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Kulebyaka with cabbage and egg

Kulebyaka with Cabbage and Egg

A slice of fragrant cabbage pie and all is right with the world. I've loved kulebyaka since my college days — with chicken, meat, or cabbage, it's the perfect snack! Today I decided to make this wonderful pie myself, and it came out great — even better than I remembered. Give it a try!

nasstin

Recipe author

Watch the video

Composition / ingredients

Servings:

Egg (for brushing the top)

Vegetable oil (for greasing the baking sheet)

Sesame seeds (for sprinkling, optional)

Flour

Water

125

Milk

125

Active dry yeast

2.5

Sugar

Egg

Salt

Vegetable oil

Sugar

Egg

Vegetable oil

Cabbage

700

Onion

100

Carrots

100

Distilled vinegar

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 22 % 7 g

Carbohydrates 63 % 20 g

162 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you make a cabbage-and-egg kulebyaka? Start by gathering the ingredients for the dough.
Step 2:

Mix the warm water and milk, then dissolve the dry yeast in it.
Step 3:

Add 1 tbsp of flour.
Step 4:

Then the sugar.
Step 5:

Let the sponge sit for about 15 minutes, until the yeast gets going.
Step 6:

Once you see a foamy cap, the sponge is ready.
Step 7:

Add the vegetable oil, egg, and salt to the sponge.
Step 8:

Mix well.
Step 9:

Sift the flour into the liquid mixture and knead the dough for about 10 minutes, until it stops sticking to your hands.
Step 10:

Good dough is smooth, even, and elastic. Leave it in a warm place to rise for 40 minutes; if it rises really well, punch it down once — mine did.
Step 11:

While the dough rises, make the filling.
Step 12:

Finely shred the cabbage.
Step 13:

Finely chop the onion and grate the carrot.
Step 14:

Lightly sauté the onion in vegetable oil.
Step 15:

Add the carrot to the sautéed onion and cook everything together another 3–5 minutes.
Step 16:

By now the dough has had its first good rise, so punch it down.
Step 17:

Add the cabbage and cook for a few minutes, about 5–7.
Step 18:

Add the sugar — it's for flavor and color.
Step 19:

Cover and simmer for 3–5 minutes, until the cabbage is soft.
Step 20:

Add the vinegar for a little tang. I'm not a big fan of cabbage filling made with tomato paste, and sugar plus vinegar stands in for it — a friend who worked in a café taught me this, and I'm very grateful. Simmer another 3–5 minutes.
Step 21:

Season with salt and simmer a little longer, until done.
Step 22:

The filling is almost done — set it aside to cool.
Step 23:

Once the filling has cooled a bit, add the egg and mix well.
Step 24:

Once the dough has risen well, divide it into two equal parts and roll out one of them.
Step 25:

Place half the filling down the center.
Step 26:

Cut diagonal strips down both sides.
Step 27:

Braid the strips over the filling, crossing them left over right.
Step 28:

You end up with a beautiful braided loaf like this.
Step 29:

Brush the kulebyaka with beaten egg.
Step 30:

Sprinkle with sesame seeds if you like — I love them and often add them to my baking.
Step 31:

Do the same with the second half of the dough and filling. Bake at 350°F (180°C) for 30–40 minutes, depending on your oven.
Step 32:

Enjoy!