Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Christmas Kulebiak with Cabbage and Mushrooms - photo 1
← Recipes

Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 240 min Medium 4 wyświetleń ~30.11 PLN - (0)
Rate:
(0)

Description

Kulebiak is a traditional dish of Eastern European cuisine that has firmly settled in Poland, especially in the eastern regions, becoming a star of the Christmas Eve table. It is a large, baked pie made from yeast dough, filled to the brim with aromatic filling. In the Christmas version, the heart of the kulebiak consists of a classic combination of sauerkraut and dried forest mushrooms, sautéed with onions and spices. The dough on top is golden and crispy, often sprinkled with poppy seeds or sesame, while inside it hides a moist, intensely flavored filling. Kulebiak looks incredibly impressive, sliced into thick pieces, making it a hearty main dish that pairs perfectly with a cup of clear, red borscht. Its taste is deep, slightly sour from the cabbage, with a distinct, earthy note of mushrooms and the sweetness of sautéed onions. This dish combines the simplicity of ingredients with elegance and richness of flavor, making it perfect for a festive dinner.

Składniki (16)

Servings:
8
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Milk 250 ml
  • Butter 75 g
  • Egg 2 szt.
  • sugar 5 g
  • Sauerkraut 800 g
  • Dried forest mushrooms 50 g
  • Onion 2 szt.
  • Rapeseed oil 45 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • Ground black pepper 3 szczypty
  • ✨ Opcjonalne
  • Poppy seeds 15 g
  • Sesame 15 g
💰 Szacowany koszt dania: ~30.11 PLN (3.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Start by preparing the mushrooms. Place the dried mushrooms in a bowl and rinse them thoroughly under cold running water to remove any sand. Then, pour about 500 ml of boiling water over them and set aside for at least 1 hour, preferably overnight. The mushrooms should swell and soften.

Ingredients: Dried forest mushrooms
Use a glass or ceramic bowl. Soaking the mushrooms for a long time will bring out their full aroma. Do not pour out the water they soaked in – it is the essence of flavor that we will add later to the filling!
2

Transfer the soaked mushrooms along with the water they soaked in to a small pot. Cook over low heat for about 30-40 minutes, until completely soft. After cooking, strain the mushrooms, reserving the broth. Once the mushrooms have cooled, chop them finely with a knife.

Ingredients: Dried forest mushrooms
Use a sharp knife and a cutting board. The mushrooms should be chopped into pieces about 0.5 cm in size. Set aside the broth from cooking the mushrooms; it will be useful in the next step.
3

Drain the sauerkraut to remove excess juice. If it is very sour, you can rinse it in a colander under cold water. Then chop it into smaller pieces. Transfer the sauerkraut to a large pot, add bay leaves and allspice. Pour the reserved mushroom broth over the sauerkraut and add water to cover it. Cook on low heat, covered, for about 45-60 minutes, until it softens.

Ingredients: Sauerkraut, Bay leaf, Allspice
Use a heavy-bottomed pot to prevent the cabbage from burning. Chopping the cabbage will give the filling a more uniform consistency and make it easier to wrap in the dough. By the end of cooking, the cabbage should be soft, and the liquid should be almost completely evaporated.
4

While the cabbage is cooking, peel the onions and chop them into small cubes. In a large skillet, heat the rapeseed oil. Add the chopped onion and sauté over medium heat for about 8-10 minutes, stirring frequently, until it becomes soft, translucent, and slightly golden. Do not let it brown; it should be sweet.

Ingredients: Onion, Rapeseed oil
The best choice is a large skillet with a diameter of about 28 cm. Use a wooden spoon for stirring. Patient, slow frying of the onion will bring out its natural sweetness, which will balance the flavor of the cabbage.
5

To the sautéed onion in the pan, add the previously chopped mushrooms. Sauté together for about 5 minutes to combine the flavors. Add the cooked and drained cabbage (remember to remove the bay leaves and allspice) to the pan. Season with salt and freshly ground black pepper. Mix all the ingredients thoroughly and sauté for another 2-3 minutes. Remove the pan from the heat and set the filling aside to cool completely. The filling must be cold before being placed on the dough.

Ingredients: Ground black pepper, Salt
This is a key moment – a hot filling would melt the yeast dough and prevent it from rising. You can transfer the filling to a large bowl to cool it down faster.

Yeast dough

6

Prepare the yeast mixture. In a small saucepan, gently warm the milk (it should be lukewarm, about 37°C, not hot). In a large bowl, crumble the fresh yeast, add a teaspoon of sugar, and pour in half of the warm milk. Gently mix with a fork until the yeast dissolves. Cover the bowl with a cloth and set it in a warm place for 10-15 minutes. A thick foam should appear on the surface, indicating the yeast is active.

Ingredients: Fresh yeast, sugar, Milk
Check the temperature of the milk on your wrist – if it feels pleasantly warm, it's perfect. Milk that is too hot will kill the yeast! If there is no foam after 15 minutes, the yeast is inactive and you need to start over.
7

Sift the flour into the bowl with the risen dough, add salt, the rest of the milk, and one egg. Start mixing the ingredients with a wooden spoon or a mixer hook on low speed until the ingredients are initially combined.

Ingredients: Wheat flour, Salt, Egg
Sifting the flour aerates it and makes the dough lighter. Remember to add the salt together with the flour, not directly to the leaven.
8

Now add the soft butter and start kneading the dough. Knead by hand for about 10-15 minutes, or with a mixer and hooks for 7-8 minutes. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl and your hands. Shape it into a ball.

Ingredients: Butter
The butter must be soft, but not melted. Kneading the dough is key to developing the gluten network that is responsible for its fluffiness. Don't be discouraged if the dough is sticky at first – it will become smooth as you knead it.
9

Lightly dust a bowl with the dough with flour, cover it with a clean kitchen towel, and set it in a warm, draft-free place for about 1.5 hours. During this time, the dough should double in size.

The ideal place for the dough to rise is a slightly warmed oven (turned off, with the light on) or a spot near a radiator. Patience is key!

Shaping and baking

10

Remove the risen dough onto a lightly floured countertop or board. Knead it briefly to release the gas. Then roll it out into a large rectangle measuring about 30x40 cm and about 0.5 cm thick.

Use a rolling pin. Try to roll it out evenly so that the dough has the same thickness across the entire surface. This will ensure even baking.
11

Evenly spread the completely cooled filling of cabbage and mushrooms on the rolled-out dough. Remember to leave about 2-3 cm of free margin along all the edges of the dough.

Use a spatula or large spoon to spread the filling. Free edges are essential to properly seal the kulebiak and prevent the filling from leaking during baking.
12

Moisten the free edges of the dough with water using a brush or your finger. Then, starting from the longer side, roll the dough with the filling into a tight log, like a roulade. Seal the edges of the dough tightly, tucking the ends underneath to ensure the filling is securely enclosed.

Roll the dough carefully but firmly to avoid any air pockets inside. Properly sealing the edges is the guarantee that the kulebiak won't open during baking.
13

Prepare a large baking tray and line it with parchment paper. Carefully transfer the kulebiak to the tray, placing it seam side down. Cover it with a cloth and let it rise for another 30 minutes.

To transfer the kulebiak without damaging it, you can gently slide parchment paper underneath and move it to the baking tray along with the paper. The second rising will make the dough even fluffier after baking.
14

Preheat the oven to 180°C (top and bottom heat). In a small bowl, beat the remaining egg with a fork. Brush the risen kulebiak thoroughly on top and sides with the beaten egg. If using, sprinkle the top with poppy seeds or sesame seeds. With a sharp knife, make a few diagonal slashes on top to allow steam to escape during baking.

Ingredients: Egg, Poppy seeds, Sesame
Use a silicone brush or a natural bristle brush to brush the egg – this will ensure a beautiful, shiny, and golden crust. The slits are important, they prevent the dough from cracking uncontrollably.
15

Place the tray with the kulebiak in the preheated oven. Bake for about 40-45 minutes, until the dough takes on a deep golden-brown color. To check if it's ready, you can tap the bottom – it should make a hollow sound.

Every oven bakes differently, so keep an eye on the kulebiak after 35 minutes. If the top is browning too quickly, you can loosely cover it with aluminum foil.
16

Remove the baked kulebiak from the oven and transfer it to a metal rack to cool. Leave it for at least 20-30 minutes before slicing. This will allow the filling to set, and the dough won't crumble.

Cooling on a rack prevents the bottom of the cake from steaming, ensuring it stays crispy. Use a sharp serrated knife, like for bread, to cut it.

Fun Fact

💡

The name 'kulebiak' comes from the Russian word 'кулебя́ка'. Traditionally, the Russian kulebiak was characterized by a complex filling, arranged in layers and separated by thin layers of dough. The Polish version is simplified, but just as tasty and has become an integral part of the borderland cuisine.

Best for

Kolacja wigilijna Uroczysty obiad świąteczny Spotkanie rodzinne Przystawka na zimno

Tips

🍽️ Serving

Serve warm, sliced into thick pieces (about 2-3 cm), as a main dish accompanied by clear red borscht to drink from a cup. It also tastes great cold as a hearty snack. To enhance the flavor, it can be served with homemade mushroom sauce or a dollop of sour cream with horseradish.

🥡 Storage

Store in the refrigerator, wrapped in aluminum foil or in an airtight container, for up to 4 days. To regain the crispness of the pastry, reheat slices in an oven preheated to 160°C for 10-15 minutes. Kulebiak is great for freezing, both whole and in portions. After thawing, reheat in the oven.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Apple-Mascarpone Roll with a Cinnamon Twist (Sweet Blog Version) 90 min

Apple-Mascarpone Roll with a Cinnamon Twis...

Desserts
Brioche doughnuts with pistachio-mascarpone cream and glazed topping 180 min

Brioche doughnuts with pistachio-mascarpon...

Cakes and Bakes
Fruit Cake with Whipped Cream 60 min

Fruit Cake with Whipped Cream

Desserts
Precise Pixel Cookies with Lavender Royal Icing 180 min

Precise Pixel Cookies with Lavender Royal ...

Desserts
Cracked Pistachio Cookies with White Chocolate and Cardamom 110 min

Cracked Pistachio Cookies with White Choco...

Cakes and Bakes
Vanilla-Cinnamon Challah with Crumble 180 min

Vanilla-Cinnamon Challah with Crumble

Cakes and Bakes

Recipe Categories

Regional Cuisine for Christmas Eve
Regional Cuisine for Christmas Eve

Regional cuisine for Christmas Eve features local traditions from various corners of Poland. Christmas Eve pierogi ruskie from Podkarpacie - with potatoes, cheese, and onions. Carp in Kashubian style - in horseradish sauce with raisins and almonds. Silesian żurek on sourdough - with mushrooms ins...

See all recipes in this category
Christmas Dishes
Christmas Dishes

Christmas Eve dishes are the heart of Polish holiday tradition - 12 meatless dishes on the table. Fried, baked, jellied, and Jewish-style carp - the main star of Christmas Eve. Dumplings with cabbage and mushrooms - handmade according to grandma's recipes. Small mushroom-filled pockets for borsch...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama