Potato Balls with Cabbage

If you only have mashed potatoes in the fridge, no worries, that's enough for this delicious and simple dish. This is one of the traditional Slovak dishes. Despite the simple set of ingredients, potato balls with cabbage have a great taste. They are very filling, and the slightly tangy-smoky taste of the filling combines perfectly with the potato dough.

For the dough

Potatoes

3 cups

Egg

1 piece

Flour

1 cup

Semolina

1/4 cup

For the filling

Smoked Bacon

2.5 oz

Onion

1/3 cup

Sauerkraut

1.5 cups

Salt

to taste

To prepare potato balls with cabbage, peel boiled potatoes, pass them through a meat grinder, add egg, flour, semolina, salt and knead a smooth dough, which is rolled out to a thickness of 0.5 inches. Cut out round cakes from the dough (6 inches in diameter).

For the filling, stew sauerkraut with bacon and onions, cool.

Place the filling on one cake, cover with another cake, seal the edges, and fry in vegetable oil.

Potato balls can also be made without filling, it also turns out very tasty.

Serve potato balls with cabbage as a standalone dish with salad or as a side dish to meat. Sour cream or various sauces based on it go very well with this dish.

(4/5)