Kulebiaka

Ingredients   
 
400 g (1 lb) flour
 10-15 grams yeast
 50 gm butter
 2 eggs
 1 tbsp. vegetable oil
 
For meat filling
 800 g (2 lb) boilt meat
 2 onions
 2 1 tbsp. vegetable oil
 
For cabage filling
 1 cabbage 1.5-2 (3-4 lb)
 100 g butter
 
  
Way of cooking 
    
Dissolve 10-15 grams of yeast in 50 grams of warm water or milk, strain through a small sieve and add liquid to make up 150 grams. Add 400 grams of
flour and knead the mixture. When you have nearly finished kneading the dough, add 50 grams of butter, two egg yolks and a little sunflower oil.

Put the dough in a warm place to rise. Then roll it out, place the filling in the center, raise the edges or the dough and join them together by pinching.
Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it
carefully on a baking tray and bake in the oven.
 
Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two or three layers of different fillings; for example, a layer of boiled
rice, then a layer of meat filling and on top a layer of hard-boiled eggs, cut into rings.

To make a meat filling, mince 800 grams of boiled meat. Saute some finely chopped onions in a frying pan, add the meat and fry for a further 3-5
minutes. Add three chopped hardboiled eggs, 1-2 tablespoonfuls of sunflower oil, salt, pepper and dill to taste.
 
For a cabbage filling, wash and shred a cabbage (1.5-2 kilograms), scald with boiling water, drain and rinse in cold water, put the cabbage in a saucepan
with 80-100 grams of melted butter, and cook for 10-15 minutes, stirring constantly and pouring off the liquid. Then add some chopped hardboiled eggs
and salt.

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