Stuffed cabbage rolls with carrots. Stuffed cabbage rolls with carrots Cabbage stuffed with carrots, Korean style

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 them and grate them using 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!

Korean-style cabbage rolls with carrots – recipe with photo:

First, let’s “sort out” cabbage. Discard the top ugly leaves, also cut off part of the stalk, capturing the thickened leaves at the base of the head of cabbage. Cut the head of cabbage remaining in the cabbage a little deeper with a knife, lightly cutting off the remaining leaves from it. Place the fork in the largest saucepan and fill with water. Pour 2 tsp into the water. salt and table vinegar. Bring the liquid in a saucepan with a tightly sealed lid to a boil.

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

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

Salt and pour a little oil.

Now we crush the carrots with our hands so that they release the juice. After a couple of minutes, you can taste the carrots and add everything that you thought was insufficient to taste (test for salt, spiciness and individual spices, except sugar and vinegar - we will add them directly to the marinade).

As soon as the water boils in the pan with cabbage, set the boiling time to 15 minutes. Next, you need to turn off the fire and start separating the cabbage leaves from the stalk. By this time, the top sheets will already be quite soft, they will come 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 shape of triangles, as you like.

Place a portion of Korean-style carrots on one edge of the sheet and roll tightly into a roll.

We wrap all the carrots in a similar way and recommend that you immediately place the cabbage rolls with Korean carrots in the pan 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 marinade salt and sugar in warm water, pour in oil and a portion of vinegar.

Pour the marinade onto the cabbage rolls with carrots, add a bay leaf if desired, and cover the rolls with cabbage leaves.

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

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

In a day, the Korean marinated cabbage rolls with carrots will be completely ready!

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.

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.


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


Adviсe:

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 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 affordable 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. Finely chop the leaves 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.

Calories: Not specified
Cooking time: Not specified

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

We don’t know whether 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.

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.

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.

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.

Heat 1/4 cup 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).

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.

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.

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

Then place a tablespoon of carrots on each sheet and 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 resulting hot brine over the cabbage rolls. Press down with something heavy and put in the refrigerator for a day.

A day later, serve ready-made vegetable cabbage rolls in Korean to the table.

Bon appetit!