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Cold pickled cabbage rolls like in a supermarket. Pickled cabbage rolls


Calorie content: Not specified
Cooking time: Not indicated

Pickled cabbage rolls with carrots - great side dish to or. In addition, they go well with rice and mashed potatoes... And cabbage rolls can be an excellent snack instead of the usual pickles.
This dish is great for vegetarians and those who are fasting. And also for all spicy food lovers.
If you like spicy, you can add to the filling hot peppers, it will add pungency and piquancy.
Pickled cabbage rolls with carrots - great dish on every day. Although on festive table they will take their rightful place. This is a very tasty appetizer that can be prepared a few days before the holiday.
Cabbage rolls with carrots are not an expensive dish that will appeal to many lovers of pickles. I recommend that you cook it.

Ingredients

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

For the marinade:

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

Recipe with photo step by step:

Prepare cabbage as for ordinary stuffed cabbage. Dip in boiling water for 2-3 minutes to soften the leaves.



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





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 such a stuffed cabbage.





Thus, we make all the other stuffed cabbage rolls and put them in a bowl.







Now we are preparing the marinade for cabbage rolls with carrots. In a saucepan, mix all the ingredients for the marinade, put on 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 oppression and transfer the stuffed cabbage to a more convenient container. Store cabbage rolls in the refrigerator.





Pickled cabbage rolls with carrots are delicious and beautiful. We advise you to look at the recipe

Ingredients vegetable cabbage rolls in Korean.

Separate the cabbage leaves from the head. To do this, put the whole head of cabbage in boiling water and after a few minutes the leaves will become soft and easily separate. Cut the hard part of the sheet with a knife. I took 6 cabbage leaves, that's enough for my family.

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

Put grated carrots in a bowl, add chopped garlic, 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: only wrap the carrots in a leaf.

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

Prepare the marinade: mix water with sugar, salt and butter, bring to a boil. When the marinade comes to a boil, gently add the vinegar. Put 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 stuffed cabbage rolls with a flat lid and press down on top. Leave for 12 hours at room temperature, after 24 hours in the refrigerator. After 36 hours, the cabbage rolls are ready.

Bon Appetit!

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

Taste Info Vegetable snacks / Cabbage rolls

Ingredients

  • 1 forks medium 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 pickling leaves;
  • 1 tablespoon vinegar

Instead of white cabbage, you can use Chinese cabbage, it is easier to wrap the filling in it, the darlings can be made smaller, but this cabbage is pickled faster.


How to cook Korean-style vegetable cabbage rolls with spicy filling

Free the head of cabbage from external leaves.
Then disassemble the cabbage into leaves.


Put the leaves in a colander and pour over with boiling water. Leave for a while to completely drain the water.


Transfer the leaves to a large saucepan, lightly adding salt to each.


Put the pot 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 washed and peeled carrots with large or medium holes.


Now you can do the garlic. But here you should be patient, since our Korean cabbage will require a lot of this aromatic 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.


Put the 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 a cabbage leaf and wrap it in the form of a cabbage roll. Do the same with the rest of the leaves until the filling ends. We got quite large stuffed cabbage rolls, because we wrapped the filling in a whole leaf, you can cut the leaves in half and fill the smaller ones.



Fold the stuffed cabbage 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 occasionally, until the sugar and salt are completely dissolved. Then add the vinegar and immediately remove the pan from the heat.
Pour the cabbage rolls with hot brine, allow to cool completely and refrigerate again for a day.


Crispy vegetable cabbage rolls marinated in Korean with a spicy filling are ready.


Advice:
  1. Store the casserole dish in the refrigerator.
  2. To prepare this mouth-watering dish young vegetables are best because 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 get a vegetable and mushroom filling.

Korean cabbage rolls with carrots

If you like spicy korean snacks, then the recipe for pickled cabbage rolls with carrots in Korean will definitely take its pride of place in your cookbook... This is a fairly easy-to-make appetizer with only available and inexpensive ingredients. It will complement not only home lunch or dinner, but it will become bright and delicious snack on any holiday table. Rest assured, the snack will fly away instantly. It is convenient to take stuffed cabbage rolls with you to 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;
  • Korean carrots - 150 g;
  • dill - 1 bunch.

Marinade:

  • water - 500 ml;
  • salt - 1 tbsp. l .;
  • sugar - 4 tbsp. l .;
  • allspice peas - 5 pcs.;
  • black peppercorns - 5 pcs.;
  • bay leaf - 1-2 pcs.;
  • 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 forks into a saucepan with 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 stump, and cut the leaves at the base with a sharp knife. As it cooks, the leaves become softer. Boil the leaves for about 4-5 minutes. They should be soft, but not rip.

Put the boiled cabbage in a colander, and rinse immediately cold water... Shake to glass excess liquid. Use a sharp knife to cut off the slightly coarse part of the leaves.

For the filling, use ready-made carrots, which you can buy at any store or prepare yourself at home. Rinse dill branches, remove large stems. Chop the leaves finely and add to the carrots. Stir.

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

Choose a suitable container for marinating. Fold the cabbage blanks tightly.

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

Pour in hot marinade. Place a flat plate on top so that all the stuffed cabbage rolls are immersed in the marinade filling. Leave to cool completely in the kitchen at room temperature. Then refrigerate for 3-5 hours. Korean cabbage rolls with carrots are ready. Bon Appetit!

Tips for the hostess:

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

Korean cabbage rolls with carrots - recipe with photo:

To begin with, let's "deal" with cabbage. Discard the upper ugly leaves, also cut off a part of the stalk with the capture of thickened leaves at the base of the head of cabbage. Cut the head of cabbage remaining in the cabbage a little with a knife inward, 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 to a boil in a saucepan, covered with a sealed lid.


While the cabbage is heating, slowly boil in salted and moderately acidified water, we will chop the carrots. Three of her in a vegetable cutter for Korean spicy salads... We put it in a deep container (saucepan / bowl) so that it is convenient enough to mix with the added spices.


Squeeze the garlic into the groove, its amount will depend on your taste mood, and add seasoning for spicy Korean carrots.


Salt and pour in a little oil.


Now we crush the carrots with our hands so that it starts up the juice. After a couple of minutes, you can taste the carrots and add anything that seemed insufficient to your taste (try for salt, pungency 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, you need to turn off the fire and start separating the cabbage leaves from the stump. By this time, the top sheets will already be quite soft, 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 "thinned" 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 pieces or in the form of triangles, as you like.


Put a portion of Korean carrots on one edge of the sheet, fold tightly into a roll.


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


Cooking the marinade: in warm water dissolve the marinade salt and sugar, pour in the oil and a serving of vinegar.


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


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


After that, you can put stuffed 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!


Pickled cabbage rolls are an excellent alternative to any pickles, an excellent appetizer for strong drinks and without them, as well as a side dish for fish, meat and boiled potatoes. They are prepared very simply and quickly, except that they can be eaten only after a day of pickling.

We need the following products: white cabbage, carrots, garlic, water, vinegar, salt, sugar, sunflower oil, bay leaves and black peppercorns.

We disassemble the cabbage into sheets, making incisions near the stump. We put them in a saucepan and cook for 5-7 minutes. Some skip this step and pickle raw cabbage, but I like my version more.

Peel the carrots and grate three. Put in the pan, pour sunflower oil... Simmer for 7-10 minutes.

Peel, wash and chop the garlic. We put in carrots.

Salt the carrots with garlic to taste and mix. The filling is ready.

Cut off the thickening of cabbage leaves. We spread the filling on each sheet.

We turn it into an envelope.

We do this with all cabbage leaves.

We make the marinade. Pour water into a container, add salt, sugar, vinegar, bay leaves, peppercorns and sunflower oil. Add salt, sugar and vinegar to taste. Bring to a boil.

Put stuffed cabbage rolls in the marinade. We put in a cold place for a day. After this time, the pickled cabbage rolls will be ready.

Serve pickled cabbage rolls for a snack.

Bon Appetit!