Kulebiaka
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Active dry yeast |
| 1 | teaspoon | Brown sugar |
| 1 | cup | Warm water |
| 1 | large | Egg |
| 1½ | cup | Onion; chopped |
| 2 | tablespoons | Butter |
| 8 | ounces | Mushrooms; fresh, coarsely chopped, optional |
| ½ | teaspoon | Dill weed; to 1t |
| 2 | tablespoons | Oil |
| 1½ | teaspoon | Salt |
| 2½ | cup | Flour; to 3c --whole wheat |
| 1 | tablespoon | Butter; melted |
| 6 | cups | Shredded raw cabbage; tightly packed |
| ½ | cup | Fresh parsley; chopped |
| 3 | eaches | Hard boiled egs; chopped |
| 1 | teaspoon | Salt |
Directions
CRUST
FILLING
In large mixing bowl, dissolve yeast and sugar in water; let sit about 5 mins or until surface is bubbly.
Combine egg, oil, and 1 1/2t salt and stir into bubbled yeast mixture. Add flour by the half cutp, stirring vigorously, until the dough is fairly stiff.
Turn out onto a floured board and knead for a full 10 mins. Place dough in a greased bowl, cover lightly, and put in a warm place to rise until doubled in bulk.
In a large covered skillet, saute onion in 2T butter. When onions are transparent, add mushrooms if desired and saute until tender.
Add dill weed, cabbage and parsley. Stir to combine. Reduce heat, cover pan and simmer until cabbage is tender but not soft, about 15-20 mins. Lightly stir in hard boiled eggs and 1t salt.
To assemble, punch down dough and divide into 2 equal parts. Roll out the first part into a rectangel about 10x14 inches. Place on a baking sheet.
Mound the filling onto the rolled out dough, leaving a 1½" margin all around. Roll out the remaining piece of dough to same size and place over filling.
Crimp upper and lower margins together, twisting a little to give a braided rope look. Cut three slits in the top to let steam escape.
Let rise in a warm place for another half hour.
Preheat oven 400. Bake for 20 mins, then brush with melted butter.
Reduce heat to 350 and bake another 10 mins.
Per serving: 253 cals, 9g prot, 31g carb, 155mg chol, 621mg sod, 6g fiber Recipe by Carol Flinders From the Best of Vegetarian Times recipe cards
Helpful hints: Serve with low far sour cream. If you have a scrap or two of extra dough, form into a few pretty leaf shapes to decorate top of pie. Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 12-17-94