How to cook cabbage rolls with carrots in Korean. Korean marinated vegetable cabbage rolls
Stuffed cabbage rolls are 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 this in the article.
Interesting menu item for Eastern European cuisine
If you decide to order cabbage rolls at a restaurant, know that they are traditionally prepared like this: minced meat is 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 until golden brown are added, and creamy tomato sauce is poured over the top. The gravy must first be salted and pepper to taste, and add a bay leaf. Then simmer until done, adding water periodically.
There are various options for preparing cabbage rolls: grape, beet or young stuffing can be used, the minced meat can be vegetable, and mushrooms, cracklings or pearl barley are added to it for variety. But in any case, in the European version, this is the second course. But in Asia, cabbage rolls are a spicy snack. How to cook cabbage rolls is described below.
Spicy Asian snack: ingredients
Preparing cabbage rolls in Korean is very simple; even an inexperienced cook can cope with the task. The ingredients for this spicy snack are the most common ones, which can be easily and inexpensively purchased at the nearest market or in any supermarket.
So, the ingredients for spicy cabbage rolls in Korean:
- white cabbage - 1 large head;
- Korean carrots - 0.5 kilograms;
- vegetable oil (any kind will do, but it’s better to take sunflower oil) - 70-100 ml;
- 9 percent vinegar - 50 ml;
- regular salt (not iodized) - 1 pinch;
- beet sugar - 2 level tablespoons.
Classic recipe
Boil water in a large saucepan, put the cabbage head without the stalk there for 3 minutes (cut it out first), then remove it and cool. When the cabbage has cooled, you need to carefully separate it into individual leaves.
Place Korean carrots on the leaves and carefully wrap them so that the filling “peeks out” on one side. If you first cut the cabbage leaf into two parts, removing the core in the middle, you will get small Korean-style cabbage rolls. This is delicate work!
Now you need to prepare a delicious marinade. Boil half a liter of water in a large container, pour in vinegar and vegetable oil, add salt and sugar. Mix everything until the sugar is completely dissolved. Boil again, and then carefully pour the hot marinade over the cabbage rolls. Cover them with a plate and place a weight 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 don’t have to buy ready-made Korean carrots, but cook them at home. It's not difficult at all. The housewife 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. Add spices, pour in 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 herbs (dill, parsley, cilantro), and cumin.
Another option for preparing the filling
Peeled and coarsely grated carrots (4-5 pieces) need to be fried in vegetable oil until golden brown. Then put it in a separate deep bowl. Add salt - one level tablespoon, 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. After twenty minutes, the delicious filling is ready. You can wrap cabbage rolls the Korean way!
Very quick recipe
The classic recipe for preparing a spicy Korean snack takes at least a day. What if guests are coming in the evening, and the hostess wants to serve Korean cabbage rolls with carrots as a savory snack? There is an exit. You can prepare this dish using an ultra-quick recipe.
First you need to grate 5 large carrots on a coarse grater, disassemble the cabbage head into individual leaves. Next, prepare the marinade as described above. Boil it, add carrots and cabbage leaves. Mix carefully and leave for 20 minutes. Then remove the leaves from the marinade. Strain the carrots, add 1-2 chopped cloves of garlic. Wrap the filling in cabbage leaves in the form of rolls, place them in a deep container and pour the hot marinade again. Leave to infuse at room temperature. In an hour, the Korean cabbage rolls with carrots are ready! In total, their preparation will take 1.5-2 hours.
Now you know how to cook Korean marinated cabbage rolls. Bon appetit!
These spicy Korean-style cabbage rolls are incredibly delicious! I saw them once in the morning and was literally excited to try them, they were so appetizing and aromatic. While I was carrying it home, such a scent was coming from the bag. Although I took a few of these tomato snacks, and when my husband and I started eating them at home, they were simply amazingly delicious! Then I went online, found a recipe, and now I’m sharing it with you, it coincides with the one I bought at the market. Highly recommend. By the way, some recipes contain onions in the filling, I haven’t tried it, I won’t say anything, it seems to me that it’s better without onions, but that’s just my opinion. And here’s another cool recipe for green tomato snacks – pickled green tomatoes – also amazingly unexpectedly delicious. Try it!
Recipe for Spicy pickled cabbage rolls in Korean:
One medium head of cabbage
800 g carrots (4-5 pcs.)
1-3 heads of garlic (depending on your preference)
Ground black pepper
1.5 tsp. ground coriander
1/4 cup vegetable oil
How to cook Spicy pickled cabbage rolls in Korean style (snack cabbage rolls):
First we prepare the cabbage leaves; everyone cooks them in their own way. But for those who still have difficulties in this matter, I’ll tell you how easy it is to do it without suffering. Perhaps this is the most unpleasant moment in the process of marinating cabbage rolls. But try this simple method.
1. Cut out the cabbage stalk. Place the head of cabbage in a saucepan, add water, bring to a boil, simmer over medium heat for 5 seconds, turn off the heat. Very soon the top leaves will begin to separate. This will be visible, you can help with a wooden fork or slotted spoon. Remove the cabbage, drain the water, remove the top leaves that easily separate, put the remaining head of cabbage back into the pan, add cold water and repeat the procedure.
2.Now it’s time to prepare the filling. While the water and cabbage are boiling, let’s take care of the carrots; they also need to be given some time. You can basically take ready-made Korean carrots, but it’s not at all difficult to prepare them at home.
Grate using a coarse grater, preferably a Korean grater. It is highly advisable 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. Everything is very simple here too. Add salt, sugar, vinegar, vegetable oil to boiling water. Boil everything well again. But you should prepare the marinade for pickled cabbage rolls immediately before pouring.
4. It's time to roll up the cabbage rolls. At the market I bought these little snack pigeons, not like the usual ones, and I liked it. That’s why I’m talking about these cabbage rolls. The cabbage leaf must be cut in half, first removing the thickening on the veins. Place the filling in such a way that it is visible on one side of the cabbage roll.
The length of these snack cabbage rolls is about 4 cm. A little more can be done, but they should not be thick. I hope I explained it clearly.
5. Place the formed cabbage rolls tightly in a pan, pour boiling marinade, put an inverted plate on top and lightly press, no more than 1 liter of water.
Let the cabbage rolls marinate for two days at room temperature.
I hope the recipe is detailed and you can easily make this recipe. I highly recommend cooking it, at least a little.
Spicy pickled cabbage rolls in Korean style (snack cabbage rolls) ready!
I wish everyone bon appetit!
ochenwkusno.ru
How to cook cabbage rolls in Korean
Stuffed cabbage rolls are 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 this in the article.
If you decide to order cabbage rolls at a restaurant, know that they are traditionally prepared like this: minced meat is 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 until golden brown are added, and creamy tomato sauce is poured over the top. The gravy must first be salted and pepper to taste, and add a bay leaf. Then simmer until done, adding water periodically.
There are various options for preparing cabbage rolls: grape, beet or young horseradish leaves can be used, the minced meat can be vegetable, and mushrooms, cracklings or pearl barley are added to it for variety. But in any case, in the European version, this is the second course. But in Asia, cabbage rolls are a spicy snack. How to cook cabbage rolls in Korean? The recipe is described below.
Spicy Asian snack: ingredients
Preparing cabbage rolls in Korean is very simple; even an inexperienced cook can cope with the task. The ingredients for this spicy snack are the most common ones, which can be easily and inexpensively purchased at the nearest market or in any supermarket.
So, the ingredients for spicy cabbage rolls in Korean:
- white cabbage – 1 large head;
- Korean carrots – 0.5 kilograms;
- vegetable oil (any kind will do, but it’s better to take sunflower oil) – 70-100 ml;
- 9 percent vinegar – 50 ml;
- regular salt (not iodized) – 1 pinch;
- beet sugar – 2 level tablespoons.
Classic recipe
Boil water in a large saucepan, put the cabbage head without the stalk there for 3 minutes (cut it out first), then remove it and cool. When the cabbage has cooled, you need to carefully separate it into individual leaves.
Place Korean carrots on the leaves and carefully wrap them so that the filling “peeks out” on one side. If you first cut the cabbage leaf into two parts, removing the core in the middle, you will get small Korean-style cabbage rolls. This is delicate work!
Now you need to prepare a delicious marinade. Boil half a liter of water in a large container, pour in vinegar and vegetable oil, add salt and sugar. Mix everything until the sugar is completely dissolved. Boil again, and then carefully pour the hot marinade over the cabbage rolls. Cover them with a plate and place a weight 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 don’t have to buy ready-made Korean carrots, but cook them at home. It's not difficult at all. The housewife 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. Add spices, pour in 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 herbs (dill, parsley, cilantro), and cumin.
Another option for preparing the filling
Peeled and coarsely grated carrots (4-5 pieces) need to be fried in vegetable oil until golden brown. Then put it in a separate deep bowl. Add salt - one level tablespoon, 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. After twenty minutes, the delicious filling is ready. You can wrap cabbage rolls the Korean way!
Very quick recipe
The classic recipe for preparing a spicy Korean snack takes at least a day. What if guests are coming in the evening, and the hostess wants to serve Korean cabbage rolls with carrots as a savory snack? There is an exit. You can prepare this dish using an ultra-quick recipe.
First you need to grate 5 large carrots on a coarse grater, disassemble the cabbage head into individual leaves. Next, prepare the marinade as described above. Boil it, add carrots and cabbage leaves. Mix carefully and leave for 20 minutes. Then remove the leaves from the marinade. Strain the carrots, add 1-2 chopped cloves of garlic. Wrap the filling in cabbage leaves in the form of rolls, place them in a deep container and pour the hot marinade again. Leave to infuse at room temperature. In an hour, the Korean cabbage rolls with carrots are ready! In total, their preparation will take 1.5-2 hours.
Now you know how to cook Korean marinated cabbage rolls. Bon appetit!
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Korean-style cabbage rolls
Garlic – 3 cloves
Korean carrot seasoning – 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 for Korean-style vegetable cabbage rolls.
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.
www.iamcook.ru
Korean marinated vegetable cabbage rolls
I want to offer you a simple and very tasty recipe for a savory snack. These are Korean marinated vegetable cabbage rolls.
The appetizer will perfectly decorate both the festive and Lenten table. It is done in advance, so it will really help you out when you don’t have enough time before the holidays.
It is prepared from available products, so it can be prepared all year round, if there is a desire and requests from home tasters.
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 she 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 pickled cabbage rolls in Korean we 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.
How to prepare leaves for cabbage rolls? I use two methods.
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.
How to prepare leaves for cabbage rolls in the second way? Very simple - in the microwave.
To do this, cut out part of the core from the head of cabbage, so as to free up the bases of the leaves as much as possible and put it in the microwave for 5-8 minutes at maximum power.
We get the same steamed cabbage preparations as in the pan.
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.
Place the minced meat on the top of the triangle and wrap it in a tube, hold it in the fist of your left hand, and with the fingers of your right hand, then fold the edges on both sides, forming neat cylinders.
Minced meat for pickled cabbage rolls can be prepared in two ways.
![](https://i1.wp.com/recept4you.ru/wp-content/uploads/2017/9/golubcy-po-korejski_27_1.jpg)
Place 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.
buffet.net
Korean-style vegetable cabbage rolls recipe
Ingredients
- 1 fork 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 sugar;
- 2 tablespoons of salt (for brine and salt for pickling leaves;
- 1 tablespoon vinegar.
How to cook Korean-style vegetable cabbage rolls with spicy filling
Then disassemble the cabbage into leaves.
Place the leaves in a colander and pour boiling water over them. Leave for a while until the water drains completely.
Transfer the leaves to a large saucepan, lightly salting each one.
Place 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, since our Korean cabbage will require a lot of this aromatic and spicy vegetable. So, divide the heads into cloves, which are cleaned and washed. Then finely chop the cloves.
Wash the dill 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.
Place a tablespoon of filling on the edge of a cabbage leaf and wrap it like a cabbage roll. Do the same with the remaining leaves until all the filling is gone. We ended up with quite large cabbage rolls because we wrapped the filling in a whole leaf, you can cut the leaves in half and stuff smaller ones into the cabbage rolls.
Place the cabbage rolls as tightly as possible to each other in the pan.
Now we need to prepare the brine. Boil 1 liter of water in an enamel saucepan, add salt and sugar. Boil for several minutes, stirring, until the sugar and salt are completely dissolved. Then add the vinegar and immediately remove the pan from the heat.
Pour hot brine over the cabbage rolls, let them cool completely and put them in the refrigerator again for a day.
Crispy vegetable cabbage rolls marinated in Korean style with spicy filling are ready.
1. Store the pan with the prepared snack in the refrigerator.
2. Young vegetables are best suited for preparing this delicious dish, as they are juicier. 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.
These spicy Korean-style cabbage rolls are incredibly delicious! I saw them once in the morning and was literally excited to try them, they were so appetizing and aromatic. While I was bringing it home, such a aroma was coming from the bag!.. Although I took several pieces of these snack tomatoes, and when my husband and I started eating them at home, it was simply amazingly delicious! Then I went online, found a recipe, and now I’m sharing it with you, it coincides with the one I bought at the market. Highly recommend. By the way, some recipes contain onions in the filling, I haven’t tried it, I won’t say anything, it seems to me that it’s better without onions, but that’s just my opinion. And here’s another cool recipe for green tomato snacks – also amazingly unexpectedly tasty. Try it!
Recipe for Spicy pickled cabbage rolls in Korean:
One medium head of cabbage
800 g carrots (4-5 pcs.)
1-3 heads of garlic (depending on your preference)
Ground black pepper
1.5 tsp. ground coriander
Marinade:
80 ml vinegar 9%
1/4 cup vegetable oil
2 tbsp. l. salt
100 g sugar
Half a liter of water
How to cook
First we prepare the cabbage leaves; everyone cooks them in their own way. But for those who still have difficulties in this matter, I’ll tell you how easy it is to do it without suffering. Perhaps this is the most unpleasant moment in the process of marinating cabbage rolls. But try this simple method.
1. Cut out the cabbage stalk. Place the head of cabbage in a saucepan, add water, bring to a boil, simmer over medium heat for 5 seconds, turn off the heat. Very soon the top leaves will begin to separate. This will be visible, you can help with a wooden fork or slotted spoon. Remove the cabbage, drain the water, remove the top leaves that easily separate, put the remaining head of cabbage back into the pan, add cold water and repeat the procedure.
2.Now it’s time to prepare the filling. While the water and cabbage are boiling, let’s take care of the carrots; they also need to be given some time. You can basically take ready-made Korean carrots, but it’s not at all difficult to prepare them at home.
Grate using a coarse grater, preferably a Korean grater. It is highly advisable 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. Everything is very simple here too. Add salt, sugar, vinegar, vegetable oil to boiling water. Boil everything well again. But you should prepare the marinade for pickled cabbage rolls immediately before pouring.
4. It's time to roll up the cabbage rolls. At the market I bought these little snack pigeons, not like the usual ones, and I liked it. That’s why I’m talking about these cabbage rolls. The cabbage leaf must be cut in half, first removing the thickening on the veins. Place the filling in such a way that it is visible on one side of the cabbage roll.
The length of these snack cabbage rolls is about 4 cm. A little more can be done, but they should not be thick. I hope I explained it clearly.
5. Place the formed cabbage rolls tightly in a pan, pour boiling marinade, put an inverted plate on top and lightly press, no more than 1 liter of water.
Let the cabbage rolls marinate for two days at room temperature.
I wish everyone bon appetit!
Thank you for being with us.
Culinary success to everyone!
Recipes for mysterious and amazing Korean dishes have been known to us for a long time. They are mysterious because Koreans are able to create amazing culinary masterpieces from the simplest products. For example, we want to offer you a recipe for making a delicious snack from the most ordinary white cabbage. This dish is low in calories, quite easy to prepare, and most importantly, it has a great taste and divine aroma. Vegetable cabbage rolls marinated in Korean, prepared in this way, will certainly not leave your guests indifferent.
Taste Info Vegetable appetizers / Stuffed cabbage rolls
Ingredients
- 1 fork 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 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 cabbage rolls can be made smaller, but this cabbage pickles faster.
![](https://i0.wp.com/vkys.info/uploads/posts/2014-08/1409053591_1.jpg)
How to cook Korean-style vegetable cabbage rolls with spicy filling
Remove the outer leaves from the cabbage head.
Then disassemble the cabbage into leaves.
Place the leaves in a colander and pour boiling water over them. Leave for a while until the water drains completely.
Transfer the leaves to a large saucepan, lightly salting each one.
Place 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, since our Korean cabbage will require a lot of this aromatic and spicy vegetable. So, divide the heads into cloves, which are cleaned and washed. Then finely chop the cloves.
Wash the dill 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.
Place a tablespoon of filling on the edge of a cabbage leaf and wrap it like a cabbage roll. Do the same with the remaining leaves until all the filling is gone. We ended up with quite large cabbage rolls because we wrapped the filling in a whole leaf, you can cut the leaves in half and stuff smaller ones into the cabbage rolls.
Place the cabbage rolls as tightly as possible to each other in the pan.
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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 several minutes, stirring, until the sugar and salt are completely dissolved. Then add the vinegar and immediately remove the pan from the heat.
Pour hot brine over the cabbage rolls, let them cool completely and put them in the refrigerator again for a day.
![](https://i0.wp.com/vkys.info/uploads/posts/2014-08/1409053597_12.jpg)
Crispy vegetable cabbage rolls marinated in Korean style with spicy filling are ready.
![](https://i2.wp.com/vkys.info/uploads/posts/2014-08/1409053582_13.jpg)
Adviсe:
- Store the pan with the prepared snack in the refrigerator.
- Young vegetables are best suited for preparing this delicious dish, as they are juicier. But the winter version will be no less tasty: from old vegetables.
- We prepared the filling from carrots, herbs and garlic, you can also add finely chopped pickled champignons to the filling, you get a vegetable and mushroom filling.
Korean-style cabbage rolls with carrots
If you love spicy Korean snacks, then the recipe for Korean marinated cabbage rolls with carrots will definitely take its place of honor in your cookbook. This is a fairly easy to prepare snack, containing only accessible and inexpensive ingredients. It will complement not only a home-cooked lunch or dinner, but will also become a bright and tasty appetizer on any holiday table. Rest assured, the snack will fly away instantly. Stuffed cabbage rolls are 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;
- Korean carrots - 150 g;
- dill - 1 bunch.
Marinade:
- water - 500 ml;
- salt - 1 tbsp. l.;
- sugar - 4 tbsp. l.;
- allspice peas - 5 pcs.;
- black pepper - 5 pcs.;
- bay leaf - 1-2 pcs.;
- table vinegar - 50 ml.
To prepare, take a small white cabbage with the indicated weight. In principle, you can take large cabbage, but then the leaves will have to be cut into two halves. Place the forks in 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 use a sharp knife to trim the leaves at the base. As they cook, the leaves become softer. Boil the leaves for about 4-5 minutes. They should become soft, but not burst.
Place the boiled cabbage in a colander and immediately rinse with cold water. Shake to remove excess liquid. Use a sharp knife to cut off the slightly rough part of the leaves.
For the filling, use ready-made carrots, which you can buy at any store or prepare yourself at home. Wash the dill sprigs and remove large stems. Chop the leaves finely and add to the carrots. Stir.
Now the most important thing remains - to combine the cabbage and filling. Take a cabbage leaf. Add a little carrot filling to one narrow side and wrap it in a roll or like a cabbage roll - in an envelope.
For marinating, choose a convenient container. Fold the cabbage preparations tightly.
Now we need the marinade. Pour water into a saucepan and boil. Add granulated sugar, salt, bay leaf, allspice and black pepper, table vinegar. Bring the contents of the saucepan to a boil while stirring.
Pour in hot marinade. 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 put it in the refrigerator for 3-5 hours. Korean cabbage rolls with carrots are ready. Bon appetit!
Tips for the hostess:
- 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 the carrots (for those who like spicy dishes);
- For cooking, take early cabbage, its leaves are tender and easy to wrap;
- 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.
We don’t know if this dish is related to Korean cuisine, but we give a 100% guarantee that Korean marinated cabbage rolls turn out very tasty! Do you want to try cooking an unusual dish? Then read the recipe!
Korean-style marinated cabbage rolls are a tasty, but for many, unusual and unfamiliar dish, which is prepared from the simplest ingredients available to absolutely everyone. The main components of these cabbage rolls are cabbage and carrots, as well as a mixture of various spices and seasonings.
The technology for preparing such cabbage rolls is similar to the technology for preparing the well-known classic cabbage rolls with meat, only instead of meat, Korean carrots are wrapped in cabbage leaves, which you can either buy or cook yourself; this recipe will also tell you about preparing homemade Korean carrots. Also, the difference between these cabbage rolls and the classic ones is that they are not subjected to heat treatment, but are simply filled with a special marinade and infused in it for a whole day.
These Korean cabbage rolls turn out very tasty, aromatic and crispy. They will wonderfully complement the dining table on a weekday, and also decorate it during some family celebration or holiday.
![](https://i2.wp.com/zagotovochkj.ru/wp-content/uploads/2018/01/%D0%B3%D0%BE%D0%BB%D1%83%D0%B1%D1%86%D1%8B-18.jpg)
Ingredients:
- 1 fork white cabbage;
- 8 carrots;
- 1 onion;
- 5 cloves of garlic;
- 0.5 l of water;
- 1/2 tbsp. 9% vinegar;
- vegetable oil;
- 2 tablespoons sugar;
- 0.5 teaspoon chili pepper (ground);
- 0.5 teaspoon black pepper (ground);
- 6 peas of allspice;
- a pair of bay leaves;
- 0.5 teaspoon coriander (ground);
- salt.
![](https://i1.wp.com/zagotovochkj.ru/wp-content/uploads/2018/01/%D0%B3%D0%BE%D0%BB%D1%83%D0%B1%D1%86%D1%8B-1.jpg)
How to cook delicious marinated cabbage rolls in Korean
First you need to cook Korean carrots. Grate the carrots using a grater special for Korean carrots. Salt the grated carrots to taste, mash and let them salt for 30 minutes.
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Then place the carrots in a cup. Using a special carrot press, squeeze out the garlic, add red and black pepper, and coriander. Do not stir yet.
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Heat 1/4 cup of oil in a frying pan. Place the onion in the hot oil and fry lightly for 30 seconds (the onion should not be golden brown).
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Remove the lightly fried onion from the stove and pour it along with the oil onto the spiced carrots. Pour 2 tablespoons of vinegar there.
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Mix everything well and leave for 45 minutes.
While the carrots are steeping, you need to prepare the cabbage. Place the cabbage in the microwave for 7-9 minutes until it becomes soft. Remove the softened cabbage from the microwave and cool slightly.
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Divide the cabbage into leaves. Cut off the thickened part from each leaf.
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Then place a tablespoon of carrots on each sheet and wrap the cabbage rolls.
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Place the resulting cabbage rolls evenly in a suitable container.
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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.
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Pour the resulting hot brine over the cabbage rolls. Press down with something heavy and put in the refrigerator for a day.
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A day later, serve ready-made vegetable cabbage rolls in Korean to the table.
Bon appetit!