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Gosia Cooks for Christmas: Christmas Eve pie with cabbage and mushrooms

17 December 2021

Kulebiak is a dish from the borderland cuisine. Unfortunately, he forgets a little, which is a pity, because this yeast dough tastes and looks delicious. It will be perfect on the Christmas Eve table with red borscht.

INGREDIENTS:

STUFFING:

20 g of dried bay boletes
500 g of sauerkraut
1 large onion
1 small carrot
3 tablespoons of rapeseed oil
salt, pepper, bay leaves, allspice

PIE:

2 1/2 cups of plain flour
1 cup of milk
2 yolks
3 tablespoons of melted butter
8 g of dried instant yeast
1 teaspoon of sugar
1 teaspoon of salt

ADDITIONALLY:

1 egg
a little milk
dry poppy seed

Tips:

Pour over the dried mushrooms with 2 glasses of water and leave it overnight.

In a pot, fry the onion cut into cubes in oil, the carrots grated on coarse eyes and the sauerkraut squeezed from the juice and shredded.

Drain the soaked mushrooms, pour the soaking water into the cabbage, chop the mushrooms and add them to the cabbage. Season to the end.

Cook the stuffing for about 2 hours. over low heat, stirring occasionally to prevent the cabbage from burning.

Prepare the leaven in a cup: 3 tablespoons of flour, yeast, sugar and a few tablespoons of warm milk.
We mix everything and put it in a warm place.

Pour the flour into a large bowl and add it
milk, melted butter, egg yolks, a teaspoon of salt and yeast leaven. All ingredients carefully
we mix and knead the dough. Cover the bowl with a cloth and leave it to rise.

Place the dough on a floured surface. We tear off a piece of cake for decorations.

Roll out the remaining dough, put the stuffing on it and roll it up. Place it in a baking sheet lined with baking paper and spread it with a beaten egg and milk.

Cut out, for example, stars from the remains of the dough, brush with an egg, sprinkle with poppy seeds and decorate the cake.