Kulebyaka with meat and sauerkraut. Kulebyaka with cabbage and minced meat. An old recipe for meat kulebyaki with rice and mushrooms

In Russian cuisine, kulebyaka is an oblong-shaped pie with a lot of filling. The dough used is different: yeast, puff pastry or unleavened, the fillings are also very different and usually complex, i.e. One kulebyak has two or more fillings at once. I offer a recipe for making kulebyaki with cabbage and, since my family looks for meat in every dish, also with minced meat :)

Prepare yeast dough, cabbage, minced meat, spices, onions, tomato paste or tomatoes, egg yolk, salt, vegetable oil.

I prepared the dough according to this recipe: 250 ml milk, 2 tbsp. spoons of sour cream, 0.5 teaspoons of salt, 2 teaspoons of sugar, about 500 grams of flour and 1.5 teaspoons of dry yeast "Saf-moment". I kneaded it, let it rise 2 times (it’s quick) and rolled it out for the filling.

Simmer the minced meat with onions and spices until cooked, add salt to taste.

Chop the cabbage and simmer it with tomato paste until desired degree of softness.

Roll out the dough into an oval or rectangular layer on a floured table, or better yet, directly on the mat, paper or baking sheet on which you will bake. Place a layer of cabbage.

In principle, you can already wrap and bake the kulebyaka, but according to the wishes of the household, I also add a layer of minced meat.

At your request, make some kind of ornament from the dough to decorate the kulebyaki.

Pinch the edges of the dough so that an oblong pie is formed. Brush it with raw yolk. Make holes in the dough to allow steam to escape.

Bake the kulebyaka at 200 degrees in the oven for about 20 minutes until browned.

Kulebyaka with cabbage and minced meat is ready!

Bon appetit!

Description

For the first time I baked a pie with the mysterious and cute name “kulebyaka”! This, I tell you, is pie for all the pies!!!

The recipe for kulebyaki with cabbage and meat is simple, but quite time-consuming, but the idea is worth it! Because by preparing kulebyaka, you will get not just a huge, beautiful, hearty pie, but also a whole lunch. Butter dough, two types of filling - cabbage and meat - now you have bread, meat, and a side dish!

It was fun and interesting to find out why it’s still a “kulebyak”. It turns out, according to V. Dahl’s dictionary, the name of the pie comes from the word “kulebyachit”, which means “to roll something with your hands, knead, bend, bend, fold, sculpt the dough.” Although there is another version: that kulebyaka comes from the word “kolob” (small bread).

The peculiarity of kulebyaki is that this pie has two fillings at once! And both are delicious and filling! And they share pancakes among themselves. Isn't that interesting? Let's try it! 🙂

Ingredients:

Dough for kulebyaki:

40 g fresh yeast;
1.5 glasses of warm milk;
1 tablespoon sugar;
1 teaspoon salt;
1 egg;
200 g butter or margarine;
4-5 glasses of flour.

Pancake dough:

4 tablespoons flour;
1 teaspoon baking powder;
A pinch of salt;
1 glass of warm milk;
1 egg;
2 tablespoons sunflower oil.

Meat filling:

500 g lean ground beef;
1 large onion;
Salt, ground black pepper;
Sunflower oil for frying.

Cabbage and egg filling:

Half a medium sized cabbage;
3 eggs;
1 onion;
Salt, ground black pepper;
Vegetable oil.

For greasing – 1 egg.

Instructions:

Let's start with the yeast dough, as it takes time to rise.

Kulebyaki dough recipe:

Grind the yeast with sugar.

Dilute with half a glass of warm milk.

Sift half a glass of flour, knead the dough.

And place it over a bowl of warm water, covered with a clean towel.

While the dough is rising, melt the margarine so that when added to the dough it is not hot, but warm, and prepare the meat filling.

Meat filling for kulebyaki:

Chop the onion and fry in oil, butter or vegetable, until soft.

Salt and pepper the minced meat and add to the onion.

Stirring, fry the minced meat with onions until the color changes.

The meat filling for the kulebyaki is ready.

Meanwhile, the dough arrived.

Pour in the rest of the warm milk (1 glass), add warm melted margarine, egg, mix.

Gradually sifting the flour (4-4.5 cups), knead a soft dough that does not stick to your hands. And again place it over a bowl of warm water.

While the dough is rising, let's make the cabbage filling.

Filling for kulebyaki with cabbage and egg:

Shred the cabbage and pour boiling water over it until it becomes soft. After 2-3 minutes, the water needs to be drained, and it is advisable to squeeze the cabbage well so that the filling is not “wet”.

Boil 3 hard-boiled eggs, add cold water, after a couple of minutes peel and cut into cubes.

Finely chop the onion and fry in oil. When the onion becomes soft, add cabbage to it, add salt and pepper, mix and simmer for 5 minutes in company.

Then add eggs to the cabbage filling, and I added a little more green onions for beauty.

The cabbage filling is ready.

Now you need to bake some pancakes. This portion of dough makes 5, but for kulebyaka 2-3 pieces are enough.

Mix flour with baking powder.

In a separate bowl, combine warm milk, egg, salt, sunflower oil, mix.

And pour it into the flour. To avoid lumps, beat with a mixer.

Lubricate the pan with a gauze pad with vegetable oil and bake pancakes.

And here is the dough for the kulebyaki.

Hurray, everything is ready! You can make the actual kulebyaka!

Punch down the dough, leave a small piece for decoration, and roll out the rest into a large rectangular cake, slightly larger than a baking sheet. It is more convenient to form the kulebyaka on a sheet of confectionery parchment greased with sunflower oil.

Place the meat filling in the middle of the crust; there is no need to spread it over the entire crust, leave it in a mound.

Cover the meat filling with pancakes.

And put the cabbage filling on top.

Fold the short edges of the dough inward.

And cover the pie with long ones and carefully pinch them.

We transfer the kulebyaka onto a baking sheet, seam side down, for this I covered it with a second sheet of parchment and turned it over.

Beat the egg in a plate and brush the surface of the pie.

Roll out a piece of dough, left for decoration, cut into strips and make “spikelets” by cutting strips along the edges.

Decorate the kulebyaka with spikelets of dough and brush with egg again.

In several places you need to pierce the cake with a stick so that the steam has somewhere to escape and it does not crack.

Bake the kulebyaka at 180C for 45 minutes. 5 minutes before cooking, turn up the heat so that the pie browns beautifully.

The kulebyaka is ready! It turned out to be a gorgeous pie!!!

And it smells amazing. And very filling - you can fill up with one piece.

To prepare the filling, fry the diced onions in a frying pan, then add the sauerkraut, stir and simmer for 20 minutes. At the end of cooking, add pepper and bay leaf. Remove from heat and cool completely.

The dough for kulebyaka can be prepared in a bread maker. To do this, place the ingredients for the dough into the container of the bread machine: milk, salt, sugar, butter, flour and yeast. Turn on the "Yeast dough" mode. The dough for kulebyaki in a bread machine will be ready in 1 hour 25 minutes. Remove the dough from the bread maker and let it rise for another 20-30 minutes.

Fold the top edge of the kulebyaki so that the filling does not fall out. Then, lifting the cut strips of dough one by one, weave them together like a braid. Secure the bottom of the kulebyaki.

Place the kulebyaki with cabbage on a baking sheet, brush with egg, sprinkle with sesame seeds and leave to proof for 20-25 minutes. After proofing, place the baking sheet with the kulebyaki in an oven preheated to 180 degrees and bake for 30 minutes.

This meat pie turns out tender, aromatic and very tasty; it can be served as a main dish, as an appetizer, or as an addition to cabbage soup, soup or broth. But no matter how you serve it, your family will be immensely happy to burst from the belly, oh, excuse me, to feast on this famous Russian dish. The recipe is practical, inexpensive, so it should appeal not only to the irreconcilable kulebyak destroyers, but also to housewives. So, I’m telling you how to cook a delicious kulebyaka with meat.

Ingredients:

(2 kulebyaki with meat)

dough:
3 cups premium flour (500 gr.)
2.5 tsp dry yeast or 25 gr. fresh yeast
1 chicken egg
1/2 cup milk
1/2 cup water
3 tbsp. vegetable oil
1 tsp Sahara
1 tsp salt
filling:
500-600 gr. minced meat
1 large onion
3 boiled eggs
3 tbsp. boiled rice
salt to taste
ground black pepper to taste
vegetable oil
decoration:
1 yolk

I prepare this dough for all kulebyak, be it meat kulebyak, fish kulebyak or kulebyak with cabbage. The dough is excellent, tasty, airy, and harmonizes perfectly with the salty filling. It's easy to prepare and always turns out great. So, pour half a glass of water and half a glass of milk (total volume 250 ml), heat to 40-45°C. This is where the first “rake” is, don’t step on it. The mixture should be lukewarm, never hot; remember that at 50°C the yeast dies.
We dilute fresh yeast or dry baker's yeast in a warm milk mixture.

Add 1 tsp. sugar and 1 tbsp. flour, mix. Place the vessel with the dough in a warm place for 15-20 minutes. Here is the second “rake”: we put the dough in a WARM place, and not in a bowl of boiling water.
By the way, many people believe that the dough should be made only for butter dough, and can be skipped for regular yeast dough. You can, but you will still need time to sift the flour, remove and beat the egg. While you do this, the yeast, once in a warm nutrient medium, will wake up and begin to grow intensively. And this is where the secret of the air test lies)))))

If everything was done correctly - the milk was not overheated and the yeast was not cooked - then the dough begins to become covered with bubbles and increase in volume.

Place 2.5 cups of flour into the vessel with the dough.

Add one chicken egg, 3 tbsp. sunflower oil and salt. Mix everything well.

Place the dough on a floured table and begin to knead it. Mix well, add flour a little at a time. The dough for kulebyaki should be soft, but at the same time “obedient”, not stick to the table and hands. To make kneading the dough more convenient, you can grease your hands with sunflower oil.

Form a ball, place it in a bowl and cover with a thin napkin. Place in a warm place for 30-40 minutes.
Attention, whoever has a bread machine, you can entrust it with preparing the dough! Everything is exactly the same: pour the warm milk mixture into a container, add yeast, sugar and a spoonful of flour. Let it sit for a while while we sift the flour. Then we throw in everything else, turn on the appropriate mode. Take out the dough that is ready for baking.

Meat filling for kulebyaki

Do you know the difference between a kulebyaka and a regular pie? The pie has a lot of dough and not a lot of filling, but kulebyaka has everything right: a lot of tasty and juicy filling and a little dough. Therefore, if we want to cook a delicious kulebyaka with meat, we don’t skimp on the filling))))) But this does not mean at all that for a good kulebyaka you need to buy a whole kilogram of meat, or better yet two! 500-600 gr is enough. minced meat, and the minced meat can be pork, beef or consist of different types of minced meat.
So, take one large onion and chop it finely. Simmer the onion over low heat in a small amount of sunflower oil. There is no need to dry the onions over high heat, much less bring them to brown.
When the onion becomes soft and transparent (this type of onion retains its juiciness), add fresh minced meat. Now we increase the heat and, without ceasing to stir, fry the minced meat over high heat. Fry for a short time, as soon as the minced meat is no longer red, turn off the heat so as not to dry out the meat. Don't be afraid, the minced meat is cooked in the oven.

While the minced meat is hot, add salt and pepper to taste. We remember that the filling should be expressive, because it sets the taste of the entire dish. Let the minced meat cool.
Sometimes meat kulebyaka is prepared from minced meat alone, but I must say that the complex meat filling, which in addition to meat contains rice and boiled eggs, not only allows you to get a more economical dish, but also makes the kulebyaka more tasty. Therefore, add finely chopped eggs and 3 tbsp to the fried minced meat. boiled rice.

Mix the filling and taste again for salt and spices.

Cooking kulebyaki with meat

The filling is ready, the dough is ready, you can sculpt and bake the kulebyaki. We take out the dough and divide it into two parts. Roll out one part into an oblong, rather thick cake.

Add half of the prepared meat filling and distribute evenly along the entire flatbread. To prevent too much dough from the ends and not enough filling, we cut off the edges (2-3 cm on the right and left) with a knife, and then use these trimmings to decorate the kulebyaka.

We connect the sides of the cake and carefully pinch it. We pinch the ends no less carefully.

Then carefully turn the kulebyak with meat over and place it on a baking sheet, seam side down. We do the same with the second piece of dough and filling. Place the baking sheet in a warm place for 30 minutes until the dough rises.
From the remaining pieces of dough we make decorations (twigs, flowers, braids, etc.). We color the baked goods with yolk. Using a fork, a pin or a regular toothpick, we make several deep holes. This is necessary so that hot steam escapes during baking.

Place the kulebyaku with meat in a well-heated oven. Bake for 35-40 minutes at a temperature of 170-180°C. We monitor the process, ovens are very different, so your kulebyaka may cook earlier or, conversely, it will take a little longer. We determine the readiness of the dough by piercing it.

We take the finished kulebyaki with meat out of the oven, shouting and stomping to disperse the family so that they do not attack the blazing baked goods. Let the baked goods cool slightly.

That's all, the ruddy, aromatic and incredibly tasty kulebyak with meat, egg and rice is ready! Mmmm, it's just some kind of holiday! We invite everyone to the table))))).

Kulebyaka is a Russian closed complex pie with several types of fillings in layers. And many modern housewives are sure that it is simply impossible to cook it at home. It’s very troublesome, you have to spend too much time, you have to adhere too precisely to the recipe, the sequence of operations, etc.

In fact, it’s not difficult to cook kulebyaka, if you have the desire. And the most difficult thing in this matter is to properly knead the butter dough. And everything else is extremely simple. You can try baking, for example, a kulebyaka with two types of filling. Let it be cabbage and minced meat. If it works out, then you can experiment further with the fillings. Make it more complex, increase the number, etc. There are two types of dough in kulebyak - butter and pancake. Pancakes act as “partitions” between fillings and make the taste of the pie richer and more interesting. As for the fillings themselves, they are placed in the kulebyaka after they have undergone culinary processing. Minced meat, for example, should be fried, cabbage stewed, eggs boiled, mushrooms salted or marinated, etc.

Ingredients

Filling:
500 grams of homemade beef and pork in equal proportions;
500 grams of fresh white cabbage;
2 onions;
a couple of small carrots;
spices for meat, black pepper and salt;
vegetable oil for frying the fillings and greasing the baking sheet.
For the yeast dough:
2 cups wheat flour;
one chicken egg;
a couple of tablespoons of vegetable oil;
half a packet of instant yeast;
a glass of warm milk;
a tablespoon of sugar;
half a teaspoon of salt;
For the pancake dough:
2 chicken eggs;
2 glasses of milk at room temperature;
one and a half cups of flour;
3 tablespoons of vegetable oil;
a pinch of salt and a teaspoon of granulated sugar;
a little baking soda;
a small piece of butter.

Knead the pancake dough to the consistency of thick sour cream. Let's bake pancakes. And grease each one with butter. Let's put it in a stack.

Let's knead the dough. First, pour the warm milk into a deep bowl. Add salt and sugar. Let's add yeast. Let them swell and mix. Break the egg and add vegetable oil. Mix everything well. Now sift one glass of wheat flour into the milk-yeast mixture. Knead the dough with a wooden spatula or a special attachment in a mixer so that no lumps remain.
Next, sprinkle in flour and knead the dough until the mass acquires a pleasant soft plasticity. Then we cover the edges of the container with cling film and put the baked goods in a warm place for 40-50 minutes.

In the meantime, prepare the fillings.

Peel the onion and chop it finely. Fry in a frying pan in vegetable oil. In the same frying pan you will need to fry the minced meat, adding seasoning to it.
Combine the fried onions and minced meat, add salt and pepper to your taste.
Free the cabbage from the stalk and chop it thinly. Peel the carrots and grate them on a coarse grater. Mix cabbage with carrots. Salt the vegetable mass and fry in vegetable oil.

Our dough, put in a warm place, should double its volume. Then it will have to be crushed. And let it rise again. Ready! Now you can roll out the dough with a rolling pin into a large oval on a floured surface.

We will stuff the kulebyak. First, put half of the total volume of fried minced meat with onions on the rolled out dough.

Then “cover” the meat filling with pancakes, placing them overlapping one on top of the other.

Now it’s the turn of the cabbage-carrot layer.

And again pancake, after which we lay out the second part of the minced meat.
Let's put the pancakes back. And the second part of shredded and fried cabbage with carrots. Let's seal the pie.

It must be said that the kulebyaka should look interesting in appearance. Quite often it is baked in the shape of a pig. Let's try too. We will pinch the pie so that one edge is thinner and the other is thicker in diameter. Let’s design a “snout” and “pig ears” from the thin end, and instead of eyes we’ll put a couple of larger raisins.
We will crown the thick edge with a “pig tail”. The pinches on the dough must be made very strong, and to be sure, they must also be coated with a thoroughly beaten egg.

Place our pie on a large baking sheet greased with vegetable oil. Brush with beaten egg.
And the kulebyaka can be sent to the oven, preheated to 180 degrees. For 40-50 minutes.
Check the readiness of the pie with a toothpick. It needs to be stuck into the kulebyak. If there are no traces of batter left on the wood, the baked goods are ready. To prevent the kulebyak from burning on top, it will need to be covered with cooking parchment 10 minutes before the end of the baking process.
The finished pie is removed from the oven, greased with butter and covered with a clean towel, allowing to rest. Then they cut it into pieces. To make the Russian kulebyaka juicier, additionally pour melted butter over it and sprinkle with chopped dill. But this is not for everyone.