These browned vegetable potato and cabbage filled potato and cabbage cakes are really good with sour cream.

Potato and Cabbage Cakes

Potato and Cabbage Cakes: A Perfect Blend of Comfort and Nutrition

Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Recipes
Cuisine europe
Servings 4


  • 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


  • 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.
Keyword cabbage, cakes

Read more:

Categorized in:

Tagged in: