Cabbage and Celery Zrazy Stuffed with Mushrooms and Boiled Eggs

by Editorial Staff

A tasty and satisfying second dish without meat – zrazy – can be prepared from cabbage, celery stalks, carrots,, and onions stuffed with mushrooms and eggs. The combination of these products will appeal to lovers of vegetable dishes. Zrazy is very appetizing for its aroma, and the simple appearance of such a dish is familiar to many from childhood.

Cook: 1 hour 30 min.

Servings: 6

Ingredients

For vegetable “minced meat”:

  • White cabbage – 1 kg
  • Petiole celery – 130 g (3 pcs.)
  • Carrots (large) – 200 g (1 pc.)
  • Bulb onions (large) – 200 g (1 pc.)
  • Eggs – 2 pcs.
  • Garlic – 2-3 cloves
  • Flour – 3 tbsp
  • Salt to taste
  • Ground black pepper – to taste

For filling:

  • Champignons – 200 g
  • Boiled eggs – 2 pcs.
  • Sour cream – 2 tbsp
  • Salt to taste
  • Ground black pepper – to taste

Additionally:

  • Flour (for breading) – how much will it take
  • Vegetable oil – for frying

For filling (optional):

  • Sour cream – to taste
  • Dill or celery greens – a couple of twigs

Directions

  1. It is better to take dense cabbage. Boil two eggs hard-boiled: put them in cold water, cook for 8-10 minutes after boiling water. Cool the boiled eggs in cold water.
  2. We clean the cabbage from the upper leaves and cut into large pieces.
  3. Wash the celery stalks and cut them into large pieces.
  4. Boil cabbage and celery in salted water until half cooked, 10-15 minutes.
  5. Discard the boiled vegetables in a colander.
  6. Peel the carrots and rub them on a coarse grater.
  7. Peel the onion and cut it into small cubes.
  8. Fry the onion in hot sunflower oil until transparent, 3-4 minutes.
  9. Add carrots to onions.
  10. Fry the onions with carrots until tender, 5-6 minutes.
  11. Divide the fried carrots with onions into three parts, add 2/3 of them to the cooled boiled cabbage with celery. We leave one part for the filling.
  12. Mix the resulting vegetable mixture and pass through a meat grinder. We discard the ground vegetables in a colander so that the excess liquid is glass.
  13. Peel the garlic and pass it through a press. Add 2 eggs to the vegetable “minced meat”, 3 tablespoon. tablespoons of flour, chopped garlic, salt, and pepper to taste.
  14. Mix the mass thoroughly.
  15. Cooking the filling. We clean the champignons, refresh the slices on the legs. Cut the mushrooms into small cubes.
  16. We spread the mushrooms in a pan with heated sunflower oil.
  17. Fry the mushrooms over medium heat until tender (5 minutes).
  18. Combine fried mushrooms with onions and carrots. Add 2 tablespoon to the filling. tablespoons of sour cream, salt, and pepper. Simmer mushrooms with vegetables over low heat until the liquid evaporates.
  19. Peel the boiled eggs and cut them into small cubes.
  20. Add the chopped eggs to the mushroom filling.
  21. We mix.
  22. We form zrazy. Pour flour into a wide, shallow plate. Put 2 tablespoon on flour. tablespoons of vegetable “minced” and evenly distributed in the form of a flat cake.
  23. Put 1 tablespoon in the middle of the cake. a spoonful of filling.
  24. Gently form a zraza by pinching the edges of the “minced meat” on top. Roll the flour in flour on all sides.
  25. Preheat a frying pan with a little vegetable oil. Fry the zrazy for 2 minutes on each side, until golden brown.
  26. Zrazy from cabbage and celery stuffed with mushrooms and boiled eggs are ready.
  27. Such cabbage zrazy can be served with sour cream, garnished with dill or fresh celery leaves. Zrazy tastes good both hot and cold. Enjoy your meal!

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