Tag Archives: russian

Golubtsi – Stuffed Cabbage with Chicken and Rice

6 Jul

For those of you reading, this is one of our classic family recipes. My grandmother from Romania makes this usually with chunks of meat inside but for the purpose of creating something a bit healthier, I chose to go with my aunts recipe by using ground chicken. I love these, they are so good. Light and easy to eat but yet full of flavor and a classic russian go-to meal. Best served with a dollop of sour cream, these are also great to freeze and reheat later!

Golubtsi – Stuffed Cabbage with Chicken and Rice

1 large head of green cabbage, boiled to soften
1 cup of white or brown rice, cooked
1 lb ground chicken
1 onion, diced
1-2 carrots, cleaned and grated
2 spoonfuls of tomato paste for onion/carrot mixture, 1 spoonful for later simmering
1 handful of fresh dill, chopped
1 bottle of v8 vegetable/tomato juice flavored with black pepper
Salt to taste

Cook rice according to package instructions or until just about done. Set aside in a large bowl. Cut off the butt of the cabbage and In a large pot, fill water just enough to get a good boil going and soften the cabbage in the pot. Boil for about 15 minutes or until cabbage is softened. You can also do this by putting cabbage in the freezer overnight, and then taking it out and it will be soft to use the next day. For the stuffing rice/chicken mixture, In a deep pan, saute diced carrots and onions until soft/translucent (about 5 mins). Add the onion/carrot mixture to the rice in the large bowl that was set aside. In the same pan, cook ground chicken and break up into small pieces as it’s cooking. Add to the large bowl. Add dill and tomato paste to the mixture of chicken, onion/carrot, and rice. Mix and add salt. To assemble the Golubtsi, see photos for help. Start by placing 1-2 cabbage cups into the bottom of the deep pan to act as a cushion. Remove each cabbage cup carefully from the head of cabbage (careful not to rip), add about 1-2 tbsp of rice mixture and wrap each like a burrito. Place into the pan, seam side down. Stack the Golubtsi on top of each other if you run out of space. To finish, cover them with about 1-2 cups of v8 and about 1 spoonful of tomato paste. Add water to cover more if you need, and sprinkle with a pinch of salt on top. Bring to a boil and simmer covered for 20 minutes. Serve with sour cream and enjoy!


Crepes with Nutella (Bleenchiki)

21 Dec

I promised my coworkers that i would make them crepes with nutella and fruit since we’re having a holiday breakfast tomorrow morning. my go to crepe recipe is one that my family has been preparing for years. another old school russian mother and/or grandmother/possibly even great grandmother recipe.


1 cup of flour
1 tbs sugar
pinch of salt
1 cup milk
1/3 cup of water
3 eggs
3 tbs unsalted butter (melted)

Yields about 8-10 crepes. Depending on how thick you make them.


Mix all of the ingredients together until you get to the melted butter. Make sure to whisk the hot butter into the cold ingredients quickly so the milk doesnt curdle and the eggs dont get cooked. Whisk until the batter is smooth, with little airbubbles.

Take a ladle and fill it almost completely. Take a nonstick pan and place the mixture onto the pan, holding it up and moving the batter throughout so that it forms a circle. The first few wont be perfect! always prepare a second batch 🙂

Once the sides of the crepe start to look ready to be picked up or flipped, flip the crepe to the best of your ability (it takes practice and free hand.. and burning your fingers a bit!) to the other side and let the other side get all nice and toasty. Finally, transfer to a plate and get ready to slather it with yummy Nutella or the topping of your choice.

So easy, and delicious. I highly. recommend.

Happy Holidays!
Marina + Dave

Kotlety – Russian Meat Patties

22 May

Today i went around shopping with my mom in jersey, and after a pretty unsuccessful shopping day followed by a quick Shop Rite trip – it was time for dinner. My family makes these russian ground chicken patties called “Kotlety”. They’re a really fast dinner and really good…. especially with ketchup ❤ guess who made them herself?


1 Package of Ground Chicken

1 Egg

¾ cup of flavored Italian bread Crumbs

Salt and Pepper to Taste

½ an onion, grated

Olive oil


In a large bowl, mix the ground chicken, 1 egg, onion (previously grated), salt and pepper (amount to your liking), and breadcrumbs. Coat a large pan with olive oil. Heat up the pan. Form patties.


Place on top of oil, lower the heat to medium. Allow to cook on the first side. Check to see the underneath has lightly browned. Turn over, put on low heat, allow to continue to cook. Let them simmer under low heat.  Check periodically how it looks on both sides. Flip them a few times.


These should cook for about 20 minutes all together for 1 lb of chicken. Easy and quick. Feeds 3-4.

I made couscous with it. I like Near East Pearled Couscous with Roasted Garlic and Olive Oil. YUUUUUUUUM