Kulebiak is a product belonging in the “Ready-made dishes” category. The ingredients needed are: basic yeast dough (wheat flour, yeast, warm milk, a pinch of salt). Filling: dried mushrooms, sauerkraut, onion, 2 eggs, seasonings: pepper, salt. Directions: Step 1 – soak the mushrooms, cook with cabbage. When cooked, slightly chop up; Step 2 – peel the onion, stir-fry in fat; Step 3 – add onion to the cooked, chopped cabbage with mushrooms, add 2 mixed eggs and seasonings. Mix all thoroughly; Step 4 – to the sifted flour placed on a pastry board pour in warm milk (into a hollow made) and add yeast. When it rises, knead the dough (until it comes away from a hand) and roll it up into a rectangular shape; Step 5 – place the prepared stuffing evenly onto the rolled up dough, roll it and put into a fat-covered baking tin; Step 6 –put two kulebiaks into the baking tin and leave for some time, until they rise in size twice as much; Step 7 – brush their surface with mixed eggs, (you may also wish to decorate it with dough); Step 8 – bake in an oven for ca. 1 hour. In the past, kulebiaks were baked in a bread oven just after the bread was taken out of an oven. In the past, in winter and before the new harvest kulebiaks were made mainly of sauerkraut while in summer and autumn – of fresh cabbage and mushrooms. Kulebiaks were baked in a bread oven just after taking bread out of the oven, when the oven was still heated. Nowadays, kulebiaks are made more and more often of fresh cabbage and table mushrooms, and are baked in an electric or gas oven. For those interested in culinary traditions of the Eastern borderlands Ms Teresa Kamieniecka-Hreczaniuk organises demonstrations of baking kulebiak and tasting shows and she popularises the baking recipes. Contact - phone: + (+48)77 4201857