Kulebyaka with cabbage. Top 8 Recipes

Kulebyaka with cabbage - general cooking principles

Kulebyaka with cabbage is a traditional Russian treat, namely an oblong pie with filling. One of the most common and affordable fillings for such baked goods is stewed cabbage with onions. Kulebyaka is prepared mainly from yeast dough, much less often from puff pastry. You can add other vegetables (for example, carrots or tomatoes), as well as fish, mushrooms or meat to the cabbage filling. The dough for kulebyaki must be strong and elastic enough so that the filling cannot leak out of it.

Kulebyak from yeast dough

In a step-by-step recipe for yeast dough, only the structure itself changes. The content is practically the same. We need the following ingredients:

For the test:

600 gr. flour.
Yeast 2.5 tsp.
Water 125 ml.
Sugar 1 spoon.
Milk 125 ml.
Salt 1 tsp.
Vegetable oil 3 tbsp. l.

For filling:

Cabbage 700 gr.
Chicken egg 2 pcs.
Carrots 100 gr.
Onion 100 gr.
Sugar 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Vinegar 1 tbsp. l.
Salt to taste.

Prepare as follows:

Mix heated water and milk. This is where we breed yeast.
Add a spoonful of flour. Now sugar.
We put it on the dough for a while. We make sure that the yeast starts working.
As soon as a cap forms, the dough is ready.
Add butter, salt and white with yolk.
Mix.
Sprinkle with the remaining flour. Knead for about 10 minutes. It is important that it sticks to your hands. The mass should be smooth and elastic.
Store in a warm room for about 40 minutes. Wait for it to rise.
Let's start filling. Finely chop the main product.
Now finely chop the onion. Grate the carrots.
Fry until the vegetable becomes transparent.
Add carrots here and fry for another 3 minutes.
The yeast mass should have already risen, knead it.
Pour the main product into the vegetables. Fry for 5 minutes.
Now sugar.
Simmer for another 5 minutes until the mixture becomes soft.
Now pour the vinegar into the pan. This will make the food slightly sour.
Add salt and simmer for another 5 minutes until the mixture is ready.
Turn off the fire. We are waiting for it to cool down.
Once cool, add 1 egg. Mix.
The yeast mass should rise a second time. We divide it into 2 halves. We roll out one of them.
Place half of the contents of our pie in the center.
We make cuts in the side parts.
The segments need to be intertwined crosswise.
Lubricate with protein.
We do the same with the second half.
Bake until done.
Bon appetit!

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Recipe 1: Kulebyaka with cabbage

One of the most common recipes for traditional Russian treats. This kulebyaka with cabbage is prepared using yeast dough. It takes a little more time than regular baking, but the results are worth it.

Required ingredients:

A glass of milk;
50 g butter;
Vegetable oil;
Three eggs;
Dry yeast - teaspoon;
Half a teaspoon of salt;
Sugar - spoon;
2.5 cups flour;
White cabbage;
Bulb onions;
Greenery.

Cooking method:

Dissolve a teaspoon of dry yeast in warm milk, add a teaspoon of sugar and half a teaspoon of salt. Add a little flour to the mixture and stir. With three tablespoons of vegetable oil, mix one egg and melted butter. Combine both mixtures. Sift the flour into the mixture and knead into a soft dough. Take a large pan, grease it with oil and put a lump of dough in it. Wrap the pan and put it in a warm place for an hour.

Separately, prepare the filling: shred the cabbage into thin strips, and also finely chop a small onion. We chop the greens. Place the onion in a frying pan with butter and fry until transparent. Then add the cabbage to it, stir, and turn down the heat. Salt and pepper the vegetables, add herbs. Simmer covered until soft. At the end, add a spoonful of butter and break the egg. Mix the filling until the egg “sets”. Leave the finished filling to cool.

Roll out the dough into a large square layer and distribute the filling evenly. We leave the edges empty. Carefully fold one side of the dough towards the middle, then fold the layer again (the seam should be at the bottom). Oil a baking sheet with parchment paper and carefully lay out the roll. On the surface of the kulebyaki you can make patterns from pieces of dough. Leave the kulebyak for 15 minutes and preheat the oven. Brush the kulebyak with egg, make several punctures with a fork and bake until golden brown. Let the kulebyaka with cabbage cool slightly and cut into portions.

Kulebyaka with fish and cabbage in a slow cooker

In a slow cooker, the kulebyak will turn out in the form of a regular pie, but this will not affect the taste at all.

To prepare you need to prepare:

flour in the amount of 500 grams;
250 ml milk;
butter in the amount of 100 grams;
one chicken egg;
one tablespoon of honey;
salt;
a quarter of a cabbage head;
fillet of any fish in the amount of 250 grams;
one onion;
a tablespoon of tomato paste;
egg yolk;
lemon juice;
two teaspoons of dry yeast.

Cooking time: 1 hour 20 minutes.

Calorie content - 153 kcal per 100 grams of product.

Mix all ingredients (flour, milk, butter, egg, honey, salt, yeast) and knead the dough. Place in a warm place;
Finely chop the cabbage, add salt and mix thoroughly;
Cut the fish fillet into small cubes. Salt and season with lemon juice. Leave for ten minutes;
Cut the onion into half rings and fry in a frying pan;
Add cabbage, fish and tomato paste. Fry a little;
Roll out the dough into two layers. Place the first one on the bottom of the multicooker, forming sides. Place the filling and cover with a second layer;
Set the multicooker to “Baking” mode and leave for half an hour.

Recipe 2: Kulebyaka with cabbage and champignons

Excellent recipe for kulebyaki with cabbage and mushrooms. The baked goods are incredibly tender, fluffy and, most importantly, delicious.

Required ingredients:

Butter - a pack;
Ready-made yeast dough – 600 g;
Half a kilo of white cabbage;
Champignons – 320 g;
Green onion;
Three eggs;
0.75 glasses of milk;
Salt;
Butter.

Cooking method:

Let's put the eggs to boil. Cut green onions into small rings. Chop the boiled and cooled eggs into cubes. Shred the cabbage into thin strips and place in a frying pan with 70 g of butter. Pour in a little milk. Simmer over low heat for 15 minutes. At the end we add some salt. Cut the mushrooms into pieces and place them in a frying pan with the remaining oil. Fry until done, add salt. Roll out the soft yeast dough into a rectangular layer. Oil a baking sheet and line it with parchment paper. Transfer the dough to a baking sheet. First, distribute the egg with onions, then lay out the mushrooms and cabbage. Carefully lift the free edges of the dough, bring them to the middle and pinch tightly. Grease the kulebyak with melted butter. Place in a preheated oven for 35-40 minutes. Leave the finished kulebyaka with cabbage to cool, then serve.

Kulebyaka with cabbage and egg in the oven from ready-made puff pastry

Since we started talking about recipes with ready-made, purchased dough, I want to offer you another option. Once we were visiting friends, and we were treated to kulebyaka made from just such dough. It was delicious. Of course, I asked for the recipe and now I am sharing it with you.

Ingredients:

Cabbage – 350g.
Milk – 100ml.
Sugar – 1 tsp.
Boiled eggs – 3 pcs.
Green onion – 1 bunch
Vegetable oil – 1 tbsp.
Butter – 30g.
Salt – 1/2 tsp.
Pepper – 1/4 tsp.
Thyme – 1/2 tsp.
Puff pastry without yeast – 400g.
Egg – 1 pc.
Sesame - to taste

1. Shred the cabbage.

2. Boil the eggs and cut into pieces.

3. Finely chop the green onions.

4. Heat a frying pan with vegetable and butter and add cabbage to it.

5. Pour in the milk, add sugar, stir and simmer for 15 minutes over medium heat, stirring occasionally. Then remove from heat.

6. Add boiled eggs, salt, pepper, thyme to the vegetables, mix everything well. The filling is ready.

7. Cover a baking tray with baking paper and lay out the dough. Make slits along the edges of the dough at a slight angle.

8. Place the filling in the middle. Wrap the dough leaves one at a time, overlapping each other, to form a kulebyaka.

9. Brush with beaten egg.

10. Bake in the oven at 180 degrees for 35-40 minutes.

A delicious, tender pie is ready.

Bon appetit!

Recipe 3: Kulebyaka with cabbage, tomatoes and dried mushrooms

A delicious recipe for kulebyaki with cabbage, where the filling also includes tomatoes, dried mushrooms, carrots, onions and seasonings. To prepare such a kulebyaki, you can use ready-made yeast dough.

Required ingredients:

Half a kilo of white cabbage;
Dried mushrooms - a few spoons;
Carrot;
Bulb;
Two cloves of garlic;
Two tomatoes;
Salt;
Pepper;
Dry herbs;
Vegetable oil;
Half a kilo of yeast dough.

Cooking method:

Chop the cabbage and carrots into thin strips. Place the mushrooms in a bowl and pour boiling water over them, leave for 25 minutes. Drain the water from the mushrooms and chop the mushrooms finely. Finely chop the onion. Heat the oil in a frying pan, add the onions first, then the carrots, mushrooms and cabbage. Fry everything together for 10 minutes. Pass the garlic through a press and add to the vegetables. Remove the skins from the tomatoes after dousing them with boiling water. Cut the tomatoes into cubes and place in a frying pan. Pour dried herbs (or fresh) into the filling, add salt and pepper and leave to simmer over low heat until cooked. Let the finished filling cool. Roll out the dough into a large rectangle and spread the filling in an even layer. We cut the free edges in the form of strips and fold them crosswise towards the middle. Transfer the kulebyaka to a greased baking sheet and coat with egg yolk. Bake in a preheated oven for 40 minutes.

Regular kulebyaka

The standard recipe that is usually used. For preparation you need the following ingredients:

500 gr. flour.
Eggs 4 pcs. (mix 2 with flour, two with vegetables).
A pinch of salt.
Water.

Cabbage 1 pc.
Carrot 1 pc.
Onion 1 pc.
Vegetable oil 5 tbsp. l. (some of it will be used for frying)
Salt pepper.

Cooking algorithm:

Heat a frying pan and pour oil into it.
We cut the head of cabbage into slices. Chop the onion and grate the carrots. Place in a frying pan.
Simmer for 3 minutes.
Now cabbage. Fry until it becomes soft.
Salt and pepper. Cool. Add eggs.
Pour the flour into a container. Here are 2 eggs. Salt.
Beat the mixture with a mixer. If it turns out too thick, you can add a little water.
The mass should be soft. We make an oval shape out of it.
Grease a baking sheet with oil. We spread the mass on it.
We make cuts along the edges of the layer.
Place vegetables in the center.
We decorate it beautifully, intertwining the edges to make a pigtail.
Lubricate the surface with protein.
Put it in the oven. Bake until golden brown.
Ready. Bon appetit.

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Recipe 4: Kulebyaka with sauerkraut

Delicious kulebyaka can be prepared not only with fresh cabbage, but also with sauerkraut - it turns out no worse. You also need to add an egg and onions to the filling. This kulebyak is prepared using yeast dough.

Required ingredients:

Ready yeast dough;
Bulb onions;
Sauerkraut;
A few spoons of margarine;
Two spoons of flour;
Salt;
Pepper;
100 g sugar;
Egg.

Cooking method:

Squeeze the sauerkraut from the brine and finely chop it. Place the cabbage in a frying pan with a little oil, add a little hot water and simmer until soft. Finely chop the onion and fry until golden brown. Mix cabbage with onions, season with salt and pepper, add sugar and chopped herbs. Mix everything properly. Divide the dough into two parts, roll each into a layer. We make one of them a few centimeters smaller than the other. Distribute the filling in the center of the smaller layer and coat the edges with egg. Cover the top with a large layer, carefully securing the edges to each other. We cut off the excess edges and fashion figures out of them. Grease the kulebyaka with egg and decorate with figures. We make several punctures with a fork and put them in the oven. Bake until golden brown. Grease the finished kulebyak with oil and leave to cool.

Recipe for kulebyaki with sauerkraut and eggs

In order to prepare such a delicious dish, you will need the following ingredients:

flour in the amount of 900 grams;
butter in the amount of 300 grams;
five egg yolks;
milk in the amount of 1 ½ cups;
dry yeast in the amount of 20 grams;
sugar;
salt;
egg for greasing;
sauerkraut in the amount of 400 grams;
minced meat in the amount of 400 grams;
four chicken eggs;
two onions.

Cooking time: 1 hour 40 minutes.

The calorie content of the dish is 277 kcal per 100 grams.

Step-by-step preparation of the dish:

The dough can be prepared using the sponge method or without it. To do this, you need to dilute yeast with sugar and salt in milk. Separately, beat the yolks with butter. Combine the two mixtures in one bowl. Mix thoroughly. Sift the flour and add to the general mixture. Knead elastic dough;
To prepare the filling, the cabbage is fried in a frying pan. Onions are grated into the minced meat, salt and spices are added. Boil the eggs, cut into cubes and mix with finely chopped onion.
Divide the dough into two parts and roll out;
First put sauerkraut on the dough, then minced meat and after that eggs and onions;
Connect the extreme points of the sheet and pinch. Place on a baking sheet with the resulting seam down;
Place in a warm place for half an hour;
Preheat the oven. The kulebyaka can be decorated with the rest of the dough;
Brush the top with beaten egg and carefully make several holes;
Bake at 200 for half an hour.

Recipe 5: Kulebyaka with cabbage and chicken

Very tasty and satisfying kulebyaka with cabbage and chicken. It is very easy to prepare and is perfect for meeting guests and family dinners.

Required ingredients:

Yeast dough;
Bulb;
Carrot;
White cabbage – 320 g;
Chicken meat;
Salt;
Pepper;
Spoon of tomato paste.

Cooking method:

Chop the onion and cut the carrots into strips. Fry vegetables in vegetable oil. Shred the cabbage thinly and add to the onions and carrots. We dilute a spoonful of tomato paste in a small amount of water and pour it into the vegetables. Season with salt and pepper. Simmer everything together until soft. Boil chicken meat, cool, into small pieces. Mix chicken with fried vegetables. Roll out the dough into a large rectangle and distribute the filling. Fold one edge of the dough into the middle, then fold it again to form a roll. We fasten the edges tightly. Bake the kulebyaka with cabbage for 35 minutes in a preheated oven.

Kulebyaka with cabbage filling, delicious recipe

First you need to make a dough dough. Heat the milk until warm, crumble fresh yeast into it, add granulated sugar and 1 tbsp. a spoonful of premium flour. Leave the dough for 20 minutes in a warm place. During this time, it will increase in volume and a yeast cap will form on top.

Sift 2.5 cups of flour into a deep bowl and pour the dough into it.

Mix and add one egg, salt and sunflower oil.

Knead the dough so that it does not stick to your hands. You may need a little more flour than indicated in the recipe, which will depend on its quality. Form a ball of dough, cover the bowl with a towel and place in a warm place. After 30 minutes, knead the dough and leave for another half hour.

While the yeast dough is rising, prepare the filling. Chop the cabbage and cut the strips in half if they are long.

Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.

In a deep frying pan, first lightly fry the cabbage in sunflower oil, then add the onions and carrots, and continue to simmer over medium heat until the vegetables are soft. Then pour in the tomato juice, add tomato paste, salt, sugar and a mixture of peppers.

Stirring occasionally, simmer until all the moisture has evaporated and the cabbage is ready. Taste, add if necessary, and remove from heat.

The filling for the kulebyaki is ready. Let it cool. Of course, it can be prepared in advance and simply stored in the refrigerator. Stewed cabbage for kulebyaki should be at room temperature. Not cold and not hot.

If it was in the refrigerator, you need to get it out of it in advance. Or heat in the microwave. And you can cool freshly fried cabbage on the balcony during the cold season.

During this time, the yeast dough rose well.

Knead the dough and divide into two parts. From each part, roll out a rectangular layer about 5 millimeters wide.

Then place the cabbage filling in a row in the center. There is no need to skimp on the fillings; you can add more to make the kulebyak juicier and tastier.

Make Christmas tree-shaped cuts on the sides of the dough.

And alternating strips of dough on both sides, braid them like a braid. Pinch the edges.

Very carefully transfer the formed kulebyaki onto a baking sheet covered with parchment and leave in a warm place for half an hour.

After using a kitchen brush, brush the products with egg yolk and place in a preheated oven at 180 degrees for 35-40 minutes. Time may vary depending on individual oven conditions.

To check if the baked goods are ready, you need to pierce them with a dry wooden splinter. If it comes out dry, it means the dough is baked and can be removed from the oven.

Kulebyaka with cabbage is ready. Let cool slightly and cut into portions for serving.

Bon appetit!