Such eateries spicy cabbage rolls in Korean are incredibly tasty! I saw them somehow on the wound and literally caught fire to try them, they were so appetizing and fragrant. While carrying home, such a scent came out of the bag. Although I took a few pieces of such tomato snacks, and when my husband and I started eating at home - well, it’s just awesome delicious! Then I went online, found a recipe, now I'm sharing it with you, it matches the one I bought on the market. Highly recommend. By the way, in some recipes there is onion in the filling, I haven’t tried it, I won’t say anything, it seems to me that it’s better without onions, but this is just my opinion. And here's another cool recipe for green tomato snacks - pickled green tomatoes - also amazingly unexpectedly tasty. Try!

Korean Spicy Pickled Stuffed Cabbage Recipe:

One medium cabbage

800 g carrots (4-5 pieces)

1-3 cloves of garlic (depending on your preference)

Black ground pepper

1.5 tsp ground coriander

1/4 cup vegetable oil

How to cook Spicy pickled cabbage rolls in Korean (snack cabbage rolls):

First we prepare the cabbage leaves, everyone cooks them in their own way. But for those who are still experiencing difficulties in this matter, I will tell you how easy it is to do it without suffering. Perhaps this is the most unpleasant moment in the process of pickling cabbage rolls. But try this simple method.

1. Cut out the stump in the cabbage. We put the head of cabbage in a saucepan, fill it with water, bring to a boil, boil over medium heat for 5 seconds, turn off the heat. Very soon, the upper leaves will begin to separate. This will be visible, you can help with a wooden fork, slotted spoon. Take out the cabbage, drain the water, remove the top leaves, which are easily separated, send the remaining head back into the pan, pour cold water over and repeat the procedure.

2. And now it's time to prepare the filling. While the water is boiling with cabbage, let's take care of the carrots, it also needs to be given some time. You can take it ready Korean carrot, but it is not at all difficult to cook it at home.

Grate on a coarse grater, and preferably Korean. It is very desirable to fry the carrots in vegetable oil. Add salt, coriander, ground pepper and chopped garlic, preferably grated on a fine grater. Thoroughly mix the carrots with spices and leave for 15-20 minutes.

3. Finally it came to the marinade. Here, too, everything is very simple. Add salt, sugar, vinegar, vegetable oil to boiling water. Boil everything well again. But it is worth preparing the marinade for pickled cabbage rolls immediately before pouring.

4. It's time to roll the cabbage rolls. At the market, I bought small such snack pigeons that did not look like ordinary ones, and I liked it. Therefore, I am talking about such cabbage rolls. Cut the cabbage leaf in half, removing the thickenings on the veins first. And lay the filling in such a way that it is visible on one side of the stuffed cabbage.

The length of such snack cabbage rolls is about 4 cm. It can be a little more, but they should not be thick. I hope I explained clearly.

5. Formed stuffed cabbage tightly put in a saucepan, pour boiling marinade, put an inverted plate on top and a small oppression, no more than 1 liter of water.

Leave the cabbage rolls to marinate for two days room temperature.

I hope that the recipe is detailed, and you can easily cope with such a recipe. I strongly recommend to cook, at least a little.

Korean-style spicy pickled cabbage rolls (snack cabbage rolls) ready!

I wish you all bon appetit!

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How to cook cabbage rolls in Korean

Stuffed cabbage is a traditional Eastern European dish. However, there are analogues in Asian cuisine. What kind of dish is this, how to cook cabbage rolls in Korean? Read about it in the article.

If you decide to order cabbage rolls in a restaurant, be aware that they are traditionally prepared like this: chopped meat mixed with rice, buckwheat or corn grits and wrapped in fresh or pickled cabbage leaves. Then the semi-finished product is placed on a baking sheet or in a cauldron, onions and carrots fried to a golden color are added, poured with creamy tomato sauce “with a head”. The gravy must first be salted, pepper to taste, add bay leaf. After simmer until tender, periodically topping up with water.

Exist various options preparation of cabbage rolls: grape, beetroot or young horseradish leaves can be used, minced meat can be vegetable, mushrooms, cracklings or barley are added to it for a change. But in any case, in the European version, this is the second dish. But in Asia, cabbage rolls are a spicy snack. How to cook cabbage rolls in Korean? The recipe is described below.

Spicy Asian Appetizer: Ingredients

Cooking cabbage rolls in Korean is very simple, even an inexperienced cook can handle the task. Products for this spicy snack need the most ordinary ones, which can be easily and inexpensively bought at the nearest market or in any supermarket.

So, the ingredients for spicy cabbage rolls in Korean:

  • white cabbage - 1 large head;
  • carrot in Korean - 0.5 kilograms;
  • vegetable oil (any is suitable, but it is better to take sunflower oil) - 70-100 ml;
  • vinegar 9 percent - 50 ml;
  • regular salt (not iodized) - 1 pinch;
  • beet sugar - 2 tablespoons without a slide.

Classic recipe

Boil water in a large saucepan, put a cabbage head without a stalk there for 3 minutes (pre-cut), then remove it and cool. When the cabbage has cooled, you need to carefully disassemble it into individual leaves.

Put a Korean carrot on the leaves and carefully wrap it so that the filling “peeps out” from one side. If the cabbage leaf is pre-cut into two parts, removing the vein in the middle, then you will get small cabbage rolls in Korean. This is delicate work!

Now I need to prepare delicious marinade. Boil half a liter of water in a large container, pour vinegar and vegetable oil into it, add salt and sugar. Mix everything until the sugar is completely dissolved. Boil again, and then carefully pour the stuffed cabbage with hot marinade. Cover them with a plate, and put a load on top (for example, a half-liter jar of water). Leave for 10 hours at room temperature, then put in the refrigerator for a day. After 24 hours, the dish is ready, you can start tasting.

Let's complicate the task

You can not buy ready-made Korean carrots, but cook it at home. It's not difficult at all. The hostess will need 4-5 medium-sized carrots and a pack of special spices (sold in every grocery store).

Peeled carrots need to be grated on a special or regular coarse grater. Pour spices, pour 1 tablespoon of water, mix thoroughly, leave for one hour.

The filling will be even more piquant if you add chopped garlic (4-7 cloves), as well as finely chopped greens (dill, parsley, cilantro), caraway seeds to it.

Another option for filling

Peeled and coarsely grated carrots (4-5 pieces) should be fried in vegetable oil until golden brown. After put it in a separate deep bowl. Add salt - one tablespoon without a slide, one and a half teaspoons of ground coriander, a good pinch of ground black pepper, chopped large head of garlic. Mix everything thoroughly and leave to infuse at room temperature. In twenty minutes delicious stuffing ready. You can wrap cabbage rolls in Korean!

Very quick recipe

The classic recipe for a spicy Korean snack takes at least a day. But what if guests should come in the evening, and the hostess wants to serve as savory snack cabbage rolls in Korean with carrots? There is an exit. You can cook this dish according to an ultra-fast recipe.

First you need to grate 5 large carrots on a coarse grater, disassemble the cabbage head into separate leaves. Next, prepare the marinade as described above. Boil it, put carrots and cabbage leaves here. Mix gently and leave for 20 minutes. Then remove the leaves from the marinade. Drain the carrots, add 1-2 chopped cloves of garlic to it. Wrap the filling in cabbage leaves in the form of rolls, put them in a deep container and pour hot marinade again. Leave to infuse at room temperature. An hour later, cabbage rolls in Korean with carrots are ready! In total, their preparation will take 1.5-2 hours.

Now you know how to cook Korean-style marinated cabbage rolls. Enjoy your meal!

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Stuffed cabbage in Korean

Garlic - 3 cloves

Seasoning for carrots in Korean - 2 tsp.

Bay leaf - 2 pcs.

Greens - dill, parsley

Vegetable oil - 0.5 cups

Sugar - 0.5 cups

Vinegar (9%) - 0.2 cups

Cooking process

Ingredients vegetable cabbage rolls in Korean.

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

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

Put grated carrots in a bowl, add chopped garlic, chopped greens. 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.

So wrap all the leaves, do not spare the fillings.

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

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

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Marinated vegetable stuffed cabbage in Korean

I want to offer you a simple and very tasty recipe for a spicy snack. These are Korean-style marinated vegetable cabbage rolls.

The appetizer will completely decorate both the festive and Lenten table. It is done in advance, so it will help you a lot when there is not enough time before the holidays.

Prepared from available products so it can be cooked all year round, there would be a desire and applications from home tasters.

A few years ago, at the market, where Korean pickles are usually sold, I noticed cabbage rolls. Intrigued, I found out that the filling is Korean carrot or just a mixture stewed carrots and bow. Bought for trial. And disappeared. I really liked the spicy and spicy taste pickled cabbage in combination with a sweet stuffing.

I learned how to make these delicious vegetable cabbage rolls myself, I do it quite often and never get bored.

To prepare pickled cabbage rolls in Korean, we need:

  • Cabbage - 2 kg (we choose it with thin leaves, there are varieties with a flat head shape)
  • Carrots - 5-6 pieces (medium size)
  • Onions - 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 begin to make vegetable cabbage rolls by preparing minced meat and preparing cabbage leaves.

How to prepare leaves for cabbage rolls? I use two methods.

Boil water in a wide saucepan. At the head of cabbage, we cut out a part of the core 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, keep them in boiling water for 1-2 minutes, so that they become soft, but elastic, i.e. not digested. We spread them out of the pan on a flat surface to cool and remove the liquid. If you feel that you have slightly overexposed the leaves for cabbage rolls in boiling water, you can correct the situation by lowering them into cold water.

How to cook leaves for cabbage rolls in the second way? Very simple - in the microwave.

To do this, cut out a part of the core from the head of cabbage, so that the bases of the leaves are freed as much as possible and send it to the microwave for 5-8 minutes at maximum power.

We get the same steamed cabbage blanks as in the pan.

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

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

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

Secondly, cabbage rolls wrapped in this way almost do not fall apart during cooking.

We put the stuffing on the top of the triangle and wrap it in a tube, hold it in the fist of the left hand, and with the fingers of the right hand, then, on both sides, we tuck the edges, forming neat cylinders.

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


Prepared vegetable cabbage rolls in Korean style are placed in a sudok or an enameled pan,

cover with whole cabbage leaves and celery sprigs,

pour cold marinade

we withstand under a slight pressure for 1-3 days (the time depends on the temperature of the room, so on the second day, vegetable cabbage rolls should be tasted).

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

Hope you enjoy this simple and delicious appetizer.

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Vegetable cabbage rolls in Korean recipe

Ingredients

  • 1 fork medium-sized white cabbage;
  • 3 small carrots;
  • 3 heads of garlic;
  • 1 bunch of dill;
  • 1/4 teaspoon red pepper;
  • 1/2 teaspoon black pepper;
  • 1 teaspoon ground coriander;
  • 3 tablespoons of sugar;
  • 2 tablespoons of salt (for brine and salt for salting the leaves;
  • 1 tablespoon of vinegar.

How to cook vegetable cabbage rolls in Korean style with spicy stuffing

Then disassemble the cabbage into leaves.

Put the leaves in a colander and pour over boiling water. Leave for a while so that the water completely glass.

Transfer the leaves to a large saucepan, lightly salting each.

Put the pan in the refrigerator and forget about it for 2 days.

After this time, remove the cabbage from the pan, and drain the resulting liquid away.

Grate the washed and peeled carrots on a grater with large or medium holes.

Now you can do the garlic. But here you should be patient, as our Korean-style cabbage will require a lot of this fragrant and spicy vegetable. So, divide the heads into cloves, which are cleaned and rinsed. Then finely chop the cloves.

Wash the dill greens thoroughly, shake off excess water and chop finely.

Place carrots, garlic and dill in a bowl. Add coriander, red and black pepper. Mix everything thoroughly.

Put a tablespoon of the filling on the edge of the cabbage leaf and wrap it in the form of a stuffed cabbage. Do the same with the rest of the leaves until all the filling is finished. We got quite large cabbage rolls, because we wrapped the filling in a whole sheet, you can cut the leaves in half and stuff smaller cabbage rolls.


Stuff the cabbage rolls as tightly as possible to each other in a saucepan.

Now we need to prepare the brine. Boil 1 liter of water in an enamel saucepan, add salt and sugar. Boil for a few minutes, stirring, until sugar and salt are completely dissolved. Then add the vinegar and immediately remove the pan from the heat.

Pour the stuffed cabbage with hot brine, let it cool completely and put it in the refrigerator again for a day.

Crispy vegetable stuffed cabbage marinated in Korean style with spicy stuffing ready.

1. Store the pot with ready snack in a refrigerator.

2. To prepare this appetizing dish Young vegetables are best, as they are more juicy. But the winter version will be no less tasty: from old vegetables.

3. We have prepared a filling of carrots, herbs and garlic, you can also add finely chopped pickled champignons to the filling, you will get a vegetable and mushroom filling.


Stuffed cabbage is considered an oriental dish and is a stuffing wrapped in cabbage leaves. Most often cooked meat stuffing. But there is also a vegetarian variety - vegetable cabbage rolls. Let's look at three delicious recipe cooking food.

vegetable variation

We offer detailed recipe vegetable cabbage rolls with step by step photo. The secret of the dish lies in the vegetables themselves. They should be fresh, not contain a lot of moisture and perfectly fried.


You can use savoy cabbage instead of white cabbage if you like.

For cooking, you need: forks of savoy cabbage, two onion heads, two parsnip roots, carrots, and celery. Additionally, 2-3 ripe tomatoes are required, rice in the amount of 3 tbsp. l., two onion heads, 1-2 garlic cloves, and 1-2 pods bell pepper red varieties. For frying take vegetable oil. As for spices, you can use whatever you like: nutmeg, coriander, ground pepper, granulated sugar.

Start cooking:



Arrange the vegetable stuffed cabbage on plates, decorate with sour cream, herbs and serve.

Marinated cabbage rolls with Korean-style carrots

Cabbage rolls can be served at the table not only as an independent dish, but also as an appetizer. How do you like Korean carrot filling? With a little spiciness, they are so good that they are eaten in a matter of minutes.

You can prepare the filling yourself from carrots and special spices. But, if you don’t have the time or desire to mess around, you can use a ready-made Korean carrot.

To prepare pickled cabbage rolls, you will need one fork of white cabbage and 0.4 kg of carrots. The marinade is prepared from a liter of water, vegetable oil, vinegar and granulated sugar (3 tablespoons of each ingredient), 2 tbsp. l. salt and 2 laurels. You can also use spices intended for cooking carrots in Korean (to taste).

All quantities are approximate, you can safely change them to your taste.

Steps for preparing cabbage rolls:


Pour the envelopes with still hot marinade and leave on the table until everything cools down. Then cabbage rolls with Korean-style carrots are put under oppression and sent to the refrigerator for a day.

Everything, you can take a sample.

Vegetarian cabbage rolls with paneer

In vegetarian cuisine delicious food. Paneer cheese is of particular importance. We offer to cook vegetarian stuffed cabbage rolls with paneer filling. Agree, a strange combination, but the taste is incomparable, even true fans of meat will like it.

To prepare this culinary masterpiece, you need: 0.3 kg of Paneer, 0.1 tbsp. rice, one cabbage, two tomatoes, carrots and bell peppers. You will also need vegetable and butter, 4 tbsp. l. sour cream, and 2 tbsp. l. tomato paste. From spices take ground pepper, salt and 0.5 tsp. turmeric.

We create a culinary masterpiece:


Everything, the dish is ready, you can start the meal.

Have we intrigued you? Then cook vegetarian vegetable cabbage rolls, treat your guests and family and share your impressions.


Recipes mysterious and amazing Korean food known to us for a long time. They are mysterious because Koreans are among the most simple products able to create amazing culinary masterpieces. Here, for example, we want to offer you a recipe for making a delicious snack from the most ordinary white cabbage. This dish is low-calorie, quite easy to prepare, and most importantly, it has a great taste and divine aroma. Korean-style marinated vegetable cabbage rolls prepared in this way will certainly not leave your guests indifferent.

Taste Info Vegetable snacks / Cabbage rolls

Ingredients

  • 1 fork medium-sized white cabbage;
  • 3 small carrots;
  • 3 heads of garlic;
  • 1 bunch of dill;
  • 1/4 teaspoon red pepper;
  • 1/2 teaspoon black pepper;
  • 1 teaspoon ground coriander;
  • 3 tablespoons of sugar;
  • 2 tablespoons of salt (for brine and salt for salting the leaves;
  • 1 tablespoon of vinegar.

Instead of cabbage, you can use chinese cabbage, it is easier to wrap the stuffing in it, the cabbage rolls can be made smaller, but this cabbage pickles faster.


How to cook vegetable cabbage rolls in Korean style with spicy stuffing

Release the head of cabbage from the outer leaves.
Then disassemble the cabbage into leaves.


Put the leaves in a colander and pour over boiling water. Leave for a while so that the water completely glass.


Transfer the leaves to a large saucepan, lightly salting each.


Put the pan in the refrigerator and forget about it for 2 days.
After this time, remove the cabbage from the pan, and drain the resulting liquid away.
Grate the washed and peeled carrots on a grater with large or medium holes.


Now you can do the garlic. But here you should be patient, as our Korean cabbage will require a lot of this fragrant and spicy vegetable. So, divide the heads into cloves, which are cleaned and rinsed. Then finely chop the cloves.

Wash the dill greens thoroughly, shake off excess water and chop finely.


Place carrots, garlic and dill in a bowl. Add coriander, red and black pepper. Mix everything thoroughly.


Put a tablespoon of the filling on the edge of the cabbage leaf and wrap it in the form of a stuffed cabbage. Do the same with the rest of the leaves until all the filling is finished. We got quite large cabbage rolls, because we wrapped the filling in a whole sheet, you can cut the leaves in half and stuff smaller cabbage rolls.



Stuff the cabbage rolls as tightly as possible to each other in a saucepan.

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Now we need to prepare the brine. Boil 1 liter of water in an enamel saucepan, add salt and sugar. Boil for a few minutes, stirring, until sugar and salt are completely dissolved. Then add the vinegar and immediately remove the pan from the heat.
Pour the stuffed cabbage with hot brine, let it cool completely and put it in the refrigerator again for a day.


Crispy Korean-style marinated vegetable cabbage rolls with spicy stuffing are ready.


Tips:
  1. Store the pot with the finished snack in the refrigerator.
  2. Young vegetables are best for preparing this appetizing dish, as they are more juicy. But the winter version will be no less tasty: from old vegetables.
  3. We have prepared a filling of carrots, herbs and garlic, you can also add finely chopped pickled champignons to the filling, you will get a vegetable and mushroom filling.

Stuffed cabbage with carrots in Korean

If you like spicy Korean snacks, then the recipe for pickled cabbage rolls with carrots in Korean will definitely take its place of honor in your cookbook. This is a fairly simple snack to prepare, consisting of only available and inexpensive ingredients. It will complement not only homemade dinner or dinner, but also become bright and delicious snack on any festive table. Rest assured, the snack will fly away instantly. Stuffed cabbage is convenient to take with you on a picnic or on the road. So, if you are interested in the recipe, read the detailed master class and let's cook together.

Ingredients:

  • white cabbage - 500 g;
  • carrots in Korean - 150 g;
  • dill - 1 bunch.

Marinade:

  • water - 500 ml;
  • salt - 1 tbsp. l.;
  • sugar - 4 tbsp. l.;
  • sweet pea pepper - 5 pcs.;
  • black peppercorns - 5 pcs.;
  • bay leaf - 1-2 pieces;
  • table vinegar - 50 ml.

For cooking, take a small white cabbage with the specified weight. In principle, you can take large cabbage, but then the leaves will have to be cut into two halves. Dip the fork into a saucepan of hot water. The liquid should almost completely cover the vegetable. Bring to a boil. As soon as the water boils, stick a fork into the stalk, and with a sharp knife cut the leaves at the base. As it cooks, the leaves become softer. Boil the leaves for about 4-5 minutes. They should become soft, but not torn.

Transfer the boiled cabbage to a colander and immediately rinse with cold water. Shake the glass to remove excess liquid. With a sharp knife, cut off the slightly coarsened part of the leaves.

For the filling, use ready-made carrots, which you can buy at any store or cook yourself at home. Rinse dill twigs, remove large stems. Finely chop the leaves and add to the carrots. Stir.

Now the most important thing remains - to connect the cabbage and the filling. Take a cabbage leaf. On one narrow side, add a little carrot filling and wrap it in a roll or, like a stuffed cabbage, in an envelope.

For pickling, pick up a convenient container. Fold the cabbage preparations tightly.

Now we need a marinade. Pour water into a saucepan and boil. Pour granulated sugar, salt, bay leaf, allspice and black pepper, table vinegar. While stirring, bring the contents of the saucepan to a boil.

Pour hot marinade over. Place a flat plate on top so that all the cabbage rolls are immersed in the marinade filling. Leave to cool completely in the kitchen at room temperature. Then send to the refrigerator for 3-5 hours. Cabbage rolls with carrots in Korean are ready. Enjoy your meal!

Hostess Tips:

  • add fried or boiled champignons cut into thin slices to the carrot filling to taste;
  • to diversify the appetizer, you can add thin slices of sweet bell pepper or "Chili" to carrots (for those who like spicy dishes);
  • take early cabbage for cooking, its leaves are tender and easily wrapped;
  • use the same recipe for harvesting cabbage rolls for the winter - in vinegar marinade they will perfectly wait in the wings in a cool cellar or refrigerator.

Cabbage rolls with Korean carrots - recipe with photo:

Let's start with cabbage. Discard the upper ugly leaves, also cut off part of the stalk with the grip of the thickened leaves at the base of the head. Cut the head of cabbage remaining in the cabbage a little deeper with a knife, slightly cutting off the rest of the leaves from it. Place the forks in the largest saucepan, fill with water. Pour 2 tsp into the water. salt and table vinegar. Bring the liquid in a saucepan with a sealed lid to a boil.


While the cabbage is heating up, slowly boil in salted and moderately acidified water, let's chop the carrots. Three it on a vegetable cutter for Korean spicy salads. We put it in a deep container (pot / bowl) so that it is convenient enough to mix with the added spices.


Squeeze the garlic into the recess, the amount will depend on your taste mood, and pour the seasoning for the spicy Korean carrot.


Salt and add some oil.


Now we crush the carrot with our hands so that it starts up the juice. After a couple of minutes, you can try the carrots and add everything that seemed insufficient to your taste (try for salt, spiciness and individual spices, except for sugar and vinegar - we will add them directly to the marinade).


As soon as water boils in a saucepan with cabbage, fix the boiling time for 15 minutes. Next, the fire must be turned off and the cabbage leaves should be separated from the stalk. By this time, the top sheets will already be soft enough, they move away from the fork perfectly. We take out 4-5 sheets and put them on the table - let them cool. We leave the “thinner” forks in a saucepan in hot, not boiling water, covered with a lid to soften the next batch of leaves.


We cut off all the thickenings from the sheet, cut it into three or four rectangular parts or in the form of triangles, as you like.


On one edge of the sheet lay out a portion of Korean-style carrots, roll tightly into a roll.


We wrap all the carrots in this way and we recommend that you immediately put the cabbage rolls with Korean-style carrots in a saucepan, in which, in fact, you will marinate them. Leave a few cabbage leaves whole to cover the rolled cabbage rolls with carrots.


Prepare the marinade: dissolve salt for the marinade and sugar in warm water, pour in the oil and a portion of vinegar.


Pour the marinade over cabbage rolls with carrots, put a bay leaf if desired, cover the rolls with cabbage leaves.


We put oppression in a saucepan with stuffed cabbage covered with a wide plate and leave it in the room at normal temperature for 3 hours.


After that, you can put the cabbage rolls in the cold (balcony, cellar, refrigerator, etc.) for at least a day.


In a day, Korean-style pickled cabbage rolls with carrots will be completely ready!


We don’t know if this dish is related to Korean cuisine, but we give a 100% guarantee that Korean-style pickled cabbage rolls are very tasty! Would you like to try cooking unusual dish? Then read the recipe!

Korean-style pickled cabbage rolls is a delicious, but for many an unusual and unfamiliar dish, which is prepared from the simplest and most accessible products for absolutely everyone. The main components of such cabbage rolls are cabbage and carrots, as well as a mixture of various spices and seasonings.

The cooking technology of such cabbage rolls is similar to the cooking technology of the well-known classic cabbage rolls with meat, but instead of meat, Korean carrots are wrapped in cabbage leaves, which you can either buy or cook yourself, this recipe will also talk about cooking homemade Korean carrots. Also, the difference between such cabbage rolls from the classic ones is that they are not subjected to heat treatment, but just poured with a special marinade and infused in it for a whole day.

These Korean cabbage rolls are very tasty, fragrant and crispy. They will wonderfully complement the dining table on a weekday, as well as decorate it during some family celebration or holiday.


Ingredients:

  • 1 fork of white cabbage;
  • 8 carrots;
  • 1 onion;
  • 5 garlic cloves;
  • 0.5 l of water;
  • 1/2 st. 9% vinegar;
  • vegetable oil;
  • 2 tablespoons of sugar;
  • 0.5 teaspoon chili pepper (ground);
  • 0.5 teaspoon black pepper (ground);
  • 6 peas of allspice;
  • a couple of bay leaves;
  • 0.5 teaspoon coriander (ground);
  • salt.

How to cook delicious Korean-style pickled cabbage rolls

First you need to cook Korean carrots. Grate carrots using a special grater for Korean carrots. Salt the grated carrots to taste, mash and let it salt for 30 minutes.


Then put the carrots in a cup. Using a special press for carrots, squeeze out the garlic, add red and black pepper, as well as coriander. Don't stir yet.



Heat 1/4 cup oil well in a frying pan. Add the onion to the hot oil and fry lightly for 30 seconds (the onion should not be golden brown).


Remove the lightly fried onion from the stove and, together with the oil, pour over the carrots with spices. Pour 2 tablespoons of vinegar there.



Mix everything well and leave for 45 minutes.

While the carrots are infused, it is necessary to prepare the cabbage. Put the head of cabbage in the microwave for 7-9 minutes to make it soft. Remove softened cabbage from microwave oven and chill a little.


Divide the cabbage into leaves. Cut off the thickened part from each sheet.



Then put a tablespoon of carrots on each sheet, wrap the cabbage rolls.



Place the resulting cabbage rolls evenly in a suitable container.


Now you need to cook the marinade. To do this, pour 0.5 liters of cold water into a large mug or small saucepan, add sugar, 1 tbsp. salt, throw in bay leaves, peppercorns and pour in the remaining vinegar. Boil everything.


Pour the stuffed cabbage with the resulting hot brine. Press down with something heavy and put in the refrigerator for a day.


A day later, ready-made vegetable cabbage rolls in Korean are served at the table.

Enjoy your meal!