This signature dish of many grandmothers can be called Ukrainian street food.
Lush, greasy cakes with potatoes or cabbage are paired with a grandma’s hot breakfast or a quick snack somewhere on the train station before the weekend in one of Ukraine’s quaint cities. And although train station snacks are not available to Ukrainians, it is still possible to have breakfast like your grandmother’s. Also, these cakes do not lose their softness on the second day, so you can cook them in the evening and only heat them in the morning.
Recipe for cakes with cabbage and potatoes
- 450 g of flour
- 250 ml of water (can be milk or half)
- 5 g of dry yeast (or 15 – live)
- 55 ml of oil
- 1 teaspoon salt
- 1 teaspoon sugar
- Frying oil (or egg yolk for baking)
For the filling:
- 800 g potatoes, 1 large onion o ½ cabbage heads, 1 carrot, 1 onion, 1 tbsp. tomato paste
You can also combine the fillings by cooking half a serving of potatoes and half a serving of cabbage, mixing before filling the cakes.
Mix the dry yeast with the flour, sugar and salt, add water and knead a sticky dough. If you use live yeast, dissolve it in water, add the dry ingredients and knead the dough. Then add the oil and knead until the dough stops sticking.
Cover the dough with a towel or cling film and let it rest in a warm place for 1-1.5 hours. If you have time, knead the dough and let it rest for another hour, otherwise the second climb can be skipped.
While the dough is suitable, prepare the filling.
For the cabbage filling: chop the cabbage, finely chop or grate the carrots and onions. Fry the onions until golden, add the cabbage and carrots and simmer for 20 minutes. Then add the tomato paste, salt, pepper and bay leaf, simmer for another 10 minutes. Allow to cool before placing in dough.
To stuff potatoes: boil the potatoes in salted water, then fry the chopped onion until golden. Mash the potatoes to the desired consistency (you can leave whole pieces), mix with onion and let cool.
Grease your hands with oil so that the dough does not stick. Do not add flour, it will burn in the pan. Divide the dough into 18 parts, unload from each circle, roll out the filling (about 1 tbsp), pinch and put the seam down.
Once you have formed all the cakes, start frying. Pour the oil into a deep frying pan (you can fry as usual, or pour a lot of oil and fry as in a fryer), fry the cakes on both sides until golden. Place the finished cakes on a paper towel to remove excess fat.
If desired, the frying pan can be replaced by baking to make the cakes less greasy. Bake the cakes formed for 25 minutes at a temperature of 180 ° C, spread with egg yolk.
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