabbage into the middle.
8. Carefully pinch the filling inside the potato coat and roll in flour.
9. Add a little oil to the frying pan and heat on the stove. Place potato zrazy and fry over medium heat on each side for 3-5 minutes until golden brown.
10. Place finished products on a plate with paper towels to remove excess fat from frying. Serve potato zrazy with cabbage with sour cream and tomato sauces.
Note to the hostess
1. Starchy sweet potatoes make the perfect base for the pliable pastry that hides the crunchy slices of cabbage. When boiling it, it is worth adding a laurel leaf and a few peas of allspice for flavor.
2. Cooking begins with cabbage - it must cool completely. The vegetables for the filling are cut smaller to make each portion easier to fit into the rather limited volume of prepared potato dough. An excellent alternative to fresh is washed sauerkraut. Vegetables can be stewed without using a drop of oil, in water until it evaporates completely. The filling can be supplemented with fresh herbs, grated boiled eggs, small pieces of smoked bacon or sausage, and tomato sauce.
3. When kneading the dough, do not skimp on flour. If necessary, it can be supplemented with a small amount of semolina. If there is no milk in the house, you can use the remaining potato broth.
4. When filling the pieces, place them comfortably in your hand and roll them up like a snowball, giving them a round shape. Ruddy zrazy are good with fresh heavy cream, they also perfectly complement a cup of strong meat or fish broth.
My husband really likes potato zrazy, so I cook this dish quite often. And since he likes them with different fillings, I have to be creative here too. Today I won’t invent anything, but will share with everyone who reads this article a recipe for making potato zrazy stuffed with cabbage.
In order to prepare potato zrazy with cabbage, you need to prepare all the ingredients in advance. Let's start with potatoes, we wash them, peel them, boil them in salted water and turn them into mashed potatoes in any of the ways convenient for you - I do this in the most ancient way, using an ordinary masher.
Set the finished puree aside and wait until it cools completely.
We chop the cabbage finely and grate the carrots on a coarse grater. In a deep container, combine these two vegetables, sprinkle with salt, rub thoroughly with your hands and leave for 10-15 minutes so that the cabbage becomes softer.
Fry onions cut into small cubes in a frying pan, add cabbage and carrots, cover with a lid and simmer until fully cooked. You can add a little water or meat broth to the pan to make the filling more juicy.
When the mashed potatoes have cooled, add wheat flour, a chicken egg, a pinch of salt and ground black pepper.
Mix all ingredients thoroughly until you get a homogeneous dough. The dough should be approximately the same as for pies.
We take some dough and form it into a round cake, in the middle of which we put a little filling from our stewed vegetables.
Carefully join the edges to make pies like this.
Place them on a floured surface.
Heat a frying pan in refined sunflower oil and fry the potato zrazy in it until a golden crust forms on one side, and then on the other.
They turn out very appetizing and aromatic, and the taste is much more tender than ordinary fried pies.
These potato zrazy are best served hot; homemade sour cream is the perfect addition to them.
But my husband and I love them cold; we happily eat them instead of bread with any first course.
Enjoy your meal!
Cooking time: PT01H00M 1 h.
Calories: Not specified
Cooking time: Not indicated
Potatoes with cabbage are a national dish of Belarusian cuisine. It is to her that we owe the appearance on our tables of a second dish called zrazy, which has become so beloved and close to us in spirit. Potato zrazy with cabbage, a recipe with photos of which we offer, are very tasty potato pies with onion and cabbage filling. Not only this combination of ingredients can be used as a filling. You can make the filling from minced meat, etc. But with the onion and cabbage filling, the zrazy are light and satisfying at the same time, and are much more profitable for the family budget. They are prepared quite simply and easily.
Ingredients:
- salt – 10 g;
- black pepper – 0.5 tsp;
- flour – 4 tbsp. l. (2 tbsp for dough, and 2 tbsp for breading);
- potatoes – 0.5-0.6 kg;
- sunflower or melted butter – 4 tbsp. l.;
- onion – 1 pc.;
- chicken egg – 1 pc.;
- cabbage – 0.2-0.3 kg.
How to cook with photos step by step
Wash the potatoes thoroughly in clean water and boil them in a pan of boiling water. Cook the potatoes whole, without peeling them, in their skins. Potato cooking time is 20-30 minutes, depending on its variety.
Meanwhile, chop the white cabbage.
Fry the chopped cabbage in a frying pan greased with melted butter (or vegetable oil). Set the heat to low and fry the cabbage until it turns golden brown.
Meanwhile, chop the onions. Onion cubes should be small in size.
When the fried cabbage is browned, add chopped onion and fry the vegetables until fully cooked. The cabbage should be soft.
You can add 100 g of water to the frying pan with cabbage and simmer under the lid.
In the meantime, while we were preparing the onion-cabbage mixture, the potatoes were probably already cooked. We take it out of the water, cool it a little and peel it. Next, use a special masher to knead it to a puree.
Add two tablespoons of flour, a raw chicken egg, pepper and salt to taste to the potatoes.
Mix all the ingredients thoroughly, forming the mixture into potato dough. It should not be hard, slightly stick to your hands.
We prepare a work surface where we place the mashed potato dough and filling for zraz.
We make small cakes from pieces of dough. So that the potatoes don't stick to your hands. Wet our hands periodically in cold water.
Place some onion and cabbage filling in the center of the flatbread.
We pinch the edges of the flatbreads, giving them the appearance of cutlets. The zrazy should be slightly oblong and flattened.
Dip our potato cutlets in flour on both sides.
Fry the potato zrazy in a frying pan with oil on both sides until a golden crust forms.
Delicious and aromatic potato zrazy with vegetable filling is ready!
Fragrant potato zrazy with cabbage is ready. You can serve them to the table along with
Description
Potato zrazy with cabbage Can be very quickly and easily prepared at home from a small amount of ingredients. The beauty of this dish is that you can even make it simply from leftover mashed potatoes after dinner, and use any ingredients you have in the refrigerator as a filling.
This step-by-step recipe for preparing a traditional Slavic dish with a photo involves using a mixture of sauerkraut and fried onions with carrots as a filling. If you use ready-made ingredients, creating this simple breakfast or dinner dish will take no more than half an hour. You can add any amount of your favorite herbs and spices to the potatoes to give the dough a deeper and more expressive taste. The zrazy will turn out to be very filling and tender, as well as incredibly appetizing and satisfying.
Potato zrazy with cabbage can be served as a side dish for a meat dish or instead of bread. This dish is often served with fresh herbs and sour cream. It is best to eat potato zrazy hot: this way they fully retain all their flavor tones.
Let's start preparing potato zrazas with cabbage for breakfast.
Ingredients
-
(500 g) -
(300 g) -
(1 PC.) -
(3 tbsp.) -
(2 pcs.) -
(1 PC.) -
(taste) -
(taste) -
(taste) -
(a little for frying) -
(for serving) -
(for serving)
Cooking steps
Peel the small heads of onions and chop them as finely as possible. Wash, peel and grate small carrots on a medium grater. Heat a frying pan with a small amount of vegetable oil, fry the sliced onions and carrots until soft and golden brown.
Squeeze out the indicated amount of sauerkraut and add it to the frying pan with the onions and carrots. Mix the ingredients thoroughly and cook them over low heat for 15 minutes with the lid closed. After this time, remove the lid, increase the heat and allow the liquid to evaporate, stir constantly. Salt the contents of the pan to taste, you can also add a little sugar if desired.
For mashed potatoes for zraz, it is best to use what is left after the last dinner: such potatoes have already cooled down and become dense enough to form zraz. You can also boil the potatoes in salted water and puree them, then cool. Mix in a deep bowl the required amount of potatoes, seasonings to your taste and one chicken egg. Mix and mash the ingredients thoroughly in a bowl with a fork or spoon.
Add two tablespoons of flour to the future potato dough, or a little more if the dough turns out to be too liquid. Mix the ingredients: the dough should be sticky in consistency.
Dust your hands with flour, scoop out the potato dough with a tablespoon, roll it a little in flour, then form a neat flat cake, as shown in the photo. Place a heaping teaspoon of filling in the center of the dough.
Fold the edges of the dough towards the center and form an oblong zraza. Sticky dough should stick together well and quickly. Do this procedure with all the available dough, place the zrazy on a floured countertop, seam side down.
Heat a frying pan with a couple of tablespoons of vegetable oil, fry each at once on both sides over medium heat until a tender golden brown crust forms.
We serve the finished dish exclusively hot with fresh herbs and sour cream. Simple potato zrazy with sauerkraut is ready.
Bon appetit!
We are more accustomed to the fact that zrazy is a dish of minced meat with filling; mushrooms, rice, and eggs are used for the filling. But today we offer you a recipe for a leaner dish - potato and cabbage zraza, which is prepared from products that any housewife has in her kitchen. The dish is simple, light and cheap; even an inexperienced housewife can cook it, and the taste of this dish is not inferior to meat cutlets.
Potato zrazy with cabbage filling personally reminds me of pies, they are just as big, with the same fried crust. And also very tasty. But you probably know that it is not always possible to prepare a delicious dish from simple and cheap ingredients. Our zrazy will captivate many, especially if served hot and fresh with sour cream or other sauce.
Ingredients for 6-8 prepared servings:
- potatoes 5-7 pcs.;
- raw egg 1 pc.;
- boiled egg 1 pc.;
- onion 1 pc.;
- cabbage - 300 g;
- chili pepper to taste;
- dill;
- vegetable oil 30 ml;
- water 50-100 ml;
- salt to taste;
- ground black pepper to taste;
- semolina for breading (up to 1 cup).
How to cook potato zrazy with cabbage
Make the filling for the potato zrazas. For this you will need half a medium head of cabbage. Remove the top leaves; they are usually limp and damaged, not suitable for cooking. Cut the cabbage into small squares or thin strips. Chop a medium-sized onion into cubes. By the way, you can use sauerkraut instead of fresh cabbage.
The cabbage for the filling must be stewed in a frying pan. To do this, pour a few tablespoons of oil into a frying pan and heat it. Place the cabbage and onions in the pan. Add some water and cover with a lid. Over medium heat, simmer the liquid until the cabbage softens. Salt and pepper the cabbage to your taste. Remove the finished cabbage from the stove. If you cook from sauerkraut or pickled cabbage, then instead of salt you can add a little sugar to get rid of excess acid.
Add chopped dill and grated boiled egg to the filling so that the cabbage does not fall apart. If desired, you can add grated cheese to the cooled filling.
Potatoes for immediate use must be cooked in advance. I recommend cooking the potatoes in their skins so that the starch does not boil down. Thanks to this, the potato zrazy will hold its shape better even without flour. Peel the cooled boiled potatoes.
Grate the prepared potatoes into a deep bowl on a fine grater, beat in one raw egg.
Stir the potato mixture with a fork, adding salt and ground black pepper. For piquancy, you can add a pinch of dry ground garlic or nutmeg to the resulting mass. Now add 2 tablespoons of semolina to the potato mixture. The result is a thick potato dough, and if there is a little moisture, the semolina will absorb it. Unlike flour, semolina does not weigh down the potato dough, but makes it more airy.
Before you start forming the patterns, sprinkle the work surface with semolina and place a piece of parchment next to it. With wet hands, take a lump of dough and spread it into a flat cake with your palms.
Place a tablespoon of cabbage filling onto the dough.
Pinch the ends of the flatbread like pies, roll it a little in your palms and roll in semolina.
Place the blanks immediately on parchment. In this form they can be frozen for long-term storage. After the zrazy are frozen, you can put them in a bag or container and store them for up to two months.
Heat the oil in a frying pan and only then fry the potato zrazy and cabbage until golden brown. Cracks will not appear if the oil covers them a little more than half.
Transfer zrazy with cabbage from the frying pan to a plate.
Serve delicious potato zrazy while it's hot. The potatoes inside taste tender and soft, and the cabbage filling gives the dish juiciness. For the sauce, use full-fat sour cream, sour cream or garlic-nut sauce.
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