Potato Roll with Cabbage and Sausage
Dense mashed potato, worked with grated cheese and eggs, does the job of pastry here: the protein in the cheese and eggs sets in the oven and holds the cylinder together around a filling of braised cabbage and sliced smoked sausage. The idea is the same as potato zrazy, the stuffed potato patties of Ukrainian home cooking, except that instead of a dozen little cakes you get one loaf that slices neatly.
The cabbage is braised in milk rather than water, and that is not a quirk: the milk sugars soften cabbage’s sulfurous edge and add a faint sweetness that plays well against smoked sausage. Any kielbasa-style smoked sausage works, or ham. What matters is draining the 500 g of cabbage — a good pound — properly in a colander, because whatever liquid stays in the filling will end up trapped inside the roll.
Where the roll cracks
- Let the mash cool to just warm before beating in the eggs; in hot potato they set into flecks instead of binding the mixture.
- Roll the sheet out on parchment or a kitchen towel and use it to lift and curl the potato over the filling — bare hands almost always tear the layer along the seam.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Peel the potatoes and boil them until done in salted water, drain, add the butter, and mash to a puree.
Thin with warm milk, add the beaten eggs and grated cheese, and mix well.
For the filling, finely chop the cabbage and braise it in milk until soft with salt and pepper, then drain in a colander and let the excess liquid run off.
Slice the sausages into thin rounds.
Roll the potato mixture out into a thick sheet, spread the cabbage over it evenly, and lay the sausage rounds on top.
Form into a roll. Coat it with the sour cream and ketchup mixture and bake for 10 to 15 minutes in the oven at medium heat.
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