Stuffed cabbage rolls marinated in Korean style. Spicy pickled cabbage rolls in Korean style (snack cabbage rolls)

Ingredients for vegetable cabbage rolls in Korean style.

Separate the cabbage leaves from the head. To do this, place the entire head of cabbage in boiling water and after a few minutes the leaves will become soft and easily separate. Cut off the hard part of the leaf with a knife. I took 6 leaves of cabbage, enough for my family.

Peel the carrots, wash and grate on a Korean carrot grater or a regular grater.

Place grated carrots in a bowl, add chopped garlic and chopped herbs. Add seasoning for Korean carrots and leave for 30 minutes.

Now stuff the cabbage leaves with carrots.

The process is exactly the same as for meat cabbage rolls: just wrap the carrots in a leaf.

Wrap all the leaves this way and don’t skimp on the filling.

Prepare the marinade: mix water with sugar, salt and butter, bring to a boil. When the marinade boils, carefully add vinegar. Place a bay leaf on the bottom of the dish in which the cabbage rolls will be marinated. Place the cabbage rolls in a bowl and pour over the marinade.

Cover the cabbage rolls with a flat lid and press down on top with pressure. Leave for 12 hours at room temperature, then in the refrigerator for 24 hours. After 36 hours, the cabbage rolls are ready.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Marinated cabbage rolls with carrots are an excellent side dish for or. In addition, they go well with rice and mashed potatoes. Cabbage rolls can also be an excellent snack instead of the usual pickles.
This dish is perfect for vegetarians and those who fast. And also for all lovers of spicy snacks.
If you like it spicy, you can add hot peppers to the filling, it will add heat and piquancy.
Marinated cabbage rolls with carrots are an excellent dish for every day. Although they will take their rightful place on the holiday table. This is a very tasty appetizer that can be prepared several days before the holiday.
Stuffed cabbage rolls with carrots are an inexpensive dish that will appeal to many pickle lovers. I recommend that you cook it.

Ingredients

- cabbage - 1 fork,
- carrots - 500-700 g,
- garlic - 1 head,
- black pepper - a pinch.

For the marinade:

- water - 400 ml,
- vinegar - 70 ml,
- vegetable oil - 70 ml,
- salt - 1 tbsp.,
- sugar - 1 tbsp.

Recipe with photos step by step:

Prepare cabbage as for regular cabbage rolls. Place in boiling water and cook for 2-3 minutes until the leaves become soft.



Peel the carrots and grate them. Peel the garlic and squeeze through a press or grate on a fine grater. You can vary the amount of garlic according to your own taste.

Add black pepper to the grated carrots. Mix well.

The stuffing for cabbage rolls is ready.

Carefully wrap it in an envelope.

It turns out like this stuffed cabbage roll.

We make all the other cabbage rolls in this way and put them in a bowl.

Now prepare the marinade for cabbage rolls with carrots. Mix all the ingredients for the marinade in a saucepan, put on the fire and bring to a boil. If desired, you can add a couple of bay leaves and a little black peppercorns to the marinade.

Place something heavy on it. Leave for 2-3 days at room temperature or on the balcony. Then remove the pressure and transfer the cabbage rolls to a more convenient bowl. Store cabbage rolls in the refrigerator.

Marinated cabbage rolls with carrots turn out tasty and beautiful. We advise you to look at the recipe

In the summer, when there are a lot of different vegetables and their prices are very affordable, many housewives prepare various seams for the winter. One of the dishes that will be very useful on the table in winter is pickled cabbage rolls. In the summer, when there are a lot of different vegetables and their prices are very affordable, many housewives prepare various rolls for the winter. One of the dishes that will be very useful on the table in winter is. This vegetable dish is not difficult to prepare, it has an excellent taste and will be an excellent addition to both meat and fish dishes.

Vegetable cabbage rolls are perfect for a variety of main courses, both as a side dish and as a roll that has an original taste. You can roll up such cabbage rolls for future use, and if desired, pickled vegetables can be eaten within a day after preparation. Due to the fact that marinade is used in the process of preparing vegetable cabbage rolls, this dish is often called cabbage rolls in Korean, since chopped carrots wrapped in cabbage leaves have a characteristic aroma and taste.

How to cook vegetable cabbage rolls

In order to prepare pickled vegetable cabbage rolls you will need the following products:

− one white cabbage;
− three medium-sized carrots;
− two or three cloves of garlic;
− half a glass of sugar;
− a third of a glass of refined vegetable oil;
− 50 grams of vinegar 9%;
− one and a half tablespoons of table salt;
- from spices, a couple of bay leaves and three or four black peppercorns;
− you will need about half a liter of water for the marinade.

To begin with, the cabbage is cut near the stalk and disassembled into separate sheets, which are placed in a pan and boiled for five to seven minutes. The carrots for pickled cabbage rolls are peeled and grated on a medium grater. The chopped carrots are placed in a frying pan, where the vegetable oil is preheated and the carrots need to be sautéed for about ten minutes over low heat. The garlic is peeled, pressed using a garlic press and added to the stewed carrots. During the sauteing process, the carrots need to be salted to taste and crushed with a freshly ground mixture of peppers.

When the filling for the marinated cabbage rolls is ready, you can start laying out the carrots and garlic on the cabbage leaves. To make marinated cabbage rolls with carrots more convenient to roll, thickenings are cut off from the cabbage leaves. This makes it more convenient to fold the envelopes and get cabbage rolls. When all available cabbage leaves have been used, you can begin preparing the marinade for vegetable cabbage rolls.

Marinade for vegetable cabbage rolls

In order for pickled cabbage rolls to get their unique aroma, which will stimulate the appetite even of those who have recently eaten, you will need to follow these steps. At least half a liter of water is poured into the pan, then vinegar, table salt and sugar are added, everything is mixed and vegetable oil, a couple of bay leaves and black peppercorns are added to the pan. for vegetable cabbage rolls, bring to a boil and after that the prepared cabbage rolls with carrots are placed in the pan, and pressure is placed on top

After the marinade with cabbage rolls has cooled, the pan is placed in a cold place - a refrigerator, cellar or basement. Eat marinated cabbage rolls with carrots you can do it in about a day (it all depends on the size of the cabbage rolls, so that the carrots have time to marinate). You can store vegetable cabbage rolls in jars, containers or other containers where the envelopes are in the marinade.

Korean marinated vegetable cabbage rolls

An easy and delicious savory snack recipe. These are Korean marinated vegetable cabbage rolls.

The appetizer will perfectly decorate both the festive and Lenten table.

A few years ago, at the market where Korean pickles are usually sold, I noticed cabbage rolls. Having become interested, I found out that the filling is Korean carrots or simply a mixture of stewed carrots and onions. I bought it to try. And disappeared. I really liked the sharp and spicy taste of pickled cabbage combined with the sweetish filling.

I learned to make these delicious vegetable cabbage rolls myself, I make them quite often and never get tired of them.

To prepare marinated cabbage rolls in Korean

you will need:

• Cabbage - 2 kg (choose it with thin leaves, there are varieties with a flat head shape)
• Carrots - 5-6 pcs. (medium size)
• Onion - 1-2 pcs. (if desired, you can limit yourself to one carrot)
• Hot pepper or chili - to taste
• 1 small head of garlic

Marinade for vegetable cabbage rolls:

• 1 tbsp. salt
• 1 tbsp sugar
• 1 head of garlic
• 250 ml cold boiled water
• 100 g refined vegetable oil
• 100 g 9% vinegar

We start making vegetable cabbage rolls by preparing minced meat and preparing cabbage leaves.

Boil water in a wide saucepan. Cut out part of the core from a head of cabbage around the circumference, prick the head of cabbage on a fork and lower it into boiling water. When the outer leaves begin to separate from the head of cabbage, keep them in boiling water for another 1-2 minutes, so that they become soft but elastic, i.e. not digested. Place them out of the pan onto a flat surface to cool and remove liquid. If you feel that you have slightly overexposed the leaves for cabbage rolls in boiling water, you can correct the situation by dipping them in cold water.

After steaming, the cabbage leaves need to be cut. Our Korean-style vegetable cabbage rolls are small in size, so a regular leaf needs to be cut into several pieces.

How to wrap cabbage rolls? I prefer to wrap the cabbage rolls by cutting the cabbage into triangles.

Firstly, it is more convenient to cut the leaves, avoiding hard veins. From one cabbage leaf, depending on the size, you get from three to five small cabbage rolls.

Secondly, cabbage rolls wrapped in this way almost do not disintegrate during the cooking process.

We place the minced meat on the top of the triangle and wrap it in a tube, folding the edges on both sides, forming neat cylinders.

Minced meat for pickled cabbage rolls can be prepared in two ways.

Cut the carrots into thin strips, mix with garlic and seasoning and pour 2-3 tbsp. spoons of hot vegetable oil. Stir and leave for an hour. You can use ready-made Korean carrots if you don’t want to bother with the filling or don’t have free time.

Three carrots on a regular coarse grater, cut the onion into small cubes.

We simmer everything in vegetable oil, add garlic, pepper and any other spices to taste.

Stir and cool.

Place the prepared Korean-style vegetable cabbage rolls in a bowl or enamel pan,

cover with whole cabbage leaves and celery sprigs,

pour cold marinade,

keep under slight pressure for 1-3 days (the time depends on the room temperature, so on the second day, you need to start tasting the vegetable cabbage rolls).

Then we remove the oppression, and move the finished pickled vegetable cabbage rolls to the refrigerator, where we store it covered.

I hope you enjoy this simple and delicious appetizer.

- an excellent snack for vodka. And in addition to their snack purpose, they are very well suited as an addition to boiled potatoes or its variations -.

What is very important is to prepare such marinated cabbage rolls quite simply and not only during the usual times, but also at any other time when required. If you cook in reserve, they are perfectly stored in a cool place.

By the way, since there is usually more cabbage than required, you can make a little minced meat and make up the usual ones, thereby getting 2 dishes instead of one. If you suddenly run out of cabbage leaves, then the minced meat will still not be superfluous, since there is always the opportunity to cook or.

It will take 3-6 days for it to be completely ready, so it’s worth preparing this dish in advance, and not 5 minutes before serving.

To prepare pickled cabbage rolls you will need:

For cabbage rolls.

• White cabbage. 1 PC.
• Onion. 3-4 large onions.
• Carrot. 3-5 large ones.
• Garlic. 4-5 cloves.
• Coriander. Seeds. 1 tbsp. spoon.
• Chili flakes. At will and to taste.

For the marinade.

• Water. ½l.
• Black peppercorns. 10-15 pcs.
• Allspice. 3-4 pcs.
• Bay leaf. 2-3 pcs.
• Salt. Large, not iodized. 1 tablespoon.
• Sugar. 2 tbsp. spoons.
• Vinegar. Canteen 9%. 125 ml.
• Vegetable oil. Refined. 125 ml.

Preparing marinated cabbage rolls.

First of all, let's prepare the filling for pickled cabbage rolls.

Cut the onion into half rings.

Three carrots on a Korean carrot grater or cut into matchsticks with a sharp knife.

Heat a little vegetable oil in a frying pan and add chopped onion into it. Add a little salt to help the onions fry better.

Fry the onion over medium heat until the onion begins to become transparent. You can’t overcook the onion - just bring it until slightly translucent.

Add chopped carrots to the onion and mix. Fry everything together until the carrots soften slightly, but are still crispy.

During this time, chop the garlic quite finely. A garlic press will not work here; you just need to chop it.

If you have coriander in grains and not ground, then grind the grains into powder in a mortar.

When the carrots are limp, add chopped garlic, ground coriander and chilli flakes to taste.

Stir and heat everything together over low heat for 3-5 minutes.

Turn off the heat and leave the filling to cool while we work on the cabbage leaves.

It is best to choose white cabbage and not round, but oval - the “Slava” variety. Its leaves are thin and more tender than those of ordinary cabbage.

Boil a large pot of water. The saucepan and the amount of water in it should be such that it can easily accommodate, in addition to water, a head of cabbage.

We clean the head of cabbage from the top contaminated leaves and wash it.

If you make a lot of cabbage rolls at once, then stick a fork into the stalk and lower the head of cabbage into boiling water. It is convenient to hold on to the fork when you take the head of cabbage out of boiling water.

If there are not so many cabbage rolls planned or cabbage is still needed for other dishes, as in my case, when it was still planned, then just carefully cut off the required number of leaves and put them in boiling water.

Lightly boil the cabbage leaves in boiling water; they should just soften, but not begin to boil.

We take the leaves out of the boiling water and, if there are thick leaf petioles, cut them flush with the surface of the leaf so that the petioles do not interfere with rolling the cabbage roll.