Kulebyak with cabbage

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The dough for kulebyaki will be made yeast dough in a sourdough way. In half a glass of warm water, dissolve a teaspoon of sugar, add a tablespoon of wheat flour, stir so that the flour does not gather into lumps. Add dry yeast. Mix and put the container in a warm place for 15 minutes, this time is enough for the yeast to activate.

2. Step 2:

   

   A foam cap should appear on the surface of the mixture in the glass, this means that everything has been done correctly.

3. Step 3:

   

   Separately, beat the eggs to foam, it is necessary that the egg only dispersed. Pour the milk heated to 30 degrees, vegetable oil and prepared sourdough. Mix it up.

4. Step 4:

   

   Start pouring in the sifted wheat flour. Stirring the mass with a spoon each time. When it becomes difficult to stir the dough with a spoon, spread it on a floured surface, and continue, adding flour if necessary, to knead the dough with your hands. The dough should be elastic, slightly sticky to the hands. Flour may need more or less, it depends on the density and quality of flour, so you need to focus on the appearance of the resulting dough.

5. Step 5:

   

   Put the dough back in the bowl, cover it with a towel and put it in a warm place for 2 hours. When the dough is suitable, we crumble it and let it rise again.

6. Step 6:

   

   Meanwhile, let's do the stuffing. We clean the white cabbage (remove the top dirty leaves, cut out the stalk), and finely chop it. Finely chop the onion. Chicken eggs are boiled hard-boiled, cooled and cleaned, cut into cubes.

8. Step 7:

   

   Fry the onion in a frying pan until transparent. Add white cabbage to it. Fry it together with the onion for about 15 minutes, stirring constantly with a wooden spatula. Then pour water into the pan with vegetables so that it reaches the contents. Cover the pan with a lid and simmer for about 20 minutes. Then add salt to taste, ground black pepper, mix. Simmer for about 15 minutes without a lid, the liquid should completely evaporate.

9. Step 8:

   

   We put the cabbage in a bowl, let it cool down, add chopped boiled chicken eggs and sour cream. Mix it up. The filling is ready.

10. Step 9:

    

    Roll out the finished dough into a rectangular layer about 0.5 centimeters thick.

11. Step 10:

    

    We spread the filling on one side, cover it with the second end of the dough, fasten it like an envelope, turn it seam down. From the remains of the dough we make decorations for kulebyaki. We put it on a baking sheet greased with oil, put it in a warm place for 15 minutes to rise.

12. Step 11:

    

    Grease the top with a beaten chicken egg and send it to a preheated 180 degree oven for half an hour. We take the kulebyaku out of the oven and serve it to the table. Have a nice tea party!