Don’t you love eggs?!? Hmmmmm… all those eggs after Easter – when you end up with a dozen (or more) of them! Hooray! Boiled eggs for breakfast! Yeay! Boiled eggs for lunch! Boiled eggs today! Boiled eggs tomorrow! Deviled eggs! Yeeey!
Here is one of those Russian dishes designed to be complimented by the texture of a boiled egg, though it hides the white protein and yellow cholesterol so you wouldn’t even know they are there!
BLINI WITH CABBAGE STUFFING
- 1 recipe of French crepes
- 1 small yellow onion, diced
- 1 medium carrot, peeled and shredded,
- 1 small cabbage, finely shredded
- 2-3 boiled eggs, peeled, and cut into small cubes
- 2 garlic cloves, peeled and finely cut
- Salt, pepper to taste
Make crepes as directed in the recipe.
Make the stuffing. On a frying pan, sauté onions till golden and soft, add carrots and cabbage, and cook till cabbage is very soft and loses half of its volume. Mix in the eggs and garlic, and add salt and pepper and/or other favorite seasonings.
Let the stuffing cool and then fold it into the crepes.
For a healthier option – eat as is or warm it up in the oven or microwave. For a tastier version – fry the stuffed crepes on both sides till crispy.
Make ahead: wrap each bundle in a plastic wrap, and store in a zip-lock bag for up to 3 months.
If you liked hiding your eggs, you may enjoy these recipes: