Zrazy with cabbage is an inexpensive option for a tasty dish. How to cook delicious chops and chopped zrazy with cabbage and meat, mushrooms, beans

My husband really likes potato zrazy, so I cook this dish quite often. And because he loves them with me with different fillings, then we have to be creative here too. Today I won’t invent anything, but will share with everyone who reads this article a recipe for making potato zrazy stuffed with cabbage.
To cook potato zrazy with cabbage, you need to prepare all the ingredients in advance. Let's start with potatoes, we wash them, peel them, boil them in salted water and turn them into mashed potatoes in any of the ways convenient for you - I do this in the most ancient way, using an ordinary masher.
Set the finished puree aside and wait until it cools completely.
Finely chop the cabbage, grate the carrots coarse grater. In a deep container, combine these two vegetables, sprinkle with salt, rub thoroughly with your hands and leave for 10-15 minutes so that the cabbage becomes softer.

Bon appetit!

Cooking time: PT01H00M 1 h.

We are more accustomed to the fact that zrazy is a dish made from minced meat with filling, mushrooms, rice, eggs are used for filling. But today we offer you a recipe for more Lenten dish– zrazy from potatoes and cabbage, which is prepared from products that any housewife has in her kitchen. The dish is simple, light and cheap; even an inexperienced housewife can cook it, and the taste of this dish is not inferior to meat cutlets.

Potato zrazy with cabbage filling personally reminds me of pies, they are just as big, with the same fried crust. And also very tasty. But you probably know that it is not always possible to prepare a delicious dish from simple and cheap ingredients. Our zrazy will captivate many, especially if served hot and fresh with sour cream or other sauce.

Taste Info Main potato dishes

Ingredients for 6-8 prepared servings:

• potatoes 5-7 pcs.;
• raw egg 1 piece;
• boiled egg 1 pc.;
• onion 1 pc.;
• cabbage - 300 g;
• chili pepper to taste;
• dill;
• vegetable oil 30 ml;
• water 50-100 ml;
• salt to taste;
• ground black pepper to taste;
• semolina for breading (up to 1 cup).

How to cook potato zrazy with cabbage

Make the filling for the potato zrazas. For this you will need half a medium head of cabbage. Remove the top leaves; they are usually limp and damaged, not suitable for cooking. Cut the cabbage into small squares or thin strips. Chop a medium-sized onion into cubes. By the way, you can use sauerkraut instead of fresh cabbage.

The cabbage for the filling must be stewed in a frying pan. To do this, pour a few tablespoons of oil into a frying pan and heat it. Place the cabbage and onions in the pan. Add some water and cover with a lid. Over medium heat, simmer the liquid until the cabbage softens. Salt and pepper the cabbage to your taste. Ready cabbage remove from the stove. If you cook from sauerkraut or pickled cabbage, then instead of salt you can add a little sugar to get rid of excess acid.

Add chopped dill and grated boiled egg to the filling so that the cabbage does not fall apart. If desired, you can add grated cheese to the cooled filling.

Potatoes for immediate use must be cooked in advance. I recommend cooking potatoes in their skins so that the starch does not boil down. Thanks to this, the potato zrazy will hold its shape better even without flour. Cooled down boiled potatoes peel.

Grate the prepared potatoes into a deep bowl on a fine grater, beat in one raw egg.

Using a fork, stir the potato mixture, adding salt and ground black pepper. For piquancy, you can add a pinch of dry ground garlic or nutmeg. Now add 2 tablespoons of semolina to the potato mixture. It turns out thick potato dough, and if there is a little moisture, the semolina will absorb it. Unlike flour, semolina does not weigh down the potato dough, but makes it more airy.

Before you start forming the patterns, sprinkle the work surface with semolina and place a piece of parchment next to it. With wet hands, take a lump of dough and spread it into a flat cake with your palms.

Place a tablespoon of cabbage filling onto the dough.

Pinch the ends of the flatbread like pies, roll it a little in your palms and roll in semolina.

Place the blanks immediately on parchment. In this form they can be frozen for long-term storage. After the zrazy are frozen, you can put them in a bag or container and store them for up to two months.

Heat the oil in a frying pan and only then fry the potato zrazy and cabbage until golden brown crust. Cracks will not appear if the oil covers them a little more than half.

Transfer zrazy with cabbage from the frying pan to a plate.

Serve delicious potato zrazy while it's hot. The potatoes inside taste tender and soft, and the cabbage filling gives the dish juiciness. For sauce use full fat sour cream, sour cream or garlic-nut sauce.

A classic of the genre, zrazy is made from a thinly pounded piece of beef, with a filling wrapped in the middle: it can be vegetables, eggs, and mushrooms - rolled and pinched 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 the recipe potato dough, if you suddenly feel like 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 take at least half of the head of cabbage... Or even the whole thing.

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 pan, add about three spoons vegetable oil, and then our chopped onions. Lightly salt and add a couple of pinches of sugar.

Fry, stirring, over low heat for ten minutes. It should not be fried, but should remain juicy and just 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 pour 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 minced meat, I just 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’s classic combination 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.

In a bowl to mixed minced meat add garlic, egg (1 pc.), soaked loaf (do not squeeze anything, add all contents), zucchini, salt, pepper 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 the sauce in which our zrazy was stewed.

Bon appetit!

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. Followers 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 use either fresh or fermented product. Cabbage is also chopped, salted, peppered, and fried. You can add a variety of vegetables and herbs when frying. Excellent base Any meat, mushroom, vegetable, or bean mince can be used for this 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;

mayonnaise with low content calories – 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 thin flatbread, put a little filling on top and form a pie.

6. Roll zrazy in ground breadcrumbs, fry in oil for 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, soak them 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 pour over tomato ketchup.

3. Zrazy with cabbage and mushrooms

Ingredients:

White bread– a little less than half a loaf;

Fresh champignons– 4 pcs.;

Small piece white cabbage;

Milk – 150 ml;

Sour cream – 150 g;

A piece 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 and fry in a frying pan in a small amount of oil until slightly brown.

5. Mix 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. Boiled egg finely chop with a knife and add 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. Wooden board sprinkle with flour, place small meat balls, we make cakes out of them.

6. Spread some on the flatbreads. cabbage filling and mold the edges of the cakes, forming zrazy in the form of small cutlets.

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

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

9. Place vegetables and tomatoes in a frying pan with zraz, pepper, add some salt, add 2 cups boiled water, simmer on a quiet flame for half an hour.

10. Add chopped dill.

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

5. Chops zrazy with cabbage

Ingredients:

A small piece of beef;

Sauerkraut – 2 handfuls;

Lard with a layer - 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 mustard sauce, put a piece of lard on top, a little fried onions, sauerkraut, wrap the edges in the form of a roll and fasten 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 nearby fried meat.

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

If you're worried that minced cabbage is not sticky enough and the zrazy will fall apart during heat treatment, add a little to the minced meat 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 placed on a covered cling film board and sent to freezer Once 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.

Description

Potato zrazy with cabbage Can be very quickly and easily prepared at home from a small amount of ingredients. The beauty of this dish is that you can even make it simply from leftover mashed potatoes after dinner, and use any ingredients you have in the refrigerator as a filling.

This step by step recipe preparing traditional Slavic dish with the photo suggests using a mixture of sauerkraut and onions fried with carrots as a filling. If you already use ready ingredients, the creation of this simple dish for breakfast or dinner it will not take more than half an hour. You can add any amount of your favorite herbs and spices to the potatoes to give the dough a deeper and more expressive taste. The zrazy will turn out to be very filling and tender, as well as incredibly appetizing and satisfying.

Potato zrazy with cabbage can be served as a side dish meat dish or instead of bread. This dish is often served with fresh herbs and sour cream. It is best to eat potato zrazy hot: this way they fully retain all their flavor tones.

Let's start preparing potato zrazas with cabbage for breakfast.

Ingredients

• 
  (500 g)
• 
  (300 g)
• 
  (1 piece)
• 
  (3 tbsp.)
• 
  (2 pcs.)
• 
  (1 piece)
• 
  (to taste)
• 
  (to taste)
• 
  (to taste)
• 
  (a little for frying)
• 
  (for serving)
• 
  (for serving)

Cooking steps

Small heads onions peel and chop as finely as possible. Wash, peel and grate small carrots on a medium grater. Heat a frying pan with a small amount of vegetable oil, fry the sliced ​​onions and carrots until soft and golden brown.



Specified quantity Squeeze out the sauerkraut and add to the pan with the onions and carrots. Mix the ingredients thoroughly and cook them over low heat for 15 minutes under closed lid. After this time, remove the lid, increase the heat and allow the liquid to evaporate, stir constantly. Salt the contents of the pan to taste, you can also add a little sugar if desired.



Mashed potatoes for zraz, it is best to take what is left after the last dinner: such potatoes have already cooled down and become dense enough to form zraz. You can also boil the potatoes in salted water and puree them, then cool. Mix in a deep bowl required quantity potatoes, seasonings to your taste and one chicken egg. Mix and mash the ingredients thoroughly in a bowl with a fork or spoon.



Add two tablespoons of flour to the future potato dough, or a little more if the dough turns out to be too liquid. Mix the ingredients: the dough should be sticky in consistency.



Dust your hands with flour, scoop out the potato dough with a tablespoon, roll it a little in flour, then form a neat flat cake, as shown in the photo. Place a heaping teaspoon of filling in the center of the dough.



Fold the edges of the dough towards the center and form an oblong zraza. Sticky dough should stick together well and quickly. Do this procedure with all the available dough, place the zrazy on a floured countertop, seam side down.



Heat a frying pan with a couple of tablespoons of vegetable oil, fry each at once on both sides over medium heat until a tender golden brown crust forms.



Ready dish serve and serve exclusively hot with fresh herbs and sour cream. Simple potato zrazy with sauerkraut ready.



Bon appetit!