Pickled cabbage is loved, probably, by all, and I am no exception. The method of preparation, which I want to offer you, is very interesting serving, so that any festive table is not ashamed to put. And the taste!
- Cabbage (better middle-aged varieties)
- Seasoning for Korean salads
For the marinade
- 1l water
- 1.5 tbsp salt
- 3 tablespoons sugar
- 5 tablespoons vegetable oil
- 3 tablespoons table vinegar (9%)
- Bay leaf, peppercorns
The number of vegetables is taken by eye. For example, on one average head of cabbage I took 700-800 g of carrots and 4-5 cloves of garlic. The main thing is to fill in all the right marinade.
Preparation of cabbage
Let’s prepare the cabbage. In this recipe, we will not chop it — we will need whole leaves. To do this, first make deep cuts at the base of the head.
Pre-put on the fire a large pot of water, bring to a boil. We lower the head into hot water, keep it there a little (not for long, you can not digest the leaves!) and then remove the top sheets. So we continue to do as long as we do not disassemble the head completely.
Preparation of carrots
Carrots grate — this is the best option. If in your economy such adaptation is not present, then the usual grater will approach also.
In the grated carrots, squeeze out the garlic through the press. Add 1 teaspoon of seasoning for Korean salads and mix everything well, it is most convenient to do it with your hands. I want to draw your attention that this seasoning can be sharp and not very, choose to your taste.
Large cabbage leaves desirable free from Central hard streaks. Its cut out, while dividing the sheet in half. In each half, wrap the carrot filling, then spread the rolls in a pan — from such a container they will be easier to get.
If you suddenly have extra cabbage leaves, you can put them in the freezer compartment of the refrigerator. They will be perfectly preserved there.
To prepare the marinade, put salt, sugar, vegetable oil, pepper, Bay leaf in the water and bring to a boil. After boiling, add the vinegar, stir and pour the marinade .
From above, our workpiece must necessarily be pressed with something. For this purpose, a plate of suitable diameter and, for example, a jar of water will be suitable. So leave at room temperature for 1 day, after this time the dish will be ready for use. Further, such cabbage should be stored in the refrigerator for no more than 2 weeks.
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