These browned vegetable potato and cabbage filled potato and cabbage cakes are really good with sour cream.
Potato and Cabbage Cakes: A Perfect Blend of Comfort and Nutrition
Ingredients
- ⅓ pieces White cabbage
- 1 piece Onion
- 1 piece Carrots
- 3-4 tbsp. Vegetable oil
- 150-200 ml Water
- 1 tbsp. Tomato paste
- to taste Salt
- to taste Ground black pepper
- ½ tsp. Dried ground garlic
- 500 g Potatoes
- 1 tbsp. Butter
- 1 piece Egg
- 2-3 tbsp. Flour
Instructions
- Shred the cabbage. Cut the onion into small pieces. Grate the carrots on a coarse grater.
- In a skillet, heat 1-2 spoons of vegetable oil over medium heat. Fry the onions and carrots until soft.
- Pour in the cabbage and stir. Pour in the hot water mixed with tomato paste. Add salt, pepper and garlic.
- Cover with a lid and stew over moderate heat for about 15 minutes.
- Place the cabbage in a colander and leave it for a while to drain off the liquid.
- Boil the potatoes for 20-25 minutes. Mash them, mix with butter, salt and cool.
- Beat the egg lightly with a fork. Add to the potatoes and mix. Pour in the sifted flour and stir again.
- Take some potato dough and make a flatbread. Put the filling in the center and seal it so that the cabbage is inside.You can make the shape round or oblong.
- In the same way, make zrazy with the remaining ingredients. Dust them with flour if you want a browner crust.
- Heat vegetable oil in a frying pan. Fry the zrazy for a few minutes on each side to brown.
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