A very tasty appetizer for boiled potatoes. Tasty, healthy. I highly recommend it to cabbage lovers!
We disassemble the cabbage into leaves and boil them in salted water. You can boil the whole head of cabbage, first cutting out the stalk, and then disassemble it into leaves.
While the cabbage is cooking, prepare the filling. Grate 7 carrots on a coarse grater, also grate 2 heads of garlic or crush them using a crusher, mix. 
We wrap the stuffing in the form of cabbage rolls in the boiled leaves, place the tubes tightly in a pan and pour boiling marinade over them. 
For 1 liter of water, take a tablespoon of salt and a tablespoon of sugar, a couple of clove buds, a bay leaf, ground red pepper on the tip of a knife, and other seasonings to suit your taste, and a teaspoon of vinegar (or a few drops of essence). You can use lemon juice instead of vinegar. It is possible to omit the vinegar altogether if one is being cautious about it. 
Cover the top with a saucer, lightly pressing down the cabbage rolls so that they are all covered with brine. We put it in the refrigerator. After 2 days, the snack is ready. 
These cabbage rolls can be marinated for the winter, the filling is rolled into leaves, placed in sterile jars, poured with boiling marinade (here you definitely can’t do without vinegar, but it’s better not to add it to the marinade, but directly into the jar before sealing), sterilize 25 liter jars minutes after boiling. Roll it up under a fur coat for the night.
Not boiled, not baked, but pickled. This is a recipe from traditional Russian cuisine and the recipe is hundreds of years old. Stuffed cabbage rolls are a cold appetizer, and what you will eat with them is up to you.
Stuffed cabbage rolls recipe
To prepare cabbage rolls according to this recipe you will need:
- Cabbage – 1 head
- Carrots – 5-7 pieces
- Garlic – 7-10 cloves
- Salt - to taste
Preparing snack cabbage rolls:
- Place the head of cabbage in boiling salted water, wait for the water to boil again and remove the pan with the cabbage from the heat.
- After 10 minutes, bring the water to a boil again and remove the pan with cabbage from the heat.
- Disassemble the cabbage into leaves. Cut off the thick parts from the leaves.
- Grate the carrots on a coarse grater, mix with finely chopped garlic, and pepper if desired. The stuffing for cabbage rolls is ready.
- Wrap the filling in cabbage leaves in the form of sausages.
- Place the cabbage rolls in a deep container and pour boiling brine (for 1 liter of water, 1 tablespoon of salt and 1 teaspoon of sugar. You can add clove buds and dill seeds) so that the brine only covers the cabbage rolls.
- We close the container with cabbage rolls with a lid and leave for 2 days at room temperature - the cabbage rolls are already ready. Then the cabbage rolls can be placed in the refrigerator.
Bon appetit!
These spicy Korean-style cabbage rolls are incredibly delicious! I saw them once in the morning and was literally excited to try them, they were so appetizing and aromatic. While I was bringing it home, such a aroma was coming from the bag!.. Although I took several pieces of these snack tomatoes, and when my husband and I started eating them at home, it was simply amazingly delicious! Then I went online, found a recipe, and now I’m sharing it with you, it coincides with the one I bought at the market. Highly recommend. By the way, some recipes contain onions in the filling, I haven’t tried it, I won’t say anything, it seems to me that it’s better without onions, but that’s just my opinion. And here’s another cool recipe for green tomato snacks – also amazingly unexpectedly tasty. Try it!
Recipe for Spicy pickled cabbage rolls in Korean:
One medium head of cabbage
800 g carrots (4-5 pcs.)
1-3 heads of garlic (depending on your preference)
Ground black pepper
1.5 tsp. ground coriander
Marinade:
80 ml vinegar 9%
1/4 cup vegetable oil
2 tbsp. l. salt
100 g sugar
Half a liter of water
How to cook
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 do it without suffering. Perhaps this is the most unpleasant moment in the process of marinating cabbage rolls. But try this simple method.
1. Cut out the cabbage stalk. Place the head of cabbage 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 wooden fork or slotted spoon. Remove the cabbage, drain the water, remove the top leaves that easily separate, put the remaining head of cabbage back into the pan, add cold water and repeat the procedure.
2.Now it’s time to prepare the filling. While the water and cabbage are boiling, let’s take care of the carrots; they also need to be given some time. You can basically take ready-made Korean carrots, but it’s not at all difficult to prepare them at home.
Grate using a coarse grater, preferably a Korean grater. It is highly advisable to fry the carrots in vegetable oil. Add salt, coriander, ground pepper and chopped garlic, preferably grated on a fine grater. Thoroughly mix the carrots with spices and leave for 15-20 minutes.
3. Finally it came to the marinade. Everything is very simple here too. Add salt, sugar, vinegar, vegetable oil to boiling water. Boil everything well again. But you should prepare the marinade for pickled cabbage rolls immediately before pouring.
4. It's time to roll up the cabbage rolls. At the market I bought these little snack pigeons, not like the usual ones, and I liked it. That’s why I’m talking about these cabbage rolls. The cabbage leaf must be cut in half, first removing the thickening on the veins. 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 boiling marinade, put an inverted plate on top and lightly press, no more than 1 liter of water.
Let the cabbage rolls marinate for two days at room temperature.
I wish everyone bon appetit!
Thank you for being with us.
Culinary success to everyone!
