Cabbage patties

1. Stage

That's pretty much the crumb I got. Next time I will make it in a blender (processor). You can grate it, or you can put it through a meat grinder.

2. Stage

We put the cabbage in a colander and rinse it with boiling water, so that it is already slightly cooked. Unfortunately, because of the steam that rose over the cabbage, the camera lens fogged up, and a high-quality photo of this step did not come out. Sorry about that!

3. Stage

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

4. Stage

Add the flour. Stir. In general, the dough turned out as for pancakes, but if you put your hand on the heart, the dough for the zrazy came out a little liquid. It was necessary to put 2-3 more spoons of flour, but I did not want to add calories to the zrazy. We put the ready dough in the refrigerator for 15 minutes, so that the flour will give the gluten.

5. Stage

In the meantime, prepare the filling. I had a small amount of cooked rice in the fridge. It's not enough to eat and it's a shame to throw away.

6. Stage

Boil an egg, add to the rice.

7. Stage

I tried the stuffing, and it seemed a little dry to me. I rummaged in the fridge and "dug out" a small piece of suluguni, rubbed it on a coarse grater, and added it to the stuffing.

8. Stage

I was not able to film the process of forming the "pies", because the dough was a little liquid, and this process required two hands, and I did not have a third for the camera. So I will try to describe it in words. On the left palm we put a tablespoon of cabbage dough. On it - a dessert spoonful of filling. Then on top - again the dough. Shape a pie with both hands and roll it in breadcrumbs. If you make the dough thicker, it will be easier to form the zrazy.

9. Stage

Let the zrazy dried for about 10 minutes and fry in vegetable oil on both sides until golden brown. I fried at first for 1 minute on high heat, and then under a lid on low heat, so that the zrazy are cooked inside.

10. Stage

Very tasty with sour cream! Bon appetit!