Potato Zrazy with Cabbage

Potato zrazy with cabbage are hearty fried patties made of mashed-potato dough filled with braised cabbage. The patties come together quickly and freeze beautifully, so it's worth making a double batch right away. I recommend frying them under a lid until golden brown - buon appetito!

Potato Zrazy with Cabbage

Fried potato zrazy filled with braised cabbage - hearty, simple and great for freezing ahead.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Hearty mains

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 900-1000 g mashed potatoes
• 2 eggs
• 200-250 g flour plus extra for dusting and shaping
• 500 g braised cabbage
• seasoning to taste
• vegetable oil for frying

Method

 

1. Shred the cabbage and sauté until done together with onion and carrot, seasoning to taste with salt, pepper, sugar and a little vinegar.
2. Boil the potatoes and mash with water, salt and sugar, add turmeric for color and a piece of butter. Let it cool completely.
3. Mix the eggs and flour into the cooled mashed potatoes and knead into a potato dough.
4. Shape balls about the size of a small tangerine (roughly 2 heaping tbsp of mashed potato) and place them on a floured board, coating each one well in flour.
5. Pour oil into a pan, as for meat patties, and set over heat.
6. Flatten a ball into a round patty, place the cabbage filling in the center, fold in half and pinch the edges shut like a pierogi, dusting with flour as needed.
7. Fry the zrazy on both sides until golden: after flipping, cover the pan with a lid. Any unfried patties can be frozen.
   

Tips

• The filling can be any savory one: mushroom, meat or cabbage.
• Make a double batch and freeze some on a floured board - then all that's left is frying.
• Turmeric in the mashed potatoes gives the dough a beautiful golden color.
• Each portion should be about the size of a small tangerine - roughly 2 heaping tbsp of mashed potato.