Recipe: Kulebyaka with cabbage and mushrooms step by step with pictures | Handy.Recipes

Kulebyaka with cabbage and mushrooms

Cooked Kulebyaka with cabbage and mushrooms

Nutritional Value

Kulebyaka from the word "Kulebazh" - wallow... pile... crumple... fold... mould with my hands. Here I am . This dish is as old as time. There are many variations, maybe you'll like mine too. You can eat it with broth, or as a side dish, or "instead of" with tea! The dough is easy to make and easy to work. Delicious, nourishing! Good Shrovetide to you! Taste my pie too, my dear guests!!!

Author of the recipe

Ingredients for kulebyaka with cabbage and mushrooms:


Dough

  • Yeast (pressed yeast "Lux Extra" from the company "SAF-NEVA") - 20 g
  • Wheat flour / Flour (w/c) - 500...600 g
  • Milk (1 tbsp.1 tbsp to keep for greasing the pie) - 150 ml
  • Water - 100 ml
  • Chicken egg - 1 pc
  • vegetable oil - 100 ml
  • Sugar - 1 tablepoon
  • Salt - 0.5 teaspoon

Stuffing

  • White cabbage / Cabbage (fresh) - 300 g
  • Mushrooms (dry) - 50 g
  • Onion (medium sized) - 1 pc
  • Butter - 50 g
  • Black pepper (ground) - to taste
  • Carrots (grated on "coarse flake") - 100 g
  • Chicken egg (white for stuffing, yolk - for greasing the pie) - 1 pc
  • lemon juice (can be to taste) - 0,5...1 teaspoon
  • Sweet paprika (ground) - 1 teaspoon

Cover loaf before baking

  • Flax seeds - to taste

How to cook kulebyaka with cabbage and mushrooms step by step with photos


Here we go. If you have dry mushrooms, soak them in advance, then strain in a colander, rinse, cut into medium dice and boil until "almost done" - Al dente. Peel and dice the onions. Put butter and onions in a frying pan. Fry until transparent. Add 1 teaspoon ground paprika, saute, salt, ground black pepper. Stir in a little water and leave to stew under cover until softened. Put in a cool place to cool. If you have fresh cabbage, everything is the same, except soaking and simmering.

Chop the cabbage. Roast and season with salt and pepper. Braise under a lid. Taste and season with salt, lemon juice, pepper and your favorite spices. Chill.

Knead the dough. Dilute 1 teaspoon sugar and Extra-Luxurious pressed yeast in warm water "SAF-NEVA". After a strong foam appears, add remaining sugar, salt, beaten egg, warm milk, flour, and knead. Add butter. Knead the dough until it . If it seems a little runny, leave it uncovered on the table for 10 minutes and knead again. Cover and leave to rise.

Meanwhile, continue with the cooled filling. Combine the cabbage and mushrooms, adjusting the salt, pepper, acidity to your taste. We divide the egg into whites and yolk (we will leave it to grease the surface of the pie). Whisk egg white with a fork and add to the filling. Stir well. Beat egg yolk, add milk.

The dough has risen, becoming fluffy and elastic. Roll it into an oblong sheet, trying to make the edges thinner. Along the layer put the cabbage in the middle, on top of grated carrots. Along the edges of the dough to make incisions, not reaching the stuffing, lightly smear them with the prepared egg, and "braid" over the filling. Press the edges slightly. This is how the dumpling comes out. Put in molds covered with oiled parchment. Smooth the edges. Glaze the entire surface with the egg. Sprinkle flax seeds on top. After baking they will give a special flavor and aroma.

Put in an oven heated to 160 degrees for 35-40 minutes. If you need to during the last 10-15 minutes turn the temperature up to 200 degrees for a crispy crust. Take out. Sniff the flavor of the pie, but do not hurry to eat it. Put a paper towel on a wire rack and cover and cool. Now you can make some tea and serve it!

Nutritional Value:

Whole Dish:
Calories
3364.8 Calories
Protein
84.9 g
Fat
143 g
Carbohydrates
441.2 g
100g:
Calories
215.7 Calories
Protein
5.4 g
Fat
9.2 g
Carbohydrates
28.3 g

Chicken Egg, Salt, Black Pepper, Sweet Paprika, Vegetable Oil, Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Onions, Carrots, Water, Mushrooms, Creamy, Milk, Cabbage, Mushroom, Bread, Cakes, Flax Seeds, Dough

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