Kulebyaka is a traditional Russian dish and is a closed pie with a complex filling. A distinctive feature of this pastry is that the filling is divided among themselves by thin pancakes.
To make kulebyaki with meat and cabbage, you will need:
- milk - 4 glasses;
- yeast - 15 g;
- flour - 4 glasses;
- chicken egg - 5 pcs.;
- butter - 50 g;
- sugar - 1 tsp;
- salt to taste.
- yeast dough - 500 g;
- cabbage - 0.5 heads of cabbage;
- ground beef - 0.5 kg;
- onions - 2 pcs.;
- sunflower oil;
- salt, spices - to taste.
Bake thin, unleavened pancakes. To do this, grind the yolks of two eggs with the addition of sugar, salt and butter. When rubbing the yolks, add milk gradually. Also add flour without stopping mixing. In a separate bowl, beat the whites of two eggs. Transfer the whites to the yolks, stir.
Bake the pancakes in a greased or buttered hot skillet. Toast the pancakes on both sides.
To make the pancakes thin, pour some dough into the pan and, moving the pan, help the dough spread over the entire surface.
Make yeast dough for kulebyaki. Dissolve dry yeast in one glass of warm milk, add a glass of flour, stir and remove to a warm place to rise for 1-1, 5 hours. When the dough doubles in volume, put two eggs pounded with sugar and salt into it, add a glass of flour and stir the mixture.
Soften two tablespoons of butter and transfer to the dough. Knead the dough until smooth and smooth. Set aside the dough in a bowl covered with a towel in a warm place for two hours. During this time, the dough will need to be crumpled several times.
While the dough is rising, start preparing the filling. Chop the cabbage finely, add the egg, pepper, spices, salt and fry the filling in a pan with vegetable oil until it acquires a golden hue. Cover the cabbage with a lid, reduce heat, and simmer for eight to ten minutes.
Fry finely chopped onions in a separate skillet in vegetable oil. Add the minced meat to the onion and continue to fry until tender.
Roll out the dough. Place a layer of thin pancakes on top of it. Place the meat filling with a wedge on top of the pancakes in such a way that the height of the filling is one centimeter on one side, and five centimeters on the other. Place the pancakes on top of the meat filling. Now transfer the cabbage filling into the kulebyaka. Spread in the same way as for meat, only in the opposite direction. Cover the filling with the pancakes again on top. Lift the edges of the dough and pinch them to make a pie.
A distinctive feature of the kulebyaki is its oval shape. Thanks to this form, not only does it become more convenient to cut the pie, but also the filling is baked faster and better.
Grease a baking sheet with oil. Transfer the kulebyaku, seam side down, onto a baking sheet. You can decorate the cake with figurines and dough strips. Grease the kulebyaku with an egg, make a few punctures in the dough with a fork.
Bake the kulebyaka in the oven at 220 ° C for thirty to forty minutes. You can serve kulebyaka with sour cream or sauce.
