2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)
Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.