Gentle and ruddy pies can be prepared without any difficulty, spending a minimum of time on the cooking process. There is no need to wait for a long time until they are baked, you can just fry them. We offer you to cook delicious fried potato pies with cabbage.
Potato dough turns out to be quite elastic, so it is easy and quick to form pies from it. Perfect as a filling stewed cabbage, which has a rich piquant taste. The magnificent aroma and crispy crust of potato pies will conquer even gourmets. We recommend that you try a simple and affordable recipe you will be satisfied with the result.
Taste Info Patties
Ingredients for 2-3 servings:
- boiled potatoes in their skins (large) - 4-5 pcs.;
- egg- 1 PC.;
- sifted flour of the highest grade - 1.5 tbsp. l.;
- salt and freshly ground pepper - to taste;
- nutmeg- pinch;
- white cabbage - 300 g;
- carrot - 1 pc.;
- onions - 1 pc.;
- ketchup or tomato paste - 2-3 tbsp. l.;
- dill and parsley - to your taste;
- refined oil - 70-100 ml.
How to cook fried potato patties with cabbage in a pan
Start the cooking process by preparing the ingredients for the filling. To do this, finely chop the white cabbage into a cube.
In refined oil (can be replaced with pork fat), fry the cabbage for about 10 minutes, adding salt. Do not cover the cabbage at first, so that the liquid evaporates from it. Grate the carrots, cut the onion into cubes, send the prepared vegetables to the contents of the pan. Now mix everything with a spoon and add a few tablespoons of ketchup, as well as spices to taste. Simmer the vegetables covered for another 10 minutes.
On a note: If you notice that the cabbage has become dry, add a little hot water(about 0.5 cup) and simmer further until soft.
The cabbage filling is ready, now add finely chopped parsley or dill.
Now let's prepare the potato dough.
Peel the boiled potatoes while they are still warm, otherwise it will be difficult to form potato dough out of them later.
Place the potatoes in a bowl and mash with a potato masher. It is important to knead it well and thoroughly so that no lumps remain.
Add the chicken egg to the potato mixture and mix.
Pour in wheat flour(heaped tablespoon), keep stirring potato mass. You do not need to add more flour so that the dough does not turn out too steep.
It turns out a rather soft, elastic potato dough, which will slightly stick to your hands, but at the same time keeps its shape perfectly. Then add salt and spices to taste. If desired, you can limit yourself to salt.
In order to start sculpting pies, first moisten your hands with water. Take a piece of potato dough and flatten it in the palm of your hand in the form of a cake.
Put some cabbage filling in the center.
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Raise the edges of the cake, form a pie. Meanwhile, heat a frying pan with vegetable oil. Fry potato pies with cabbage in a pan until golden on both sides.
Potato pies with cabbage are ready, they look very appetizing! Serve them with sour cream.
Our pies turned out to be very tasty and appetizing, we are sure they will be appreciated even by those who do not really like cabbage.
Step 1: prepare the potatoes.
Using a kitchen brush, thoroughly wash the potatoes under running warm water to remove all dirt and earth residue. Now put the tubers in a medium saucepan and completely fill with cold liquid from the tap.We put the container on high heat and cover with a lid. When the contents of the pan boil, fasten the burner and boil the components until fully cooked. It takes me about 25–40 minutes depending on the size and variety of potatoes.
After the required time, we check the tubers for the degree of readiness. To do this, pierce a few with a fork and look: if the vegetables are soft, then you can turn off the burner. If not, then it is worth extending the cooking time by about for 10 minutes. In any case, at the end we transfer the potatoes to the kitchen table and let them cool down a little (so that it would be more convenient to work with it further).
Now with clean hands, helping with a knife, we clean the components from the skin and move them into a deep bowl. Using a masher, mash the vegetables to a puree state.
Step 2: prepare the cabbage.
We wash the cabbage under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, cut the vegetable into thin strips and then move it to a medium bowl.
Step 3: prepare the onion.
With a knife, peel the onion from the husk, and then rinse it thoroughly under running water. We spread the component on a flat surface and finely chop into cubes. Pour the chopped onion into a free plate and leave it aside for a while.
Step 4: prepare the filling for the pies.
Pour some vegetable oil into a frying pan and place over medium heat. When the contents of the container warm up well, put the shredded cabbage here. Immediately after that, we fasten the burner to the maximum and fry the component until a golden hue appears. Attention: so that the cabbage does not burn, be sure to stir it from time to time with a wooden spatula.
Next, add finely chopped onion to the pan, as well as ground black pepper to taste. Having again mixed everything with improvised equipment, we continue to prepare the filling. When the onion becomes a pale golden color, and the cabbage is soft, turn off the burner and proceed to cooking.
Step 5: prepare potato pies with cabbage.
Using a knife, break the egg shell, and pour the yolk with protein into a bowl with mashed potatoes. Pour salt here, ground black pepper and flour to taste, using a sieve. Mix everything thoroughly with a tablespoon until a homogeneous dense dough is formed.
Important: the mass can also be kneaded with clean hands, adding a little flour if necessary.
Now we spread the dough on the kitchen table, crushed with a loose mixture, and begin to form pies. We pinch off the first piece from the dense mass with our hands and form a ball out of it. Attention: its size should match the pie. You can make it as big or as small as you like.
Next, dip a ball of dough on both sides into a hill of flour, pressing it down. Now we make a thin round cake from a piece (approximately thick 0.5 centimeters), and in the center with a teaspoon lay out the cabbage filling.
We pinch the edges with dry hands and give the pie the shape of an oblong cutlet. Then we repeat the procedure from beginning to end and so on until the potato dough and filling are over.
Now pour a small amount of vegetable oil into a clean, dry frying pan and set over medium heat. When it is well heated, we begin to fry the dish. Roll each pie in turn in flour and place in a bowl. Fry the dough on both sides until golden brown over low heat. One batch takes about 10–12 minutes. fried pies Using a wooden spatula, transfer to a special plate for serving and continue to cook the next ones. Important: if you see that there is not enough oil in the pan, be sure to add it, but only in a small amount, since the potato tends to absorb fat. When everything is ready, turn off the burner and invite everyone to the dining table.
Step 6: serve potato pies with cabbage.
We serve warm potato pies with cabbage to the dinner table along with sour cream, various sauces and, of course, warming tea. Yes, the dish turns out to be very tasty and satisfying, so do not worry, and with a calm heart, feed it to your household at breakfast before work or school. Trust me, they won't go hungry!
Bon appetit everyone!
To prepare such a dish, it is better to take boiled potatoes. These include Belarossa, Impala, Sineglazka;
In addition to cabbage, you can add to the filling boiled eggs, grated on a coarse grater, fried sausages, champignons and much more to your taste;
Make sure that the dough is elastic and dense, otherwise it will not hold its shape during frying.
The recipe for these wonderful pies should be in every housewife. Why? Yes, because: firstly, this is a very simple dish to prepare. Secondly, all the constituent components are available both in price and in their presence in the house. And if potatoes, carrots and other vegetables are grown by hand in a country house or garden, this is still very nice! Let's look at a few recipes.
Potato pies with cabbage, in another way can be called zrazy. Zrazy - a national dish Ukrainian, Belarusian, Lithuanian, Latvian, Polish cuisine. The fillings of zrazy are different, but one thing is invariable: the dough is made from crushed (crumpled) potatoes. How to cook potato pies with cabbage?
Servings: 8–10
Cooking time: 1.5–2 hours
Product set
- 500 grams of potatoes;
- 1 small carrot;
- 1 large chicken egg;
- 200-250 grams of fresh white cabbage;
- 80-100 grams of canned champignons (optional);
- 2 medium-sized onions;
- 1 teaspoon of salt;
- black pepper;
- spices to taste (optional)
Cooking method
- Bring water to a boil. We take potatoes, it is advisable to choose tubers of the same size, so they will cook more evenly. Wash thoroughly. If the potatoes are large, cut in half. Dip in boiling water and cook until tender. Jacket-boiled potatoes are known to retain more vitamins. Readiness can be checked after 20–25 minutes by piercing the vegetables with a knife. The knife must pass freely.
- While the potatoes are cooking, prepare the filling. A couple of onions cut into small cubes. Three carrots on a medium grater or on a shredder for Korean carrots. Cabbage is also finely chopped. We cut mushrooms. If there are no mushrooms on hand, do not be discouraged, put them next time. It will be delicious without them.
- In a deep frying pan or a small cauldron, fry on low heat first onion for 1-2 minutes, then add grated carrots and champignons there. Fry again for 3 minutes, and then put the cabbage. It is clear that in the process it is better to stir everything, only then the ingredients will evenly become golden and nothing will burn. As soon as the cabbage is reddened, add a little water and tomato paste or ketchup (optional) and simmer lightly for about a quarter of an hour. It is better to do it on low heat.
- The potatoes are ready, drain the water. Let cool for 5 minutes and clean. When hot, the peel is removed much faster and easier. We skip the potatoes through a meat grinder. We do this because this way the dough will be more uniform and soft.
- Add salt, pepper, favorite spices (for example, a little dried dill), a raw egg and flour. We do not put all the flour at once. Knead the dough, adding the rest in the process. She may not need all of it. Knead the dough long enough so that it does not fall apart. As a result, the dough should be quite dense and elastic.
- Tear off a piece of dough, flatten in the palm of your hand. The cake can be of any size, depending on how large or small pies are planned to be made. We put the filling in the center, pinch the edges, form a pie, spread it on a previously floured surface.
- Pour a little oil into a preferably thick-walled frying pan, heat it up and start frying. Each batch on both sides until golden brown. You should not fry for too long and pour a lot of oil too, as the potato dough absorbs a lot.
- Take off the baked goods. To remove excess fat, you can put the pies on a paper napkin or towel.
Potato patties with sauerkraut
This recipe is economical, quick: allows you to use leftover mashed potatoes from yesterday's dinner and save time on cutting vegetables.
Servings: 8–10
Cooking time: 30–40 minutes.
Product set
- 500 grams mashed potatoes;
- 3/4 cup whole wheat flour;
- 1 large chicken egg;
- 2 tablespoons tomato paste or ketchup (optional)
- 200-250 grams of sauerkraut;
- 1 sausage (sausage) or 100 grams of sausage (optional);
- black pepper;
- refined vegetable oil for frying.
Cooking method
- First, a few words for young housewives on how to make mashed potatoes. Pour about half of water into a medium-sized saucepan, turn on to boil.
- In the meantime, peel the potatoes, wash them, cut large tubers into pieces so that they boil faster. When the water boils put potatoes in it. Cook over low heat for about half an hour.
- As soon as everything is cooked, drain the water, and if milk is added, drain all the water, if not, leave a little. Put 50-80 grams of margarine or butter, salt, add milk. With a mixer, blender or just a flea market, turn everything into a homogeneous mass.
- Puree is ready. Let's get to the stuffing. Put sauerkraut in a frying pan or saucepan with a small amount of vegetable oil. If it is too acidic or salty, then rinse with water. Let's fry a little first. Optionally, you can add sausage, sausage or sausage, cut into large cubes and tomato paste or ketchup. Then simmer for 10 minutes.
- Add 1 egg, pepper, most of the flour to the mashed potatoes. Knead the dough, gradually adding the rest of the dough so that it turns out to be quite steep.
- Pinch off a small piece, form a cake. We put the filling on each blank, pinch it, give it a characteristic shape and put it in a frying pan!
- Fry in a hot frying pan over low heat for 4-5 minutes on each side until golden brown.
Potato pies are best served hot as an independent dish or as a side dish for sausages, meat, sausage. They are tasty, and most importantly, satisfying. Sour cream, tomato sauce, ketchup, mushroom sauce, chopped green onion, dill, parsley - this is someone who loves it. Every pie cooked for the family with love is delicious!
Bon Appetit!
Using the most simple ingredients, affordable for absolutely everyone, you dare to cook tender, ruddy potato pies with cabbage. The whole family will experience true pleasure when these fragrant pies are served on the table with homemade sour cream, as they say, you will lick your fingers!
Recipe for potato patties with cabbage
For cooking we need:
- Potatoes - 10-12 pcs. medium size;
- One chicken egg;
- Wheat flour 3-4 tablespoons;
- Salt to taste.
- For the filling, take:
- 1/2 medium cabbage;
- One medium sized carrot;
- medium bulb,
- Bay leaf,
- Allspice,
- Salt,
- Vegetable oil for frying.
Let's start cooking. My potatoes, peel, mode into 4 parts and boil in salted water until fully cooked.
While the potatoes are cooking, prepare the filling.
Cut the cabbage into thin, short strips. We clean the carrots, wash and rub on a medium grater. Onion cut into cubes. We heat the pan, add vegetable oil, spread the cabbage, carrots, fry until half cooked.
You can also see how to cook, it's also very tasty
Add the onion and fry over low heat under a closed lid, while stirring occasionally.
At the end of frying, add bay leaf, allspice peas, salt.
Posting ready stuffing and let cool.
Meanwhile, our potatoes are ready. Drain the water and soften with a masher until smooth. Let the potatoes cool down a bit.
Add egg, flour to mashed potatoes, mix until smooth.
Now that all the ingredients are ready, we begin to form potato pies with cabbage.
Sprinkle a table or cutting board with a little flour. We form pies from pieces of potato dough, picking it up with a tablespoon. A couple of tablespoons of dough will be the optimal size for one pie. We crush, on a floured surface, put the filling in the middle of the resulting circle and pinch the edges.
Then roll the prepared pie in flour to give it the usual classic shape.
Prepared pies are fried in a pan with refined sunflower oil until golden brown on both sides. We cook without closing the lid, because. all the products we used have already been heat treated.
We spread fragrant, ruddy pies on the prepared dish, let them cool down a bit, and serve on the table with fresh homemade sour cream or other sauces you like. Can also be served with potato patties with cabbage any fresh salads, pickles and conservation.
Good appetite!
I don't believe people who say they don't like potatoes. More precisely, I believe - they just never tried the potato pies with cabbage in a pan prepared according to my recipe. And know: if anyone calls them zrazy, he is very mistaken. Because these are pies - pot-bellied, appetizing, ruddy. It makes you want to pinch the barrel, biting off a piece. Then more and more...
Unbeknownst to yourself, you can eat a whole bowl. But we will not do this, but simply take and cook for the whole family delicious pies on potato dough with cabbage filling. To the company white cabbage Let's take onions and carrots. A little patience, a drop of diligence and a small fraction of free time - everything will work out for you, I promise!
Ingredients
- 7 large potatoes;
- half a small fork of white cabbage;
- 1 large onion;
- 1 large carrot;
- 1 chicken egg;
- 150 grams of wheat flour;
- 2 teaspoons of salt;
- spices to taste;
- half a glass of vegetable oil for frying vegetables and pies.
Cooking
Prepare mashed potatoes in the standard way. I rarely make it specifically for pies, usually some left over from the holidays or from a previous meal. But you can boil the potatoes on purpose and mash them. To prepare the dough, the mashed potatoes must be room temperature, frozen in clods in refrigerators - is not good.
Until we started fussing with the dough, a few words about the filling. I really love the cabbage filling. It is not only tasty, but also useful. To prepare it, it is enough to rinse the cabbage under running water, remove the upper covering leaves, chop the rest, and send it to the pan with vegetable oil. Fry until golden brown, stirring occasionally. Add the rest of the vegetables that have already been peeled and finely chopped. Simmer under a closed lid for no more than 15 minutes, seasoning with salt and spices. Usually for cabbage, I prefer to use pepper, coriander or ginger.
I cook the dough for pies in a saucepan with mashed potatoes. I drive an egg into it, sprinkle with salt and spices, if necessary.
Sprinkle wheat flour, knead elastic dough without lumps.
Sprinkle the work surface with flour. I roll out the dough with a rolling pin, and decide how many pies and what size I will make. It can be two large pies or about a dozen small pies.
I form pies, investing more filling in each.
Meanwhile, the frying pan is already warming up on the fire. I spread the pies so that they are half covered with butter. Fry until golden on both sides. I often cook small pies, because they are fried faster.
At the end, I take out the pies on paper napkins or a towel to remove excess oil.
The whole family gathers for aromas and we start enjoying delicious pastries. Fragrant, satisfying and mouth-watering potato pies with cabbage will warm not only the body, but also the soul. Because they are made with love.
See also
Recipe sent by Galina Artemenko
