Kulebyaka with cabbage
Origin of the recipe
Kulebyaka is a traditional Russian closed pie filled with meat, fish, or mushrooms, but other variations are also possible. Kulebyaka typically contains several fillings, which are not mixed together but rather arranged in layers or in different parts of the pie, separated by thin pancakes. A simpler version, like the one in this recipe, is also possible. The key is to have plenty of filling!
What do you need for cooking?
Ingredients
Dough
-
Milk
-
Sugar
-
Yeast
-
Vegetable oil
-
Salt
-
Flour
Filling
-
White cabbage
-
Onion
-
Carrot
Kitchen utensils
- Knife
- Board
- Bowl
- rolling pin
- Towel
- Pan
- Fork
- Brush
Step-by-step recipe
Step 1:
Pour warm milk into a bowl, add sugar, salt, vegetable oil, mix with a fork.
Step 2:
Add yeast and stir.
Step 3:
Add flour and knead the dough.
Step 4:
Grease the dough with oil, cover with a towel and put in a warm place for 1 hour.
Step 5:
Cut the onion and carrot into strips and fry.
Step 6:
Chop the cabbage and add it to the pan. Fry, stirring, for 10 minutes.
Step 7:
Season with salt and pepper to taste, add bay leaf and sugar. Stir.
Step 8:
Add tomato paste, pour in water, stir and simmer for another 20 minutes.
Step 9:
Add herbs, stir, cover and turn off heat.
Step 10:
Roll out the dough into rectangles and place the cabbage in the middle.
Step 11:
Make diagonal cuts on the long free edges of the dough in a herringbone pattern.
Step 12:
Fold the short edges around the filling and fold the strips crosswise, like a pigtail.
Step 13:
Brush the top of the kulebyaka with egg and bake for 30-35 minutes at 180 degrees.
Cooking tips
Add flour to the bowl in portions, stirring to avoid lumps.
Stir the filling to prevent it from burning, especially the onions and carrots.
