Ordinary recipes for kulebyaki with cabbage

Kulebyak with cabbage will be an addition to the daily and festive table; the recipe will allow you to prepare delicious pastries in just half an hour. More often, stewed cabbage with onions and carrots is used as the inside. But you can also use sauerkraut completely. For baking, you can use butter and puff pastry. It all depends on your own preferences.

Cabbage kulebyaka can always be varied by adding egg, meat, mushrooms and other vegetables to the inside. The baked goods will be nourishing, fragrant and tasty. The dish is easy to prepare. Therefore, even inexperienced housewives will be able to cope with it.

Kulebyaka with cabbage and eggs: a quick recipe

Pastries with cabbage can be served instead of bread. It is nutritious and fragrant. Kulebyaka will be a good addition to soups, roast dishes and even salads. Stewed cabbage is rich in fiber and minerals. And if you add an egg to the filling, the dish will also be nutritious. The egg will fill you with protein and help you satisfy your hunger more quickly.

Ingredients:

· Milk – 1 glass;
· Butter – 2 tablespoons;
· Vegetable oil – 2 tablespoons;
· Chicken eggs – 3 pieces for the dough and 2 for the inside;
· Dry yeast – 10 g;
· Salt – ½ teaspoon;
· Sugar – 1 teaspoon;
· Flour – 2.5 cups;
· Cabbage – 400 gr;
· Onion – 1 head;
· Carrots – 1 piece.

Kulebyaka with cabbage and eggs: a quick recipe

Manufacturing method:

Keep the milk at room temperature for about 30 minutes;
Mix milk with yeast, a small amount of salt and sugar;
Sift 1 cup of flour into the dough base, mix well and leave for half an hour in a warm place;
Mix the eggs with butter, add the appropriate dough base to them, add the remaining flour;
Knead the elastic dough and place it in a pan greased with butter;
Let the dough stand for about 1 hour;
While the dough is resting, prepare the filling!
Shred the cabbage into thin slices, onion into half rings, and grate the carrots on a small grater;
Fry the onion in vegetable oil until transparent, then add carrots and cabbage. Pour a little water so that the vegetables are stewed and not fried;
Boil the eggs until tender, cool, peel and grate;
Salt and pepper the cabbage, mix with the grated egg;
When the dough has risen, roll it out with a rolling pin into a rectangular layer, leave the middle, and cut the edges on both sides into strips;
Place the filling in the middle of the layer and begin to alternately cover the cabbage in strips;
Place the dough on a baking sheet lined with parchment greased with butter;
Let the baked goods rest for 10-15 minutes, after which we place it in a preheated oven to bake until golden brown;
We serve the kulebyaka hot, but it will also be good when cool.

Hearty fish kulebyaka with cabbage: recipe with photos

The fragrant pastries are suitable not only for tea and coffee, but also as a hearty snack and even a light dinner. Cabbage goes perfectly with fish. Therefore, such an interior is perfect for a pie. You can cook kulebyaka not only in the oven. Good baking comes out in a slow cooker, but its shape will be like an ordinary pie.

Ingredients:

· Flour – 2 cups;
· Milk – 1 glass;
· Butter – ½ pack;
· Chicken egg – 1 piece;
· Honey – 1 tablespoon;
· Cabbage – ¼ fork;
· Pollock or tilapia fillet – 250 gr.
You can take fillets of any fish; · Onions – 1 piece;
· Dry yeast – 2 teaspoons;
· Lemon juice – 2 tablespoons;
· Salt – ½ teaspoon;
· Vegetable oil for frying.

Hearty fish kulebyaka with cabbage: recipe with photos

Manufacturing method:

Mix flour, milk, dry yeast, honey, salt and egg;
Bring the dough to a homogeneous state and leave for about 1 hour in a warm place;
Shred the cabbage into small strips, add a little salt, and knead with your hands;
Cut the onion into half rings and fry in vegetable oil until transparent;
Add cabbage and fish cut into pieces to the onion and simmer for about 25 minutes;
At the end, add salt to the filling;
Roll out the dough into a layer, divide it into two parts - one larger, the other much smaller;
Place one large layer in the slow cooker, forming sides;
Place the filling on the dough and cover with a second layer of dough;
Bake on the “Baking” mode for 30 minutes;
If you don’t have a multicooker, then you can completely use an ordinary frying pan with high sides and bake the dish in the oven.

Meat kulebyaka with cabbage

The puff pastry kulebyak comes out very tasty with a crispy crust. You can prepare the dough without the help of others, but if you don’t want to mess around, then the store-bought version is completely suitable. Before using, the dough should be defrosted at room temperature and rolled out. You shouldn’t roll it out very thin, because the inside of the kulebyak is quite thick and the base may tear.

Ingredients:

· Puff pastry – 400 g;
· White cabbage – 400 gr;
· Minced meat – 400 gr;
· Salt, dark pepper to taste;
· Onions – 1 piece
· Chicken egg – 1 piece;
· Vegetable oil for frying.

Meat kulebyaka with cabbage: step-by-step recipe with photos

Manufacturing method:

Roll out the dough in a layer of about 0.5 cm;
Finely chop the onion and fry in vegetable oil;
Add finely chopped cabbage and minced meat to the onion and simmer for about 20-30 minutes;
At the end, add a little salt and pepper, add the egg and stir gently;
Cover with a lid, cook for another 2 minutes and turn off the heat;
Let the insides cool at room temperature, then place them on the dough. This can be done using different methods;
The puff pastry kulebyak is baked for about 20 minutes at a temperature of 160 degrees.

Kulebyaka is not only a tasty and fragrant pastry, but also a rather wonderful dish. You can decorate it by making different shapes from the remaining dough. Baked goods can be laid out in the shape of a fish if you plan to add fish filling, or in the shape of a heart if you want to amaze your guests. To make the crust look appetizing, brush the top of the pie with whipped butter and egg.

The kulebyaka is served cut into portions so that the filling is visible. She is good as a dish without the help of others. With all this, baked goods will be even more delicious if served with different dressings. Sour cream, mushroom, dill and mustard sauce are excellent.

Kulebyaka with cabbage

Recipe for making kulebyaki with cabbage. Kulebyaka is the most common, ancient Russian pastry made from yeast dough, designed in the form of a closed, elongated pie (apparently for better baking). Today there are a large number of innards for this pie: meat, mushroom, vegetable, fish, but the most popular is cabbage. For my taste and the taste of my family, pies with cabbage inside are the most successful combination, and to make our inside the most rich and exciting, we add tomato puree to it.

Yeast dough for kulebyaki is prepared in the most common way - using dry yeast with the addition of 1 egg. Naturally, if you want (or don’t want to), you can buy ready-made yeast dough for kulebyaki in the store, but homemade dough still turns out the most tender and soft - that’s a fact. From the proposed amount of ingredients, you end up with two kulebyaki.

Required ingredients:

600 g flour;
11 g dry instant yeast;
1/2 cup warm water;
1/2 cup warm milk (water);
1 testicle;
1 teaspoon salt;
1 teaspoon sugar;
3 tbsp. spoons of vegetable oil.

For the inside:

500 – 600 g white cabbage;
1 onion;
150 g carrots;
1/2 cup tomato puree (juice);
2 tbsp. spoons of vegetable oil;
salt, sugar and ground pepper to taste.

1 egg + pinch of salt.

How to cook kulebyaka with cabbage:

Yeast dough for kulebyaki.

First, prepare the dough: pour half a glass of warm water and the same amount of milk into a deep cup. If you don't have milk on hand, replace it with warm water. Place a packet of dry yeast, a teaspoon of sugar, and three full tablespoons of flour (you can add a heap) into a cup of liquid. Stir the mixture with a whisk until the mixture is homogeneous. Cover the dough with cling film or cover with a lid. Place the cup in a warm space to revive the yeast for 10 - 20 minutes. I put my dough in a slightly warm oven, it began to bubble within 10 minutes - this means that the yeast has already “awakened”, it’s time to knead the dough. Add one egg, three full tablespoons of vegetable oil and a full teaspoon of salt into the dough. Stir the mixture until smooth and start adding flour in parts (!). After each addition of flour, stir the dough with a spoon, and when it begins to thicken, continue kneading with your hands, sprinkling dust from time to time. At first it will be sticky, but as you notice that it just comes off your hands, it means there is enough flour. Each dough constantly takes flour differently, sometimes a little more or less - it depends on the gluten of the flour and the properties of other ingredients. My batch took about 600 grams of flour. Gather the finished dough into a ball and transfer to a clean container. Cover the container with cling film and place in a warm space to rise for approximately 30 - 40 minutes. Prepare the cabbage filling.

Kulebyaka with cabbage according to my great-grandmother's recipe. She makes this type of baking all the time during Lent.

During Lent, everyone will enjoy this kulebyak. This recipe is passed down from generation to generation. Even though this is a lean pastry, it comes out very tasty. Now let's move on to manufacturing.

400 grams of white cabbage;
One medium carrot;
Salt and ground pepper to your own taste;
15 grams of dry yeast;
One glass of drinking water;
One and a half cups of flour;
Half a glass of refined oil;
Two huge spoons of sweet sand;
Half a teaspoon of salt;
Refined oil for frying.

The manufacturing secret is simple:

To prepare the filling, finely chop the cabbage and grate the carrots on a medium grater. After that, add salt and pepper and place on low heat to fry. Don't forget to add a little oil.

Now let's start the test. Pour one-fourth glass of drinking water and pour all the yeast into it, add a small spoon of sweet sand. Mix everything thoroughly and put it in a warm space. Wait for foam to form.

Then slightly heat the water and put salt, sweet sand, refined oil into it, start mixing in the flour, but only partly. Pour in the prepared yeast and stir everything thoroughly. Throw in the remaining flour into the resulting mass and knead the dough. Make sure it doesn't come out too thick. Place it in a warm space for almost 30 minutes.

Throw a little flour on the table. Cut a small piece from the dough; it will be used to decorate our kulebyaki. The rest of the dough must be rolled out into an oval shape and placed on a clean and dry baking sheet. Place the filling in the center and pinch the edges together like on a large pie. Roll the reserved dough into thin sausages. The main thing is that they are the size of our kulebyaki. Make small notches on them in the shape of a Christmas tree and place them on top. Grease the entire surface with refined oil and again put our creation in a warm space for about 10 minutes. Bake the kulebyak for about 20 minutes. You can choose the temperature yourself. Once the baked goods are browned, you can take them out.

Kulebyaka with cabbage and egg made from yeast dough

Preparation time:
Difficulty: Newbie

Kulebyaka with cabbage is a traditional Russian pastry, a closed pie. Its highlight is the huge amount of inside inside. It can be cabbage, eggs, mushrooms, different types of meat, vegetables, fish in various compositions. The most common recipe is kulebyaki with cabbage made from yeast dough - a very fragrant and tasty pie that can be eaten as a main dish or with soup. Less commonly, kulebyaku is made from puff pastry. In any case, the dough must be quite strong so that the inside does not leak out.

What products are needed for kulebyaki with cabbage
Yeast dough for kulebyaki can be prepared specially or purchased ready-made in the store. Kulebyaka with cabbage without yeast is also a tasty and frisky option. Instead of ordinary fresh cabbage, you can create a filling with sauerkraut, then the pie will acquire sourness.

Ingredients for kulebyaki with cabbage:

For the dough you will need: 2 eggs (one is useful for kneading, the second for greasing the pie before baking);
1 tsp dry yeast or 25 g compressed new yeast;
a glass of warm milk;
3 tsp vegetable oil and 50 g butter;
1 tsp sweet sand;
600 g or 2 and a half cups of flour;
salt - half tsp.
For the inside you will need: white cabbage 700 g;
2 testicles;
onion and other greens at your discretion (parsley, dill, green onions, lettuce).

Recipe for making kulebyaki with cabbage:

Knead the yeast dough.
Add yeast, sweet sand and salt to the heated milk.
Sift a small amount of flour and mix. In another bowl, mix the egg, vegetable oil and butter. We combine the consistencies.

Add the remaining flour, sifting it through a sieve and knead the yeast dough for the kulebyaka.
We put it in a huge pan greased with sunflower oil. Cover with a lid, wrap in a towel or cloth (a collection of different and interacting tissues form organs) and put in a warm space 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 greens. Fry the onion in a frying pan, add cabbage, herbs, pepper and salt.
Simmer the vegetables until softened.
The cabbage can be boiled separately in salted water and added to the inside later. Add a little butter and break the eggs into the frying pan. Stir the mixture until the eggs are completely cooked. You can boil the eggs ahead of time, chop them and add them in this form. The cabbage inside is ready, all that remains is to cool it.

Preparing a savory kulebyaka with cabbage and egg
Divide the dough into 2 uniform parts and roll out into 2 square layers.
Spread the filling sparingly in the middle of the layer, avoiding the edges.
Use a knife to make oblique cuts along the edges. We connect the sides in the form of a spikelet, wrap the top and bottom so that the inside 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 settle 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 satisfying baked goods are 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 in the form of a regular loaf. In this case, there is no 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 look more like a classic kulebyaka. Creative people can show their imagination and create 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. The usual recipe for kulebyaki with cabbage is even more difficult. The pie was first prepared in layers of various types of minced meat, divided into thin pancakes. On average there were 4 layers, but in fact you can cook kulebyaka with a huge number of layers. The seam of the pie was always on the bottom side, and the top side was decorated with different figures.

Kulebyaka with cabbage and egg - an ordinary, but very appetizing and fragrant pie. It will take no more than 2 hours to make it. Now you understand how to cook kulebyaka with cabbage and this pastry can be prepared any day to amuse the family, or put on a ceremonial table for guests. Anyone will appreciate this savory cabbage pie.

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

I love to cook new and exciting dishes for my own family. I enjoy taking photographs and preparing master classes on making delicious treats for my readers.