A democratic dish in which cabbage makes a wonderful company with potatoes
Potato zrazy with cabbage is one of the easiest zrazy recipes out there. Of course, cabbage here is just one of the filling options, and not the most obvious one, but it harmonizes wonderfully with potatoes. Not to mention the fact that zrazy itself is one sheer culinary convenience, because “you can use yesterday’s mashed potatoes, and this is very convenient,” writes the author of the recipe from the “Matter of Taste” website.
Potato zrazy with cabbage
potatoes – 1 kg; egg – 1; wheat flour – 200 g; cabbage – 500 g; onion – 1; tomato paste – 1 tbsp. l.; vegetable oil; salt, pepper
We start potato zrazy with cabbage by boiling potatoes. When it is completely soft, remove from heat, drain the water, mash the potatoes in mashed potatoes (you can add a little butter). In the cooled mashed potatoes, beat the egg, add wheat flour, mix well. We adjust the amount of flour until the potato dough stops annoyingly sticking to your hands.
Cut the onion into cubes and fry in a pan in vegetable oil until transparent. Shred the cabbage into thin strips, add to the onion and fry until soft. Add tomato paste, salt, pepper and spices to taste. Mix everything and simmer until the cabbage is cooked under the lid, adding water if necessary. We cool the prepared cabbage. We form a cake from potato dough, put the cabbage filling in the center, pinch the edges, like a pie.
We heat the pan with vegetable oil and fry the zrazy on both sides until a beautiful ruddy color. Serve with sour cream – or as an addition to first courses.
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