Russian Friday – Blini With Cabbage Stuffing

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! 

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  • 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:

Russian Friday – Kulebyaka

I have been trying to reproduce my childhood guilty pleasure – cake Boucher.  The recipe calls for 10 eggs and lots of skill that, apparently, I don’t possess.  Needless to say, if my success rate doesn’t go up, a ticket to Russia may end up being the cheapest way to get to enjoy this pastry.   

So, today’s recipe is a less sophisticated kulebyaka.  This savory pie-like dish can be a meal on its own.  We served them hot with a side of green salad.  Who needs the vile pastries anyways!?

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For the dough:

  • 500 g unbleached all-purpose flour
  • 2 tbs milk
  • 1 cup sour cream
  • 1 egg
  • 14 g active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 tbs butter, melted

For the filling:

  • 700 g fresh cabbage
  • 70 g sauerkraut
  • 100 g fresh mushrooms, chopped
  • 1 yellow onion,  peeled, and finely chopped
  • 2 eggs, hard-boiled
  • 1/2 bunch cilantro
  • 1/4 tsp ground red pepper
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt


Start the dough: dissolve yeast in lukewarm milk, let stand for about 10 minutes.  Mix all the ingredients but butter, cover, and let rise in a warm place (may take 2-3 hours).

Prepare the filling: cut the cabbage into a few large chunks, discarding the center.  Cover with water, and bring to boil. Drain.

Boil sauerkraut for 3 minutes, drain.

Saute onion until soft and golden, add mushrooms, and cook till done.

Process all the ingredients of the filling through a meat grinder, mix well.  Don’t worry if the mixture seem too moist, it should be.

Preheat the oven to 475° F/250º C.

Assemble the kulebyaka: roll the dough to a 1 cm-thick sheet and brush it with melted butter.  Fold the sheet like an envelop, and roll and brush again.  Repeat 3 times.

Place the dough on parchment paper and roll again into a rectangle.  Spread the filling over it, and roll, pinch the seems together.  Transfer the roll with the paper to a baking sheet.

Bake for 30-40 minutes, till kulebyaka is golden brown.  Cut into large chunks with a sharp knife.

Serve warm.

Make ahead: you can freeze the left-overs.  Wrap in a foil and store in zip-lock bags.  They will keep for up to 3 months.

If you liked this recipe, you may enjoy:




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