Marinated cabbage rolls with Korean-style carrots

Name: Marinated cabbage rolls with Korean-style carrots
Cook time: 600 min
Total time: 600 min
Yield: 3
Ingredients: 1 piece (600 g) white cabbage; 2 teaspoons table vinegar 9%; 2 teaspoons salt; 350 g carrots; 3 cloves garlic; 3 tablespoons vegetable oil; 1/3 teaspoon ground nutmeg; 1/2 teaspoon ground coriander; 1/3 teaspoon ground red pepper; 1/2 teaspoon ground paprika; 1/3 teaspoon ground black pepper; 1 teaspoon salt; 50 ml vegetable oil; 35 ml table vinegar 9%; 50 g sugar; 1 tablespoon salt; 1-2 pieces bay leaf; 0.5 l water

Recipes for main courses

cook 10h 10h

Portions 3

Marinated cabbage rolls with Korean-style carrots

Bright and budget-friendly appetizer. The "two-in-one" recipe consists of marinated cabbage and Korean-style carrots at the same time. Vegetable rolls with carrots are crispy with a pleasant sweet and sour taste and a light spiciness. These Korean-style rolls make a great appetizer option for a festive table. Economical, beautiful and delicious!

Ingredients

White cabbage — 1 piece (600 g)
Table vinegar 9% — 2 teaspoons
Salt — 2 teaspoons

For Korean-style carrots

Carrots — 350 g
Garlic — 3 cloves
Vegetable oil — 3 tablespoons
Ground nutmeg — 1/3 teaspoon
Ground coriander — 1/2 teaspoon
Ground red pepper — 1/3 teaspoon
Ground paprika — 1/2 teaspoon
Ground black pepper — 1/3 teaspoon
Salt — 1 teaspoon

For marinade

Vegetable oil — 50 ml
Table vinegar 9% — 35 ml
Sugar — 50 g
Salt — 1 tablespoon
Bay leaf — 1-2 pieces
Water — 0.5 L

Unlock the Secrets of Flavor
with Our Step-by-Step
Cooking Instructions!

Step 1

Prepare ingredients according to the list.

Step 2

Prepare cabbage for stuffed cabbage: remove damaged leaves, cut out the hard core in a circle around the stem.

Step 3

Pour approximately 2 liters of water into a large pot, add 2 teaspoons of salt and 2 teaspoons of vinegar. Heat until boiling. Carefully place the cabbage head into the boiling water and cook for about 10 minutes.

Step 4

Remove the cabbage head from the boiling water. Carefully remove the top leaves from the cabbage and return the cabbage head to the boiling water for another 10 minutes.

Step 5

Then remove the cabbage head from the boiling water and separate the cabbage leaves from each other.

Step 6

Prepare carrot Koreiski-style. Wash and dry the peeled carrot. Grate the carrot on a Korean carrot grater and transfer it to a deep bowl.

Step 7

Add nutmeg, coriander, red and black pepper, paprika, and salt. Peel and finely chop the garlic and add it to the bowl. Heat 3 tablespoons of vegetable oil in a skillet and pour it over the carrots.

Step 8

Thoroughly mix and leave the carrots for about 15 minutes.

Step 9

Prepare the marinade. Pour approximately 500 ml of water into a pot, bring to a near boil, and immediately remove from heat. Add 1 tablespoon of salt, 50 grams of sugar, 50 ml of vegetable oil, and 35 ml of vinegar. Mix.

Step 10

Cut each cabbage leaf into 2-3 pieces. On the edge of each piece of cabbage leaf, put some Korean carrots.

Step 11

Roll up the cabbage leaves with the filling into tight rolls. If desired, tuck in the edges of the leaves - this will help the vegetable rolls keep their shape and not fall apart.