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Kulebiak - Cabbage & Mushroom Pasty - Poland

appetizers, mushrooms, pastry, polish, vegetables

----STUFFING----
2 lb cabbage
2 medium dried mushrooms
1 medium onion
3 1/2 tablespoon fat
1 tablespoon sugar
1 salt and pepper
3 eggs
----LEAVEN----
2/3 oz yeast
1 tablespoon sugar
3 tablespoon milk
----DOUGH----
2 1/4 cup flour
6 tablespoon butter
2 egg yolks
3/4 cup sour cream
1 salt
1 egg to brush dough

Rinse and cook mushrooms and cut into small cubes. Prepare stuffing: Shred cabbage, add cubed mushrooms and onions, fat and a little mushroom stock and cook until tender on small flame. Steam off liquid at end. Cook hard-boiled eggs, cool, and remove shells. Chop coarsely and mix with cabbage. Add sugar, salt and pepper to taste. Prepare dough. Make leaven. Let it rise. Cut in flour with butter and place in bowl. Add egg yolks, the raised leaven, salt, sour cream and knead into dough firm enough to be rolled out. Let rise. When dough is doubled in size, place on board and roll out into a rectangular piece. Spread the cooled and dry cabbage mixture along one edge of dough and roll. Grease a long baking pan, place dough in pan and let rise again. When dough has risen, brush with egg, and pierce deep. Bake 3/4 of an hour. Serve hot immediately on removal from oven. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. Date: 08 Apr 97 National Cooking Echo Ä

Yield: 4 servings

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