- flour - 500 Grams
- milk - 2-3 Art. spoons
- sour cream - 1 glass
- margarine - 100 Grams
- egg - 1 piece
- yolk - 1 piece
- yeast - 20 Grams
- sugar - 1 teaspoon
- salt - - To taste
- filling: fresh cabbage - 700 Grams
- dried mushrooms - 100 Grams
- margarine - 100 Grams
- bulbs - 2 pieces
- eggs - 2 pieces (hard-boiled)
- Ground pepper and salt - - To taste
Cut cabbage into several parts. Put the cabbage in a saucepan, add water and bring to a boil. Throw the cabbage in a colander, then pass through a meat grinder or finely chop. To fresh cabbage, you can add 200-300 g of boiled sauerkraut - this will make the kulebyak even more delicious. Fry onion in vegetable oil or margarine. Mix cabbage with onions, cook until ready. Allow to cool. Mix with chopped eggs and chopped boiled mushrooms, season with salt and pepper. Dissolve the yeast in warm milk with sugar. In a hill of flour make a groove, pour in it the dissolved yeast, add the yolks, salt, sour cream and knead the dough. Cover the dough and put in a warm place. When the dough is suitable, roll out a 1-cm-thick cake from it, grease the dough with melted margarine, fold it in an envelope, roll it out again and grease it again with margarine. Do this four times, then roll the dough into a rectangular formation. Put the top of the filling, roll into a roulette put in greased form. Preheat the oven to 240-250 degrees. Lubricate kulebyaka with whipped egg whites and bake for 30-40 minutes. Allow to cool slightly, cut the poultry with thick slices and pour with melted butter. If you cook poultry meat in advance for 1-2 days, before cutting it, preheat it.
Servings: 10