It’s not at all a burden for me to surprise my family and friends with all kinds of culinary delights. Pickled cabbage rolls are my next experiment. True, in order to maintain the effect of surprise, I had to cheat a little and hide the dish for five days not in the refrigerator, but “on” (that’s how long it takes for the vegetables to get ready), but the sight of the fermented rolls simply made my relatives salivate profusely, everyone wanted try my new creation immediately.
Making cabbage rolls is very simple, of course, you will have to tinker a little, but the result is worth it. The finished dish looks much more impressive than regular sauerkraut, and is an indispensable appetizer for the holiday table.
I removed the leaves from a large flounce of cabbage. As long as they were filmed. I got eight whole leaves. You can do things differently. Place the cabbage flounce in boiling water and let it sit for about five minutes, then the leaves will be much easier to remove. I didn’t have such a pan, so I proceeded from my capabilities.
Boiled water. I cut the dense stalks from the leaves, beat the thickened branches with a knife and put them in boiling water for 3 minutes. After such procedures, the leaves became soft and obedient.
The remaining leaves were chopped into strips.
Lightly salt it and add chopped herbs.
One filling is ready.
To chop carrots, it is advisable to use a Korean carrot grater. I don’t have such a grater, but there are holes through which flat carrot circles come out. I chopped them into strips. It turned out something similar to Korean carrots.
I also lightly salted the carrots, squeezed out a couple of cloves of garlic, and stirred. And the second filling is ready. Everything is very fast.
I placed the cabbage filling on the edge of the cooled leaf as the bottom layer.
On top - carrot.
Fold the stuffed sheet like a stuffed cabbage roll or stuffed pancake.
To lay cabbage rolls, it is advisable to use a wide flat-bottomed dish. The cabbage rolls were placed tightly to each other. Covered the top with a plate and poured boiling brine over it.
I made the brine from the water in which the cabbage leaves were boiled. For a liter of water – a tablespoon of salt.
The brine should cover the tops of the cabbage rolls.
Stuffed cabbage rolls filled with brine should ferment for 4-5 days at room temperature.
The taste of pickled cabbage rolls is in no way inferior to regular cabbage, shredded into strips, but they look unusual and very appetizing, and if you don’t take into account the marinating, I only spent half an hour of my precious time on such beauty.
Cooking time: PT00H30M 30 min.
Sauerkraut, with its sourness and slight spiciness, is excellent for preparing cabbage rolls at home. And if delicious cabbage is also used as a filling, even the most fastidious gourmets will appreciate the recipe. The advantages of such a preparation are a minimum of ingredients, short cooking time and the usefulness of the original product.
How to make small snack vegetable cabbage rolls.
Boil whole heads of sauerkraut for 2 minutes. Then divide into leaves, and then divide them into at least 4 parts. If the cabbage leaves are large, then there may be 6-8 such small parts.
For minced meat, finely chop fresh cabbage and sweet bell pepper, which can be replaced with ground or finely grated carrots. It is good to add garlic and/or finely chopped root of any spice (parsley, celery), and salt to the filling. Mix everything, saute for 1 minute in sunflower oil or blanch for 2 minutes in hot water. Wrap everything in prepared leaves.
Place sauerkraut cabbage rolls in a jar, add a weight and fill with kvass or beet juice.
Try dark pink blueberries after 5 days.
For long-term storage, refrigerate the jars.
For 1 kg of minced meat you will need 15 g of salt.
Small cabbage rolls with sauerkraut can be placed on the table as a self-sufficient dish or as a side dish for meat. These pickled vegetable cabbage rolls are a savory delicacy that will not leave your friends or loved ones indifferent.
Pickled cabbage rolls with carrots are an incredibly popular and incredibly tasty vegetable dish. They are prepared in different countries, and they are especially often prepared in Korea. Stuffed cabbage rolls are also made with meat, cereals, vegetables, mushrooms, etc. But all these cabbage rolls are served exclusively hot and are more popular among the Slavs. Pickled cabbage rolls with carrots is a recipe where cabbage rolls are stuffed with carrots and marinated in brine. These cabbage rolls are served cold as a spicy and juicy snack. This is what we suggest you prepare.
List of ingredients
- white cabbage- 2 kg
- carrots - 1 kg
- cold boiled water- 1 l
- heads of garlic - 2 pcs.
- salt - 2 tbsp. spoons
- sugar - 3/4 cup
- vegetable oil- 1/2 cup
- vinegar - 1/2 cup
Cooking method
Wash the cabbage and carefully separate into leaves. Blanch them in boiling water until soft, as when preparing regular cabbage rolls. Peel, wash and grate the carrots on a medium grater.
Place some carrots on each cabbage leaf and form cabbage rolls. Peel and chop the garlic using a garlic mince. To make the brine, mix water, vegetable oil, vinegar and sugar with salt until smooth. Add garlic to the brine and stir.
Place the prepared cabbage rolls in a saucepan, pouring a generous layer of brine over each layer. Pour the remaining brine onto the top layer of cabbage rolls. Place pressure on the cabbage rolls and leave them at room temperature for 3 days. Store in a cool place.
Pickled cabbage rolls with carrots are ready!
Several years ago, I associated the word “cabbage rolls” only with delicious cabbage envelopes stuffed with meat, rice, vegetables, mushrooms, herbs... Everything changed the day when, among the various Korean delicacies sold in abundance at the market, I saw pickled vegetables cabbage rolls The cost of the product seemed relatively low, and I decided to take a few pieces to try. It turned out that it is not just tasty, but amazingly tasty! I understood that there is absolutely nothing complicated in preparing such a dish, and there is no need to overpay for such a dish! After reviewing and trying more than one recipe found on the culinary pages, I came up with my own formula for making pickled vegetable cabbage rolls. Try it too!
To prepare pickled vegetable cabbage rolls, you will need:
cabbage – 1 head
carrots – 3 pcs.
onions – 3 pcs.
garlic – 5 cloves
celery root – 250 g
sunflower oil – 5 tbsp. l.
ground red pepper (hot) – a pinch
black peppercorns – 10 pcs.
salt – 2-3 tbsp. l.
How to cook pickled vegetable cabbage rolls:
1. Peel, wash and dry carrots, onions and celery root. Finely chop the onion with a knife, cut the carrots and celery into thin strips.
2. Place the prepared vegetables in a frying pan with preheated sunflower oil and fry until half cooked.
3. Cut off 1/3 of the cabbage (from the stalk side), remove all coarse parts, and chop into thin strips. Add the chopped cabbage to the fried vegetables and stir.
4. Peel the garlic, chop finely, add to the vegetable mass.
5. Salt the future filling for vegetable cabbage rolls to taste and mix thoroughly again.
6. Place the remaining cabbage in a pan of boiling water and cook for 5 minutes. Remove the cabbage from the water, cool, and separate into individual leaves. Using a sharp knife, carefully cut off the thickenings on the leaves (ribs).
7. Place 1-2 tbsp on each cabbage leaf. l. vegetable filling. Fold the leaves into tight envelopes to form cabbage rolls.
8. Place the cabbage rolls in layers in an enamel or glass container. Each layer of cabbage rolls should be sprinkled with salt, ground red pepper and black peppercorns.
9. Place the cabbage rolls under pressure and leave at room temperature for 1 day.
10. After a day, move the container with cabbage rolls into the refrigerator and leave for 4-5 days. Help yourself to your health!
To prepare cabbage rolls, it is advisable to use cabbage with not very dense (loose) heads, since it is these heads that are easiest to separate into individual leaves without tearing them. In order to make the dish more original, carrots can be grated on a special grater designed for preparing vegetables in Korean. Among other things, you can make the taste and aroma of cabbage rolls more intense by adding bell pepper (cut into thin strips), chopped parsley, celery or cilantro, a pinch of ground coriander and/or a mixture of dried herbs.
Preparing such a cold appetizer as pickled cabbage rolls with carrots is quite simple. It is not necessary to prepare such cabbage rolls in large quantities for future use, since cabbage and carrots are available all winter. They can be cooked as you go and stored in a small container in the refrigerator. And most importantly, there is no vinegar in this recipe.
Let's prepare the necessary products. We clean the cabbage from the upper damaged leaves, wash and peel the carrots.
Using a knife, cut out the stalk of the cabbage so that the leaves can be separated.
Place the cabbage in boiling water and blanch. We remove the leaves one or two at a time, as they become easily separated from the head of cabbage.
Gradually disassemble the entire head of cabbage, removing the leaves approximately every three minutes. The leaves should become plastic.
Grate the carrots on a coarse grater, add spices and mix.
Cut off the dense veins from the cooled cabbage leaves.
Cut large cabbage leaves in half lengthwise.
Stuff each cabbage leaf with carrots, about one tablespoon.
We wrap the cabbage leaves into cones.
We secure the open edge so that the filling is well hidden and does not fall out.
Place the cabbage rolls in a container. For this volume, I took a 4-liter plastic bucket.
Prepare the filling at the rate of 1 tablespoon of salt per 1 liter of water.
Fill the cabbage rolls with the prepared salt solution.
Place a plate on top and place a jar of water on it. Such pressure is needed so that the cabbage rolls are completely immersed in the brine. Leave to ferment at room temperature for 3 days.
After 3 days, release the pickled cabbage rolls with carrots, cover the container with a lid and place in the refrigerator.
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