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Christmas Kulebiak with Cabbage and Mushrooms - photo 1
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Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 180 min Medium 4 wyświetleń ~27.05 PLN - (0)
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Description

Christmas Kulebiak is a traditional dish from the borderlands cuisine, which has become an inseparable element of the Polish Christmas table. It is a large, baked pie made from yeast dough, filled with an aromatic filling of sauerkraut and dried forest mushrooms. Its taste is a perfect balance of the sour note of cabbage, the deep, earthy aroma of mushrooms, and the delicate sweetness of fluffy dough. On the outside, the kulebiak has a crispy, golden crust, often adorned with braids of dough or sprinkled with black cumin, making it a true decoration for the Christmas Eve dinner. Served warm, sliced into thick pieces, it is most often accompanied by clear red borscht, creating a perfect duo. This dish is hearty, warming, and full of flavor, wonderfully fitting the fasting yet festive character of Christmas Eve.

Składniki (16)

Servings:
8
  • Wheat flour type 500 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • Masło 82% 75 g
  • White sugar 15 g
  • Egg 2 szt.
  • Sauerkraut 500 g
  • Dried forest mushrooms 50 g
  • Onion 2 szt.
  • Rapeseed oil 45 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Bay leaf 6.7 szt.
  • Allspice 4 g
  • Ground black pepper 2 szczypty
  • Dried marjoram 1.5 łyżeczki
  • ✨ Opcjonalne
  • Czarnuszka 0.7 łyżka
💰 Szacowany koszt dania: ~27.05 PLN (3.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Start by preparing the mushrooms. Place 50g of dried mushrooms in a small bowl and pour about 400ml of boiling water over them. Cover the bowl with a plate and set aside for at least 30 minutes to allow the mushrooms to swell and soften. After this time, strain the mushrooms through a fine sieve, but ABSOLUTELY do not discard the water – it is the essential mushroom broth! Finely chop the mushrooms with a sharp knife on a cutting board.

Ingredients: Dried forest mushrooms
Use a glass or ceramic bowl. The mushroom water is very aromatic and will be useful for cooking the cabbage. Be careful of the sand that may have settled at the bottom of the bowl - pour the broth carefully.
2

Prepare the sauerkraut. Taste it – if it is very sour, transfer it to a sieve and rinse it briefly under cold running water. Then, squeeze it very thoroughly in your hands to remove excess juice. Transfer the squeezed cabbage to a medium pot, add chopped mushrooms, bay leaves, allspice, and pour in the reserved mushroom broth. If the liquid does not cover the cabbage, add a little water. Cook on low heat covered for about 30-40 minutes, until the cabbage is tender.

Ingredients: Sauerkraut, Dried forest mushrooms, Bay leaf, Allspice
Do not skip squeezing the cabbage, otherwise the filling will be too watery. Cooking on low heat will allow the flavors to meld slowly.
3

While the cabbage is cooking, peel the onions and chop them into small cubes. In a large, deep skillet, heat 3 tablespoons of rapeseed oil over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 8-10 minutes. The onion should become translucent, soft, and slightly golden. Do not let it burn.

Ingredients: Onion, Rapeseed oil
Use a pan with a diameter of at least 28 cm. Patient, slow frying of the onions will bring out their natural sweetness, which will balance the acidity of the cabbage.
4

When the cabbage is soft, drain it thoroughly in a colander (you can press it with a spoon to remove as much liquid as possible) and remove the bay leaves and allspice. Add the cooked cabbage with mushrooms to the sautéed onion in the pan. Season everything with salt (about 1/2 teaspoon), freshly ground pepper, and marjoram crushed in your hands. Sauté the mixture, stirring, for about 5 minutes to combine the flavors and allow any remaining moisture to evaporate. Remove the pan from the heat and set the filling aside to cool completely. This is very important!

Ingredients: Salt, Ground black pepper, Dried marjoram
The filling must be completely cold before spreading it on the yeast dough; otherwise, the dough will steam and not rise properly. You can spread the filling on a large plate to speed up the cooling process.

Yeast dough

5

Prepare the yeast starter. In a small saucepan, heat 250 ml of milk to a temperature of about 37°C (it should feel slightly warm to the touch, like milk for a baby). Crumble 25g of fresh yeast into a large bowl, add a tablespoon of sugar, a tablespoon of flour, and pour in the warm milk. Mix thoroughly with a fork until all the ingredients are combined. Cover the bowl with a clean cloth and set it in a warm, draft-free place for 10-15 minutes. A thick, frothy 'foam' should appear on the surface – this is a sign that the yeast is active.

Ingredients: Fresh yeast, Milk 3.2%, White sugar, Wheat flour type 500
If after 15 minutes the yeast mixture hasn't foamed, it means the yeast is inactive or the milk was too hot. Unfortunately, you will need to start over with fresh yeast.
6

In a large bowl, sift the remaining flour (485g) and add a teaspoon of salt (5g). Make a well in the center. Pour in the risen yeast mixture and one egg (60g), lightly beaten with a fork. Start mixing the ingredients from the center, gradually incorporating the flour from the edges. When the ingredients are roughly combined, add the melted and cooled butter (75g).

Ingredients: Wheat flour type 500, Salt, Egg, Masło 82%
Sifting the flour aerates it, making the dough lighter. The butter must be cooled so it doesn't 'kill' the yeast.
7

Knead the dough. You can do this by hand on a floured countertop for about 10-12 minutes or with a mixer using dough hooks for 7-8 minutes. Knead the dough until it becomes smooth, elastic, and stops sticking to your hands and the bowl. Shape the dough into a ball, place it in a lightly floured bowl, cover it with a cloth, and set it in a warm place for about 60-90 minutes, until it doubles in size.

Well-kneaded dough should slowly return to its shape when pressed with a finger. A warm place can be near a radiator or an oven with the light on.

Shaping and baking the kulebiak

8

When the dough has doubled in size, take it out onto a lightly floured surface or countertop. Knead it briefly to remove air bubbles. Cut off a small piece of dough (the size of a golf ball) for decoration, if desired. Roll out the remaining dough with a rolling pin into a large rectangle measuring about 30x40 cm and about 0.5 cm thick.

Ingredients: Wheat flour type 500
Try not to use too much flour for dusting, so the dough doesn't become tough. Roll from the center outwards to achieve an even thickness.
9

In the center of the rolled-out rectangle, along the longer side, evenly spread the COMPLETELY cooled filling, forming a log. Remember to leave free margins of dough on the sides (about 3-4 cm on each side).

If the filling is warm, the dough will steam in that spot, become sticky, and the pie may crack during baking.
10

Wrap the kulebiak. First, fold the shorter sides of the rectangle inward, then roll the dough along the longer side to create a tight roll. Seal the joint and ends very well by pressing the dough with your fingers. Transfer the kulebiak to a large baking tray lined with parchment paper, placing it seam side down.

Properly sealing the dough is key to prevent the filling from leaking during baking. You can brush the edges of the dough with a little water to help them stick better.
11

Decorate the kulebiak. From the leftover piece of dough, you can shape leaves, braids, or other patterns and stick them on top, brushing the bottom with a little water. Cover the shaped kulebiak with a cloth and let it rise again for another 20-30 minutes. In the meantime, preheat the oven to 180°C (top-bottom mode).

The second, shorter rising will make the structure of the dough even fluffier and more delicate after baking.
12

In a small bowl, beat the remaining egg (60g) with a fork. Before placing it in the oven, brush the entire top and sides of the kulebiak with the beaten egg using a kitchen brush. If using, sprinkle the top with nigella seeds. Finally, using a sharp knife or toothpick, make a few slits or poke holes on the top to allow steam to escape during baking.

Ingredients: Egg, Czarnuszka
Brushing with egg will ensure a beautiful, shiny, and golden-brown crust. Pricking will prevent the dough from cracking uncontrollably.
13

Place the pie with the filling in the preheated oven. Bake for about 35-45 minutes on the middle rack, until the top is deeply golden and firm. If you tap the bottom, it should make a hollow sound. Once baked, remove the pie from the oven and carefully transfer it to a metal cooling rack. Allow it to rest for at least 15-20 minutes before slicing.

If the top is browning too quickly, you can loosely cover it with aluminum foil. Cooling on a rack prevents the bottom from steaming.

Fun Fact

💡

Kulebiak comes from Russian cuisine, but has firmly settled in Polish cuisine, especially in the Eastern Borderlands. Its name probably comes from the Russian word 'kulebiaczyć', which means 'to do something with hands, to roll, to twist'. Traditionally, it was a multi-layered pie with several different fillings separated by thin pancakes, such as rice, eggs, salmon, and mushrooms.

Best for

Wieczerza Wigilijna Uroczysty obiad świąteczny Spotkanie rodzinne w okresie zimowym Sylwester

Tips

🍽️ Serving

Kulebiak tastes best served warm, sliced into thick pieces (about 2-3 cm). It is a traditional accompaniment to clear, red Christmas borscht, which is served in cups for sipping. It can be a standalone dish or part of a larger holiday table. It also pairs wonderfully with mushroom sauce.

🥡 Storage

Once completely cooled, the kulebiak can be stored in the refrigerator, wrapped in aluminum foil or in an airtight container, for up to 3 days. It can be reheated in an oven preheated to 150°C for about 10-15 minutes to regain the crispness of the crust. It is also excellent for freezing, preferably cut into portions.

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