Recipe for making kulebyaki with cabbage. Kulebyaka with cabbage - step-by-step recipes with photos. How to prepare dough and cabbage filling for kulebyaki.

A traditional treat of Russian cuisine is kulebyaka. This pie has an oblong shape, and different fillings are used for it. One of delicious options- This minced cabbage. Additionally, you can add other ingredients to it, such as eggs, meat, mushrooms and even fish. You will find these and other ways to make kulebyaka in the step-by-step recipes below.

How to cook kulebyaka with cabbage

Generally cooking kulebyaki with cabbagehas one main secret. This is traditional Russian dish baked seam side down, not like regular pies. The filling is placed on the dough layer, then the edges are joined and pinched. All that remains is to turn the oblong pie with filling over so that the seam is on the bottom. There is another option for how to prepare such baked goods:

The kneaded dough is divided in half.
From each part, an oblong layer is rolled out, the length of which is twice the width.
One of them is placed on the bottom of the mold, and the filling is on top. Then everything is covered with a second layer, and the edges are pinched.
You can grease the pie with milk, egg or a mixture of them and sour cream.
The top of the closed pie is decorated with the remaining dough - make braids, flowers, spikelets, etc.

Dough for kulebyaki with cabbage

According to technological map kulebyaki dough with cabbageyeast is used. Moreover, it is better to use fresh yeast so that the cake is more fluffy and airy. Although with puff or unleavened dough kulebyak at home will turn out no less appetizing. And it will take less time, but such recipes are used much less frequently. If you want to get real kulebyaka, prepare it only from yeast dough. The main thing is that it is elastic and does not leak the filling.

Filling for kulebyaki with cabbage

Getting ready filling for kulebyaki with cabbageor other ingredients. The main vegetable is added in all recipes. Cabbage is pre-cooked or fried. This is a feature of the original kulebyaki. One of each classic recipes Onions are added to the filling. Only first the vegetable is sautéed in a frying pan. A more complex filling is prepared with eggs, minced meat, dried mushrooms, fish or sauerkraut. You can choose any one that suits your taste. The ratio of filling to total weight is another feature of this pie. It makes up more than 50% of kulebyaka.

Recipe for kulebyaki with cabbage

Over time, along with the classic, more original ones appeared.kulebyaki recipes with cabbage. With carrots, fish, tomatoes, rice, eggs - these are just some of the ingredients used for the filling. All products are finely chopped, mixed together, and then wrapped in dough and baked in a slow cooker or oven. If taken puff base, then it should be taken out a couple of hours before cooking so that the product has time to defrost. You can study the rest of the instructions in step-by-step recipes with photos.

Kulebyaka with cabbage and egg - recipe

Cooking time: 3 hours.
Number of servings: 7 persons.
Calorie content of the dish: 228 kcal.
Cuisine: Russian.

If it's clean vegetable filling you are not attracted, then it will suit youkulebyak with cabbage and egg.For flavor and bright color, you can add carrots and turmeric to them. The eggs are boiled separately, then chopped and after that mixed with minced cabbage. The filling is softer, and the pie itself is very tender, because the dough is prepared with the addition of sour cream. It can also be replaced with kefir.

Ingredients:

egg – 1 pc. for lubrication and 3 pcs. For filling;
sour cream – 200 g;
vegetable oil - to taste;
carrots – 1 pc.;
salt, herbs, spices - to taste;
flour – 300 g;
butter – 200 g;
cabbage head – 600 g.

Cooking method:

Sift the flour first to make the base more fluffier.
Grind the butter and add salt. Pour flour into it, add sour cream, then knead into a stiff dough.
Roll the base into a ball and place it on the refrigerator shelf, where it sits for about 2 hours.
Wash and dry the vegetables, chop them finely, simmer in oil until tender, pepper, season with salt and herbs.
Next add to the filling and boiled eggs, mix.
Roll out 2 layers of dough and leave a small piece for decoration.
Place the filling on one, place the second on top. Pinch the edges - it is recommended to tuck them under the bottom of the pie.
Decorate the top of the dough with the remaining dough and brush it with beaten egg.
Bake at 200 degrees until golden brown. This will take about half an hour.

Kulebyaka with cabbage and meat

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 258 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If you love more hearty pies, then userecipe for kulebyaki with cabbage and meat. From traditional options it has a more complex filling. Any minced meat is suitable - beef, pork or more dietary chicken. You can add several types of meat at once. It will be even tastier this way. Meat kulebyaka is even served as a main dish, although it is also suitable as an appetizer instead of bread for soup.

Ingredients:

minced meat – 1 kg;
egg – 3 pcs. for dough and 1 pc. for lubrication;
onion- 3 pcs.;
milk – 1 tbsp.;
cabbage head – 0.5 kg;
vegetable oil – 1 tbsp;
wheat flour – 4 tbsp;
salt – 1 tsp;
yeast – 0.5 g;
butter – 200 g.

Cooking method:

Melt the butter, combine it with flour, salt, eggs and sugar.
Heat a glass of milk and dissolve the yeast in it. Mix with egg mixture.
Stir and gradually add vegetable oil, then knead the dough with your hands, knead it and drop it on the table a couple of times.
Roll into a ball, wrap, then leave for about an hour in a warm place.
Chop the minced meat, onion and cabbage leaves, fry them separately, and then mix.
Ready dough divide in half. Roll out one part so that it is larger than the shape.
Grease a baking tray with oil and place the dough on it. You already need to distribute the filling over it.
Cover with a second layer of dough - its edge should extend beyond the edge of the bottom layer. Wrap them up.
Brush the top with beaten egg and poke with a fork.
Bake at 200 degrees until golden brown.

Kulebyaka with cabbage made from yeast dough

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 220 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Yeast dough for kulebyakiconsidered classic. Only this one is on him closed pie It turns out the way you need it – lush and airy. If you do not yet have the skills to handle yeast dough, then you can buy ready-made dough in the store, but following the instructions below it is easy to make it yourself. The yeast in the pie recipe requires dry yeast. They are “revived” already during cooking by pouring warm milk. The main thing is not to leave the dough in a draft.

Ingredients:

cabbage head – 400 g;
chicken egg – 3 pcs.;
milk – 200 ml;
sugar – 1 tbsp;
salt – 0.5 tsp;
onion - 2 pcs.;
butter – 50 g;
greens - a couple of sprigs;
flour – 2.5 tbsp;
dry yeast – 1 tsp;
vegetable oil – 2 tbsp.

Cooking method:

Mix sugar with yeast, salt the mixture and pour warmed milk, leave for half an hour.
Separately beat the eggs with the addition of melted butter. Next, combine with the yeast mixture.
Gradually add sifted flour, knead elastic dough, place it in an oiled pan. Leave under a towel for 1 hour.
Cabbage leaves rinse, let them dry, and then chop into strips. Grind the onion and herbs. fry the ingredients in oil, add salt, simmer until soft.
Using a rolling pin, roll out the dough into a large square. Distribute the filling in the center, leave the edges free, cut them into strips, as shown in the photo.
Carefully fold the sides of the layer. You need to put one strip on top of another, as if braiding it.
Coat the top with beaten egg, transfer the workpiece to an oiled baking sheet.
Send to bake until golden color at 180 degrees.

Kulebyaka with cabbage and mushrooms

Cooking time: 1 hour 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 212 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Using recipe for kulebyaki with cabbage and mushrooms, you can cook lean, but delicious pie for dinner. IN classic version champignons are used, but any others will do. It turns out especially tasty with forest fresh mushrooms– their aroma cannot be compared with anything. How to cook such a kulebyaka? Its basis is again yeast dough, which is why it is lush, tender and airy.

Ingredients:

champignons – 320 g;
egg – 3 pcs.;
butter – 250 g;
milk – 0.75 tbsp;
green onions- taste;
White cabbage– 500 g;
yeast dough – 600 g;
salt - to taste.

Cooking method:

Let the eggs boil, then immediately cool, peel and finely chop.
Wash the green onions and chop into rings.
Cut already clean cabbage leaves into strips. Place them in a frying pan on heated butter.
Simmer for 15 minutes, then add mushrooms and fry for a little while.
Roll out the dough into a rectangular layer and place it on an oiled baking sheet.
Place the onions and eggs in the first layer, and then the cabbage and mushroom filling.
Carefully lift the edges of the dough, bring them together in the center and pinch.
Brush the top with melted butter.
Keep in the oven for 40 minutes at a temperature of 180-200 degrees.

Kulebyaka with sauerkraut

Cooking time: 1 hour 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 277 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For lovers of more spicy dishes worth a trykulebyaki recipe with sauerkraut . Here the filling does not require much time. preliminary preparation– you need to put it on the dough after a short frying. For variety, onions and eggs are added to this recipe. Yeast dough is preferable here, although puff pastry is also suitable. You will learn how to make kulebyaka with cabbage from detailed instructions with photo.

Ingredients:

dry yeast – 20 g;
egg – 1 pc. for lubrication, 1 pc. for filling and 3 pcs. for dough;
egg yolks – 5 pcs.;
onion – 2 pcs.;
milk – 0.5 tbsp;
butter – 300 g;
salt, sugar - to taste;
sauerkraut – 400 g;
flour – 900 g.

Cooking method:

Dissolve yeast in heated milk, add sugar and salt.
Beat the yolks with butter in a separate bowl. Then combine them with the yeast mass.
Gradually add sifted flour and make a dough.
Boil the egg for the filling, cut it.
Separate the cabbage leaves from the head, wash them, let them dry, then chop them into strips and fry in oil along with chopped onions.
Roll out the finished dough into a layer, place first the egg on it, and then the cabbage and onion filling.
Bring the edges together and pinch, turn the pie over, seam side down, and place on a baking sheet.
Let stand in a warm place for half an hour.
At this time, preheat the oven to 180 degrees.
Brush the pie with beaten egg and bake for 30 minutes.

Puff pastry kulebyaka with cabbage

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 210 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Lazy puff pastry with cabbage– this is a recipe from the category “on a quick fix" Here you don’t have to bother with the base, because it is taken ready-made. The pie turns out not so fluffy, but the taste is practically no different from the one made with yeast. The structure of the dough is flaky and crispy, but at the same time it has more high calorie content, so there is still a risk of gaining weight after such a pie.

Ingredients:

butter – 30 g;
salt - to taste;
egg – 4 pcs.;
cabbage head – 1 kg;
puff pastry – 1 pc.

Cooking method:

Wash the head of cabbage, divide it into leaves, dry them, and then finely chop them. Blanch the vegetable for about 5 minutes, then cool completely.
Boil hard-boiled eggs in the amount of 3 pieces, keep in cold water, then peel and chop. Mix with vegetable mixture, season with salt, add butter.
Roll out the defrosted dough into a thin layer. Place the filling in the center. Pinch the edges and turn the product over with the seam down.
Place the dough on a baking sheet lined with foil.
Beat the egg and brush the pie with it.
Bake for 20 minutes at 180 degrees

Kulebyaka with cabbage - recipe without yeast

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 214 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Beginner cooks instructions on how to cook yeast base, may seem difficult, but there is a way out for them too.Kulebyaka without yeastit's much easier and faster. For it, a fresh base of water is mixed with flour, egg and butter. The further technology is almost the same as in the case of adding yeast. The layers are rolled out again and the filling is placed on them. Then all that remains is to bake the pie until golden brown crust.

Ingredients:

peppercorns, Bay leaf- taste;
egg – 1 pc. for lubrication and 1 pc. for the base;
lemon – 0.5 pcs.;
water – 0.5 tbsp.;
salt – 1 tsp;
vegetable oil – 3 tbsp;
flour – 500 g;
cabbage head – 800 g;
onion – 1 pc.;
butter – 400 g.

Cooking method:

Take the butter chilled, cut into pieces, mix with sifted flour.
Add salt, beat in an egg, squeeze the juice of half a lemon. Knead the base, roll it into a ball and keep it in the cold for half an hour.
Finely chop clean cabbage leaves and fry them vegetable oil along with the onion.
Grease a baking sheet with oil and place the rolled out sheet of dough on it.
Distribute the filling in the center, pinch the edges together. Turn the pie seam side down.
Brush the top with beaten egg. If there is any dough left, decorate the pie with it.
Bake at 180 degrees. Recommended time is 30-40 minutes.

Kulebyaka with fish and cabbage

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 222 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

No less simple andrecipe for kulebyaki with fish and cabbage.A hearty, flavorful and economical version of the pie. It is not as high in calories compared to a recipe based on minced meat. Fish goes well with non-starchy vegetables, including cabbage. The filling from such products turns out to be even more tender and healthy. From suitable for fish pike, hake, pike perch, halibut or several species at once.

Ingredients:

onion – 1 pc.;
yeast dough – 500 g;
spices - to taste;
green onions – 30 g;
butter – 25 g;
halibut – 400 g.

Cooking method:

Already ready-made dough let rise twice, then roll out so that the thickness of the layer is 0.8-1 cm. Grease with butter.
Place the filling in the middle from a mixture of peeled fish, onions and spices.
Roll up the pie, leaving a hole in the center for beauty. Brush the top with the remaining oil.
Bake at 200 degrees. Recommended time is 20-30 minutes or until the cake is golden brown.

Lenten kulebyaka with cabbage

Number of servings: 5 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Lenten kulebyaka with cabbagealso prepared with yeast, but without adding eggs. How to make such a pie? The base requires only a few ingredients - water, yeast, sugar, a little salt and butter. The cake they make is not so airy, but also very appetizing and soft. You can bake it not only in fast days, but even for a holiday or just for family dinner. The filling for such a pie is exclusively cabbage.

Ingredients:

sugar – 3 tsp;
dry yeast – 11 g;
flour – 4 tbsp;
onion – 1 pc.;
salt – 0.5 tsp;
vegetable oil – 2 tbsp;
spices - to taste;
warm water – 1.25 tbsp.

Cooking method:

Dilute the yeast with water, add sugar, salt, and add sifted flour.
Knead the mixture and leave to rise for 1.5 hours.
Wash the cabbage leaves, chop them, and then boil them in slightly salted water.
Chop the onion, fry, season with spices. Then add the minced cabbage and simmer until done.
And roll out the base into 2 layers. Place one on a baking sheet, then spread the filling over it.
Cover with a second layer, fold the edges, and pinch them.
Bake at 180 degrees until golden brown.

Kulebyaka on kefir with cabbage

Cooking time: 2 hours 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 198 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For the dough, you can use not only warm water or milk.Dough for kulebyaki with kefirIt turns out even more lush and tender. You don’t even have to add eggs - the pie will be airy due to a small amount of vegetable oil. Kefir can be added even slightly acidified. This will not affect the taste of the pie in any way. For decoration in this recipe, the edges of the bottom layer are laid in a pigtail.

Ingredients:

flour - how much the base will take;
water – 50 ml;
kefir – 300 ml;
salt – 0.5 tsp;
sauerkraut – 500 g;
vegetable oil - a couple of teaspoons;
dry yeast – 1.5 tsp.
sugar – 2 tbsp;
onions – 2 pcs.

Cooking method:

Pour yeast warm water, add sugar.
Mix kefir with salt and oil. Combine with yeast mass.
Add flour, knead the base, let it stand until it increases 3 times.
Fry the chopped vegetables in vegetable oil and cool the filling.
Place the rolled out layer on a baking sheet and spread the filling on top.
Make cuts on the edges to create stripes. Bend them alternately on each side, overlapping.
Bake at 200 degrees for

How to bake kulebyaka with cabbage - cooking secrets

There are several simple secrets, thanks to whichcabbage pieit turns out really tasty. To get more delicate filling it’s worth extinguishing it not just in own juice, and with the addition of milk. It is recommended to squeeze out the sauerkraut first, otherwise the pie may fall apart due to excess liquid. If the minced meat is too juicy, then you first need to place a couple of pancakes on the dough layer. You can use them instead boiled buckwheat or rice

Video: kulebyaka with cabbage in the oven

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Kulebyaka - traditional Russian closed pie with big amount fillings. Kulebyaki is prepared with various fillings- with meat, mushrooms, fish, vegetables, combining them into different combinations. Kulebyaka can be served as separate dish and as an addition to soup or borscht. I prepared a recipe for kulebyaki with homemade sauerkraut, it turned out very tasty, juicy and aromatic.

To prepare kulebyaki with cabbage you will need:

For filling:

700 g sauerkraut;

1 onion;

2 bay leaves;

black ground pepper- taste;

vegetable oil for frying.

For the test:

300 ml milk;

2 tbsp. l. Sahara;

0.5 tsp. salt;

50 ml vegetable oil;

600 g flour;

1.5 tsp. dry yeast;

1 egg for greasing the kulebyaki;

sesame seeds for sprinkling.

To prepare the filling, fry the diced onions in a frying pan, then add the sauerkraut, stir and simmer for 20 minutes. At the end of cooking, add pepper and bay leaf. Remove from heat and cool completely.

The dough for kulebyaka can be prepared in a bread maker. To do this, place the ingredients for the dough into the container of the bread machine: milk, salt, sugar, butter, flour and yeast. Turn on the "Yeast dough" mode. The dough for kulebyaki in a bread machine will be ready in 1 hour 25 minutes. Remove the dough from the bread maker and let it rise for another 20-30 minutes.

Bon appetit, make your loved ones happy!

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. IN cabbage filling You can add other vegetables (for example, carrots or tomatoes), as well as fish, mushrooms or meat. The dough for kulebyaki must be strong and elastic enough so that the filling cannot leak out of it.

Kulebyaka with cabbage - preparing food and dishes

To prepare kulebyaki with cabbage, you will need a bowl for dough, a saucepan, a rolling pin, and a frying pan. If you use ready-made yeast dough, you must remove it from the freezer in advance and defrost it. For the filling, you need to finely chop the cabbage and onion, then sauté them in butter. If other vegetables or mushrooms are used for the filling, they must also be chopped and fried.

Recipes for kulebyaki with cabbage:

Recipe 1: Kulebyaka with cabbage

One of the most common recipes for traditional Russian treats. This kulebyaka with cabbage is prepared on 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 - a 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 flour into mixture, knead 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). Baking tray with parchment paper oil 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.

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.

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. Add to filling dried herbs(or fresh), salt, pepper and leave to simmer over low heat until cooked. Ready stuffing let 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 egg yolk. Bake in a preheated oven for 40 minutes.

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 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 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. Spread a spoonful of tomato paste in small quantity water, pour into vegetables. Season with salt and pepper. Simmer everything together until soft. Boil chicken meat, cool, into small pieces. Mix chicken with vegetable roasting. 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.

The main secret of kulebyaka is its oblong shape. This is necessary so that all the filling inside can bake evenly;
To make the cabbage filling more tender, the cabbage can be stewed in a small amount of milk;
You can use sauerkraut instead of fresh cabbage. To do this, it is squeezed out and fried in vegetable oil.

Beautiful, rosy, very tasty and big pie- kulebyaka with cabbage. This is completely simple recipe Lenten baking and relatively inexpensive: the dough for kulebyaki is prepared with yeast, in water and vegetable oil, and the filling will be from stewed cabbage with vegetables. All in best traditions Russian Lenten cuisine- modest, satisfying, tasty and cooked with soul, so it would not be a shame to serve such a kulebyak with cabbage at the holiday table.

Kulebyaka is distinguished from ordinary large pies by its complex filling, which is placed in several layers, separated by thin layers of dough or pancakes. Before baking, the pie is decorated with figures and patterns from the dough, brushed with egg, and the finished kulebyak is cut in large pieces to cover all layers of filling. But in Lenten version everything is much simpler and more modest, although no less tasty and elegant. The filling is prepared in one, maximum two or three types, and lean pancakes sandwich only if the baked goods will be served at the festive table. The most common lean filling for kulebyaki - cabbage, fresh or pickled. Often fried mushrooms with onions or boiled rice, buckwheat, millet. In this kulebyaki recipe, the filling will be stewed cabbage with onions and carrots; for flavor and color, we will add spices and tomato (or tomatoes).

From the products indicated in the recipe for kulebyaki with cabbage, you will get two big pie. They won't last, don't doubt it! Lenten dough for kulebyaki it turns out very tender, soft, fluffy, the filling is juicy and tasty - the pies are a success!

Kulebyaka with cabbage recipe with photo

Kulebyaki dough - ingredients for two pies:

Wheat flour premium– 370-380 g;
warm water – 200 ml;
Sunflower oil – 3 tbsp. l;
table salt – 0.5 tsp;
sugar – 1.5 tbsp. l;
fresh yeast – 15 g.

Filling for kulebyaki - necessary products:

Fresh white cabbage – 700-800 g;
carrots – 1 piece;
onions – 2 pcs;
salt - to taste;
chopped tomatoes or tomato sauce - 3 tbsp. l;
vegetable oil – 4-5 tbsp. l;
black pepper – 1 tsp (to taste);
ground paprika – 1 tsp (or other spices to taste).

Kulebyaka with cabbage recipe step by step

To prepare the yeast dough, take a deep, but not very wide bowl so that the dough does not spread to the sides, but grows when rising upwards. First, let's make a dough. Let's heat the water warmer room temperature. Fresh yeast crumble and mix with fine sugar and table salt.

Pour in warm water and stir. Strain to release yeast water from small particles of impurities (they will remain after the salt dissolves). Add a glass of sifted flour.

Mix the liquid with flour to obtain a mass similar to pancake batter. Cover the dough and place it in a warm corner where there are no drafts. The dough will rise for about half an hour; its readiness can be easily determined by its loose, holey structure.

While the dough is ripening, finely chop the onion, grate the carrots and shred the cabbage. Fry the onion in oil, browning it a little.

Add carrots and fry. Lay out the cabbage in sections to make mixing easier. Cover immediately, the cabbage will quickly settle and soften. Let's turn the heat down low and simmer the cabbage until done, adding salt and spices while simmering.

The stewed cabbage will turn out dark and slightly oily. For taste, add tomato sauce or chop the tomatoes in a blender. Fry the tomato and cabbage until done. Transfer to a plate to allow the filling to cool. Instead of filling the kulebyaki with cabbage, you can tomato sauce add turmeric and herbs, it will have a very unusual taste and bright color.

The dough has risen and matured. Do you see how full of holes it has become? You can also notice that in some places the dough began to sag - now it has definitely stood and the dough on such dough will rise well.

To enrich the dough with oxygen, stir it, it will again look like pancake dough. Add another glass of flour, vegetable oil(regular refined sunflower).

Sift half a glass of flour onto the table. Mix the contents of the bowl and place the dough on the table. Taking the flour from the edges, gradually add everything required amount flour (it may differ from that indicated in the recipe +/- 2 tbsp). Knead the dough until elastic and smooth, roll it into a soft pliable ball. Cover and place in a warm place to proof.

There is no need to knead, let the dough rise well. Just keep an eye on it; strong yeast and good dough will quickly rise the dough to the edge of the bowl.

Before cutting, knead the dough with your hand, starting from the middle, gradually separating it from the walls of the dish. Divide into two pieces. Roll out each piece with a rolling pin into a rectangle, not very thin. Place the filling in the middle, distributing it along the length of the rectangle. Raise the edges above the filling, connect them tightly, pinching them and tucking them inward (as on regular pies). Turn the kulebyak with cabbage seam side down. Transfer to a baking tray lined with baking paper. We form the second kulebyaka like the first. From the remnants (scraps) of the dough we will make flowers, relief ornaments, and attach them to the surface of the pie.

Turn on the oven and preheat to 180 degrees. Place the pan with the kulebyaki on the stove, covered with a towel for proofing. After 20 minutes the oven will preheat to desired temperature. Place the baking tray on the middle level. Bake the kulebyaka with cabbage for 25-30 minutes, rotating the pan two or three times to ensure even baking of the pies.

We take out the ruddy kulebyaki and remove them from the baking sheet along with the paper. Cut into slices while warm or even hot. Look at the cut of the kulebyaki with cabbage, how porous and soft the dough is! It will not go stale for several days, even though the dough was prepared lean, in the simplest and most economical way. If you decide to cook kulebyaka with cabbage for the holiday New Year's table, bake it in the morning and cool on a board, covered with a towel.

Kulebyaka with cabbage is Russian traditional baking, closed pie. Its feature is a large number of fillings inside. It can be cabbage, egg, mushrooms, different kinds meat, vegetables, fish in various combinations. The most common recipe for kulebyaki with cabbage made from yeast dough is very aromatic and tasty pie, which can be eaten as a main dish or with soup. Less commonly, kulebyaku is made from puff pastry. In any case, the dough should be strong enough so that the filling does not leak out.

What products are needed for kulebyaki with cabbage?
Yeast dough for kulebyaki can be prepared specially or bought ready-made in the store. Kulebyaka with cabbage without yeast is also delicious and quick option. Instead of regular fresh cabbage, you can make the filling with sauerkraut, then the pie will acquire sourness.

Ingredients for kulebyaki with cabbage:

For the dough you will need: 2 eggs (one will be needed for kneading, the second for greasing the pie before baking);
1 tsp dry yeast or 25 g pressed fresh yeast;
a glass of warm milk;
3 tsp vegetable oil and 50 g butter;
1 tsp granulated sugar;
600 g or 2 and a half glasses of flour;
salt - half tsp.
For the filling you will need: white cabbage 700 g;
2 eggs;
onion and other greens at your discretion (parsley, dill, green onions, lettuce).

Recipe for making kulebyaki with cabbage:

Kneading yeast dough
Add yeast to heated milk, granulated sugar and salt. Sift a small amount of flour and mix.
In another bowl, mix the egg, vegetable oil and butter. Combine the mixtures.

Add the remaining flour, sifting it through a sieve and knead the yeast dough for the kulebyaka.
We put it in a large, greased sunflower oil, saucepan. Cover with a lid, wrap in a towel or cloth and put in a warm place for an hour. Knead the dough again and put it in a warm place for 30 minutes. This way it will become more magnificent.

Preparing cabbage and egg filling

Shred the cabbage finely into strips. Chop the onion and herbs.
Fry the onion in a frying pan, add cabbage, herbs, pepper and salt.
Simmer the vegetables until softened. Cabbage can be boiled separately in salted water and then added to the filling. Add a little butter and break the eggs into the pan. Stir the mixture until fully cooked eggs You can pre-boil the eggs, chop them and add them as is.
The cabbage filling is ready, all you have to do is cool it.

Cooking delicious kulebyaka with cabbage and egg
Divide the dough into 2 equal parts and roll out into 2 square layers.
Spread the filling evenly in the middle of the layer, avoiding the edges. Using a knife, make inclined cuts on the sides.
We connect the sides in the form of a spikelet, wrap the top and bottom so that the filling does not fall out. We do the same with the second layer.

Cover the baking sheet with parchment and place the kulebyaki on it. Coat with egg and leave to set for 20 minutes.

Heat the oven to 180 degrees, place a baking sheet in it and bake the kulebyaki for 30 minutes.
Juicy, tasty and hearty pastries ready! You can decorate it with sesame seeds, sunflower seeds or chopped walnuts. To give the pie a sweetish taste, you can add grated carrots to the filling.

The pie can be baked as simple loaf. In this case, you do not need to make cuts on the sides, but simply cover the filling with dough and pinch it in the center. This way the baked goods will be more similar to traditional kulebyaka. Creative people can show their imagination and make figures from the dough to decorate the pie. These can be roses, letters, shapes, animals, etc.

Above is a simplified recipe for kulebyaki with cabbage cooked with yeast dough. Traditional recipe Kulebyaki with cabbage are much more difficult. The pie was originally prepared in layers of different types minced meat, separated thin pancakes. On average there were 4 layers, but in fact you can cook kulebyaka with more layers. The seam of the pie was always on the bottom side, and the top side was decorated with various figures.

Kulebyaka with cabbage and egg - simple, but very appetizing and fragrant pie. It will take no more than 2 hours to prepare. Now you know how to cook kulebyaka with cabbage and this pastry can be prepared every day to please the family, or put on festive table for guests. Everyone will appreciate this delicious cabbage pie.

Watch the video on how to prepare dough for kulebyaki with cabbage