Potato Roll with Cabbage
This potato roll belongs to the same family as stuffed potato cakes and baked potato babka, but it slices far better: potatoes boiled in their skins are mashed with flour into a pliable “dough” and wrapped around cabbage braised with onion and tomato. The egg poured over the filling at the end of the braise is structural — without it the cabbage spills out the moment you cut into the roll.
Peel and mash the potatoes while they are hot. That isn’t about saving time: hot starch is still soft and gives a plastic mass, while cooled potato turns gummy and demands more flour, which is exactly what makes a roll rubbery. On the flour, “a glass” in older Ukrainian recipes means a 250 ml tumbler — about one US cup, roughly 4½ oz — for the full kilo (2¼ lb) of potatoes.
If the roll keeps cracking
Spread the dough into a sheet on greased parchment or a damp kitchen towel and use that to roll it up, drawing the edge over rather than pushing it, so the seam closes evenly instead of tearing. Squeeze the filling first; cabbage cooked with tomatoes carries a lot of liquid that soaks the dough from the inside. Roll it seam side down and bake it on that same parchment, since a finished roll can’t be moved.
The egg wash plus that spoonful of grated cheese is what browns the surface in the fifteen minutes given. Onion sauce here means a thin, flour-thickened onion gravy; sour cream, mushroom gravy, or a tomato sauce all do the same job of putting something moist next to the slice.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes in their skins, peel them, and mash with the flour into a potato dough.
Sauté the cabbage with the onion and tomatoes, pour in the egg, and braise until done — this is the filling.
Roll out the potato dough, spread the filling over it, and roll it up.
Brush the roll with egg, sprinkle with grated cheese, and bake for about 15 minutes.
Serve drizzled with onion sauce.
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