Kulebyaka with cabbage from ready-made yeast dough. Kulebyaka with stewed cabbage

Probably every housewife has her favorite baking recipes. Pies and pies, pies, kurniki, shangi ... But there is a queen among the pies and her name is kulebyaka. In Rus', this complex pie with several fillings was eaten with pleasure by the nobility, and even the kings. Ordinary people could afford only one or two types of fillings, but such pastries were no less tasty. Classic example rustic dish- kulebyaka with cabbage. Each family cooks it differently, passing from generation to generation the secrets “from the great-grandmother, who spied the recipe in the kitchen of Count N himself!”. Well, we offer simple ways making a pie, where you can add your own culinary tricks.

In general, calling pies with one type of filling a kulebyaka is not entirely correct. But this has already taken root, so we will not deviate from the established tradition. If you want to bake a real kulebyaka, then prepare the three main components. For example, fish, cabbage and mushrooms, and spread them in layers. IN right pie the fillings are not mixed, but, on the contrary, they are shifted with the thinnest unleavened pancakes. So tastes and aromas do not intertwine, and a beautiful striped pattern is obtained on the cut.

Before you cook kulebyaka with cabbage, it is important to understand when at all closed pie has the right to be called a kulebyaka. Its main difference is the amount of filling. In a real kulebyak, the dough plays only the role of “packaging”. It is thin but strong enough to hold big weight content. Therefore, traditionally, for such a pie they use yeast dough. But it is permissible to wrap it in both puff pastry and unleavened dough.

Yeast dough

Housewives have their own ways to knead yeast dough. The main thing is that it comes out tight enough, so it is kneaded at least twice. But at the same time, it should not be made steep, so do not overdo it with flour. Otherwise, the dough will not be flexible enough.

Ingredients:

• 2 full glasses of flour;
• a glass of milk or kefir;
• 30 grams of live yeast;
• 100 grams of butter (it is permissible to replace margarine);
• a couple of eggs;
• salt and sugar.

In warm milk, add yeast and a little sugar. Leave the dough to "roam". At this time, beat the eggs with salt and melt the butter. Combine all the ingredients and, gradually adding flour, knead the dough. It should lag behind the fingers, but still be soft and pliable. Transfer it to a large bowl or pot, cover with a towel and let it breathe. Once every 20 minutes, knead the dough that has already begun to approach again. Repeat the procedure two or three times.

Puff pastry

Frankly speaking, this is the case when it is easier to buy ready-made sheet dough in the store. The taste of the pie will not get worse, but you can buy time. But if you want to feel real pride in your work, then start preparing the basis for the pie.

• creamy margarine 200 grams;
• 2.5 cups flour;
• egg;
• a quarter teaspoon of lemon juice or vinegar;
• salt.

Grind cold margarine with an incomplete glass of flour. Set aside. Pour some of the remaining flour into a bowl, add salt, vinegar, beaten egg and a little water. Knead by spoonful of flour. Ready dough for kulebyaki with cabbage should not be tight! Roll it out into a rectangle and put a lump of the first dough on top. Wrap the edges with an envelope, turn the "seam" down and send for half an hour in the refrigerator. Then remove the envelope, roll it into a layer and fold it again. Cool down again. Repeat 3-4 more times.

Kulebyaka is not a pie that you can bite while holding in your hand. You can’t do without a plate, but some housewives adapt the cake for themselves. As is the case with pizza, which is traditionally baked on thin crust, many prefer it on fluffy soft piece test. So kulebyaki are often performed more magnificent than in classic version. If you do not apply for Michelin star, then just cook with pleasure - this is main secret any delicious meal.

Recipe for kulebyaki with cabbage

When you have chosen and prepared the dough, you can start preparing the filling. It can be anything, the main thing is that the tastes are combined with each other. Mushrooms, bacon and smoked sausages, any meat and fish.

If your filling gets a lot of liquid, then lay the bottom of the pie with pancakes so that the dough does not get wet.

To prepare the filling, take a small head of cabbage, carrots, onions and tomato paste. Keep in mind that cabbage is well fried, decreasing in volume.

1. Shred the cabbage, rub the carrots on coarse grater. Put both components in a pan and simmer for 15-20 minutes.
2. At this time, chop the onion and add to the cabbage.
3. Salt vegetable mix, crush with pepper, add tomato paste and cook for another 5 minutes. Transfer to a plate - let cool.
4. Divide the dough into two parts. Roll one out into an oval shape. The thickness of the yeast dough should not exceed 5-10 mm. Transfer the base to a baking sheet lined with parchment paper.
5. Lay out the filling, leaving the edges of the dough free for pinching. Roll out the second part of the dough and cover the filling with the resulting layer. Roll up the edges.
6. Lubricate the kulebyaka with an egg and, if desired, sprinkle with pepper or sesame seeds.
7. Send the cake to the oven, preheated to 200 ºС. Bake for 20-25 minutes. If the kulebyaka was prepared for puff pastry, then after 15 minutes you can reduce the temperature to 160 ºС.

Cut the finished pie into portioned pieces and serve with sour cream or other sauces.

cabbage and eggs

You can diversify the taste of cabbage kulebyaki with another traditional component - a hard-boiled egg. The principle of preparing the filling is the same as in the previous recipe.

1. Before frying cabbage, boil two or three eggs for at least 15 minutes in boiling water.
2. While the vegetables are cooking, peel and chop the eggs. It is not necessary to crumble them into porridge, it is enough to get cubes with a side of 5-7 mm.
3. Take a bunch of dill and the same amount of green onions. Chop finely and mix with egg. Transfer the resulting mass to the cooling cabbage.

Next, kulebyaka with cabbage and egg is cooked traditional way. If you want to add rice to the eggs, as in your favorite grandma's pies, then the fillings should not be mixed. Put the vegetables in the first layer, cover it with a couple of fresh thin pancakes and already spread rice with greens and an egg on them.

Kulebyaka with cabbage and mushrooms

Mushrooms in the filling will make the cake even more satisfying and tasty. By the way, be careful with this dish if you follow the figure. You can't even call it dietary.

1. While the cabbage is cooking, chop the mushrooms. Remember their insidious property to lose water and fry 5 times!
2. Fry the mushrooms in butter, salt them. It is important that they are not crumbly, otherwise the filling will fall out of the cut cake. To “bind” them a little, add a couple of tablespoons of flour to the pan.

Mushrooms can be safely mixed with cabbage and make a simple pie with one filling. It's even better to add champignons to boiled buckwheat and form a two-layer cake.

Kulebyaka with cabbage, tomatoes and dried mushrooms

To make the filling juicy, in the warm season, feel free to replace the tomato paste fresh tomatoes. It is good to take unsweetened varieties for these purposes, dense tomatoes with sourness. So, the cabbage is stewed, and at this time ...

1. Boil the water, make cuts crosswise on the tomato "buttocks" and lower them into boiling water.
2. After 15 seconds or when the skin bursts, drain the water. The tomatoes should now be peeling well. Clean them and cut.
3. Drop into boiling water dried mushrooms. They have a more pronounced aroma and taste than champignons, so the cake will come out “more mushroomy”.
4. After 15 minutes, drain the water with mushrooms into a colander, cool and cut them finely.
5. Add the tomatoes and mushrooms to the cabbage, simmering for another 10 minutes. Ready stuffing spread on the dough and shape the cake as usual.

It is good to add greens and garlic to such a filling if desired. Sometimes the garlic heat treatment does not give much pleasant taste, therefore it is better to add it together with greens to sour cream or other sauce and serve separately to the kulebyaka.

Kulebyaka with cabbage and fish

A more satisfying kulebyaka can be prepared with fish. It is allowed to put it in a pie as in ready-made, as well as in cheese.

1. In the first case, while the cabbage and onions are stewed, fry fish fillet. You can take salmon, trout, pink salmon, sea ​​bass, pangasius, etc. It is good if the fish is oily.
2. Disassemble the fried fish into pieces and lay them in a second layer on an already cooked cabbage in a pie.

Can be put in a dish raw fish. But then be sure to lay out the fillet top layer so that it bakes well. Don't forget to salt and pepper it. You do not need to increase the cooking time. In half an hour, the fish should reach, provided that the dough is not too thick. When in doubt, make several punctures with a fork or parallel cuts with a knife.

Recipe for kulebyaki with cabbage and chicken

Chicken is present on our table more often than others meat products. And adding it to the kulebyaka is a sacred thing!

1. Having kneaded the dough and prepared the cabbage filling, proceed to the preparation of the chicken part. It is better to take not only fillets, but also thighs, otherwise the cake will be dry.
2. Boil chicken meat, cool and finely chop. Add paprika and pepper, salt. Mix chicken with vegetables if you like, add fried onions to the meat and make a two-layer pie. It will be delicious either way.

You can take a piece of the pie to work to eat at lunch - tasty, satisfying and at the same time will not leave heaviness in the stomach.

Kulebyaka with cabbage and meat

You can cook such a pie with any kind of meat. Take pork or equal proportions pork with beef.

1. Boil the meat until fully prepared, cool down. Disassemble into fibers or finely chop, or twist in a meat grinder.
2. Fry the onion until golden and add to the meat.
3. Salt, add seasonings and pepper.
4. Prepare the cabbage filling and put on a layer of dough. Cover with pancakes.
5. Put the meat filling on top, cover with pancakes again and “seal” the pie.

Since the meat and cabbage are already cooked, you need to bake the dough well. Therefore, all the same 20 minutes will be enough to make a pie.

Kulebyaka with sauerkraut

If only sauerkraut is at hand, then feel free to put it into action. The result will be no worse.

1. Before cooking, squeeze the cabbage well from the brine and put it in a pan with hot oil. Sauerkraut, unlike fresh, is fried much less.
2. Depending on what the cabbage was fermented with, navigate with additives. You can add a little sugar to a very salty one, but just a strong one will complement well. pickled cucumber. Sort the cabbage so that it does not come across parsley or pepper.
3. When the cabbage becomes soft, you can add tomato paste and fresh herbs. Then let the filling cool down. Such a lean kulebyaka with cabbage is formed in the usual way.

There is nothing difficult in preparing a simple, single-layer kulebyaki. It is quite difficult to spoil it, so do not be afraid, experiment with filling, and when you master this simple science, proceed to making pies with many fillings.

You can cook kulebyaka for a dinner party, feel free to invite guests - such a treat is not only hearty, but also beautiful, tasty and immediately elevates the hostess to the rank of luxury chefs.

Kulebyaka with cabbage is a dish of the Russian people. It is an oval-shaped pie with a filling. As a filling, cabbage with onions, previously stewed, is most often used. For the preparation of kulebyaki, it is used as puff pastry, and yeast. You can add a meal meat stuffing, mushrooms or other vegetables.

Step by step recipe famous pie

This recipe is the most common. The dough used here is yeast.

How to cook kulebyaku with cabbage:

1. Yeast mixed with big amount sugar and salt, and dissolve in warm temperature milk. Add some flour. Mix everything thoroughly;
2. In a separate bowl, combine eggs and pre-melted butter. Combine the two resulting mixtures in one container;
3. Sift the flour and add to the prepared mass. Knead soft and elastic dough;
4. Put the resulting dough into a prepared pan, previously greased with butter;
5. Cover with a kitchen towel and leave in a warm place for an hour;
6. At this time, you can begin to prepare the filling for the kulebyaki. To do this, the cabbage is cut into strips. The onion is peeled and cut into small cubes. Greens also chop;
   
7. Put the pan on the stove, grease sunflower oil. Put the onion and fry it until transparent;
   
8. Add cabbage, mix well. Sprinkle with salt and pepper, add herbs. Cover the pan with a lid and simmer until the product softens;
   
9. Add butter to almost ready cabbage, mix and add a raw egg. Stir until the egg is ready at the temperature of the cabbage. Leave the filling until completely cooled;
10. Then you can do the test. To do this, a large layer in the shape of a square is rolled out on the table with a rolling pin;
    
11. The entire filling is laid out on it, while the entire edge should remain completely free;
12. The first side of the layer is carefully wrapped inward. The same is done with the second side;
    
13. Parchment is laid out on a baking sheet and greased with oil. With great care, the kulebyaka is transferred there. If desired, you can lay out figures or patterns from the rest of the dough in the upper part of the pie;
14. Leave for a couple of tens of minutes, and at this time preheat the oven;
    
15. Lubricate the dough with a beaten egg on top and pierce several places with a fork for high-quality baking;
16. Bake the pie until it turns golden brown.
    

Recipe for kulebyaki with sauerkraut and eggs

This recipe is somewhat different from others in that the filling is laid in several layers.

In order to prepare such a yummy, you will need the following ingredients:

• flour in the amount of 900 grams;
• butter in the amount of 300 grams;
• five egg yolks;
• milk in the amount of 1 ½ cups;
• dry yeast in the amount of 20 grams;
• sugar;
• salt;
• egg for lubrication;
• sauerkraut in the amount of 400 grams;
• minced meat in the amount of 400 grams;
• four chicken eggs;
• two bulbs.

Cooking time - 1 hour 40 minutes.

The calorie content of the dish is 277 kcal per 100 grams.

Step by step cooking:

1. The dough can be prepared using the sponge method, and without it. To do this, it is necessary to dilute the yeast in milk with sugar and salt. Separately, beat the yolks with butter. Combine two mixtures in one bowl. Mix thoroughly. Sift flour and add to total mixture. Knead elastic dough;
2. To prepare the filling, cabbage is fried in a pan. Onion is rubbed into minced meat, salt and spices are added. Boil eggs, cut into cubes and mix with finely chopped onions.
3. Divide the dough into two parts and roll out;
4. Put sauerkraut on the dough first, then minced meat and after that eggs with onions;
5. Connect the extreme points of the sheet and pinch. Lay on a baking sheet with the resulting seam down;
6. Put in a warm place for half an hour;
7. Preheat oven. Kulebyaka can be decorated with the rest of the dough;
8. Top with beaten egg and carefully poke a few holes;
9. Bake at 200 for half an hour.

How to cook kulebyaka with cabbage and mushrooms

For cooking you will need:

• two chicken eggs;
• warm milk with a volume of 250 ml;
• one teaspoon of salt;
• two tablespoons of sugar;
• a teaspoon of dry yeast;
• flour in the amount of 500 grams;
• two large bulbs;
• mushrooms in the amount of 250 grams;
• half a cabbage head;
• salt;
• spices;
• three tablespoons of vegetable oil;
• one egg yolk.

Cooking time is two hours.

The calorie content of the dish is 244 kcal per 100 grams.

Step by step cooking kulebyaki:

1. First of all, you need to start preparing the dough. Mix eggs, sugar, milk, salt, yeast, vegetable oil and half the flour. Stir thoroughly, cover with a towel and put in a warm place for half an hour. After the specified time, add the remaining flour and knead soft dough, which should be left for a while in a warm place;
2. Now you can start preparing the filling. To do this, the cabbage is finely chopped. Mushrooms clean, cut, throw in boiling water, pre-salted. Boil for 20 minutes. Drain the water from them through a colander and let dry a little. Peel the onion and cut into small cubes. Fry cabbage, mushrooms and onions in a pan;
3. Roll out the dough on the table into one large layer. Its thickness should be at least a centimeter. Lay out the filling and connect both sides of the layer. Place on a baking sheet seam side down. From the rest of the dough, make decorations that fit on top. Lubricate the entire surface egg yolk. Make small holes in several places and send to a preheated oven.

Kulebyaka with fish and cabbage in a slow cooker

In a slow cooker, kulebyaka will turn out in the form regular pie but it won't affect the taste at all.

For cooking, you need to prepare:

• flour in the amount of 500 grams;
• milk with a volume of 250 ml;
• butter in the amount of 100 grams;
• one chicken egg;
• one tablespoon of honey;
• salt;
• a quarter of a cabbage head;
• fillet of any fish in the amount of 250 grams;
• one bulb;
• a tablespoon of tomato paste;
• egg yolk;
• lemon juice;
• two teaspoons of dry yeast.

Cooking time - 1 hour 20 minutes.

Calorie content - 153 kcal per 100 grams of product.

Direct preparation:

1. Mix all the ingredients (flour, milk, butter, egg, honey, salt, yeast) and knead the dough. Put in a warm place;
2. Finely chop the cabbage, salt and mix thoroughly;
3. Cut the fish fillet into small cubes. Salt and season lemon juice. Leave for ten minutes;
4. Cut the onion into half rings and fry in a pan;
5. Add cabbage, fish and tomato paste. Fry a little;
6. Roll out the dough into two layers. Lay the first on the bottom of the multicooker, while forming the sides. Lay out the filling and cover with a second layer;
7. Set the “Baking” mode in the multicooker and leave for half an hour.

Cooking Tricks

1. In order to speed up the action of yeast in the dough, it is worth adding not a large number of Sahara;
2. When working with dough, hands can be lubricated vegetable oil. Thanks to this, the dough will not stick to your hands;
3. If you can’t get the finished pie out of the pan, you need to turn it upside down and cover it on top with a wet towel. Leave it like this for half an hour.

Kulebyaka with cabbage is one of the most popular Russian dishes. Its preparation is quite simple. In addition, kulebyaka includes useful substances in its composition.

To prepare the filling in a pan, fry the diced onion, then put sauerkraut, mix and simmer for 20 minutes. At the end of cooking, pepper, add Bay leaf. Remove from heat and cool completely.

Dough for kulebyaki can be prepared in a bread machine. To do this, put the ingredients for the dough into the container of the bread machine: milk, salt, sugar, butter, flour and yeast. Turn on the "Yeast dough" mode. The dough for kulebyaki in the bread machine will be ready in 1 hour 25 minutes. Remove the dough from the bread machine and let it rise for another 20-30 minutes.

Wrap the top edge of the kulebyaki so that the filling does not fall out. Then the cut strips of dough, alternately lifting, twist, like a pigtail. Fasten the bottom of the kulebyaki.

Put the kulebyaki with cabbage on a baking sheet, brush with egg, sprinkle with sesame seeds and leave to proof for 20-25 minutes. After proofing, place a baking sheet with kulebyaks in an oven preheated to 180 degrees and bake for 30 minutes.

Kulebyaka with cabbage is Russian traditional pastries, closed pie. Its feature is a large amount of filling inside. It can be cabbage, egg, mushrooms, different kinds meat, vegetables, fish in various combinations. The most common recipe for kulebyaki with cabbage from yeast dough is very fragrant and tasty pie, which can be eaten as a main dish or with soup. Less commonly, kulebyaka is made from puff pastry. In any case, the dough must be strong enough so that the filling does not leak out.

What products are required for kulebyaki with cabbage
Yeast dough for kulebyaki can be prepared specially or bought ready-made in the store. Kulebyaka with cabbage without yeast is also delicious and fast option. Instead of the usual fresh cabbage, you can make a filling with sauerkraut, then the cake will acquire sourness.

Ingredients for kulebyaki with cabbage:

• For the dough you will need: 2 eggs (one will be needed for kneading, the second - for greasing the pie before baking);
• 1 tsp dry yeast or 25 g pressed fresh;
• cup warm milk;
• 3 tsp vegetable oil and 50 g butter;
• 1 tsp granulated sugar;
• 600 g or 2 and a half cups of flour;
• salt - half tsp
• For the filling you will need: white cabbage 700 g;
• 2 eggs;
• onion and other herbs of your choice (parsley, dill, green onion, salad).

Recipe for kulebyaki with cabbage:

Kneading yeast dough
Add yeast to warmed milk granulated sugar and salt. Sift a small amount of flour and mix.
In another bowl, mix the egg, vegetable oil and butter. We combine mixtures.

Add the remaining flour, sifting it through a sieve and knead the yeast dough for the pie.
We put it in a large, greased with sunflower oil, pan. Cover with a lid, wrap with a towel or cloth and put in a warm place for an hour. Knead the dough again and put it in a warm place for 30 minutes. So it will become more magnificent.

Cooking cabbage stuffing with egg

Shred the cabbage finely in the form of straws. We cut the onion and greens.
Fry the onion in a pan, add cabbage, greens, pepper and salt to it.
Simmer vegetables until softened. Cabbage can be boiled separately in salted water and only then added to the filling. We add a little butter, break the eggs into the pan. Stir the mixture until full cooking eggs. You can pre-cook the eggs, chop and add them in this form.
cabbage stuffing ready, it remains to cool it.

Cooking delicious kulebyaka with cabbage and egg
Divide the dough into 2 equal pieces and roll out into 2 squares.
Spread the filling evenly in the middle of the layer, avoiding the edges. With a knife we ​​make oblique cuts on the sides.
We connect the sides in the form of a spikelet, wrap the top and bottom so that the filling does not fall out. We do the same with the second layer.

We cover the baking sheet with parchment and put the pie on it. Coat with egg and leave for 20 minutes to settle.

We heat the oven to 180 degrees, immerse a baking sheet in it and bake the kulebyaki for 30 minutes.
Juicy, tasty and satisfying pastries are ready! You can decorate it with sesame seeds, sunflower seeds or chopped walnuts. To give the cake sweet taste grated carrots can be added to the filling.

The cake can be baked a simple loaf. In this case, you do not need to make cuts from the sides, but simply cover the filling with dough and pinch in the center. So baking will be more like a traditional kulebyaka. Creative people can show their imagination and make figurines out of dough to decorate the cake. It can be roses, letters, shapes, animals, etc.

Above is a simplified recipe for kulebyaki with cabbage cooked on yeast dough. traditional recipe kulebyaki with cabbage is much more difficult. The pie was originally prepared in layers of different types minced meat, divided thin pancakes. On average, 4 layers were made, but in fact, you can cook kulebyaka with a large number of layers. The seam of the pie was always on the bottom side, and the top was decorated with various figures.

Kulebyaka with cabbage and egg - simple, but very appetizing and fragrant pie. It will take no more than 2 hours to prepare it. Now you know how to cook kulebyaka with cabbage and you can cook this pastry every day to please your family, or put it on festive table for guests. Everyone will appreciate this delicious cabbage pie.

Watch the video on how to make dough for kulebyaki with cabbage

For a long time I was going to make a recipe for kulebyaki with cabbage, but all hands did not reach. Finally, everything has grown together: and all the products are available, and the camera is at hand, and the passionate desire to cook pie with stewed cabbage. The recipe is what you need, kulebyaka with cabbage turns out beautiful, tasty and juicy, and the dough is just a fairy tale. Preparing kulebyaka is not difficult, by and large it is a huge pie, in which there are a lot of delicious toppings))))). So, let's go to the kitchen to cook kulebyaka with cabbage.

Ingredients:

(2 kulebyaki with cabbage)

• dough:
• 3 cups premium flour
• 2.5 tsp dry yeast or 25 gr. fresh yeast
• 1/2 cup milk
• 1/2 cup water
• 1 egg
• 1 tsp salt
• 1 tsp Sahara
• 3 tbsp vegetable oil
• filling:
• 500 gr. fresh cabbage
• 1 medium onion
• 1 medium carrot
• 1/2 st. tomato juice
• salt, sugar, pepper to taste
• vegetable oil
• decoration:
• 1 yolk

Yeast dough for pie

• The dough for kulebyaki is prepared quite simply, and don't be afraid that the dough is yeast. First we combine milk with water, the total volume is 250 ml. We heat the mixture to 40-45 ° C, but not higher. We breed dry or fresh yeast(Bring fresh yeast with your hands so that there are no lumps).

• Add sugar and a tablespoon of flour, mix. We put the dough for 15-20 minutes in a warm place. Many skip this stage, and in vain. It still takes time to sift flour, beat an egg, prepare other ingredients. And while we are doing all this, the yeast will wake up and begin to grow intensively in a warm nutrient medium. As a result, the kulebyaki will have a magnificent and very tasty dough)))))

• If everything was done correctly - the milk was not overheated, and the yeast was not cooked - then very soon the dough will be covered with bubbles and increase in volume.

• Add 2.5 cups of flour to the dough. Flour, as you remember, should be sifted.

• Add one egg, 3 tbsp. vegetable oil and salt. The amount of salt depends on the type of salt and your taste. If the salt is "Extra" (it is quite salty), then we put a teaspoon without a slide, if it is unpeeled stone, then a teaspoon with a small slide.
• We knead the dough. Then we put the dough on a floured table and begin to knead. The dough will take some more flour. We should get a fairly soft dough that does not stick to our hands and the table.

• We form a bun from the dough, put the bun in a bowl, cover with a thin napkin and put in heat for 30-40 minutes.

Stuffing for pie

• For kulebyaki, the filling is the main thing, it is its soul, which sets the taste of the whole dish, so we cook stewed cabbage with soul)))) So, first of all, finely chop the onion, simmer the onion over low heat in a small amount vegetable oil.
• We clean the carrots, three carrots on a medium grater. Add carrots, simmer with onions until soft.

• Finely shred white cabbage, salt, lightly rub the cabbage with your hands, combine with carrots and onions. Simmer over medium heat under a lid.

• Adding tomato juice or tomato sauce. We mix, be sure to try, because. tomato juice or sauce may contain salt and spices. Salt and pepper to taste, if necessary to adjust the acidity, add a little sugar.

• Stew the cabbage under the lid until cooked, the cabbage should become soft, but not disintegrate. Also, cabbage should remain juicy, because only juicy stuffing will make the kulebyaka really tasty. Therefore, if necessary, during cooking, add a little water or tomato juice to the cabbage.

• Ready stewed cabbage cool to room temperature. By the way, if you prepared the filling for the kulebyaka the day before, and it was stored in the refrigerator, then before making the kulebyaka with cabbage, the filling should be slightly heated in the microwave, because. cold stuffing immediately plant the yeast dough.

Cooking kulebyaki with cabbage

• We take out the dough, lightly knead it, divide it into two parts. We roll out the first part into an oblong cake, the thickness of the dough is about a centimeter.

• We put half of the cooked cabbage, evenly, along the entire length of the cake, distribute the stewed cabbage. So that there is not too much dough on the ends of the pie, these edges can be cut off a little, and the trimmings can be used to decorate pastries.

• Slightly pulling the dough from the sides, we connect the sides and carefully pinch them, pinch the ends. At your discretion, kulebyaka with cabbage can be made in the form of a large pie or oblong, as in my photo.

• The resulting pie is carefully turned over and placed on a baking sheet with a seam down (we cover the baking sheet with parchment or grease with vegetable oil). In the same way, we form the second kulebyaka. Place the baking sheet in a warm place for 30 minutes.
• While baking is warm, we make decorations from dough scraps (pigtails, twigs, flowers). Also, using a pin, knife or fork, be sure to make as many holes as possible so that there is an outlet for hot steam. If this is not done, then the steam can break the pie. It will not affect the taste, but it will not be so beautiful.

• And finally, we paint the pie with cabbage with yolk and put it in a well-heated oven. Bake for 35-40 minutes at 180°C. We keep an eye on baking, as ovens are different, and kulebyaka can cook faster.

• Remove the baked bread from the oven and let it cool down a bit. That's all, ruddy, fragrant and incredibly tasty kulebyaka with cabbage is ready!

• Mmmm, what a treat! Such a kulebyaka with cabbage can be served as a main course or as an addition to the main course, such as soup or broth. Kulebyaka is no less tasty and as a warm or cold appetizer. See also