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Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie)

  • Author: Polish Housewife
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Total Time: 20 minute
  • Yield: 6 servings 1x
  • Category: Side dish
  • Method: Bake
  • Cuisine: Polish


A delicious vegetable filling in a puff pastry crust


  • 1 cup mushrooms, sliced
  • 1 medium onion, diced
  • 4 tablespoons butter, divided
  • 1 small head cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried dill (34 times more if using fresh)
  • 1 egg, hard boiled and diced
  • 1 sheet frozen puff pastry, thawed, but still chilled
  • 1 egg, for egg wash


  1. Preheat oven to 425 F
  2. Cook mushrooms and onion in 2 tablespoons butter until onion is translucent, set aside
  3. Remove outer layer of cabbage leaves, quarter and remove core, slice 1/2 inch thick and cook in 2 tablespoons butter until tender, season with salt and pepper
  4. Return the musrooms and onions to the pan, add dill and hard boiled egg, remove from heat and cool to room temperature
  5. Roll out puff pastry on a lightly floured surface into a rectangle, approximately 14 inches x 18 inches, slice into two pieces, 14 x 6 (bottom crust) and 14 x 12 (top crust), cut small decorate shapes into the top crust to release steam (or just make a slit with a knife after the pie is assembled)
  6. Leaving 3/4 inch clear around the edge of the bottom crust, place the cabbage filling on the crust, mounding it up as you do, shape the loaf by compacting with your hands, brush outside edge with water, and place top crust over filling and seal with bottom crust by pressing together with your fingertips or a fork
  7. Bake 15 – 20 minutes, until crust is golden brown, serve warm or at room temp


When rolled out, the puff pastry will be thin and stretches easily, it may work better to make cutouts after assembling but I haven’t tried it

A pizza cutter is great for cutting and trimming the puff pastry

Keywords: Cabbage