Zrazy looks similar to cutlets, their main difference in the presence of the filling. Initially, a dish made from ground beef was called zrazy, where eggs, fried vegetables or mushrooms were used as fillers.
Over time, the recipes have become more diverse and interesting, and today you can meet potato zrazy, mushroom, fish. Zrazy with cabbage are considered tasty and quite economical, so we will prepare them.
Zrazy with cabbage - general principles
Zrazy with cabbage is prepared by frying the prepared products in a pan or baking them in the oven. Proponents of proper nutrition can cook zrazy steamed.
Zrazy with cabbage are notable for the fact that their main ingredient - cabbage - can be either a filling or 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) mixed with egg, flour. You can experiment and add twisted pre-roasted meat, mushrooms, mashed potatoes. In this case, as a filling, mushrooms and onions, fried with onions, are delicious.
If cabbage is used as a filler, then take either a fresh or pickled product. Cabbage is also chopped, salted, peppered, and fried. You can add a variety of vegetables and herbs when frying. An excellent basis for such a filling will be any meat, mushroom, vegetable, bean mince.
Zrazy with cabbage is served hot with a sauce based on tomato paste, sour cream, mustard.
1. Potato zrazy with cabbage
Ingredients:
• potatoes - 6 medium tubers;
• oil for frying - half a cup;
• salt, black pepper - 15 g;
• crushed crackers - 150 g;
• low calorie mayonnaise - 50g.
Filling:
• 1 carrot;
• onion head;
• a piece of fresh cabbage;
• black pepper, salt - 15 g each.
Cooking Method: 1. Peel the potatoes, boiled in their skins, peel, mash them in mashed potatoes, salt, pepper, cool.
2. Prepare the filling: cut the carrot and onion cut into cubes, cabbage - straw.
3. Put all the vegetables in the pan with hot oil and fry for 20 minutes, salt, pepper, mix well.
4. We make small balls of mashed potatoes.
5. From each ball we make a thin cake, put a little filling on top and form a pie.
6. Zrazy crumble in ground breadcrumbs, fry in butter on low heat until golden brown.
7. When serving, put zrazy on a la carte plates, pour them with your favorite sauce.
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 cup;
• ground crackers - 2 handfuls.
Cooking Method:
1. We wash the beans, soak them in warm water for 2 hours. Soak the beans in another water for about an hour.
2. Stew 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 to a puree state, add some salt, pepper, mix well.
4. Put a small amount of mashed beans on the palm of your hand, make a cake from it, spread the stewed sauerkraut on top, fold the edges of the cake together, forming zrazy in the form of logs.
5. Each prepared product is rolled in breadcrumbs and fried in a frying pan with butter until light brown crust on both sides.
6. When serving, spread on a flat plate, pour with tomato ketchup.
3. Zrazy with cabbage and mushrooms
Ingredients:
• white bread - a little less than half a loaf;
• fresh champignons - 4 pcs .;
• a small piece of white cabbage;
• milk - 150 ml;
• sour cream - 150 g;
• a piece of butter;
• flour - 1 handful;
• onion head;
• 1 egg;
• bread crumbs - 2 handfuls;
• salt - 10 g.
Cooking Method:
1. Fresh champignons clean, wash, pour water and boil.
2. Cooked mushrooms recline in a colander, cool, grind blender. 3. Cabbage, cut into strips, salt, lay out in the pot, pour oil, half a glass of water and simmer on a quiet flame.
4. Chop the onion into strips, fry in a frying pan in a small amount of oil until slightly brown.
5. Mix the stewed cabbage with onions, ground mushrooms, mix well.
6. We smash slices of bread in hot milk, cool it and spread it in the resulting mince.
7. Mince wipe through a sieve.
8. Finely chop the boiled egg with a knife and add to the stuffing together with a piece of butter, flour, add some salt, mix everything well.
9. From the resulting mince make zrazy, roll in breadcrumbs and fry a little on both sides in butter.
10. Grease the baking sheet with butter, sprinkle with breadcrumbs and lay out the fried zrazy, pour sour cream diluted with water, put it in a preheated oven, bake for about 10 minutes.
11. Serve on plates for a few things, watering sauce, in which zrazy baked, sprinkle with chopped parsley.
4. Meat Zrazy with Cabbage in Sauce
Ingredients:
For stuffing:
• kilogram of any stuffing;
• 1 egg;
• 20 g of black pepper and salt;
• 1 onion.
Filling:
• a small piece of cabbage fresh;
• 2 eggs;
• 2 onions;
• some cooking oil;
• salt - 30 g.
Sauce:
• tomato - 50 g;
• 1 pod of Bulgarian pepper;
• 1 carrot;
• onion head;
• sunflower oil - half glass.
Cooking Method:
1. Grind minced meat once again grind through a meat grinder together with a head of onion.
2. In the stuffing, break the egg, add some salt, pepper, mix well.
3. For the filling, chop cabbage into strips, stew in a cast iron with oil and water for 10 minutes. Add the onion, chopped fine crumb, and simmer for a few more minutes. Put the finished cabbage and onions in a plate, cool.
4. Boil eggs, remove the shells, finely chop and put in the cabbage, stir well.
5. Sprinkle flour on the wooden board, put small meat balls on it, make flat cakes out of them.
6. On the cakes, lay out a little cabbage filling and sculpt the edges of the cakes, forming zrazy in the form of small cutlets. 7. Spread zrazy sprinkled with flour, spread on a hot frying pan and fry in butter until golden brown on all sides.
8. Cooking the sauce: in a different pan, fry for a few minutes with the addition of sunflower oil, onions with carrots, sweet pepper, cut into strips, add the tomato and warm slightly.
9. Vegetables with tomato are placed in a frying pan to spice, pepper, add some salt, add 2 cups of unboiled water, simmer for half an hour on a quiet flame.
10. Pour chopped dill.
11. Serve meat zrazy with cabbage on plates of 2 pieces, next to lay out the boiled rice, pour over the sauce.
5. Chicken chops with cabbage
Ingredients:
• a small piece of beef meat;
• sauerkraut - 2 handfuls;
• lard with interlayer - a small piece;
• onion head;
• 1 carrot;
• 1 tomato;
• some sunflower oil;
• mustard sauce - 50 ml;
• ground crackers, flour - on a pinch;
• butter and ghee - 30 g each;
• tomato - 30 g;
• half a bunch of dill and parsley;
• Pinch of salt and black pepper.
Cooking Method:
1. Peel the onions, cut into strips, fry in melted butter to light brown color.
2. Pork lard cut into small cubes, carrot - grated.
3. My tomato, put in boiling water for 10 minutes, peel, cut into small slices and fry in a pan with butter and tomato paste.
4. Put the sauerkraut in the pan and simmer in a little oil and water.
5. Pour flour and crackers on another pan, fry with a piece of butter until slightly brown.
6. Slice my beef, cut it with medium slices and beat it with a hammer on both sides.
7. Prepared meat slices are covered with mustard sauce, put a piece of bacon on top, some fried onions, sauerkraut, wrap the edges in the form of a roll and fasten with a toothpick.
8. Formed zrazy fry in a pan with butter until slightly brown crust.
9. Fill the zrazy with a glass of water, lay the carrot, roasted tomato, flour with breadcrumbs, add some salt, pepper and simmer until the meat softens. 10. Serve on a flat plate, sprinkle with dill and parsley.
6. Budget zrazy with cabbage and bread
Ingredients:
• half a kilo of fresh cabbage;
• bread - a small piece;
• onion head;
• water - 150 ml;
• flour - 3 handfuls.
Cooking Method:
1. Shred cabbage with straws, salt, simmer until softened with vegetable oil and water.
2. Chop the onion into small pieces, fry a little in butter and mix with the cabbage.
3. We soak the bread in boiling water, cool it and put it in the cabbage, pepper it, add some salt, add flour, mix everything well.
4. From the resulting mince make zrazy, roll them down in flour, fry in a pan with butter on all sides for several minutes.
5. Serve on plates of 3 pieces, watering tomato sauce, next you can put pieces of fried meat.
Zrazy with cabbage - subtleties and useful tips
• Zrazy with cabbage will have an appetizing, ruddy, crisp, if they are breaded in breadcrumbs, cereal or flour before roasting.
• If you are worried that the cabbage stuffing is not sufficiently sticky and that when cooked, the zrazy will fall apart, add a little bread crumbs to the stuffing.
• To make zrazy well roasted but not over-oiled, pour the oil into the pan so that it covers one third of the product.
• Zrazy with cabbage can also be frozen: put the prepared semi-finished products on a board covered with food-grade film and send them to the freezer as soon as all the components grab, the zrazy are shifted into a pouch or container. They are stored up to 3 months. Before further preparation, they are pre-frozen.
