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Kulebyaka with cabbage and egg. Kulebyaka with cabbage and egg Ingredients for minced meat

This meat pie turns out tender, aromatic and very tasty; it can be served as a main dish, as an appetizer, or as an addition to cabbage soup, soup or broth. But no matter how you serve it, your family will be immensely happy to burst from the belly, oh, excuse me, to feast on this famous Russian dish. The recipe is practical, inexpensive, so it should appeal not only to the irreconcilable kulebyak destroyers, but also to housewives. So, I’m telling you how to cook a delicious kulebyaka with meat.

Ingredients:

(2 kulebyaki with meat)

dough:
3 cups premium flour (500 gr.)
2.5 tsp dry yeast or 25 gr. fresh yeast
1 chicken egg
1/2 cup milk
1/2 cup water
3 tbsp. vegetable oil
1 tsp Sahara
1 tsp salt
filling:
500-600 gr. minced meat
1 large onion
3 boiled eggs
3 tbsp. boiled rice
salt to taste
ground black pepper to taste
vegetable oil
decoration:
1 yolk

I prepare this dough for all kulebyak, be it meat kulebyak, fish kulebyak or kulebyak with cabbage. The dough is excellent, tasty, airy, and harmonizes perfectly with the salty filling. It's easy to prepare and always turns out great. So, pour half a glass of water and half a glass of milk (total volume 250 ml), heat to 40-45°C. This is where the first “rake” is, don’t step on it. The mixture should be lukewarm, never hot; remember that at 50°C the yeast dies.
We dilute fresh yeast or dry baker's yeast in a warm milk mixture.

Add 1 tsp. sugar and 1 tbsp. flour, mix. Place the vessel with the dough in a warm place for 15-20 minutes. Here is the second “rake”: we put the dough in a WARM place, and not in a bowl of boiling water.
By the way, many people believe that the dough should be made only for butter dough, and can be skipped for regular yeast dough. You can, but you will still need time to sift the flour, remove and beat the egg. While you do this, the yeast, once in a warm nutrient medium, will wake up and begin to grow intensively. And this is where the secret of the air test lies)))))

If everything was done correctly - the milk was not overheated and the yeast was not cooked - then the dough begins to become covered with bubbles and increase in volume.

Place 2.5 cups of flour into the vessel with the dough.

Add one chicken egg, 3 tbsp. sunflower oil and salt. Mix everything well.

Place the dough on a floured table and begin to knead it. Mix well, add flour a little at a time. The dough for kulebyaki should be soft, but at the same time “obedient”, not stick to the table and hands. To make kneading the dough more convenient, you can grease your hands with sunflower oil.

Form a ball, place it in a bowl and cover with a thin napkin. Place in a warm place for 30-40 minutes.
Attention, whoever has a bread machine, you can entrust it with preparing the dough! Everything is exactly the same: pour the warm milk mixture into a container, add yeast, sugar and a spoonful of flour. Let it sit for a while while we sift the flour. Then we throw in everything else, turn on the appropriate mode. Take out the dough that is ready for baking.

Meat filling for kulebyaki

Do you know the difference between a kulebyaka and a regular pie? The pie has a lot of dough and not a lot of filling, but kulebyaka has everything right: a lot of tasty and juicy filling and a little dough. Therefore, if we want to cook a delicious kulebyaka with meat, we don’t skimp on the filling))))) But this does not mean at all that for a good kulebyaka you need to buy a whole kilogram of meat, or better yet two! 500-600 gr is enough. minced meat, and the minced meat can be pork, beef or consist of different types of minced meat.
So, take one large onion and chop it finely. Simmer the onion over low heat in a small amount of sunflower oil. There is no need to dry the onions over high heat, much less bring them to brown.
When the onion becomes soft and transparent (this type of onion retains its juiciness), add fresh minced meat. Now we increase the heat and, without ceasing to stir, fry the minced meat over high heat. Fry for a short time, as soon as the minced meat is no longer red, turn off the heat so as not to dry out the meat. Don't be afraid, the minced meat is cooked in the oven.

While the minced meat is hot, add salt and pepper to taste. We remember that the filling should be expressive, because it sets the taste of the entire dish. Let the minced meat cool.
Sometimes meat kulebyaka is prepared from minced meat alone, but I must say that the complex meat filling, which in addition to meat contains rice and boiled eggs, not only allows you to get a more economical dish, but also makes the kulebyaka more tasty. Therefore, add finely chopped eggs and 3 tbsp to the fried minced meat. boiled rice.

Mix the filling and taste again for salt and spices.

Cooking kulebyaki with meat

The filling is ready, the dough is ready, you can sculpt and bake the kulebyaki. We take out the dough and divide it into two parts. Roll out one part into an oblong, rather thick cake.

Add half of the prepared meat filling and distribute evenly along the entire flatbread. To prevent too much dough from the ends and not enough filling, we cut off the edges (2-3 cm on the right and left) with a knife, and then use these trimmings to decorate the kulebyaka.

We connect the sides of the cake and carefully pinch it. We pinch the ends no less carefully.

Then carefully turn the kulebyak with meat over and place it on a baking sheet, seam side down. We do the same with the second piece of dough and filling. Place the baking sheet in a warm place for 30 minutes until the dough rises.
From the remaining pieces of dough we make decorations (twigs, flowers, braids, etc.). We color the baked goods with yolk. Using a fork, a pin or a regular toothpick, we make several deep holes. This is necessary so that hot steam escapes during baking.

Place the kulebyaku with meat in a well-heated oven. Bake for 35-40 minutes at a temperature of 170-180°C. We monitor the process, ovens are very different, so your kulebyaka may cook earlier or, on the contrary, it will take a little longer. We determine the readiness of the dough by piercing it.

We take the finished kulebyaki with meat out of the oven, shouting and stomping to disperse the family so that they don’t pounce on the blazing baked goods. Let the baked goods cool slightly.

That's all, the ruddy, aromatic and incredibly tasty kulebyak with meat, egg and rice is ready! Mmmm, it's just some kind of holiday! We invite everyone to the table))))).

In Rus' they said that the hut is red with pies. And the favorite type of pie among the Russian people has always been kulebyaka. This pie was prepared both in the peasant hut and in the boyars' chambers.

Kulebyaka - Russian national pie

Kulebyaka is a national dish of Russian cuisine, a type of closed pie with a complex filling. The complexity of the filling lies in the fact that several types are used. They are separated from each other by regular pancakes so that the filling does not mix. When cutting the kulebyaki, all its layers are clearly visible.

Today we bring to your attention kulebyaka, a step-by-step recipe for which with various fillings is given in the article.

Features of preparing kulebyaki

To bake kulebyaki, yeast dough prepared on a sponge is used. But this pie can also be made from unleavened or puff pastry. To separate the fillings, thin unleavened pancakes are baked. The most important thing: kulebyaka is a pie, the main weight of which is the filling. Typically, 2 to 4 types of minced meat are used for this purpose. The most popular types of this pie are kulebyaka with fish, with meat filling, with stewed cabbage, with egg and rice, and with mushroom filling.

How to place the filling

There are different ways to lay out the filling: in the form of tiers or corners. The tiered method is the simplest: first, lay out one layer of minced meat, which is covered with a pancake, then a second layer, and so on. Laying at an angle: one type of filling is laid out at an angle, in the form of a wedge, and separated from the other diagonally.

Kulebyaka today

Kulebyaka is a type of pastry that can be served as a main course, as an appetizer, or as a substitute for bread for first courses. In appearance, it resembles a wide loaf - it has the same oblong shape.

Modern housewives prefer to bake a simple kulebyaka with one type of filling, mistakenly believing that a kulebyaka with several tiers is difficult to prepare. One of the proposed recipes is meat kulebyaka, which consists of 3 tiers. You can easily prepare it, it does not require much effort and time.

Recipe for kulebyaki with cabbage

Kulebyaka with cabbage is one of the most favorite types of homemade baked goods. Products for its preparation can be found in every kitchen.

Ingredients for yeast dough:

Wheat flour - 3 full cups.
Medium fat milk - 1 full cup.
Raw pressed yeast - 30 g.
Butter - 30 g.
Chicken eggs - 2 pcs.
Granulated sugar - 3 dessert spoons.
Table salt - 1 dessert spoon.
Egg yolk - 1 pc.

Filling ingredients:

Cabbage - small fork.
Red bell pepper - 1 pc.
Onions - 2 pcs.
Chicken eggs - 3 pcs.
Table salt - to taste.
Granulated sugar - 1 tbsp. l.
Vegetable oil - 6 dessert spoons.

So, the kulebyaka is prepared step by step as follows:

First you need to prepare the dough: dissolve the yeast in heated milk.
Mix the eggs with granulated sugar, pour in the milk-yeast mixture and add salt.
Add the sifted flour to the prepared mass, stir in the melted butter. Knead the dough, cover the top with film or a clean towel, and leave to rise in a warm place for 50 minutes. After half an hour, knead the risen dough.
Prepare the filling: remove the skins from the onion, wash it and chop it.
Shred the cabbage and cut the red pepper into strips.
Pour sunflower oil into a preheated saucepan and simmer the onion in it until golden brown, add cabbage and pepper and simmer until half cooked.
Boil the eggs, cool, peel and cut into cubes.
Add salt, sugar, chopped eggs to the stewed cabbage and mix.
Pinch off a small piece of dough to decorate the kulebyaki. Roll out the dough to a thickness of 7 mm and place the filling on top. Pinch the edges, giving the pie an oval shape. Decorate the top with pieces of dough in the form of leaves, flowers, fish, and grease the top of the kulebyak with yolk.
Transfer the kulebyaka to a baking sheet with oiled paper and bake at 180 ºС. In 45 minutes the kulebyaka will be ready.

Men will appreciate the meat kulebyak - it is very filling and is quite capable of replacing one of the meals. Since a real kulebyaka should have several fillings, in this recipe the meat filling will be adjacent to chicken and mushroom. The meat filling also goes well with potatoes and rice.

To knead the dough you will need:

Fresh pressed yeast - 30g.
Milk - 1 cup.
Flour - 3 cups.
Chicken eggs - 2 pcs.
Butter - 2 dessert spoons.
Yolk - from 1 egg.
Table salt - a pinch.
Granulated sugar - 1 dessert spoon.

For the fillings you will need:

Minced beef - 330 g.
Chicken fillet - 330 g.
Porcini mushrooms - 330 g.
Cream - 160 ml.
Ready broth - half a glass.
Onions - 2 pcs.
Vegetable oil - for frying fillings.
Pepper - to taste.
Any greens - half a bunch.
Table salt - to taste.

The dough is prepared in 5 minutes: add sugar to the yeast and rub with a fork until completely softened and a liquid dough forms. Pour heated milk into the sifted flour, add 2 eggs, dough and butter. Knead the dough, adding flour if necessary so that it stops sticking to your hands. Place the dough in a warm place to proof for about half an hour.

Using your favorite recipe, prepare 6 savory pancakes. They are needed to separate the fillings in the kulebyak.

Preparation of fillings:

Meat filling. Chop the peeled onions and fry in a saucepan with vegetable oil. Pour in the minced meat, salt, pepper, chopped herbs, add a little broth, which will add juiciness to the filling, and simmer until half cooked.
Chicken filling. Cut the chicken meat into equal pieces, sprinkle with pepper, salt and fry until half cooked. Then add a little cream and simmer until it evaporates.
Mushroom filling. Wash the mushrooms, cut into small pieces, place in a deep frying pan, add salt and pepper to taste, and simmer until half cooked. Pour in the cream and cook the filling until done.

We begin to form the kulebyaka. The dough needs to be cut into 2 halves, roll out a 7 mm thick rectangle from one half on the table, and first pinch off a small piece of dough to decorate the kulebyaka. Place the rolled out dough onto an oiled baking sheet.

Place 2 pancakes on the dough, then distribute the meat filling evenly, cover the top end-to-end with 2 pancakes. The next layer is the mushroom filling, cover with pancakes again. The last layer is chicken filling, which is also covered with 2 pancakes.

Roll out the rest of the dough and cover the kulebyak with it, pinch the edges. Cut out any shapes from a small piece of dough and stick them on the top of the pie, pierce the top of the pie with a knife or fork to prevent it from puffing up during baking, and brush with a mixture of yolk and milk. Bake a 3-tier kulebyaka in an oven preheated to 180ºC. After 25 minutes, the kulebyak with meat will be ready to serve.

Not only with fish, but also with eggs

Many foreigners believe that kulebyaka is a Russian fish pie, mainly filled with salmon. In Russian restaurants abroad they mainly serve just this variety. Therefore, when they come to Russia, they are surprised at the variety of types of kulebyaki and the richness of its filling.

Another type of this multi-layer pie is kulebyaka with egg. As a rule, this filling is prepared from boiled rice and boiled eggs, which are finely chopped with fresh herbs.

To prepare fish kulebyaki, prepare yeast dough according to one of the above recipes, and also bake 6 pancakes. The principle of preparing kulebyaki with fish is the same as for meat kulebyaki.

For the filling, use the following ingredients:

Salmon - 550 g.
Porcini mushrooms - 250 g.
Rice - half a glass.
Onions - 2 pcs.
Fine salt - 2 dessert spoons.
Any vegetable oil - for frying fish and mushrooms.

To prepare a three-layer kulebyaka, you need:

Fry the fish fillet until cooked. You can replace fresh fish with canned salmon in its own juice.
Cut the washed mushrooms into small pieces, add salt and fry them together with peeled chopped onions.
Cook the rice in salted boiling water until tender.

Assemble the kulebyaka and bake in a preheated oven at 180ºC for 20 minutes.

As you can see, preparing kulebyaka is not at all difficult. And it is much healthier and tastes better than hot dogs!

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

In general, calling pies with one type of filling a kulebyak 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 three main components. For example, fish, cabbage and mushrooms, and lay them out in layers. In a proper pie, the fillings are not mixed, but, on the contrary, they are layered with the thinnest unleavened pancakes. This way the tastes and aromas do not intertwine, and the cut produces a beautiful striped pattern.

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

Yeast dough

Homely housewives have their own ways of kneading yeast dough. The main thing is that it comes out tight enough, so knead it at least twice. But at the same time, you shouldn’t make it hard, so don’t 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 (can be replaced with margarine);
a pair of eggs;
salt and sugar.

Add yeast and a little sugar to warm milk. Leave the dough to “dissolve”. At this time, beat the eggs with salt and melt the butter. Combine all 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 pan, cover with a towel and let it air. Once every 20 minutes, knead the dough that has already begun to rise. Repeat the procedure two to three times.

Puff pastry

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

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

Grind cold margarine with half a glass of flour. Set aside. Pour some of the remaining flour into a bowl, add salt, vinegar, beaten egg and a little water. Knead, adding flour one spoon at a time. The finished dough for kulebyaki with cabbage should not be tight! Roll it into a rectangle and place a lump of first dough on top. Wrap the edges with an envelope, turn it seam side down and put it in the refrigerator for half an hour. Then remove the envelope, roll it out and fold it again. Cool 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 pie to suit themselves. As with pizza, which is traditionally baked on a thin crust, many people prefer it on a fluffy, soft piece of dough. Likewise, kulebyaki are often made more magnificent than in the classic version. If you do not claim a Michelin star, then just cook with pleasure - this is the main secret of any delicious dish.

Recipe for kulebyaki with cabbage

Once you have selected and prepared the dough, you can begin 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 go well with cabbage.

If your filling contains a lot of liquid, then line 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 cooks well, reducing in volume.

Chop the cabbage and grate the carrots on a coarse grater. Place both components in a frying pan and simmer for 15-20 minutes.
At this time, chop the onion and add to the cabbage.
Add salt to the vegetable mix, sprinkle with pepper, add tomato paste and cook for another 5 minutes. Transfer to a plate and let it cool.
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.
Lay out the filling, leaving the edges of the dough free for pinch. Roll out the second part of the dough and cover the filling with the resulting layer. Fold in the edges.
Brush the kulebyak with egg and, if desired, sprinkle with pepper or sesame seeds.
Place the pie in the oven, preheated to 200 ºC. Bake for 20-25 minutes. If the kulebyaka was prepared on puff pastry, then after 15 minutes you can reduce the temperature to 160 ºС.

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

Cabbage and eggs

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

Before frying the cabbage, boil two or three eggs for at least 15 minutes in boiling water.
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.
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, the kulebyaka with cabbage and egg is prepared in the traditional way. If you want to add rice to the eggs, as in grandma’s favorite pies, then you should not mix the fillings. Place the vegetables in the first layer, cover it with a couple of unleavened thin pancakes and place rice with herbs and egg on them.

Kulebyaka with cabbage and mushrooms

Mushrooms in the filling will make the pie even more satisfying and tasty. By the way, be careful with this dish if you are watching your figure. You still can’t call it dietary.

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

You can safely mix mushrooms with cabbage and make a simple kulebyaka with one filling. It’s even better to add champignons to boiled buckwheat and form a two-layer pie.

Kulebyaka with cabbage, tomatoes and dried mushrooms

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

Boil water, make cross cuts on the tomato “butts” and lower them into boiling water.
After 15 seconds or when the skin bursts, drain the water. The tomatoes should now peel well. Clean them and cut them.
Place dried mushrooms in boiling water. They have a more pronounced aroma and taste than champignons, so the pie will turn out “more mushroomy.”
After 15 minutes, drain the water and mushrooms into a colander, cool and chop them finely.
Add the tomatoes and mushrooms to the cabbage, simmering for another 10 minutes. Place the finished filling on the dough and form the pie as usual.

It is good to add herbs and garlic to this filling if desired. Sometimes heat-treated garlic does not give a very pleasant taste, so it is better to add it along with herbs to sour cream or other sauce and serve it separately with the kulebyak.

Kulebyaka with cabbage and fish

A more satisfying kulebyaka can be prepared with fish. It can be placed in a pie either cooked or raw.

In the first case, while the cabbage and onions are stewing, fry the fish fillet. You can take salmon, trout, pink salmon, sea bass, pangasius, etc. It’s good if the fish is fatty.
Take the fried fish into pieces and place them in a second layer on top of the ready-made cabbage in the pie.

You can also put raw fish in the dish. But then be sure to lay the fillet in the top layer so that it is thoroughly baked. Don't forget to salt and pepper it. There is no need to increase the cooking time. The fish should be ready in half an hour, provided that the dough is not too thick. If in doubt, make several punctures with a fork or parallel cuts with a knife.

Kulebyaki recipe with cabbage and chicken

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

After kneading the dough and preparing the cabbage filling, start preparing the chicken part. It’s better to take not only fillets, but also thighs, otherwise the pie will be a little dry.
Boil the chicken, cool and chop finely. Add paprika and pepper, salt. Mix the chicken with vegetables, if you like, add fried onions to the meat and make a two-layer pie. It will be delicious in any case.

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

Kulebyaka with cabbage and meat

This pie can be made with any type of meat. Take pork or equal parts pork and beef.

Boil the meat until fully cooked, cool. Disassemble into fibers or finely chop, or grind in a meat grinder.
Fry the onion until golden and add to the meat.
Add salt, seasonings and pepper.
Prepare the cabbage filling and place it on a layer of dough. Cover with pancakes.
Place the meat filling on top, cover with pancakes again and “seal” the kulebyaka.

Since the meat and cabbage are already prepared, you need to bake the dough well. Therefore, the same 20 minutes will be enough to prepare the pie.

Kulebyaka with sauerkraut

If you only have sauerkraut on hand, then feel free to use it. The result will be no worse.

Before cooking, squeeze the cabbage well from the brine and place in a frying pan with hot oil. Sauerkraut, unlike fresh cabbage, fries much less.
Depending on what the cabbage was fermented with, use additives as a guide. You can add a little sugar to a very salty one, but a strong pickled cucumber will complement a simply sour one. Sort through the cabbage so that there is no bay leaf or pepper in it.
When the cabbage becomes soft, you can add tomato paste and fresh herbs. Then let the filling cool. This lean kulebyak with cabbage is formed in the usual way.

There is nothing complicated in preparing a simple, single-layer kulebyaki. It’s quite difficult to spoil it, so don’t be afraid, experiment with the filling, and when you master this simple science, move on to making pies with many fillings.

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

Kulebyaka is a representative of traditional Old Russian cuisine. Kulebyaki was eaten in villages and served to the nobility and kings. Not all segments of the population could often prepare a pie with an expensive filling, but at feasts on the occasion of weddings, name days, and church holidays, kulebyak with cabbage, eggs, meat or fish always appeared. Ruddy, aromatic pastries will decorate any table.

A common option for preparing village kulebyaki is to fill a closed pie with cabbage and egg. Yeast dough is used for kulebyaka, but many housewives make pie with yeast-free, puff pastry, shortbread and kefir dough.

Not everyone follows the correct traditional technology for preparing kulebyaki. Initially, the filling was prepared from 2-3 components, laid out in layers and the layers were separated by thin, unleavened pancakes to prevent mixing of the products. This method of laying out the filling in a cut cut kulebyak gives a beautiful, striped pattern.

Kulebyaka on yeast dough with cabbage

Closed kulebyaka with cabbage is a classic pie made from yeast dough. You can serve kulebyaka for lunch, as a hot dish, for tea, or on a holiday table. Juicy, appetizing minced cabbage with eggs and airy soft yeast dough are loved by both adults and children. Many people like to eat kulebyaka with sour cream sauce, milk or fermented baked milk.

Preparing the kulebyaki will take 1.5 hours.

Ingredients for the dough:

250 ml water;
1.5 tsp. dry yeast;
4.5-5 glasses of flour;
1 egg;
1 tsp. salt;
1.5-2 tsp. Sahara.

Filling ingredients:

1 medium cabbage;
2 small onions;
2 large carrots;
vegetable oil;
1.5 tsp. sesame;
pepper and salt to taste;
1 egg.

Preparation:

Warm up the water. The water should be at room temperature.
Sift the flour through a sieve.
Make a hole in the mound of flour and pour the yeast into the hole. Stir.
Add salt, sugar and egg to the flour. Stir.
Pour in a glass of warm water and continue kneading the dough.
Knead the dough until the structure becomes dense, soft and no longer sticks to your hands. Add water or flour if necessary.
Cover the container with the dough with a cloth and leave to infuse in a warm place for 1 hour.
Prepare the minced meat. Peel the onions and carrots. Cut the onion into half rings and grate the carrots. Shred the cabbage.
Place the frying pan on the fire. Pour in vegetable oil and place cabbage in the pan.
Add carrots and onions to the cabbage and simmer the vegetables until the cabbage is soft. Salt and pepper the filling.
Roll out the dough into a rectangular sheet 1 cm thick.
In the middle of the dough, place the filling along the entire length, departing 5-7 cm from the edges of the dough.
Make slanting cuts with a knife from the filling to the edges of the dough.
Wrap the kulebyak with the cut edges inward, overlapping. You will get a dough braid on top.
Beat the egg for greasing, brush the entire surface of the pie and sprinkle with sesame seeds.
Preheat the oven to 180 degrees and bake the kulebyak for 30-35 minutes until golden brown.

Ingredients for the dough:

200 ml sour cream;
500 gr. flour;
100 ml vegetable oil;
3 eggs;
1.5 tsp. dry yeast;
1 tbsp. l. Sahara;
1.5 tsp. salt.

Ingredients for minced meat:

400 gr. any mushrooms;
400 gr. cabbage;
1 tsp. turmeric;
1 onion;
1 bunch of dill;
50 ml vegetable oil;
1.5 tsp. salt.

Preparation:

Prepare the dough. Sift the flour through a sieve, warm the sour cream and vegetable oil to room temperature.
Mix flour with yeast, add eggs, salt and sugar, pour in vegetable oil.
Gently fold in the sour cream.
Knead the dough, cover with a cloth or towel and place in a warm place to infuse.
Peel, rinse and boil the mushrooms.
Chop the mushrooms, cut the onion into medium cubes and fry in a frying pan until golden brown.
Chop the cabbage, add turmeric and stir. Mix the cabbage with fried mushrooms and simmer in a frying pan until the cabbage is soft.
Finely chop the dill, add to the cabbage stewed with mushrooms and stir.
Divide the dough into two equal parts. Roll out two layers 1 cm thick. Mentally divide the layer into three parts, make slits on one side.
Place the filling in the middle or on the side, from the whole edge. Wrap the minced meat with a roll or overlap, there should be a part with cuts on top.
Preheat the oven to 180 degrees.
Sprinkle the surface of the pastry with warm water. Place the pies in the oven for 35 minutes.

Tender fillet, appetizing golden brown crust and delicious aroma will not go unnoticed on the table. You can cook kulebyaka with fish on holidays, on weekends with your family, take it outdoors, or treat guests. The convenient shape of the closed pie allows you to take it with you for lunch at work or give it to your child at school for a snack.

Ingredients:

500-600 gr. yeast dough;
500 gr. fish fillet;
500 gr. white cabbage;
100 gr. butter;
4 eggs;
greenery;
pepper and salt to taste.

Preparation:

Cut the fish fillet into pieces and fry in oil until cooked.
Chop the cabbage, add salt, crush it a little with your hand so that the cabbage releases its juice.
Fry the cabbage in butter.
Boil 3 eggs, peel and finely chop with a knife.
Finely chop the greens with a knife.
Mix eggs, herbs and cabbage, salt and pepper.
Roll out the dough, lay parchment paper on a baking sheet and place a layer of dough on top.
Divide the cabbage filling into two parts. Place a layer of cabbage filling in the middle of the dough, then minced fish and another layer of cabbage.
Close the dough with the free edges, pinch and form an oval pie shape.
To proof, set the kulebyak in a warm place for 20 minutes.
Beat the egg for lubrication and brush the surface of the pie crust before placing the pie in the oven. Pierce the cake in several places with a wooden stick.
Bake the pie in the oven at 200-220 degrees for 30 minutes.

Kulebyaka with egg and cabbage

A combination of cabbage and egg is often used to fill kulebyaki. Breaking the traditional oval shape, housewives bake miniature kulebyaki, more like pies, which are convenient to give to children for a snack at school, to cook for matinees in kindergartens, to offer instead of bread to guests, to cook for Maslenitsa and Easter.

Cooking time for kulebyaki with cabbage and egg is 2 hours.

Ingredients for the dough:

3 cups flour;
1 glass of kefir;
40 gr. butter;
1.5 tsp. dry yeast;
1 egg;
3 tsp. Sahara;
1 tsp. salt.

Filling ingredients:

2 eggs;
250 gr. cabbage;
1 onion;
1 carrot;
2 tbsp. l. butter;
1 tbsp. l. vegetable oil;
2 medium tomatoes;
salt and pepper to taste.

Preparation:

Melt the butter in a water bath.
Heat the kefir.
Mix all ingredients for the dough and place in a warm place for 30-40 minutes.
Finely chop the cabbage, onion and grate the carrots.
Mix vegetable and butter in a saucepan. Saute the carrots and onions.
Add cabbage and 2 tablespoons water. Simmer the vegetables until the cabbage is half cooked and add the tomato cut into slices. Simmer with tomato for 6-8 minutes.
Boil the eggs. Grate or chop with a knife.
Thoroughly mix the cabbage with the eggs, add salt and pepper and leave the filling to cool.
Roll out the entire dough into a layer, lay out the filling lengthwise and connect the free edges over the filling. Or prepare portioned pies with filling.
Preheat the oven to 220 degrees.
Bake the pie in the oven for 25-30 minutes.

Kulebyaka is a pie filled with cabbage, meat, fish, mushrooms, or an assortment of these products. This delicious pastry has been known since ancient times - then it was present on absolutely all tables, regardless of the status of the family. Kulebyaka was served during meals to the royal families and boyars, and skillful peasant housewives spoiled their family and friends with the aromatic dish on weekends and holidays.

Dahl’s dictionary contains the verb “kulebyachit”, which is where, apparently, the name of this Russian culinary masterpiece came from. This unusual word is translated as “crumple”, “fold”, “bend”, “sculpt” or “feel with your hands”. Essentially, all these definitions mean the actions that need to be done in the process of preparing this ancient dish.

At first glance, it may seem that preparing such a dish takes a lot of effort and time, but in reality this is not the case at all. Using a clear, step-by-step recipe, you can effortlessly make kulebyaka with cabbage in a matter of minutes. Fragrant, delicate pastries will definitely appeal to all members of your family. If desired, the cabbage filling can be replaced with meat, fish, mushroom, chopped boiled eggs can be added, or a unique assortment of flavors can be created by combining several ingredients.

Taste Info Savory pies

Ingredients

For the test:
Warm water – 1.5 tbsp.;
Wheat flour – 4.5 tbsp;
Instant dry yeast – 1.5 tsp;
Sugar – 1.5 tsp;
Salt – 1 tsp. without slide;
Chicken egg – 1 pc. for dough + 1 pc. for lubrication.
For filling:
White cabbage – 600 g (one small head);
Carrots – 2 pcs. small size;
Onion – 2 pcs. small size or 1 large head;
Sesame – 1.5 tsp;
Salt and ground black pepper - to taste;
Vegetable oil for frying.

How to cook kulebyaka with cabbage from yeast dough

First of all, you need to make a dough for the future cabbage pie. Take a deep bowl suitable for kneading dough. Sift all the flour through a fine sieve so that it is saturated with oxygen, then the kulebyak will turn out tender and airy. Make a small hole in the middle of the resulting slide and pour the yeast into it. Mix the dry mixture thoroughly. Add salt, sugar and beat in one chicken egg. Stir again, then pour in warm water and begin kneading the dough. If necessary, add more flour or water. It is important to achieve the desired consistency: the dough should be dense and soft at the same time, without sticking to your hands.

Cover the bowl with the dough with a clean towel and place in a warm place for one hour.

After the specified time has passed, place the risen dough on a cutting board sprinkled with flour and knead it well with your hands on all sides. Set aside and start preparing the filling.

In order to prepare a delicious filling for kulebyaki, you need to chop the cabbage into medium-sized strips. If you cut it too large or, conversely, finely, the food will not turn out as juicy and tender as it should be.

Heat a sufficient amount of vegetable oil in a deep frying pan and add the cabbage there.

Peel the carrots and onions, rinse and chop, the first on a coarse grater, the second into small cubes. Place the prepared vegetables in a frying pan with cabbage.

Season the vegetables with salt and ground black pepper to taste.

Mix the vegetable mixture well and fry until the cabbage becomes soft. Remove from heat and leave to cool completely.

It's time to form the kulebyaka. Roll out the dough into a rectangular layer, about 0.5 centimeters thick. Spread parchment paper on the table and place the workpiece on it.

Distribute the cooled filling in the center of the layer.

Now you need to make oblique cuts on both sides of the filling.

You can wrap the kulebyaka by bending the cut strips of dough in the opposite direction of the product. It turns out to be a kind of “pigtail”.

Break the egg into a small, deep bowl and beat well with a fork. Brush the resulting mixture over the entire surface and sides of the kulebyak. For these purposes, it is convenient to use a silicone brush; if you don’t have one, a regular cotton pad or a piece of gauze folded several times will do. Sprinkle sesame seeds on top of the pie.

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Transfer the kulebyaka to a baking sheet along with parchment paper and place in an oven preheated to 180 C. Bake for 30-40 minutes. The finished kulebyaka should have an even, golden color.

Kulebyak from yeast dough in the oven is ready!

Let it cool slightly and serve warm, cutting into portions. Baking with cabbage will be a wonderful addition to lunch or dinner. Kulebyaku can also be consumed as an independent dish, with a cup of aromatic tea. Bon appetit!