Savory Russian Cabbage Pie

A traditional Russian dish with amazing taste! Kulebyaka with cabbage is a pastry loved by many. Despite the simplicity of the filling, the pie turns out very tasty. Even those who don’t particularly like cabbage are unlikely to refuse a piece of this kulebyaki.
cook time: 3h
Nora Vaughn
Savory Russian Cabbage Pie

Nutrition Facts (per serving)

220
Calories
11g
Fat
21g
Carbs
6g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 400 g
Milk 100 ml
Water 100 ml
Vegetable oil 100 ml
Chicken eggs 2 pc
Dry yeast 7 g
Salt 2 g
Sugar 1 tsp

For filling:

Vegetable oil 1 tbsp
Chicken eggs 4 pc
Salt to taste
White cabbage 300 g
Bulb onions 1 pc
Sour cream 3 tbsp
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to bake kulebyaka with cabbage and egg? Prepare your ingredients. Sift the flour to saturate it with oxygen. This will make the dough more tender. First, prepare the dough. Dissolve a teaspoon of sugar in half a glass of warm water, add a tablespoon of wheat flour and stir so that the flour does not form lumps. Add dry yeast. Stir and place the container in a warm place for 15 minutes. This time is enough for the yeast to activate.

Step 2

Step 2
A cap of foam should appear on the surface of the mixture in the glass, this means that everything was done correctly. If no caps appear, then the yeast is not working and will have to be replaced. Read about all the intricacies of working with yeast in a separate article, link at the end of the recipe.

Step 3

Step 3
Separately, beat the eggs with a whisk or fork until smooth. Pour in milk, vegetable oil and prepared dough heated to 30 degrees and mix.

Step 4

Step 4
Start adding the sifted wheat flour in parts, stirring the mixture with a spoon each time. When it becomes difficult to stir the dough with a spoon, turn it out onto a floured surface and continue to knead the dough with your hands, adding more flour if necessary. The dough should be elastic and slightly sticky to your hands. You may need more or less flour. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
Place the dough back into the bowl, cover it with a towel and leave in a warm place for about 2 hours. When the dough has risen, punch it down and let it rise again.

Step 6

Step 6
Meanwhile, make the filling. Remove the top dirty leaves from the cabbage and cut out the stalk. Finely chop the cabbage. Peel the onion and finely chop it. Boil the eggs hard, cool, peel and cut into cubes.

Step 7

Step 7
Heat the oil in a frying pan and fry the onion until transparent. Add cabbage to it. Fry everything together for about 15 minutes, stirring constantly. Then pour water into the pan with vegetables so that it covers the vegetables. Cover the pan with a lid and simmer over low heat for about 20 minutes. Then add salt and ground black pepper to taste, stir and simmer the vegetables for about 15 minutes without a lid, the liquid should completely evaporate.

Step 8

Step 8
Place the cabbage in a bowl and let it cool. Add chopped boiled eggs and sour cream to the vegetables and stir. The filling is ready.

Step 9

Step 9
Roll out the finished dough into a rectangular layer about 0.5 centimeters thick.

Step 10

Step 10
Place the filling on one side, cover with the other end of the dough, seal it like an envelope and turn it over with the seam down. Make decorations for the kulebyaki from the leftover dough. Place it on a greased baking sheet and place it in a warm place for 15 minutes to rise. Meanwhile, turn on the oven to 180 degrees.

Step 11

Step 11
Brush the kulebyak with beaten egg and place in an oven preheated to 180 degrees for 25-30 minutes. The exact time and temperature will vary depending on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the kulebyaka from the oven and serve. Enjoy your tea!

Additional rubrics

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