Golubtsi (stuffed cabbage leaves)

Sorry for completely disappearing on ya! Hopefully you follow me on Facebook and saw that I announced I would take a little break from blogging and weren’t surprised to keep seeing those delicious looking chocolate covered cheesecake lollipops every time you loaded the page. For over a month. But anyways, this whole hot and cold act I’ve been putting on with this blog is going to stop because I quit my day job last week (today is actually my very first day “off”) which means a lot more cooking. And blogging. And sharing. I hope you’re as excited as I am. Yay for more Russian treats!!

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Speaking of sharing, I received 2 emails from 2 different Elinas in the last 2 months. I’ve never ever met another Elina before (and yes, Elina and Elena are two different names!) – let alone 2- so this is exciting. What’s even more exciting – my fellow Elinas love Eastern European food as much as I do and they’ve been sharing some

Baked Russian hand pies (pechionii pirojki)

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This little intro is going to (a little prematurely) excite my parents (and probably grandmas once my parents decide to share this little nugget with everyone they encounter)… but hell, I might as well say it… I’ve been thinking about my future kids lately. A lot. At some point a few months ago, out of nowhere, the idea of being a mother stopped being uncool, completely hypothetical and something I probably “had to do” and became a lot more real and sort of exciting (could it be because I’m getting that much closer to the big 3-0?). Before you-know-who gets a little too excited, let’s be clear. I am not pregnant and I don’t plan on being pregnant for at least a year and a half (or longer, depending on where I am in my career, house plans, etc.). But like I said, I have started thinking about it and actually imagining what it would be like.

Of course being the food-obsessed self, after wondering whether I’d be the good cop or the bad cop (actually that one is easy, Adam will be caving with one look at

Borscht

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I’ve been busy. Busy working, socializing, blogging at Healthy and Sane; busy watching tv (waaaay too much tv – I’m a true tv addict; I stopped discriminating at this point. I’ve pretty much lost this past weekend to Ugly Betty on Netflix streaming. Yes, it’s been ugly for sure). And when I get busy I look for kitchen shortcuts or enjoy fine meals out that someone else cooks for me. Smile I’ve even blogged on many occasions (like here, here and here) about quick meals when life gets hectic and in every post, the most frequent suggestion by my readers has been SOUP. Soup made on Sunday night that can be enjoyed for lunch for the rest of the week or can even be frozen for future nights a few months away.

But you see, I didn’t really get it. I don’t think of soup as something too filling. And if I’m honest, I generally think: soup is SO BORING. Mature, I know! Winking smile Well, I’ve been meaning to

Krasnaya kapusta (red cabbage salad)

Remember the shchi? I only used half a cabbage to make that soup so I hauled the other half from NY back to Boston… and then it sat in my fridge for 3 weeks until I finally had the time to do something with it! Yup…

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This 3 week break was certainly not for lack of imagination as to what to do with it. I love cabbage! The first dish that came to mind, though, was my mom’s red cabbage salad – it gets it’s gorgeous red pink hue from the beets (my other favorite ingredient).

I hear over and over the stereotype that Russian recipes are super heavy. While we love our meat and potatoes… and sour cream, oh yes, sour cream – there are plenty of fresh dishes made with simple ingredients. Like this red cabbage salad. The cabbage, beets and carrots are all shredded and finished with a light vinaigrette which sort of pickles them. It’s a salty/sour combo you don’t want to miss!

Ingredients

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