Cabbage Kulebyaka

Ingredients

Flour 3.5 cups

Dry yeast 1.5 tsp

Eggs 2

Milk 200 ml

Sugar 2 tbsp

Vegetable oil 6 tbsp

Salt 1 tsp

Cabbage 350 g

Dissolve 1 tsp of sugar and yeast in 0.5 cups of warm milk. Let sit for 10-15 minutes. Sift the flour into a bowl, add the remaining sugar and milk. Beat in the egg. Then pour in the vegetable oil and dissolved yeast. Knead the dough.

Leave in a warm place until doubled in size. Then punch down the dough and let it rise again.

Thinly shred the cabbage. Simmer in butter until tender. Season with salt and black pepper to taste. Season the slightly cooled cabbage with lightly beaten egg.

Roll the dough into a rectangle. Place the filling in the center, leaving a 3-4 cm border at the top and bottom, and a 10 cm border at the sides.

Cut the sides diagonally into 1-1.5 cm wide strips. Fold the top and bottom free edges of the dough over the filling, and fold the side strips into a braid. Brush the kulebyaka with beaten egg. Bake in a preheated oven at 180 degrees Celsius for about 20-25 minutes.

Bon appétit!