Kulebyaka stuffed with meat and cabbage. Video

Peel the white cabbage from spoiled leaves, remove the stalk. Then rinse the cabbage, chop, put in a pan with fat and fry on the stove until half cooked.

Boil the eggs hard-boiled, cool, peel, chop finely and add to the cabbage. Salt the filling to taste and mix well.

Cut the dough into 2 pieces: larger and smaller (2/3 and 1/3). Roll out most of the dough with a rolling pin on a floured cutting board.

Grease a baking sheet with vegetable oil and transfer a large layer to it. It is convenient to do this by winding the dough on a rolling pin. First spread the minced meat from the boiled meat, on top – the fried cabbage.

Roll out a smaller piece of dough with a rolling pin and cover the filling with it. Pinch the edge of the kulebyaki very firmly on 4 sides and pierce it with a fork from above in several places. Then put the kulebyaka in a cold oven without heating for an hour and a half for the cake to come up.

Then light the fire and bake the kulebyaka for 20–25 minutes at a temperature of 180–200 ° С. Make sure that the cake does not burn, as it bakes quite quickly.

Remove the finished kulebyaka from the oven and immediately grease it liberally with butter. When the kulebyaka has cooled down, transfer it to a board or dish.