Spicy pickled cabbage rolls in Korean style (snack cabbage rolls)

Spicy pickled cabbage rolls in Korean style (snack cabbage rolls)

These spicy Korean-style cabbage rolls are incredibly tasty! I saw them once in the morning and was practically on fire to try them, they were so appetizing and fragrant. While I was carrying it home, the same smell was coming from the bag. Although I took a few of these tomato snacks, and when my husband and I started eating at home, it was just amazingly delicious! Later I went on the Internet, found a recipe, now I’m sharing it with you, it coincides with the one I bought at the market. I highly recommend it. By the way, some recipes contain onions, I haven’t tried them, I won’t say anything, it seems to me that it’s better without onions, but that’s just my worldview. But here is another cool recipe for greenish tomato snacks - pickled greenish tomatoes - also wonderfully unexpectedly tasty. Try it!

Recipe for Spicy pickled cabbage rolls in Korean:

One medium fork of cabbage

800 g carrots (4-5 pcs.)

1-3 heads of garlic (depending on your preference)

Dark ground pepper

1.5 tsp. ground coriander

Marinade:

14 cups vegetable oil

How to cook Spicy marinated cabbage rolls in Korean (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 create it without suffering. Perhaps this is the most disgusting moment in the process of marinating cabbage rolls. But try this simple method.

1. Cut out the cabbage stalk. Place the forks 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 wood fork or slotted spoon. Take out the cabbage, drain the water, remove the top leaves that have simply separated, put the remaining fork back into the pan, add cool water and repeat the function.

2.Now it’s time to prepare the filling. While the water and cabbage are boiling, let’s take care of the carrots; we also need to devote some time to them. You can basically take ready-made Korean carrots, but it’s absolutely easy to prepare them at home.

Grate using a coarse grater, preferably a Korean grater. It is much better to fry the carrots in vegetable oil. Add salt, coriander, ground pepper and chopped garlic, preferably grated on a small grater. Thoroughly mix the carrots with spices and leave for 15-20 minutes.

3.In the end, it came down to the marinade. Everything here is also very simple. Add salt, sugar, vinegar, vegetable oil to boiling water. Boil everything well again. But you should prepare the marinade for pickled cabbage rolls just before pouring.

4. It's time to roll the cabbage rolls. At the market, I took these small snack pigeons, not like ordinary ones, and I liked it. That’s why I’m talking specifically about these cabbage rolls. The cabbage leaf must be cut in half, removing the thickening on the veins. And 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 in the bubbling marinade, put an inverted plate on top and a small squeeze of no more than 1 liter of water.

Korean-style cabbage rolls

Ingredients

White cabbage – 1 pc.

Garlic – 3 cloves

Korean carrot seasoning – 2 tsp.

Bay leaf – 2 pcs.

Greens – dill, parsley

For the marinade:

Vegetable oil - 0.5 cups

Sugar – 0.5 cups

Vinegar (9%) – 0.2 cups

65 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

Now I have prepared good pickled cabbage rolls in Korean, I hasten to share the recipe with you. Everyone knows that cabbage rolls are made from meat and various additives to it, but by putting Korean-style carrots inside cabbage leaves and pouring marinade over them, we get a very tasty and light snack “Korean-style cabbage rolls.” If you are preparing for a holiday, the dish must be prepared in advance, because the cabbage rolls are marinated for two days.

Ingredients for vegetable cabbage rolls in Korean style.

Separate the cabbage leaves from the fork. To do this, place the entire head of cabbage in boiling water and after a couple of minutes the leaves will become soft and simply 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, rinse 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 let's stuff the cabbage leaves with carrots.

The process is literally the same as for meat cabbage rolls: just wrap the carrots in a leaf.

Wrap all the leaves in this way, sparing the insides.

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. Leave for 12 hours at room temperature, then in the refrigerator for 24 hours. After 36 hours, the cabbage rolls are ready.

Korean-style cabbage rolls with carrots

It’s great when you don’t have time to cook vegetables for meat, take them out of the refrigerator and eat!

Ingredients for “Korean-style cabbage rolls with carrots”:

Vegetables

Marinade for carrots

Sugar - 2 tbsp. l.
Vinegar - 4 tbsp. l.
Salt - 1 tsp.
Garlic (head) - 1 piece
Vegetable oil - 0.5 cup.
Dark pepper - 1 tsp.
Cumin (crushed peas) - 5 pcs.
Bay leaf - 3 pcs

Marinade for cabbage

Water - 1 l
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.
Vegetable oil – 100 ml
Vinegar - 2-3 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 1961.2 kcal	proteins 41.3 g	fat 82.5 g	carbohydrates 267.9 g
100 g dish
kcal 50.3 kcal	proteins 1.1 g	fat 2.1 g	carbohydrates 6.9 g

Recipe for “Korean-style cabbage rolls with carrots”:

1 kg.
grate carrots Prepare marinade for carrots:
2 tbsp.
l. Sahara; 4st.
l. vinegar; 1 hour
l. salt; 1 head of garlic;
1/2 cup vegetable oil;
1 hour
l. black pepper; 5 peas of crushed cumin;
3 bay leaves.
Mix all the ingredients for the marinade with the carrots. The carrots are ready.

Separate the cabbage into separate sheets and pour boiling water over them (to make it easier to roll). Remove the thickened part from the leaf,

Place carrots on half a cabbage leaf

and roll it into a ball.

Prepare marinade for cabbage. To do this, boil 1 liter of water, 2 tbsp. l. salt, 3 tbsp. l sugar, 100 ml. vegetable oil, 2-3 tbsp. l. vinegar. Place the stuffed cabbage leaves in a saucepan and pour over the hot marinade. Cool and leave to marinate in the refrigerator for a day. The cabbage rolls are ready. Bon appetit!

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March 13, 2018 kissunya 94 #

March 18, 2018 irina tmprename # (recipe creator)

August 26, 2017 pavit #

November 14, 2016 snesar8899 #

November 16, 2016 irina tmprename # (recipe creator)

November 16, 2016 snesar8899 #

August 12, 2010 kseniya-v #

October 7, 2009 Naty deleted #

September 6, 2009 Sve-tik23 #

May 28, 2009 tat70 #

May 27, 2009 VIKA-72 #

May 27, 2009 mishiel #

May 26, 2009 Lill #

May 26, 2009 lana7386 #

May 26, 2009 Miss #

May 26, 2009 irina tmprename # (recipe creator)

May 26, 2009 juikx #

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Korean recipe for cabbage rolls

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
White cabbage	1 PC.	28
Carrot	2 pcs.	33
Garlic	3 cloves	106
Korean carrot seasoning	2 tsp
Bay leaf	2 pcs.
Dill, parsley
Water	0.5 l.
Vegetable oil	0.5 tbsp.	899
Sugar	0.5 tbsp.	374
Vinegar (9%)	0.2 tbsp.
Salt – 1 tbsp. l.

Step-by-step recipe for making Korean-style cabbage rolls with photos

So, let's get to work:

Peel the carrots and grate them.

Place grated carrots, chopped garlic and herbs in a wide container. Season the vegetables with spices for Korean carrots, leave the vegetables aside and let them sit for half an hour.

Next, you should separate the cabbage leaves from the cabbage fork, dry them and stuff them with any carrots and roll the product into a roll.

So, make a lot of cabbage rolls with insides.

Next you need to prepare the marinade. Pour water into a clean bowl, add salt, add oil, put on fire, let everything boil. As the marinade begins to boil, pour in the vinegar.

Now take a container, put a bay leaf on the bottom, place the cabbage rolls here and fill with marinade.

Cover the container with the contents with a lid and press down with pressure. Set the container aside, let it sit for 12 hours, and then put it in the refrigerator for 12 hours; after 36 hours, the Korean cabbage rolls will be ready!

Video recipe for cabbage rolls in Korean

Korean cabbage rolls with carrots

We also want to offer you to prepare Korean cabbage rolls with carrots according to a different recipe; this delicacy is no less tasty, juicy, fragrant and appetizing!

So, in order to prepare cabbage rolls according to this recipe, you will need:

Ingredients:
carrots – 1 kg;
white cabbage – 1 joke;
sugar – 2 tablespoons;
vinegar - 4 tablespoons;
salt – 3 teaspoons;
garlic – 1 head;
vegetable oil – 0.5 cups;
dark ground pepper – 1 teaspoon;
cumin – 5 peas;
bay leaf - 3 pieces.

For the marinade:
water – 1 liter;
salt – 2 tablespoons;
sugar – 3 tablespoons;
vegetable oil – 100 ml;
vinegar - 4 tablespoons.

Now let's get to work:

Next you should start making the marinade. Pour sugar into a clean container, pour in vinegar, add salt, garlic, vegetable oil, dark pepper, cumin, bay leaf, stir the ingredients, add grated carrots here and stir everything again.

Next, divide the cabbage forks into sheets and scald them with bubbling water.

Now place the carrots on part of the cabbage leaf and roll the product into a roll.

Next, pour boiling water into the pan, add salt, sugar, vegetable oil and vinegar, stir, and place the cabbage rolls into the pan with the hot marinade. That's all, after an hour, transfer the cabbage rolls to the heifers, sprinkle with chopped herbs, add sour cream and invite everyone to the table!

Bon appetit!

Spicy pickled cabbage rolls in Korean style (snack cabbage rolls)