Korean Marinated Cabbage Rolls with Carrots

Do you like cabbage rolls? Try them as a snack! Spring is already in full swing outside, and I still have supplies of cabbage and carrots, so I decided to cook a long-forgotten recipe. The cabbage rolls are very tasty, crispy and slightly spicy thanks to the carrots. The longer the cabbage rolls are marinated, the tastier they become; they taste best on day 3, but even after a day they turn out good. These cabbage rolls can be served as an appetizer on any holiday table.
cook time: 25h 30 min
Hazel Farrow
Korean Marinated Cabbage Rolls with Carrots

Nutrition Facts (per serving)

56
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (12 portions)

Basic:

White cabbage 1 pc
Korean carrots 400 g

For the marinade:

Water 1 l
Sugar 3 tbsp
Salt 2 tbsp
Vinegar 3 tbsp
Vegetable oil 3 tbsp
Bay leaf 2 pc

Recipe instructions

Step 1

Step 1
For cooking we need cabbage and carrots.

Step 2

Step 2
For Korean carrots: grate them and season to taste with salt, pepper, sugar, vinegar, garlic and oil. I don’t write the proportions, since everyone has different tastes and everyone prepares carrots in their own way. Let it sit for 30-40 minutes.

Step 3

Step 3
Wash the head of cabbage thoroughly and remove the top leaves. Pour water into a saucepan, bring to a boil and scald the cabbage leaves. To do this, immerse the head of cabbage in water and tear off the soft cabbage leaves as it brews.

Step 4

Step 4
Place the scalded leaves on the work table. We cut off the rough veins from each leaf and cut it into several parts, depending on the size.

Step 5

Step 5
Place a carrot on each cabbage leaf.

Step 6

Step 6
And wrap it in a little bag.

Step 7

Step 7
Place the resulting cabbage rolls tightly into a bowl.

Step 8

Step 8
Letʼs prepare the marinade. Bring the water to a boil, add salt and sugar, stir until dissolved. Add vegetable oil, bring to a boil again and add vinegar. If desired, add bay leaf, mustard seeds and coriander to the marinade.

Step 9

Step 9
Pour the hot marinade over the cabbage rolls and leave at room temperature until completely cooled. Cover the cabbage rolls with a heavy plate and place in the refrigerator for 1 day. A day later, the cabbage rolls can be served. Bon appetit!

Additional rubrics

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