Cooking and Recipes.

Kulebyaka with meat and cabbage.

Cooking and recipes FREE ebook, download totally free, English. Description:
Kulebyaka is oval pie with a lot of filling. Strudel - thin leaves of pastry dough, filled with fruit, nuts or savory mixtures, which are rolled and baked and finally iced or frosted. Savory versions of this are similar to the Russian Kulebyaka.


50 grams (2 oz) butter
200 grams (7 oz) warm water or milk
400 grams (14 oz) flour 
10-15 grams (1/2 oz) yeast
2 egg yolks
sunflower oil

For meat filling:

800 grams (1,8 lb) boiled meat.
1 - 2 onions, finely chopped.
3 eggs, hardboiled.
1 - 2 tbsp sunflower oil.
salt, ground pepper and dill to taste.

For a cabbage filling:

1,5 - 2 kg (3,3 - 4,4 lb) cabbage, shredded.
80 - 100 grams (2,8 - 3,5 oz) butter.
2 - 3 eggs, hardboiled.
salt, ground pepper and dill to taste.


Dissolve 10-15 grams (1/2 oz) of yeast in 50 grams (2 oz) of warm water or milk, strain through a small sieve and add liquid to make up 150 grams. Add 400 grams (14 oz) of flour and knead the mixture. When you have nearly finished kneading the dough, add 50 grams (2 oz) of butter, two egg yolks and a little sunflower oil. Put the dough in a warm place to rise, covered. When the dough has risen, roll it out on a floured board, place the filling in the centre, raise the edges of the dough and join them together by pinching. Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it carefully on a baking tray and bake in the oven.

Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two or three layers of different fillings; for example, a layer of boiled rice, then a layer of meat filling and on top a layer of hard-boiled eggs, cut into rings.

To make a meat filling, mince 800 grams (2 lb) of boiled meat. Saute some finely chopped onions in a frying pan, add the meat and fry for 3 - 5 minutes. Add three chopped hardboiled eggs, 1-2 tablespoonfuls of sunflower oil, salt, pepper and dill to taste.

For a cabbage filling, wash and shred a cabbage (1.5 - 2 kilograms - 3 lb - 4 lb), scald with boiling water, drain and rinse in cold water, put the cabbage in a saucepan with 80 - 100 grams (4 oz) of melted butter, and cook for 10-15 minutes, stirring constantly and pouring off the liquid. Then add some chopped hardboiled eggs and salt.