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Coulibiac, or kulebiak, a yeast dough dumpling stuffed with cabbage – this dish is known under many names and in many forms. You can prepare it as individual buns, a roulade, or rolls. It tastes excellent irrespective of whether served hot or cold. It is a great idea for a meatless dinner or as an extra to red borscht. In some regions of Poland it is served as a snack, in others as a Christmas Eve dish. But irrespective of when you make it and in what form, the coulibiac is a treat with a melt-in-the-mouth texture and it is very difficult to stop after having a single piece of it!
Preparation:
Heat up the oil on the pan and fry finely chopped onion and washed and sliced champignons on it. Put the drained cabbage into the pot, grate the carrot into it, add the fried onion and champignons, salt, pepper, sugar, bay leaves, and allspice. Pour a bit of water of stock and wait until the cabbage is boiling. Next, reduce the heat and stew the cabbage for about 1-2 hours until it becomes soft. Attention! Do not allow the cabbage to burn - you can prevent it by pouring water / stock in repeatedly. However, do not pour too much liquid to the cabbage, as this will make it too wet. After the cabbage is stewed, leave it to cool down.
Use this time to prepare the dough. Pour flour, yeast, salt, and sugar into a bowl. Dissolve butter in milk without allowing this mixture to boil. Leave it to cool down and then, once it is lukewarm, add it to the flour bowl. Add egg yolks to the dough and then mix everything with a spoon until the ingredients combine. You can knead the dough manually or using a mixer with hooks. The resulting dough will be quite sticky – do not add too much flour to it. Cover the dough in the bowl with a cloth and put it into an oven heated up to 30⁰C for about 1 hour.
Once the dough has risen, move it onto a pastry board sprinkled with flour. Attention! If you want to make a decorative pattern on the top of the coulibiac, tear off a piece of dough the size of a ball fitting a palm from the whole dough. Roll out the rest of the dough flat to a size fitting the length of your baking tray (our tray has the size of 14x36 cm). Put the stuffing onto the rolled-out dough. Fold the shorter ends in such a way as to prevent the stuffing from falling out and then roll the longer edge, forming a roulade. Cut decorative shapes from the remaining dough using a knife or moulds. Move the rolled coulibiac into a baking pan lined with baking paper or covered in oil and smear a whisked egg on top of it. Stick the decorative dough shapes to the top of the coulibiac and smear them again with the whisked egg. Sprinkle the top of the dish with thyme, caraway, or rosemary. Bake in 175⁰C for 45 minutes. The coulibiac should rise a bit more and become pleasantly browned. Once the dish is ready, turn off the oven, open its door slightly, and wait until everything cools down. Next, remove the pan and wait until it is cool enough not to burn hands. Remove the coulibiac onto the grating so that it can cool down, or eat it warm!
