Kulebyaka is a traditional closed Russian pie baked from yeast or regular dough. It has an oblong shape and is prepared with various savory fillings. In today's article, we will analyze in detail several popular recipes kulebyaki with cabbage.
With margarine
Lovers of unsweetened homemade pies will surely like this version of Russian cabbage pie. It is characterized by incredible speed of preparation and does not involve the use of scarce components. To bake such a cake, you will need:
- 200 g margarine (melted).
- 1 tsp baking powder.
- 3 eggs.
- 320 g flour.
- Salt and sugar.
All of the above components are needed for kneading the dough, which will become the basis for kulebyaki with cabbage and egg. To make a delicious savory filling, you will need:
- Onion head.
- Medium-sized carrot.
- Half a fork of cabbage.
- Selected Egg.
- Lean oil, salt and ground pepper.
You need to start the process with the preparation of the test. To do this, in a deep clean container combine two eggs, salt, sugar and melted, but not hot margarine. Baking powder and sifted flour are introduced into the resulting mass. All are intensively kneaded by hand, rolled out with an oval layer and made notches along the edges. Top with a filling consisting of boiled chopped eggs and vegetables, stewed with added salt, spices and vegetable oil. Previous cuts are intertwined in the form of a braid. Then the product is greased with a beaten egg and baked for forty minutes at 180 ° C.
With milk
Fans of airy yeast baking are advised to pay attention to yet another simple recipe for kulebyaki with cabbage and egg. To play it you need:
- 200 ml pasteurized whole milk.
- 40 g of soft oil.
- Selected Egg.
- 1 tsp granular yeast.
- 1 tsp Sahara.
- ½ tsp rock salt.
- 3 tbsp. l vegetable oil (odorless).
- ~ 2.5 cups of flour.
To make a filler for the future pie, you will need:
- ¼ fork of cabbage.
- Onion head.
- Selected Egg.
- Salt, herbs, spices, vegetable and butter.
First you need to do the test. To prepare it, in a deep container filled with warmed milk, granulated yeast, salt, sugar and a little flour are bred. After a few minutes, the solution is supplemented with melted butter and vegetable oil. All this is kneaded with pre-sifted flour and left to come. After some time, the risen dough is rolled out with a layer and filled with a filling consisting of boiled, chopped eggs and vegetables, stewed with added salt, seasoning and oil. The product is designed as an oval oblong cake and left for proofing. After a quarter of an hour, the cake is greased with an egg and plated. Bake it until fully cooked at 200 ° C.
With water
Kulebyaku with cabbage, made according to the technology discussed below, will be appreciated by those who adhere to a vegetarian diet. In its composition there is not a gram of animal fats and not a single egg. To bake a delicious lean cake, you will need:
- 380 g of flour.
- 200 ml of settled water.
- 15 g of pressed yeast.
- 1.5 tbsp. l Sahara.
- ½ tsp salt.
- 3 tbsp. l vegetable oil (odorless).
To prepare the vegetable filling, you should have at hand:
- 700 g of fresh cabbage.
- Medium-sized carrot.
- 2 onion heads.
- 3 tbsp. l tomato sauce.
- Salt, vegetable oil, black pepper and paprika.
Crushed yeast is bred in preheated water. Salt, sugar and a glass of sifted flour are added there. After some time, the foamed dough is supplemented with lean oil and shaken thoroughly. All this is intensively kneaded with the remains of oxygen-rich flour and left to warm. An hour later, the enlarged dough is halved. Each part is rolled into a layer and filled with a filling consisting of chopped vegetables, stewed with spices, salt, vegetable oil and tomato sauce. Then coulibia form from them and bake them for about thirty minutes at 180 ° C.
With kefir
Using the technology described below, a very soft kulebyaka with cabbage is obtained. It has a very delicate texture and remains fresh for a long time. To bake it you will need:
- 150 ml of kefir of any fat content.
- 1 tsp granular yeast.
- ¼ packaging of peasant oil.
- Selected Egg.
- ½ tsp salt.
- 1 tsp Sahara.
- ~ 2.5 cups of flour.
To prepare a savory filler, you will need:
- 400 g of cabbage.
- Onion head.
- Salt, vegetable oil and olive herbs.
- Egg yolk (for lubrication).
Granulated yeast is bred in kefir heated in a water bath. Salt and sugar are added there. After a quarter of an hour, the foamed dough is supplemented with an egg, melted butter and prudently sifted flour. All is thoroughly stirred and briefly left warm. The risen dough is rolled out and the filler is distributed over it, consisting of shredded vegetables, stewed with spices, salt and refined oil. Then the product is given the desired shape and its surface is greased with whipped yolk. Bake a cake at 180 ° C until lightly browned.
With sour cream
This fragrant and very nutritious kulebyaka with cabbage will be an excellent substitute for a full meal. To bake it you will need:
- 200 g of fresh non-acidic sour cream.
- 500 g of flour.
- 100 ml of vegetable oil (odorless).
- 4 eggs (3 per dough left for greasing).
- 25 g of pressed yeast.
- 1 tsp salt.
- 2 tsp Sahara.
To prepare the filling you will need:
- 300 g of cabbage.
- 3 onion heads.
- Selected Egg.
- 100 ml whole pasteurized milk.
- Salt, vegetable oil and seasonings.
The crumbled yeast is carefully ground with sugar, and then supplemented with sour cream and salted beaten eggs. Vegetable oil and sifted flour are added there. All is thoroughly stirred and briefly removed to heat. After about half an hour, the infused dough is rolled out and covered with a filling made of boiled chopped egg and chopped vegetables, stewed with the addition of vegetable oil, salt, milk and seasoning. At the next stage, the product is given the desired shape and its surface is lubricated. Prepare a cake with cabbage in the oven, heated to 180 ° C. After about half an hour, it is removed from the oven and served to the table.
With sauerkraut
The basis for the preparation of this simple and very satisfying pie is kefir yeast dough. And as a filling, sauerkraut and fresh cabbage are used. To bake such a cake you will need:
- 125 ml of kefir of any fat content.
- 10 g pressed yeast.
- ~ 300 g flour.
- 80 ml of any refined oil.
- 350 g of sauerkraut and 100 g of fresh cabbage.
- 1 tbsp. l coriander.
- Salt, sugar and dill.
Preparing such kulebyaka with cabbage is very simple and relatively fast. Kefir, heated in a water bath, is combined with 60 ml of non-cold vegetable oil, sweet sand and crushed yeast. A few minutes later, a pinch of salt and pre-sifted flour are added there. All intensively stirred and briefly left warm. The enlarged dough is rolled out and filled with two kinds of cabbage, stewed with the addition of the remaining oil, salt, seasoning and herbs. The product is shaped and baked at 180 ° C.
With minced meat
Fans of hearty pies will surely appreciate another version of kulebyaki with cabbage. A step-by-step description of the cooking process will be presented later, but for now we’ll figure out what is needed for this. In this case, at your fingertips should be found:
- 1 kg of purchased yeast dough.
- 300 g of cabbage.
- 500 twisted meat.
- 2 tsp tomato paste.
- Onion head.
- Egg yolk.
- Salt, seasonings and vegetable oil.
That's the whole simple set of ingredients needed to reproduce the recipe for coulebaki.
Step by step recipe
Step No. 1. Thinly chopped onions are sautéed in a greased hot pan.
Step number 2. As soon as it starts to change color, add twisted meat, salt and seasonings to it.
Step number 3. In a separate frying pan, greased with a small amount of refined oil, stew chopped cabbage, supplemented with tomato paste.
Step No. 4. The finished yeast dough is rolled out with a not too thin layer.
Step No. 5. From above, cabbage and minced meat are distributed in layers.
Step No. 6. All this is folded into an oblong cake, greased with whipped yolk and subjected to subsequent heat treatment. Cabbage-meat kulebyak is baked for about 20 minutes at 200 ° C.