Kulebiak

Stuffing:
Cook and drain sauerkraut. Soak mushrooms, squeeze them and cut. Fry onion into gold. Add into it cooked cabbage and mushrooms afterward cook until tenderness about 30 minutes. At the end add a bit of salt, pepper and sugar.

Dough:
Ready dough roll out and form rectangles 15cm/10cm, fill with stuffing, fold it and lubricate with the egg. Place in the oven and bake for 20 minutes in temperature 180 degrees. Serve with sour cream and grated horseradish.
Ingredients:
Stuffing:
1 kg sauerkraut
20 g dried mushrooms
3 big onions
60 g sugar


Dough:
3 cups flour
100g butter
100g lard
4 tablespoons sour cream
2 eggs
sugar
salt
Zespół Pałacowy Galiny

The recipe is from:
Zespół Pałacowy Galiny
Galiny 110
11-200 Bartoszyce
Poland
[email protected]
www.palac-galiny.pl

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