Detailed recipes for making potato zrazy

Potato zrazy with cabbage

Ingredients:

• 1 onion;
• 1 carrot;
• 800 g potatoes;
• 300 g white cabbage;
• 1 egg;
• 1-2 tbsp. l. flour;
• salt, pepper - to taste;
• breadcrumbs;
• vegetable oil for frying.

Cooking steps:

Fry grated carrots and finely chopped onions in vegetable oil until golden brown, stirring occasionally. Salt and pepper.

Add finely shredded cabbage and stir.

Reduce heat, cover and simmer cabbage until soft for 15-20 minutes, stirring occasionally. There is no need to add water or other liquid. The filling for potato zrazas is ready.

Peel the potatoes, boil in salted water, mash and cool.

Add the egg to the mashed potatoes and stir.

Gradually add flour to potato mixture. You may need more or less flour, depending on the type of potato. But remember, the less flour, the softer the zrazy will be. Mix flour and potatoes until completely homogeneous.

Make a flat cake from a small amount of potato mixture and put the filling in the middle.

It is convenient to form zrazy using cling film, just lift its edges and mold the potato cake like a pie. Form all potato zrazy in this way.

If you don't want to use film, wet your hands a little with water to prevent the potatoes from sticking to your hands.

Bread the zrazy in breadcrumbs. You can use flour for breading.

Heat vegetable oil in a frying pan, add potato zrazy and cabbage and fry until golden brown on both sides. Then cover with a lid and cook over low heat for 5-8 minutes.

Serve zrazy hot. Very tasty and soft potato zrazy with cabbage are ready.

A little history

Zrazy, loosely translated from Polish, means “cut piece.” Initially, this dish meant a roll of filling wrapped in a chopped piece of beef (hence the name of the product). There are at least two versions of the origin of the product.

1. According to the first, zrazy was first served to the table by Princess Bona Sforza, who was the wife of the ruler of the Polish-Lithuanian Commonwealth, Sigismund I.
2. According to the second version, zrazy appeared in Poland as a truly Lithuanian dish, but after the formation of the Polish-Lithuanian Commonwealth.

The struggle between Poland and Lithuania for the right to be the ancestor of this dish has not led to any results for a long time: zrazy can be simultaneously considered a Lithuanian and Polish dish. Sigismund the First was not only the King of Poland, but also the Grand Duke of Lithuania. On the other hand, in the first mention of zrazy it was said that the Polish king Władysław Jagiello gave preference to Lithuanian cuisine and Polish zrazy.

If we talk about the potato variety of this product, there is a version that the dish has Belarusian roots, where potatoes are second in popularity after meat. Based on the fact that classic products were made from meat and filling, potato zrazy is a kind of budget analogue of the original product with a certain amount of ethnic component.

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Meat zrazy with cabbage and egg

Ingredients

• minced pork and beef - 400 g;
• onion - 2 pcs.;
• garlic - 1 clove;
• salt pepper;
• white cabbage - 300 g;
• egg - 1 pc.;
• flour for breading.

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Cooking steps

To prepare the filling for zraz, finely chop the cabbage and one onion, fry and simmer until tender, boil the eggs, cut into small cubes and mix with the cabbage.

Chop the second onion and garlic finely, add to the minced meat, add salt and pepper, add 100 ml of ice water or 5-6 crushed ice cubes - mix everything quickly.

Divide the minced meat into equal parts (I have 6).

Then take a portion of minced meat in your hand (be sure to moisten your hands with water, so the minced meat will not stick), add 1-2 teaspoons of filling.

Carefully pinch the minced meat, form cutlets, roll them in flour and fry over medium heat on both sides until golden brown.

Then transfer the meat zrazy with cabbage and egg into a heat-resistant container, pour out the oil in which the zrazy were fried, cover the dish with a lid (if any) or foil and put in the oven, simmer at minimum temperature for 20-30 minutes.

Serve ready-made zrazy with any side dish. Bon appetit!

Features of the dish

Potato zrazy is a dish that is shaped like chopped cutlets, but in essence is fried pies, where instead of a cereal dough shell, potato mass is used with the addition of wheat flour and eggs. Some recipes, on the contrary, use raw rather than mashed potatoes.

Almost any product can be used as a filling: finely chopped and fried mushrooms, stewed vegetables, minced fish, chicken and offal, cottage cheese. In the mid-90s of the last century, budget versions of this dish began to enjoy great love among our compatriots, for example, potato zrazy with egg and green onions, or chopped onions and carrots. In modern cooking, various variations of greens and cabbage fillings are widely represented. Simple recipes for potato zrazas stuffed with cheese, boiled eggs and butter are not far behind in popularity. But, according to reviews, potato zrazy with minced meat is traditionally considered the most popular among our compatriots. Next, let's look at the principles of preparing this product.

Meat zrazy with cabbage

Ingredients

• Loaf 100 g;
• Minced beef 350 g;
• White cabbage 250 g;
• Chicken fillet 200 g;
• Onion 1 pc.;
• Leek 100 g;
• Refined sunflower oil 50 ml;
• Breadcrumbs 100 g;
• Ground black pepper 2 pinches;
• Salt 1 tsp;
• Garlic 2 cloves.

How to cook “Meat zrazy with cabbage” step by step with photos at home

To prepare meat zraz with cabbage, you will need the following products: minced beef, chicken fillet, onion, leek, garlic, egg, breadcrumbs, loaf, sunflower oil, white cabbage, salt, ground black pepper.

Wash the leeks and cut into rings. Place in a frying pan with a small amount of sunflower oil.

Cut white cabbage into thin strips. Add to leeks.

Pour some water into the pan with the leeks and cabbage and cover with a lid. Simmer over low heat, stirring occasionally. Add salt and pepper to taste.

Prepare minced meat for zraz. Wash the chicken fillet and pass through a meat grinder. Add to ground beef.

Soak the loaf in cold water and squeeze. Peel the onion and garlic and grind in a meat grinder or chop in any other way. Add to meat.

Add salt and pepper to taste.

Thoroughly mix all the minced meat ingredients for zraz.

Scramble the egg as if you were making an omelette.

Make a flat cake from a portion of minced meat and place the cabbage filling in the middle. Form oblong-shaped zrazy.

Roll the zrazy in the egg.

And in breadcrumbs.

Fry the zrazy in a frying pan with sunflower oil on all sides.

Fragrant, juicy meat zrazy with cabbage is ready. Serve for lunch or dinner.

Cabbage zrazy

Ingredients for Cabbage Zrazy:

• White cabbage / Cabbage - 1/3 forks;
• Chicken egg (2 pcs. in the “dough”, 1 pc. in the filling) - 3 pcs.;
• Milk (in the “dough”) - 50 ml;
• Wheat flour / Flour (in the “dough”) - 5 tbsp. l.;
• Salt (to taste);
• Rice (boiled) - 50 g;
• Suluguni cheese - 50 g.

Recipe for Cabbage Zrazy:

In general, this is the kind of baby I got. Next time I will make it in a blender (in a processor). You can grate it or put it through a meat grinder.

Place the cabbage in a colander and pour boiling water over it so that it is already slightly cooked. Unfortunately, due to the steam that rose above the cabbage, the camera lens fogged up, and this step did not produce a high-quality photograph. Sorry!

Add salt, eggs, milk to the cabbage. Mix well.

Add flour. Mix. In general, the dough turned out like pancakes, but if you put your hand on your heart, the dough immediately came out a bit runny. In a good way, I should have added 2-3 more tablespoons of flour, but I didn’t want to add calories right away. Place the finished dough in the refrigerator for 15 minutes so that the flour produces gluten.

Meanwhile, prepare the filling. I found a small amount of cooked rice in the refrigerator. And it’s a shame to eat little and throw it away.

Boil the egg and add to the rice.

I tried the filling and found it a bit dry. I rummaged around in the refrigerator and “dug up” a small piece of suluguni, grated it on a coarse grater and added it to the filling.

I was not able to photograph the process of forming the “pies”, because the dough was liquid, and this process required two hands, and I did not have a third for the camera. So I'll try to describe it in words. Place a tablespoon of cabbage dough on your left palm. Place 1 dessert spoon of filling on it. Then on top there is more dough. Form a pie with both hands and roll in breadcrumbs. If you make the dough thicker, it will be easier to form the zrazy.

Let the zrazas dry for about 10 minutes and fry in vegetable oil on both sides until golden brown. I first fried for 1 minute. over high heat, and then under the lid over low heat so that the zrazy cooks inside.

Very tasty with sour cream! Bon appetit!

Potato zrazy with cabbage in the oven

Ingredients

• Sour white cabbage 500 g;
• Potatoes 6 pcs.;
• White sesame 1 tbsp. l.;
• Onion 1 pc.;
• Refined sunflower oil 3 tbsp. l.;
• Wheat flour 1 tbsp. l.;
• Provençal herbs 1 g;
• Tomato paste 10 g;
• Nigella (nigella) 1 tsp;
• Chicken eggs 1 pc.

How to cook “Potato zrazy with cabbage in the oven” step by step with photos at home

To prepare potato zrazas, take sauerkraut (or fresh), potatoes, onions, flour, vegetable oil, sesame seeds, Provençal herbs, and egg for lubrication.

Pour 2 tablespoons of vegetable oil into a saucepan, add sauerkraut and add boiled water, about 1 cup. Simmer, covered, until desired degree of softness. If the water boils away and the cabbage is not yet ready, then it is not forbidden to add a little hot water. If the cabbage is very sour, rinse it with water before adding.

Pepper the already softened cabbage, add 1 teaspoon of sugar, a teaspoon of diluted tomato paste and keep on the fire for another 5 minutes. To make the zrazy tasty, make the filling delicious. Acidity, sweetness and salt should suit you completely.

Cool the finished filling.

Peel the boiled potatoes. Potatoes for such pies must be boiled in their skins to preserve starch and vitamins.

Mash the potatoes without adding liquid. Salt and pepper. Add a spoonful of flour. The potatoes are kneaded with effort, but still, you need to try to knead them thoroughly, without lumps.

The result is a dense potato dough that does not contain any additives.

Divide the dough into equal balls, approximately 45-50 grams each. This time I didn’t even wet my hands with water, nothing stuck, but it all depends on the type of potato.

Flatten each bun and put cabbage filling inside.

It's better to do it right in your hand. Gather the dough towards the center and form into a round pie. The pie can be oblong, as you like.

Place the finished pies on a baking sheet lined with parchment. Grease the parchment with vegetable oil in advance. The pies can also be greased with egg, or you can simply grease them with water and sprinkle with sesame seeds, nigella or herbes de Provence, as you prefer. Bake in an oven preheated to 210ºC for 20 minutes, until golden brown.

At the end of baking, I put the pies under the grill for 5 minutes. They come off the parchment perfectly and turn out very soft and tender.

Serve the finished pies with sour cream or your favorite sauce. I mixed sour cream with kefir, lightly salted it, added a small clove of garlic and herbs - the sauce is ready. It turned out very tasty!

Preparing potato dough

As already written above, the basis of such dishes are potato tubers, which, depending on the recipe, can be used raw or boiled.

In the first option, the product must be finely grated and carefully squeezed out of excess moisture. In the second, zrazy are made from mashed potatoes. Next, eggs are needed to create the correct mass. Traditionally, to give the base a more delicate structure, cooks around the world use only chicken egg yolks. To give the dough the necessary elasticity and stickiness, a certain amount of flour or semolina is added to its composition.

How to cook potato zrazy? Everything is very simple: we create a base, put the filling inside, form small cutlets or pies, fry in oil until golden brown. A salad of fresh vegetables and herbs is usually served as a side dish. Next, we will look at several popular recipes for preparing this dish at home.

Meat zrazy with cabbage

For the recipe you will immediately need:

• minced meat (beef and pork) - 1 kg;
• white cabbage - 400g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• egg - 2 pcs.;
• garlic - 3 cloves;
• sour cream - 2 tbsp;
• ground black pepper;
• salt - to taste;
• vegetable oil.

Recipe for cooking immediately:

Chop the onion. Grind the carrots using a coarse grater.

Shred the cabbage.

Fry half the chopped onion and all the carrots in oil until lightly golden.

Add cabbage to the fried vegetables. Fry over high heat for 20 minutes. After 20 minutes, pepper the cabbage, carrots and onions and add salt to taste. Stir, remove the resulting cabbage filling from the heat and cool.

Mix sour cream with garlic pressed through a special press.

Meanwhile, add the remaining onion, eggs, pepper and salt to taste into the minced meat. Mix well.

Form a flat cake from a small amount of minced meat and place 1 tbsp in the center. cabbage filling. Carefully mold the edges and form an oblong shape.

Do the same with the remaining minced meat and cabbage filling. Place the zrazy with cabbage on a greased baking sheet (it is recommended to place the zrazy with the sealed edge down).

Spread the resulting zrazy with sour cream. Place in the oven preheated to 180C for 1 hour.

After 1 hour, the meat zrazy and cabbage are ready. Serve hot meat zrazy with cabbage to the table. Bon appetit!