Pat sauerkraut to drain pickle, chop it, fry slightly in a part of margarine, add some hot water or bouillon and stew until all the liquid absorbed.

Chop onion finely and fry until golden brown.

Add fried onion, sugar, spices and greensto the cabbage, mix thoroughly.

Divide dough into 2 parts and roll out into flat rectangles ½ inch (1 cm) thick, making one of them (being bottom of pie) 2 inches (4 cm) smaller than the other (being bottom of pie). Put the stuffing in heap along the center of the bottom crust, brush edges with egg and cover with top crust. Fasten the edges. Decorate pie surface with dough figures, brushing their bottoms with egg to stick. Let kulebyaka stay in warm place for 20–30 minutes, then brush with egg, pierce it and bake over 430-450^oF (220–230°С) until golden crust.

When kulebyaka is ready cover it with a napkin and leave for 15–20 minutes, then cut into pieces to serve.