Cabbage and minced meat

Method

1. 01

   Prepare yeast dough, cabbage, minced meat, spices, onions, tomato paste or tomatoes, egg yolk, salt, vegetable oil.

2. 02

   I prepared the dough according to the following recipe: 250 ml of milk, 2 tbsp. sour cream, 0.5 tsp. salt, 2 tsp. sugar, about 500 g of flour and 1.5 tsp. spoonfuls of dry yeast "Saf-moment". I kneaded, gave 2 times to rise (this is fast) and rolled to the filling.

3. 03

   Put out until ready the minced meat with onions and spices, salt to taste.

4. 04

   Cast the cabbage and extinguish it with tomato paste to the desired degree of softness.

5. 05

   Roll the dough into an oval or rectangular layer on a sprinkled flour table or better immediately on a mat, paper or baking rug on which you will bake. Lay down the cabbage.

6. 06

   In principle, you can already wrap and bake the kulebyaku, but I still add a layer of minced meat at the wishes of household members.

7. 07

   If you wish, make a dough ornament for decorating the kulebyaks.

8. 08

   Plug the edges of the dough so that an oblong kulebyaka is formed. Grease it with raw yolk. Make punctures in the test to exit the steam.

9. 09

   Bake the kulebyaku at 200 degrees in the oven about 20 minutes before roaring.

10. 10

    The kalebean and minced meat are ready!