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Gosia Cooks for Christmas: Christmas Eve pie with cabbage and mushrooms
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.
For baking, a large piece of cake 16cmx29cm
Cover with a cloth and set aside for half an hour to rise again.
Bake the pie for 40 minutes at 175 ° C.
Enjoy your meal! 😊
We recommend the recipe:
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