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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 439.3
  • Total Fat: 24.3 g
  • Cholesterol: 57.2 mg
  • Sodium: 562.5 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 16.0 g

View full nutritional breakdown of Kulebiak calories by ingredient
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Kulebiak

Submitted by: ZITRONENMADCHEN

Introduction

A traditional Polish dish, made a little untraditionally! A traditional Polish dish, made a little untraditionally!
Number of Servings: 6

Ingredients

    1 packet Yeast
    Water as needed
    2 Cups of Flour
    2 tsp dried Oregano
    1lbs. Italian Sausage
    1/2 cup of Broccoli chopped
    2 cups Cabbage finely chopped
    1 Apple, peeled cored, and chopped

Directions

Dissolve the yeast in 1/4 cup of warm water and let rest until foamy.
In a large bowl combine flour and yeast and add enough water (usually about an addition 3/4 of a cup) to make a not sticky dough, knead until smooth and elastic.
Let the dough raise until doubled in sized.
Brown the sausage in a frying, drain and reserve about 1 tsp of fat.
Cook the cabbage, apple, and broccoli in the skillet.
Preheat oven to 350 degrees
In a bowl, combine the sausage and vegetables until well mixed, set aside.
Roll dough into a roughly 14" x 12" rectangle, don't let it get too thin however, you want to keep a good ration of breadyness and meatyness, it will also fall apart when sliced if it's rolled too thin.
Place the meat and vegetable mixture on the rolled out rectangle, leaving about an inch between the filling and the edge of the dough all around.
Roll up the dough, lengthwise making sure the filling stays away from the edges, and replacing any filling that falls out.
Tuck the widthwise edges under the kulebiak, and pinch closed.
Use a fork to poke holes in the top to allow steam to escape.
Bake for 30 minutes, or until golden brown and hollow sounded when thumped.

Serves about 6, not counting the bready ends

Number of Servings: 6

Recipe submitted by SparkPeople user ZITRONENMADCHEN.






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