Sorry, you need to enable JavaScript to visit this website.
Polish Kulebiak

Polish Kulebiak

Kulebiak is a huge baked traditional Polish bread stuffed with cabbage, eggs and salmon. Follow the steps below to prepare it at home!

06 November, 2018
Average: 2.9 (10 votes)


serves for


total time

2 HR 40 MIN


2 1/2 tbsp, fresh, or 1 1/4 tsp dried yeast
150 - 180 ml, lukewarm
1 tsp
All purpose flour
400 g
1/2 tsp
Egg yolks
80 g
2, finely chopped
3 cloves, finely chopped
Vegetable oil
2 tbsp
1 small, white, approx. 800 g, outer leaves removed, rest finely chopped
Vegetable stock
100 ml
Rice vinegar
100 g
Fish stock
200 ml
2 1/2 tbsp
300 g, sliced
200 g, fillet, diced
4 hard boiled, peeled amd sliced
20 g, chopped
Egg yolks
2, to glaze


  • Mix the yeast with 5 tbsp of milk and stir in the sugar.
  • Mix the flour and the salt in a bowl and create a well in the middle.
  • Pour the yeast-milk mixture into the well, sprinkle with some of the flour, cover with a cloth and leave to rise for 15 minutes.
  • Add the rest of the milk, the egg yolks and the butter and knead into a smooth dough.
  • Cover and leave to rise in a warm place for one hour until the dough has doubled in size.
  • Fry the onions and garlic in hot oil, add the cabbage and quench with the vegetable stock.
  • Cook on a low heat for 10-15 minutes. Sieve and set aside.
  • Place the rice and the fish stock in a pot and bring to the boil.
  • Simmer for 20 minutes on a low heat.
  • Heat the butter in a pan and fry the mushrooms, set aside for a while to allow the water to escape from the mushrooms.
  • Then fry again until all the liquid has evaporated and season with ground black pepper.
  • Heat the oven to 200°C (180°C in a fan oven), gas 6 and line a baking tray with grease-proof paper.
  • Re-knead the dough, break in half and roll out into a rectangle.
  • Place on the prepared baking tray and spread with the rice and the cabbage mixture.
  • Cover with the salmon and the mushrooms and finish with the eggs and the dill.
  • Fold the dough over the filling and press together firmly.
  • Brush the bread with egg yolk and bake for 50 minutes.
  • Serve the kulebiak either hot or cold.

Search Recipes