Kulebyaka is one of the traditional Russian closed pies with complex multicomponent stuffing. Kulebyaku is distinguished by an oval, elongated, convex shape, that is, this kind of pie is like a loaf.
The filling of the kulebyaka is placed on the substrate of the dough "corners" or "tiers", sometimes to prevent the mixing of different layers between them lay fresh pancakes. With the correct vertical section in each slice of the "longline" kulebyaki all the layers of the filling are represented (in the variant with the filling of the filling "corners" a little differently).
The ratio of the filling to the total weight of the kulebyaki is more than half (in other Russian pies it is usually less than half), so the dough should be elastic enough to roll it into a thin layer that will well hold the filling.
Depending on the type of dough and stuffing, kulebyak can be served as a snack, as the main course or complement to it (instead of bread for various soups and soup), less often as a dessert (sweet dough and / or sweet fillings).
Tell you how to cook kulebyaka, the main ingredient in which is cabbage. Cabbage will use traditional for Russian cuisine - white-headed.
The recipe for lean kulebyaki with cabbage and mushrooms
Kulebyaku with such a filling is best done from fresh yeast dough , which is easy to knead yourself in a classical way (with preliminary cooking of the spoons), or you can buy ready-made fresh yeast dough in the house kitchen or other points of catering (this is where pies are sold).
Cabbage can be used as a sauerkraut, and fresh. Of course, sauerkraut should be washed beforehand and thrown back to a colander. If you use fresh cabbage, chop it and pour it in a bowl of steep boiling water, leave for 5-8 minutes and flip it over the colander - it will be much more useful than quenching it, more vitamins will be preserved. If, in your opinion, the cabbage turned out not sufficiently soft after steaming, you can drain the water and pour boiling water again for 5 minutes.
Still need to bake a few pancakes from a separately cooked pancake dough with the addition of vegetable or melted butter. Bake them in a dry frying pan.
Ingredients:
- yeast dough;
- a few pancakes;
- cabbage;
- bulb onions;
- vegetable oil;
- mushrooms (for example, white or oyster mushrooms);
- ground black pepper;
- fresh greenery is different;
- garlic.
Preparation
Mushrooms and peeled onions are cut rather finely. Pass the onion in oil in a frying pan until a light golden hue appears. Then add the mushrooms and, reducing the fire, stew under the lid for 20 minutes, sometimes stirring. Prisalivaem, lightly cool and season with ground black pepper and pressed through garlic press. We chop the greens finely and add to the cabbage.
Roll the dough into an oblong layer. It is better to form a kulebyak already on a baking sheet, which is either oiled or spread over oiled baking paper. Evenly put the first layer ("tier") along the middle of the dough layer, for example, it will be onion-mushroom seaming. We spread the pancakes from the top, completely covering the first layer of the filling. On the pancakes the second "tier" is laid out a layer of prepared cabbage (see above), mixed with chopped greens. We turn the edges of the dough and gently tear it with a pigtail. We do on top and on the sides a few punctures with a fork. You can stick on the seam decorations from the dough.
Bake in the oven for 50-70 minutes. The initial temperature is about 200 degrees Celsius. During the baking process, we slightly lower the temperature a little. Ready kulebyaku can be smeared on top with egg whites or melted butter. Kulebyak before cutting into slices you need to cool down a little (within 20 minutes). It will be wonderful to serve such a pie to the ear or a meat broth with herbs.
Bake more satisfying kulebyaka you can with cabbage, mushrooms, meat and eggs. From the meat prepare the stuffing and fry it in a separate frying pan with chopped onions. Eggs shall be hard-boiled, chilled, cleaned and chopped not too finely. Blinov should be baked more. Do 3-4 "tiers", the rest is the same (see above).