Kulebyaki with cheese, vegetables and sausages

There are many recipes for delicious and nourishing koulebyaki. In a real Russian koulebyaka there should be several kinds of stuffing. I offer you a simplified version of portioned kulebyachka with one stuffing. But what a delicious, flavorful stuffing and rich dough. The top of the pie, I did not cover, to put a slice of dried, garlicky tomato. Very easy to make!
Ingredients for kulebyaki with cheese, vegetables, and sausages:
Dough
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Wheat flour
/
Flour
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310 g
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Yeast
(b/g, dry quick-acting "SAF-MOMENT")
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1 teaspoon
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Chicken egg
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1 pc
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Margarine
(creamy or substituted for butter. butter)
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50 g
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Sugar
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1 tablepoon
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Salt
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1/3 teaspoon
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Milk
(3,2%)
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150 ml
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Vegetable oil
(to grease the bowl)
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1 teaspoon
Stuffing
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White cabbage
/
Cabbage
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300 g
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Carrots
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1 pc
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Butter
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2 tablespoon
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Vegetable oil
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2 tablespoon
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Sausage
(I have one with added. cheese)
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4 pcs
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Soft cheese
(Toast Plates)
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4 pcs
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Chicken egg
(boiled)
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2 pcs
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Dried tomatoes
(8 halves)
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150 g
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Black pepper
(ground)
-
to taste
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Salt
-
to taste
In addition
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Chicken egg
(small)
-
1 pc
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Sesame
(Optional or cumin)
-
1 tablepoon
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Vegetable oil
-
1 teaspoon
How to cook kulebyaki with cheese, vegetables and sausages step by step with photos
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1. Make dough. Mix hen egg with sugar and salt and whisk with a whisk.
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2. Add milk and beat again.
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3. Add soft margarine and mix together.
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4. Sift flour and mix with dry yeast.
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5. 1 Tbsp. Add a spoonful to the liquid mixture, the flour mixture. After each addition, stir. The result is a soft, smooth dough, not sticky to your hands.
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6. Pour 1 teaspoon of vegetable oil into a bowl and roll the dough in it. Cover the bowl with clingfilm and leave to rise 2 to 2.5 times in a warm place.
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7. Prepare stuffing. Slice thinly the cabbage into julienne strips (300-400g). Grate peeled carrots on a coarse grater. Heat 2 tablespoon butter and 2 tablespoon vegetable oil, fry the vegetables over low heat under a lid.
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8. After 5 minutes add chopped sausage, season with salt and pepper. You can add 2 tablespoon of water. Braise under cover until vegetables are tender and liquid has evaporated.
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9. Take ready stuffing from heat and add boiled eggs shredded on large grater, mix well. Divide the stuffing into 8 portions.
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10. Knead larger dough and divide into 8 parts (I have 70 g each). Roll each piece of dough into balls.
Cover the bowl with clingfilm and leave it for about 20 minutes. You can use a large transparent sachet instead of the clingfilm and cover the bowl to prevent the dough from getting chunky.
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11. Take one ball at a time and roll out the dough into a layer, 20x15 cm. Put 1/2 of a plate of toast cheese each.
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12. Add 3 tbsp. spoonfuls of filling.
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13. Flatten the filling with the long edges of the pastry.
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14. Then close the filling on the remaining two sides. Wrap the ends of the pastry under the loaf to prevent it from turning when it proves.
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15. Put the kulebyaki on a greased baking sheet and cover with a dry, clean, even thin "cloth" or a light towel. Turn the oven on at 40 °C and let the dumplings rise in the oven until doubled in size, about 20 minutes.
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16. Change the oven to 190-200 °C. Grease the dough pieces with beaten egg and sprinkle with sesame seeds. Put half a dried garlic tomato chip in the middle of the pie.
If you don't have sun-dried tomatoes, put in a small piece of butter (1 teaspoon each). You can add dried garlic to the butter.
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Nutritional Value:
Whole Dish: |
Calories
4914 Calories
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Protein
146.6 g
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Fat
309.5 g
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Carbohydrates
383.6 g
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Per Serving: |
Calories 614.3 Calories |
Protein 18.3 g |
Fat 38.7 g |
Carbohydrates 48 g |
100g: |
Calories 206.5 Calories |
Protein 6.2 g |
Fat 13 g |
Carbohydrates 16.1 g |
Chicken Egg, Salt, Black Pepper, Garlic, Vegetable Oil, Flour, Sugar, Sausage, Creamy, Milk, Vegetable, Cabbage, Margarine, Sesame, Cheese, Sun-dried Tomatoes, Bread, Yeast, Soft, Carrot, Soft Cheese, Cakes, Butter Butter, Dough