Recipe: potato zrazy with cabbage. Zrazy with cabbage - an inexpensive option for a delicious dish

Continuing the budget theme, let's prepare a tasty and economical dish in the “I made it from what I had” style - potato zrazy with cabbage. And in the end it will turn out very tasty and healthy. I dedicate this topic to potato pies with cabbage. Together with “Very Tasty,” we’ll figure out how to properly prepare zrazy so that they are tender and melt in your mouth; how to conveniently apply the filling so that it does not fall out during molding and much more.

Ingredients:

mashed potatoes - 700 grams;
eggs - 1-2 pieces;
flour - 3 tablespoons;
cabbage - 400 grams;
carrots - 1-2 pieces;
tomato sauce - 2 tablespoons;
salt, pepper - to taste;
vegetable oil.

Potato zrazy with cabbage. Step by step recipe

If you have already prepared stewed cabbage, that’s just great. If you don’t have it, then it’s easy to prepare: finely chop the cabbage, grate the carrots, put it in a frying pan with vegetable oil and simmer over low heat. I periodically add a little water to help it simmer better; After 20 minutes I add tomato sauce or ketchup, add some salt and simmer until done.
Mash the cooled mashed potatoes well.
Beat in the eggs, which will give elasticity to our dough and prevent the potato slices from falling apart during frying. The recipe calls for 1-2 eggs, depending on their size and the consistency of the dough itself.
Add sifted flour. Approximately 2-3 tablespoons will do, but adjust more precisely; if your dough turns out to be too liquid, then add a little more. But don't forget that excess flour makes the dough tougher!
Using a spoon, select the required amount of dough, place it on your hand (sprinkled with flour), use a spoon to make a small indentation for the filling, spread it with a fork, wrap the edges, and form a pie.
Place in a frying pan heated with sunflower oil and fry over medium heat until golden brown.

Potato zrazy with cabbage is ready! They turned out tender, soft, amazingly tasty. Once again I want to draw your attention - do not overdo it with flour, otherwise the dough will become harder. It also turned out to be very convenient to spread the filling using a fork. I used to have a problem with this, because it would grab a lot, sometimes not enough, and it would fall apart. So if you have encountered such a problem, then try the option with a fork. Join us at “Very Tasty” and we will reveal simple secrets and delicious simple recipes. The video will help you look at everything in more detail. Bon appetit! And be sure to try to cook

A classic of the genre, zrazy is made from a thinly cut piece of beef, with a filling wrapped in the middle: it can be vegetables, eggs, and mushrooms - rolled and pinned or wrapped in twine, stewed in broth with vegetables (sometimes in creamy or sour cream sauce). We already have this recipe on our website, just change the filling and diversify the flavors! And I suggest you prepare zrazy from minced meat, which is probably closer and clearer to us... Well, that’s true for me, I love cutlet options.

Let's start with the filling. By the way, it is perfect for pies, buns and even potato zrazas - yes, yes, there are those too, at least that’s what they are called, although, for example, in Lithuanian it sounds like Žemaičiai. But if we take the filling for these same potato ones, then we remove the egg; personally, I don’t really like it there. And a recipe for potato dough, if you suddenly want it.

So, the filling. I have a quarter of a medium cabbage, which weighed a little more than two kilograms. We are talking about late, dense varieties of cabbage. If you have loose, fresh cabbage, feel free to use at least half a head of cabbage... Or even the whole head.

Remove one or two top sheets. Most often they are scratched, dirty, in general, “wounded”. Cut out the stalk. The ingredients indicate the weight of fully peeled cabbage.

We put a kettle of water to heat up.

Finely chop our cabbage into not very long strips.

Place the chopped cabbage in a saucepan and pour boiling water over it (little things like this simply save us time), let it boil for 7-10 minutes. Next, place the cabbage in a colander, draining the water.

In the meantime, while the cabbage is cooking and draining, let’s set the eggs to boil and start working on the onions.

Peel the onion and cut into thin quarter rings.

Heat the frying pan, add about three tablespoons of vegetable oil, and then our chopped onion. Lightly salt and add a couple of pinches of sugar.

Fry, stirring, over low heat for about ten minutes. It should not be fried, but should remain juicy and only slightly golden.

As soon as the cabbage has cooled enough to be handled, take a handful, squeeze and add to our onions. Mix everything well, not forgetting to add butter, salt and black pepper. Fry everything together over high heat, stirring, for another five minutes.

Now is the time to test for salt and pepper; if there is not enough, add more. Place the contents of the pan into a bowl.

2 eggs (after boiling, cook for 10 minutes, then drain the boiling water and add cold water), peel and cut into small cubes.

Finely chop the green onions.

Add the eggs and onions to the bowl with the cabbage. Mix everything, the filling is ready.

There will be about 2 times more filling than needed. It’s just that because there’s less quantity, you don’t even want to bother. And the remaining half is in a bag and frozen for the next serving immediately.

I never buy ready-made minced meat, I only twist the meat myself, or, if the store provides such a service, after purchasing the meat I immediately twist it on the spot.

I like to use mixed minced meat from two or three types of meat, but this is not important. This time I have pork and lamb, but more often it is a classic combination of pork and beef.

Soak the loaf in low-fat cream or milk. I never cut off the rinds.

Peel the garlic (2 cloves) and pass through a press.

For extra juiciness, I always add zucchini or zucchini. Grate on a fairly fine grater.

Add garlic, egg (1 pc.), soaked loaf (do not squeeze anything out, add all contents), zucchini, salt, pepper to a bowl with the mixed minced meat and mix everything well.

The minced meat should be viscous, so stir for a couple of minutes, not 10 seconds.

Do everything with wet hands. We take a portion of minced meat, form a flat cake, and place a tablespoon of filling on top, in the middle.

Bring the edges together well and pinch. Form oval cutlets and roll them in flour (2 tablespoons).

Heat a frying pan, add a couple of tablespoons of vegetable oil and fry the cutlets for a couple of minutes on each side. Next, you can put them in a baking dish, pour sauce over them and bake in the oven. Or it can be simpler - pour the sauce directly into the frying pan with the fried cutlets, close the lid and simmer over low heat.

About the sauce. I make a light, simple sauce. Melt the butter in a saucepan, add flour (1 heaped tablespoon) and stir quickly so that there are no lumps. Next, add 50 grams of broth and mix vigorously again. Another hundred broth and stir. Pour in the remaining broth and cook for about a minute.

Peel the garlic (1 clove) and pass through a press. Add chopped herbs, garlic, salt and pepper if necessary to the broth and pour over the cutlets. That's it, let them prepare for about 15 minutes.

I serve with fluffy rice, pouring over the sauce in which our zrazy was stewed.

Enjoy your meal!

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, grind onion. 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.

Prepare a work surface where we place the dough from mashed potatoes 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

Zrazy are similar in appearance to cutlets, their main difference is the presence of filling. Initially, zrazy was the name for a dish made from minced meat, where eggs, fried vegetables or mushrooms were used as a filler.

Over time, recipes have become more varied and interesting, and today you can find potato, mushroom, and fish zrazy. Zrazy with cabbage is considered tasty and quite economical, so that’s what we’ll be preparing.

Zrazy with cabbage - general principles

Zrazy with cabbage is prepared by frying the prepared products in a frying pan or baking them in the oven. Adherents of proper nutrition can steam zrazy.

Zrazy with cabbage is notable for the fact that its main ingredient – cabbage – can be both the filling and the “cutlet” itself.

If cabbage is included in minced meat, it is finely chopped, thoroughly kneaded with hands, salted, seasoned with spices, lightly fried (you can skip this step) and mixed with egg and flour. You can experiment and add pre-twisted slightly fried meat, mushrooms, and mashed potatoes. In this case, champignons fried with onions and minced meat with vegetables are delicious fillings.

If cabbage is used as a filler, then either fresh or pickled product is used. Cabbage is also chopped, salted, peppered, and fried. You can add a variety of vegetables and herbs when frying. Any meat, mushroom, vegetable or bean mince would be an excellent basis for such a filling.

Zrazy with cabbage is served hot with a sauce based on tomato paste, sour cream, and mustard.

1. Potato zrazy with cabbage

Ingredients:

Potatoes – 6 medium tubers;

Salt, black pepper – 15 g each;

Crushed crackers – 150 g;

low calorie mayonnaise – 50 g.

Filling:

1 carrot;

Onion head;

A piece of fresh cabbage;

Black pepper, salt – 15 g each.

Cooking method:

1. Peel the boiled potatoes in their skins, mash them into puree, add salt, pepper, and cool.

2. Prepare the filling: cut the peeled carrots and onions into cubes, cabbage into strips.

3. Place all the vegetables in a frying pan with heated oil and fry for 20 minutes, add salt and pepper, mix well.

4. Make small balls from mashed potatoes.

5. From each ball we make a thin flat cake, put a little filling on top and form a pie.

6. Roll the zrazy in ground breadcrumbs, fry in oil over low heat until golden brown.

7. When serving, place the zrazy on serving plates and pour your favorite sauce over them.

2. Zrazy with sauerkraut from beans

Ingredients:

Dry colored beans – 400 g;

Sauerkraut - a small handful;

Black pepper, salt – 20 g each;

Oil for frying – half a glass;

Ground crackers - 2 handfuls.

Cooking method:

1. Wash the beans and soak in warm water for 2 hours. Boil the soaked beans in another water for about an hour.

2. Simmer the cabbage for a few minutes with a little water and oil, add some salt and pepper.

3. Grind the slightly cooled beans in a blender until pureed, add salt, pepper, and mix well.

4. Place a small amount of bean puree on your palm, make a flatbread out of it, lay out the stewed sauerkraut on top, fold the edges of the flatbread together, forming zrazy in the form of a log.

5. Roll each prepared product in breadcrumbs and fry in a frying pan with butter until light brown on both sides.

6. When serving, place on a flat plate and sprinkle with tomato ketchup.

3. Zrazy with cabbage and mushrooms

Ingredients:

White bread - a little less than half a loaf;

Fresh champignons – 4 pcs.;

A small piece of white cabbage;

Milk – 150 ml;

Sour cream – 150 g;

A piece of butter;

Flour – 1 handful;

Onion head;

Breadcrumbs - 2 handfuls;

Salt – 10 g.

Cooking method:

1. Clean the fresh champignons, wash them, fill them with water and boil them.

2. Place the cooked mushrooms in a colander, cool, and grind with a blender.

3. Cut the cabbage into strips, add salt, put it in a cast iron pot, pour oil, half a glass of water and simmer over a low flame.

4. Cut the onion into strips, fry in a frying pan in a small amount of oil until slightly Brown.

5. Mix the stewed cabbage with onions, ground mushrooms, mix well.

6. Soak the pieces of bread in hot milk, cool and place in the resulting minced meat.

7. Rub the minced meat through a sieve.

8. Finely chop the boiled egg with a knife and add it to the minced meat along with a piece of butter, flour, add some salt, stir everything well.

9. Make zrazy from the resulting minced meat, roll in breadcrumbs and fry a little on both sides in oil.

10. Grease a baking sheet with oil, sprinkle with breadcrumbs and lay out fried zrazy, pour sour cream diluted with water, put in a preheated oven, bake for about 10 minutes.

11. Serve a few pieces on plates, pour over the sauce in which the zrazy were baked, and sprinkle with chopped parsley.

4. Meat zrazy with cabbage in sauce

Ingredients:

For minced meat:

A kilogram of any minced meat;

20 g each of black pepper and salt;

1 onion.

Filling:

A small piece of fresh cabbage;

2 onions;

A little oil for frying;

Salt – 30 g.

Sauce:

Tomato – 50 g;

1 pod of bell pepper;

1 carrot;

Onion head;

Sunflower oil - half a glass.

Cooking method:

1. Grind the chopped minced meat again through a meat grinder along with the onion.

2. Break an egg into the minced meat, add salt, pepper, and stir well.

3. For the filling, chop the cabbage into strips and simmer in a cast iron with oil and water for 10 minutes. Add the finely chopped onion and simmer for a few more minutes. Place the finished cabbage and onions on a plate and cool.

4. Boil the eggs, remove the shells, finely chop and place in the cabbage, stir well.

5. Sprinkle a wooden board with flour, place small meat balls on it, and make flat cakes out of them.

6. Place some cabbage filling on the flatbreads and seal the edges of the flatbreads, forming zrazy in the form of small cutlets.

7. Sprinkle the formed zrazy with flour, place it in a hot frying pan and fry in oil until golden brown on all sides.

8. Prepare the sauce: in another frying pan, fry the onions, carrots, sweet peppers, cut into strips for several minutes with the addition of sunflower oil, add the tomato and warm up a little.

9. Place the vegetables and tomatoes in a frying pan, season with pepper, add some salt, add 2 cups of unboiled water, and simmer over a low flame for half an hour.

10. Add chopped dill.

11. Serve the meat zrazy with cabbage on plates, 2 pieces each, place boiled rice next to it, pour over the sauce.

5. Chops zrazy with cabbage

Ingredients:

A small piece of beef;

Sauerkraut – 2 handfuls;

Pork lard with a layer - a small piece;

Onion head;

1 carrot;

1 tomato;

A little sunflower oil;

Mustard sauce – 50 ml;

Ground crackers, flour - a pinch;

Butter and ghee – 30 g each;

Tomato – 30 g;

Half a bouquet of dill and parsley;

A pinch of salt and black pepper.

Cooking method:

1. Peel the onion, cut into strips, fry in melted butter until light brown.

2. Cut the pork lard into small cubes, grate the carrots.

3. Wash the tomato, put it in boiling water for 10 minutes, peel it, cut it into small slices and fry it in a frying pan with butter and tomato paste.

4. Place the sauerkraut in a frying pan and simmer in a small amount of oil and water.

5. Pour flour and breadcrumbs into another frying pan, fry with a piece of butter until slightly brown.

6. Wash a piece of beef, cut it into medium slices and beat it with a hammer on both sides.

7. Coat the prepared meat pieces with mustard sauce, put a piece of lard on top, a little fried onion, sauerkraut, wrap the edges in the form of a roll and secure with a toothpick.

8. Fry the formed zrazy in a frying pan with butter until slightly brown.

9. Fill the zrazy with a glass of water, add carrots, fried tomatoes, flour and breadcrumbs, add salt, pepper and simmer until the meat softens.

10. Serve on a flat plate, sprinkled with dill and parsley.

6. Budget zrazy with cabbage and bread

Ingredients:

Half a kilogram of fresh cabbage;

Bread - a small piece;

Onion head;

Water – 150 ml;

Flour – 3 handfuls.

Cooking method:

1. Shred the cabbage into strips, add salt, and simmer until softened with vegetable oil and water.

2. Chop the onion into small pieces, fry a little in oil and mix with cabbage.

3. Soak the bread in boiling water, cool and put it in the cabbage, pepper, add some salt, add flour, stir everything well.

4. Make zrazy from the resulting minced meat, roll them in flour, fry them in a frying pan with butter on all sides for several minutes.

5. Serve 3 pieces on plates, garnish tomato sauce, you can put pieces of fried meat next to it.

Zrazy with cabbage will have an appetizing, golden-brown, crispy crust if they are breaded in breadcrumbs, flakes or flour before frying.

If you are worried that the minced cabbage is not sticky enough and that the zrazy will fall apart during heat treatment, add a little breadcrumbs.

To ensure that the zrazy is well-fried, but not over-oiled, pour enough oil into the frying pan so that it covers the product by one-third.

Zrazy with cabbage can also be frozen: the prepared semi-finished products are laid out on a board covered with cling film and sent to the freezer; as soon as all the components have set, the zrazy is transferred to a bag or container. They are stored for up to 3 months. Before subsequent preparation, pre-defrost.

I cook zrazy stuffed with sauerkraut and boiled eggs quite often; the dish is very tasty and inexpensive, but, of course, labor-intensive.
Preparing potato zrazas requires a certain skill, so to avoid mistakes you need to remember the following:
- The filling that you use for stuffing should not be too wet - the liquid will soften the potato dough, forming small unnoticeable holes, as a result of which the zrazy will not be able to hold its shape when molding and frying. Excess liquid from the filling must be drained.
- Knead fairly stiff potato dough, it is much easier to work with than soft and wet dough. To do this, drain all the water from the potatoes after cooking.
- Form small zrazy no more than 8 cm, the smaller they are, the more convenient and easier it is to turn them over in a frying pan and the neater they will turn out.
— To prevent the zrazy from sticking when frying, roll them thoroughly in flour and place them on a well-heated oiled frying pan. I recommend cooking in a proven cast iron frying pan.

Ingredients:

Potato dough:

1.2 kg raw potatoes
5 tbsp. flour + 1 cup flour for dusting
0.8 tsp salt
1 tsp Sahara
2 medium onions
500 g sauerkraut
3 hard-boiled eggs
pinch of freshly ground black pepper
0.5 cups refined vegetable oil for frying

Pour 2 tbsp into a deep saucepan. vegetable oil, heat, add sauerkraut, add 1 glass of water, bring to a boil.

Simmer the cabbage with water over low heat under the lid for 30-40 minutes, stirring occasionally, it should soften; if necessary, you can add more water. When the cabbage softens, remove the lid and evaporate the water.

Finely chop the onion.

Fry the onion in oil until golden brown (7-10 minutes over low heat, stirring frequently).

Grate the eggs.

Combine cabbage, onion and eggs.

Stir and add a little pepper. There is no need to add salt since sauerkraut itself is quite salty.

Preparing potato dough:
Peel the potatoes and cut into pieces.

Boil the potatoes until tender (check for softness with a fork), drain all the water.

While the potatoes are still warm, mash them thoroughly with a masher and add 0.8 tsp. salt and 1 tsp. Sahara.
Don’t be afraid to add sugar to the dough; it greatly enriches the flavor, especially when combined with a savory filling.

Add 5 full tbsp. spoons of flour, the dough should be stiff, but plastic; if it does not form at all, you can pour in 1 spoon of water.

Knead the elastic dough. If the potatoes are still very hot, wait a bit until the mashed potatoes cool down.

On a well-floured table, spoon out portions of the potato mixture (a portion is approximately equal to 40 g, this is a ball with a diameter of 4 cm).

Sprinkle flour on top of the dough.

Place the workpiece on a dry palm (it will not stick thanks to the flour), and with the second dry palm, using patting movements, form a pancake 0.5 cm thick.