Russian Friday – Kulebyaka

I have been trying to reproduce my childhood guilty pleasure – cake Boucher.  The recipe calls for 10 eggs and lots of skill that, apparently, I don’t possess.  Needless to say, if my success rate doesn’t go up, a ticket to Russia may end up being the cheapest way to get to enjoy this pastry.   

So, today’s recipe is a less sophisticated kulebyaka.  This savory pie-like dish can be a meal on its own.  We served them hot with a side of green salad.  Who needs the vile pastries anyways!?

Print this recipe

CABBAGE KULEBYAKA

INGREDIENTS:

For the dough:

  • 500 g unbleached all-purpose flour
  • 2 tbs milk
  • 1 cup sour cream
  • 1 egg
  • 14 g active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 tbs butter, melted

For the filling:

  • 700 g fresh cabbage
  • 70 g sauerkraut
  • 100 g fresh mushrooms, chopped
  • 1 yellow onion,  peeled, and finely chopped
  • 2 eggs, hard-boiled
  • 1/2 bunch cilantro
  • 1/4 tsp ground red pepper
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt

DIRECTIONS:

Start the dough: dissolve yeast in lukewarm milk, let stand for about 10 minutes.  Mix all the ingredients but butter, cover, and let rise in a warm place (may take 2-3 hours).

Prepare the filling: cut the cabbage into a few large chunks, discarding the center.  Cover with water, and bring to boil. Drain.

Boil sauerkraut for 3 minutes, drain.

Saute onion until soft and golden, add mushrooms, and cook till done.

Process all the ingredients of the filling through a meat grinder, mix well.  Don’t worry if the mixture seem too moist, it should be.

Preheat the oven to 475° F/250º C.

Assemble the kulebyaka: roll the dough to a 1 cm-thick sheet and brush it with melted butter.  Fold the sheet like an envelop, and roll and brush again.  Repeat 3 times.

Place the dough on parchment paper and roll again into a rectangle.  Spread the filling over it, and roll, pinch the seems together.  Transfer the roll with the paper to a baking sheet.

Bake for 30-40 minutes, till kulebyaka is golden brown.  Cut into large chunks with a sharp knife.

Serve warm.

Make ahead: you can freeze the left-overs.  Wrap in a foil and store in zip-lock bags.  They will keep for up to 3 months.

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41 comments

  1. ns says:

    Sounds delish (if a little difficult?)
    What about stuffed cabbage? My Russian grandmother used to make them and I don’t have a good recipe….

  2. susartandfood says:

    Hi there. I just wanted to let you know that I have given you the Liebster Award. Please got to http://susartandfood.wordpress.com/ to read more about it. Basically you will link to me on your blog and nominate 5 bloggers you like with under 200 readers (this may or may not be true – I don’t know always how to tell). Anyhow, I enjoy reading your stories so this is my way of showing it :)

  3. Purely.. Kay says:

    I’ve never had Russian cuisine before, but this is definitely making me want to try it :). This also reminds me of corn bread stuffing for whatever reason. Love the recipe

  4. Gone Bananas says:

    Oh my goodness that looks really good! Not to mention the big, round loaf of hearty bread the post after this one made me read on a bit too! I’m such a carb-a-holic! Hope it was just as you remembered it! :)

    • Anastasia says:

      I wish they had carbaholics anonymous! I’m addicted to all carbs as well! It was great, I’m baking another loaf right now – we ate that one up in 2 days!

        • Anastasia says:

          Love love love my Kitchen Aid, it’s an awesome present. My mom wouldn’t probably know what it is… and what you supposed to do with it!

  5. tuckarella says:

    I enjoy reading your blog and wanted to let you know that I have passed along the Versatile Blogger Award to you. There are two requirements to accepting the award — you should share seven things about yourself with your audience and pass the award along to seven deserving blogs. Thanks for sharing your world with your readers! http://www.honeybeagotheart.wordpress.com

  6. barbaraelka says:

    this time I came prepared… I fed myself so I can take all this in without any stress on my nervous system…
    This kulebyaka looks delicious.

  7. Ben Leib says:

    For the past month, I’ve eaten nothing but delicious food, and looking at the pictures on your blog makes me feel like I’ve missed out. My mouth is watering.

  8. annesturetucker says:

    Dear Anastasia – your blog is so beautiful!! I love the many delicious recipes and the fabulous photos. I am looking forward to trying some of the recipes.
    Thank you!!!

  9. kathryningrid says:

    There was a salmon-spinach-egg version of this that my mother got a recipe for when I was about in my early teens, and it quickly became a great favorite for special occasions in our family. Rich but not too decadent, and delicious as a dream.

    • Anastasia says:

      I’m sure the salmon one tastes divine! We’ve been trying to eat vegetarian (sniff-sniff) for the last few weeks, but I surely miss fish…

  10. Sofya says:

    Made it! Looked exactly like yours (more torn though cause my dough was way thin – didn’t have enough flour in the house at the time) – that color, and that shape and I think it would not tear like that if the top of was slashed. But you know, I am no stickler for the appearance – thank you so much for the dough recipe especially – I will make this with potatoes and meat too.

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