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Kulebiak, kapuśniak, yeast pie with cabbage — this dish is known by many names and comes in many forms. You can prepare it as individual buns, a roulade or rolled buns. It tastes great both warm and cold. It works perfectly as an idea for a meat-free lunch or as an accompaniment to red borscht. In some regions of Poland it is a snack, in others a Christmas Eve dish. No matter when and in what form you make it — kulebiak is a dish that melts in your mouth, and we assure you that you won’t be able to stop at just one piece!
Recipe for kulebiak with cabbage and mushroom filling
Preparation:
Heat the oil in a pan and sauté the onion, finely diced, along with the washed and sliced button mushrooms. Put the squeezed sauerkraut into a pot, grate the carrot into it, add the onion with mushrooms, salt, pepper, sugar, bay leaves, and allspice berries. Pour in a little water or stock and wait until the cabbage comes to a boil, then reduce the heat and stew the cabbage for about 1–2 hours, until tender. Note! Do not allow the cabbage to burn, continuously adding water/stock as needed. However, do not pour too much liquid into the cabbage, as it will become too wet. After stewing, leave the cabbage to cool.
In the meantime, prepare the dough. Put the flour, yeast, salt, and sugar into a bowl. Melt the butter in the milk—without bringing it to a boil. Let it cool, then, when lukewarm, add it to the bowl with the flour. Add the egg yolks to the dough, then stir everything with a spoon until combined. You can knead the dough by hand or with a mixer fitted with dough hooks. The dough will be quite sticky—do not add more flour. Cover the dough in the bowl with a cloth and place it in an oven preheated to 30°C for about 1 hour.
When the dough has risen, transfer it to a pastry board dusted with flour. Note! If you want to make a decorative pattern on top of the kulebiak—tear off a portion of dough about the size of a ball that fits in your hand. Roll out the remaining dough into a sheet as long as your baking tin (ours is 14x36 cm). Spread the filling onto the rolled-out dough. Fold the shorter ends so the filling cannot fall out, then roll up along the longer edge to form a log. From the remaining dough, cut out decorative shapes with a knife or using cutters. Transfer the rolled kulebiak to a tin lined with baking paper or greased with oil and brush the top with beaten egg. Attach the decorative shapes on top of the kulebiak and brush them with egg again. Sprinkle the top with thyme, caraway, or rosemary. Bake at 175⁰C for 45 minutes. The kulebiak should rise further and brown nicely. When the dish is ready, turn off the oven, prop the door open, and wait until it cools down. Then remove the tin and wait until it is at a temperature that will not burn your hands. Then take the kulebiak out onto a rack to cool—or eat it while still warm!
...because homemade is better!
