Kulebyaka with cabbage. Top 8 Recipes

Every housewife must have their favorite baking recipes. Cakes and pies, pies, chickens, shangs ... But there is a queen among the pies and her name is Kulebyaka. In Russia, this complex pie with several fillings with pleasure ate to know, and even the tsars. Ordinary people could afford only one or two types of fillings, but even such pastries were no less tasty. A classic example of a rustic dish is kulebyaka with cabbage. Each family prepares it differently, passing secrets from generation to generation “from the great-grandmother, who spied on the recipe in the kitchen of Count H himself!” Well, we offer simple ways to make a pie, where you can add your own culinary tricks.

Cooking dough for kulebyaki

In general, calling pies with one type of filling to be a couleby is not entirely correct. But this has already taken root, so we will not depart from the established tradition. If you want to bake a real kulebyak, then prepare the three main components. For example, fish, cabbage and mushrooms, and lay them in layers. In the right pie, the fillings are not mixed, but, on the contrary, transferred to the thinnest fresh pancakes. So the tastes and aromas are not intertwined, but at the cut a beautiful striped pattern is obtained.

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

Yeast dough

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

Ingredients:

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

Introduce yeast and a little sugar into warm milk. Leave the dough to “take it easy”. Beat eggs with salt and melt butter at this time. Combine all the ingredients and, gradually pouring flour, knead the dough. It should be behind the fingers, but still soft and supple. Transfer it to a large bowl or pan, cover with a towel and let it breathe. Once every 20 minutes, knead the dough that has already begun to approach. Repeat the procedure two to three times.

Puff pastry

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

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

Pound 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. Stir in a spoon introducing flour. Ready dough for kulebyaki with cabbage should not be tight! Roll it into a rectangle and lay on top a lump of the first test. Wrap the edges with an envelope, turn it “seam” down and send for half an hour to the refrigerator. Then remove the envelope, roll it into a layer and fold it again. Cool again. Repeat 3-4 more times.

Kulebyak 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 a thin crust, many prefer it on a fluffy soft piece of dough. And coulibia often perform more magnificent than in the classical version. If you do not claim to be a Michelin star, then just cook with pleasure - this is the main secret of any tasty dish.

Kulebyaki Recipe with Cabbage

When you have selected and prepared the dough, you can begin to prepare the filling. It can be any, the main thing is that the tastes are combined with each other. Mushrooms, bacon and smoked sausages, any meat and fish are in perfect harmony with cabbage.

If your filling produces a lot of liquid, then put the bottom of the pie with pancakes so that the dough is not 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. Chop cabbage, rub carrots on a coarse grater. Put both ingredients in a pan and simmer for 15–20 minutes.
2. At this time, chop the onion and add to the cabbage.
3. Add the vegetable mix, pepper with pepper, add the tomato paste and cook for another 5 minutes. Put on a plate - let it cool.
4. Divide the dough into two parts. Roll one into an oval shape. The thickness of the yeast dough should not exceed 5-10 mm. Transfer the base onto a baking sheet covered with parchment paper.
5. Lay out the filling, leaving the edges of the dough free to pinch. Roll out the second part of the dough and cover the filling with the resulting layer. Wrap the edges.
6. Lubricate the kulebyak with an egg and, if desired, shake with pepper or sesame.
7. Send the cake to the oven, preheated to 200 ºС. Bake for 20-25 minutes. If kulebyaka was cooked 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 by another traditional component - hard-boiled egg. The principle of preparation of the filling is the same as in the previous recipe.

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

Next kulebyaka with cabbage and egg is prepared in the traditional way. If you want to add rice to your eggs, as in your grandmother’s favorite 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 lay the rice with greens 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 follow the figure. Still, you can’t call it dietary.

1. While cabbage is cooked, chop the mushrooms. Remember their insidious property of losing water and frying 5 times!
2. Fry the mushrooms in butter, add them. 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 spoons of flour to the pan.

Mushrooms can be safely mixed with cabbage and make a simple kulebyak with one filling. Better yet, 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, boldly replace tomato paste with fresh tomatoes. It is good to take unsweetened varieties for this purpose, dense tomatoes with sourness. So, the cabbage is stewed, and at this time ...

1. Boil water, make incisions crosswise on the tomato "buttocks" and dip them in boiling water.
2. After 15 seconds or when the skin breaks, drain the water. Now the tomatoes should be peeled well. Peel and chop them.
3. Dip dried mushrooms in boiling water. They have a more pronounced aroma and taste than champignons, so the cake will come out “more mushroom”.
4. After 15 minutes, drain the water with the mushrooms into a colander, cool and chop them finely.
5. Add the tomatoes and mushrooms to the cabbage, stewing for another 10 minutes. Put the finished stuffing on the dough and form a cake, as usual.

In this filling, it is good to add greens and garlic as desired. Sometimes, during heat treatment, garlic does not give a very pleasant taste, therefore it is better to add it with sour cream or other sauce together with herbs and serve separately to the kulebyak.

Kulebyaka with cabbage and fish

 

More nourishing kulebyak can be prepared with fish. It is allowed to put it in the pie both in finished form and in raw.

1. In the first case, while the cabbage and onions are stewed, fry the 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 the already prepared cabbage in the pie.

You can put raw fish in the dish. But then be sure to lay the fillet on top so that it bakes well. Do not forget to salt and pepper it. Cooking time does not need to be increased. In half an hour, the fish should reach, provided that the dough is not too thick. If in doubt, make a few 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 to add it to the coulebyak is a holy thing!

1. After kneading the dough and preparing the cabbage filling, proceed to cooking the chicken portion. It is better to take not only the fillet, but also the hips, otherwise the cake will be dry.
2. Boil chicken, cool and chop finely. Add paprika and pepper, salt. Mix chicken with vegetables, if you want, add fried onions to the meat and make a two-layer pie. It will be tasty anyway.

A piece of cake can be taken 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 in equal proportions pork with beef.

1. Boil the meat until cooked, cool. Disassemble into fibers or finely chop, or twist in a meat grinder.
2. Sauté the onion until golden and add to the meat.
3. Season with salt and seasonings and pepper.
4. Prepare the cabbage filling and place on the dough sheet. Cover with pancakes.
5. Put meat filling on top, cover with pancakes again and “seal” the kulebyak.

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

Kulebyaka with sauerkraut

If you have only sauerkraut on 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 in a pan with hot oil. Sauerkraut, unlike fresh cabbage, is much less fried.
2. Depending on what the sauerkraut is fermented with, orient yourself with additives. In very salty, you can introduce a little sugar, but just sour well complemented by a strong pickled cucumber. Sort the cabbage so that it does not come across lavrushka or pepper.
3. When the cabbage is soft, you can add tomato paste and fresh herbs. Then let the filling cool. Such a lean kulebyaka with cabbage is formed in the usual way.

In the preparation of a simple, single-layer kulebyaki there is nothing complicated. It’s quite difficult to spoil it, so don’t be afraid, experiment with filling, and when you master this simple science, proceed to making pies with many fillings.

You can cook a kulebyaku 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 cooks.