Potato zrazy is a traditional dish in Ukraine. It's perfect for dinner - filling and delicious! In Ukraine, people also call them Kartoplyaniki.
Potato zrazy with cabbage is one of those dishes I've loved making since my youth. In my view, these potato patties have a number of undeniable advantages: they're filling, budget-friendly, delicious, and there's no fuss with yeast dough. Plus, you can use yesterday's mashed potatoes for the dough, which is super convenient.
As for the filling, you're not limited to stewed cabbage. You can use any filling you like, for example, ground meat or mushrooms. Zrazy is best served with sour cream, your favorite sauce, pickles, or as an accompaniment to soups.
Ingredients for 5 portions
For the potato dough
- 2.2 lb Potatoes (1 kg)
- 1 Eggs
- 3/4 cup All-purpose flour (100 g)
- 1 tsp Salt
For the filling
- 1.1 lb Cabbage (500 g)
- 1 Onion
- 1 tbsp Tomato paste
- 3 pinch Salt
- 1 pinch Ground black pepper
Additionally
- 3 tbsp All-purpose flour
- 3 tbsp Vegetable oil
Potato Zrazy with Stewed Cabbage Recipe
Peel the potatoes, cut them up, and boil them in salted water until soft, just like you would for mashed potatoes.
You can use leftover mashed potatoes for the dough, but keep in mind that they contain extra liquid. You'll need to add more flour, and the dough will turn out more compact and dense.
Drain all the liquid, then mash the potatoes in a bowl. If you like, you can add a bit of butter to the mash.
After the potatoes have cooled down, add the egg and all-purpose flour. Mix everything well.
The potato dough turns out soft and might stick to your hands a bit. You may need more or less flour depending on the type of potatoes you're using. If the zrazy start to crack while frying, you can add a little more flour to the dough.
Chop the onion and fry it in a pan until translucent. You can dice the onion finely or coarsely.
Shred the white cabbage into thin strips and add it to the onions. Fry the cabbage until soft. Depending on the type of cabbage, this may take different amounts of time.
Add tomato paste, salt, ground black pepper, and spices to taste the cabbage: allspice, coriander, thyme, oregano, basil, cumin. You can replace the tomato paste with tomato juice, sauce, or fresh tomatoes.
Mix everything well and stew the cabbage under a lid until it's done. If needed, you can add a little water. Let the cabbage filling cool down.
Using a tablespoon, scoop out a ball of potato dough and drop it into a container with sifted flour. Since the dough is sticky, sprinkle some flour on top and transfer it to your palm.
Form a patty right in your palm and place the cabbage filling in the center. Pinch the edges closed like you would for a regular small pie.
Shape the potato pie and give it your desired form. The size of the zrazy can be whatever you prefer. You can shape the zrazy on a countertop, but I like doing it in my hands, as it allows me to flatten the stuffed potato perfectly.
Heat a frying pan with vegetable oil and fry the zrazy over medium heat until they're a beautiful golden brown color.
Flip the zrazy over and fry them until they're fully cooked. If the potato pies turn out too thick, you can fry them on their sides as well.
The potato zrazy with cabbage are ready. You can serve these zrazy as a standalone dish with sour cream, sauces, or pickles, or you can offer them as a side to soups.
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