Potato Zrazy with Cabbage

Boil the potatoes, salt them, and mash. Add the flour and mix. If your skillet is not non-stick, you can add a little more flour.

For the filling, sauté the cabbage and grated carrot in vegetable oil for 3-5 minutes.

Add a couple of tablespoons of water and simmer covered over low heat for 15 minutes until tender. Season with salt, add spices to taste, mix well, and let cool.

Shape the potato dough into small patties, place the filling in the center, and shape into cutlets by sealing the edges.

Dredge each zraza in breadcrumbs or flour and fry until golden brown on both sides.

For the filling, sauerkraut can be used instead of fresh cabbage.