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

Old Polish Kulebiak for Christmas Eve with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 180 min Medium 4 wyświetleń ~30.24 PLN - (0)
Rate:
(0)

Description

Kulebiak is a true gem of the borderland cuisine, a festive, baked pie made from yeast dough that serves as the centerpiece of the Christmas Eve table. Its history dates back to Russian cuisine, where it is known as 'kulebyaka', but in the eastern fringes of Poland, it has gained a unique, holiday character. The golden, slightly crispy crust of the yeast dough hides a rich, aromatic filling of sautéed sauerkraut and dried forest mushrooms. The flavor of the filling is deep, slightly sour from the cabbage, with an intense, earthy note from the mushrooms, balanced by the sweetness of caramelized onions and the spicy aroma of allspice and bay leaves. Kulebiak looks incredibly appetizing – it is a large, golden cylinder, often decorated with patterns made from dough. Traditionally, it is served warm, sliced into thick pieces, as an accompaniment to clear red borscht, creating a perfect harmony of flavors.

Składniki (16)

Servings:
8
  • Wheat flour type 500 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • Masło 82% 100 g
  • Egg 2 szt.
  • White sugar 15 g
  • Sauerkraut 800 g
  • Dried forest mushrooms 50 g
  • Onion 2 szt.
  • Rapeseed oil 45 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Bay leaf 6.7 szt.
  • Allspice 2 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Dried marjoram 1.5 łyżeczki
  • Blue poppy seeds 0.7 łyżka
💰 Szacowany koszt dania: ~30.24 PLN (3.78 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 small bowl and cover them with about 300 ml of boiling water, ensuring they are completely submerged. Let them sit for at least 30 minutes to soften and release their aroma. After this time, strain the mushrooms through a fine sieve, but keep the soaking water – it's the essence of flavor! Finely chop the mushrooms.

Ingredients: Dried forest mushrooms
Use a sieve lined with cheesecloth or paper towels to drain the water from the mushrooms. Sand often settles at the bottom, which we want to avoid in the filling.
2

Now, take care of the cabbage. Taste it – if it is very sour, rinse it briefly under cold water. Then, squeeze out the excess juice and chop it into smaller pieces. Place the cabbage in a pot, add the chopped mushrooms, bay leaves, and allspice. Pour in the reserved water from soaking the mushrooms and add enough regular water to cover the cabbage. Cook on low heat, covered, for about 45-60 minutes, until the cabbage is tender. Stir occasionally.

Ingredients: Sauerkraut, Bay leaf, Allspice
Chopping the cabbage will make it easier to eat the kulebiak later. Do not cook it for too long; it should be soft but not falling apart. Remember to drain it very thoroughly in a sieve at the end of cooking; the filling must be as dry as possible.
3

While the cabbage is cooking, peel the onions and chop them into small cubes. In a large skillet, heat the rapeseed oil over medium heat. Add the onion and sauté slowly, stirring occasionally, for about 10-15 minutes. The onion should become translucent, soft, and slightly golden, but not brown. The sautéed onion will add sweetness to the filling.

Ingredients: Onion, Rapeseed oil
Use a large skillet, preferably with a thick bottom, which distributes heat evenly. Patience when frying the onions is key – slow cooking brings out their natural sweetness.
4

When the cabbage is soft, drain it very thoroughly in a colander, pressing with a spoon to remove as much liquid as possible. Remove the bay leaves and allspice. Transfer the drained cabbage with mushrooms to the pan with the sautéed onion. Season with salt (about 1 teaspoon) and freshly ground black pepper. If using, add crushed marjoram. Mix everything well and sauté together for 5 minutes. Set the filling aside to cool completely.

Ingredients: Salt, Ground black pepper, Dried marjoram
This is a critical moment: the filling MUST be completely cold before spreading it on the dough. Hot or even warm filling will cause the yeast dough to 'scald' and not rise properly during baking.

Preparing the yeast dough

5

Prepare the yeast starter. In a small saucepan, gently heat the milk. It should be lukewarm, at a temperature of about 37°C (pleasantly warm to the touch, but not hot). Crumble fresh yeast into a large bowl or cup, add a tablespoon of sugar, a tablespoon of flour, and pour in half of the warm milk. Mix thoroughly with a fork until the ingredients are combined. Cover with a cloth and set aside in a warm place for 10-15 minutes. The starter is ready when it has significantly risen and a thick foam appears on its surface.

Ingredients: Fresh yeast, Milk 3.2%, White sugar, Wheat flour type 500
Be careful that the milk is not too hot, as it will kill the yeast. If after 15 minutes the starter hasn't 'moved', it means the yeast is inactive and you need to start over. This is the most important step for fluffy dough!
6

In a large bowl, place the sifted flour and a teaspoon of salt. Mix well. Make a well in the center. Melt the butter and let it cool slightly. Separate the yolk from the white of one egg (keep the white for later). Pour the risen yeast mixture, the rest of the milk, the melted butter, and the yolk into the well in the flour.

Ingredients: Wheat flour type 500, Salt, Masło 82%, Egg
Sifting the flour aerates it, which makes the dough lighter. Make sure that the melted butter is not hot so it doesn't 'scald' the yeast.
7

Start kneading the dough. You can do this by hand, gathering the ingredients from the center, or use a mixer with dough hooks. Knead for about 10 minutes (15 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl. Shape it into a ball, place it in a bowl dusted with flour, cover with a clean cloth, and set aside in a warm place for about 60-90 minutes to double in size.

A warm place can be near a radiator or an oven with the light on. The dough is ready when, after pressing it with your finger, the indentation slowly returns to its original shape.

Assembling and baking the kulebiak

8

Remove the risen dough onto a lightly floured surface or pastry board. Knead it briefly to eliminate air bubbles. Roll out the dough into a large rectangle measuring about 35x45 cm and about 0.5 cm thick.

Ingredients: Wheat flour type 500
Try to work quickly and avoid adding too much flour so that the dough doesn't become tough. Use a rolling pin to achieve an even thickness across the entire surface.
9

On the rolled-out dough, evenly spread the completely cooled filling of cabbage and mushrooms. Remember to leave a free margin of about 2 cm along all edges. This is important for sealing the dough.

The filling should be well-drained and compact. Too wet of a filling can cause the dough to become soggy from the bottom during baking.
10

Moisten the free edges of the dough with water. Start rolling the dough along the longer side, creating a tight roll, similar to a roulade. Try to roll the dough fairly tightly so that there are no empty spaces inside. Seal the ends and sides of the dough thoroughly to prevent the filling from leaking during baking.

Moistening the edges with water acts like glue and will help seal the kulebiak tightly. Make sure the 'seam' (the place where it is joined) is pressed well.
11

Prepare a large baking tray and line it with parchment paper. Carefully transfer the kulebiak to the tray, placing the seam side down. Cover with a cloth and let it rest for another 20-30 minutes to rise again.

The easiest way to transfer the kulebiak is by placing both hands underneath it or gently rolling it onto a rolling pin and unfolding it onto the baking sheet. The second rising will make the kulebiak even fluffier.
12

Preheat the oven to 180°C (fan) or 190°C (top-bottom). In a small bowl, beat the second egg with a little water or milk using a fork. Brush the risen kulebiak on the top and sides with a kitchen brush. If you like, you can make a few slits on top with a sharp knife to allow steam to escape, and sprinkle it with poppy seeds or sesame seeds.

Ingredients: Egg, Blue poppy seeds
Brushing with egg will ensure a beautiful, golden, and shiny crust. The slashes not only look decorative but also prevent the dough from cracking uncontrollably.
13

Place the tray with the kulebiak in the preheated oven. Bake for about 35-45 minutes, until the kulebiak has a deep golden-brown color. To check if it's ready, you can tap the bottom – it should make a hollow sound. Once baked, remove the kulebiak from the oven and transfer it to a rack to cool.

If the top of the kulebiak starts to brown too quickly, you can loosely cover it with aluminum foil. Cooling on a rack prevents the bottom from steaming.

Fun Fact

💡

Kulebiak, although deeply rooted in Polish Christmas tradition, is a culinary cousin of the Russian 'kulebiaki'. In the Eastern Borderlands, where Polish, Ukrainian, and Russian cultures intersected, this recipe was adapted and enriched with local ingredients, becoming a symbol of holiday abundance.

Best for

Wigilia Boże Narodzenie Uroczysty obiad zimowy Przyjęcie w formie bufetu

Tips

🍽️ Serving

Kulebiak tastes best when warm, sliced into thick pieces about 2-3 cm wide. Traditionally, it is served as a side dish with clear red borscht on Christmas Eve, which is poured into cups. It can also be a standalone main dish, served with mushroom sauce or creamy horseradish sauce.

🥡 Storage

Once completely cooled, the kulebiak can be stored in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in an oven preheated to 160°C for 10-15 minutes, which will help the pastry regain its crispness. Kulebiak is great for freezing, preferably cut into portions.

📸 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

Chocolate-Caramel Babka with Salty Nut Praline 120 min

Chocolate-Caramel Babka with Salty Nut Pra...

Cakes and Bakes
Lemon-Vanilla Cream 'Sweet Blog' (lemon curd inspired version) 60 min

Lemon-Vanilla Cream 'Sweet Blog' (lemon cu...

Desserts
Old-Polish Spiced Gingerbread with Plum Jam and Chocolate 120 min

Old-Polish Spiced Gingerbread with Plum Ja...

Cakes and Bakes
Spring Tulip Cake with Three Flavors 240 min

Spring Tulip Cake with Three Flavors

Cakes and Bakes
Vanilla-Cinnamon Challah with Crumble 180 min

Vanilla-Cinnamon Challah with Crumble

Cakes and Bakes
Savory Muffins with Spinach, Feta, and Sun-Dried Tomatoes 60 min

Savory Muffins with Spinach, Feta, and Sun...

Takeaway Dishes

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