Korean vegetable stuffed cabbage recipe. How to cook a delicious Korean carrot marinade at home

Cabbage rolls with Korean carrots - recipe with photo:

Let's start with cabbage. Discard the upper ugly leaves, also cut off part of the stalk with the grip of the thickened leaves at the base of the head. Cut the head of cabbage remaining in the cabbage a little deeper with a knife, slightly cutting off the rest of the leaves from it. Place the forks in the largest saucepan, fill with water. Pour 2 tsp into the water. salt and table vinegar. Bring the liquid in a saucepan with a sealed lid to a boil.

While the cabbage is heating up, slowly boil in salted and moderately acidified water, let's chop the carrots. Three it on a vegetable cutter for Korean spicy salads. We put it in a deep container (pot / bowl) so that it is convenient enough to mix with the added spices.

Squeeze the garlic into the recess, the amount will depend on your taste mood, and pour the seasoning for the spicy Korean carrot.

Salt and add some oil.

Now we crush the carrot with our hands so that it starts up the juice. After a couple of minutes, you can try the carrots and add everything that seemed insufficient to your taste (try for salt, spiciness and individual spices, except for sugar and vinegar - we will add them directly to the marinade).

As soon as water boils in a saucepan with cabbage, fix the boiling time for 15 minutes. Next, the fire must be turned off and the cabbage leaves should be separated from the stalk. By this time, the top sheets will already be soft enough, they move away from the fork perfectly. We take out 4-5 sheets and put them on the table - let them cool. We leave the “thinner” forks in a saucepan in hot, not boiling water, covered with a lid to soften the next batch of leaves.

We cut off all the thickenings from the sheet, cut it into three or four rectangular parts or in the form of triangles, as you like.

On one edge of the sheet lay out a portion of carrots in Korean, roll tightly into a roll.

We wrap all the carrots in this way and we recommend that you immediately put the cabbage rolls with Korean-style carrots in a saucepan, in which, in fact, you will marinate them. Leave a few cabbage leaves whole to cover the rolled cabbage rolls with carrots.

Prepare the marinade: dissolve salt for the marinade and sugar in warm water, pour in the oil and a portion of vinegar.

Pour the marinade over cabbage rolls with carrots, put a bay leaf if desired, cover the rolls with cabbage leaves.

We put oppression in a saucepan with stuffed cabbage covered with a wide plate and leave it in the room at normal temperature for 3 hours.

After that, you can put the cabbage rolls in the cold (balcony, cellar, refrigerator, etc.) for at least a day.

In a day, Korean-style pickled cabbage rolls with carrots will be completely ready!

Step by step recipes for cabbage rolls with carrots and other vegetables, minced meat and nuts

2018-03-15 Ekaterina Lyfar

Grade
prescription

2419

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

4 gr.

carbohydrates

7 gr.

69 kcal.

Option 1: Classic Carrot Stuffed Cabbage Recipe

Initially, cabbage rolls with carrots appeared thanks to Korean cuisine. There, cabbage leaves were stuffed with minced vegetables, then sent to marinate for 1-3 days under oppression. The result is a very appetizing snack that you can surprise your household and guests with.

Ingredients:

• Cabbage - 1 head;
• Carrots - 500 g;
• Vinegar - 40 ml;
• 4 cloves of garlic;
• Sugar - 50 g;
• Vegetable oil - 80 ml;
• Seasoning for carrots in Korean, salt.

Step by step recipe for cabbage rolls with carrots

Remove damaged cabbage leaves and stalk, peel carrots and garlic.

Boil water. Dip the prepared head of cabbage into it, blanch. Carefully remove the leaves, put them on the board.

Grate the carrots on a special grater to get oblong strips. Pour it with 20 ml of oil, add seasoning, squeeze garlic through a press. Mix well with your hands, leave the carrots warm for half an hour.

Remove the dense veins from the cooled leaves, cut each of them in half. Inside, put 1-2 tablespoons of carrots, wrap the cabbage rolls.

Heat up 0.5 l of water. Pour salt and sugar into it. Add the remaining oil and vinegar. Wait until the loose ingredients are completely dissolved.

Pour marinade over cabbage rolls. Press them firmly with a plate, place oppression on top (an ordinary jar of water will do). Leave warm for three hours, then send to the refrigerator. The dish will be ready to eat in a day.

To make it easier to wrap the cabbage rolls, cut the leaves into triangles. Finished products will be small in size, but they will hold their shape well.

Option 2: A quick recipe for cabbage rolls with carrots

In a quick recipe, the ingredients do not need to be marinated. Onions and carrots are first fried, then stewed. The filling is very simple and delicious.

Ingredients:

• Cabbage - 400 g;
• Rice - 150 g;
• 2 carrots;
• Bulb;
• Tomato paste - 30 g;
• Garlic - 4 cloves.

How to quickly cook cabbage rolls with carrots

Fill a saucepan with cold water, salt it. Put on fire. When the water boils, put the washed rice in a bowl.

Boil water in another saucepan as well. Carefully disassemble the head of cabbage into leaves, cook them for 7-10 minutes. They should become soft.

Peel the garlic and carrots with onions, finely chop or grate. Fry all these ingredients in a skillet.

When the rice is ready, you need to mix it with vegetables. Cool the cabbage leaves, then wrap the resulting filling in them.

Dilute the tomato paste with water. Pour the stuffed cabbage with the resulting sauce, salt and pepper. Simmer for another 7-10 minutes on low heat under the lid.

This quick dish can be consumed immediately after preparation. It goes well with meat and fish. Before serving, pour the cabbage rolls with aromatic sauce, sprinkle with fresh dill and parsley.

Option 3: Meat cabbage rolls with carrots and bulgur

In the classic recipe, cabbage rolls with carrots are cooked without meat. But it is difficult to feed the whole family with vegetables alone. For a hearty lunch or dinner, try this bulgur chicken and minced chicken dish.

Ingredients:

• Red cabbage - 500 g;
• Bulgur - 150 g;
• Bulb;
• Garlic - 4 cloves;
• Minced chicken - 700 g;
• Carrot;
• Dry red wine - 200 ml;
• Vinegar - 40 ml;
• Sugar - 30 g.

Step by step recipe

Boil water, pour over bulgur. Cover the bowl with a lid, let the cereal infuse.

Stir in minced meat with spices. If possible, it is better to grind the meat yourself. For juiciness, mix the fillet from the thigh and breast, twist through a meat grinder.

Clean all vegetables. Grate garlic, carrots and onions. Mix them with minced meat.

Carefully remove the stalk from the cabbage. Put the head of cabbage in boiling water and let it boil for 10-15 minutes. In order for the cabbage to retain its original color, add vinegar, sugar and wine to boiling water.

Cool cabbage leaves, lightly beat each of them.

Combine the swollen bulgur with minced meat. Wrap the resulting filling in cabbage leaves, put the blanks in a saucepan.

Pour the cabbage rolls with water or broth. The liquid should completely cover them. Simmer for another 30-40 minutes until done.

The filling is wrapped in red cabbage, but you can also use ordinary white cabbage, or even Beijing cabbage. In this case, the cooking time must be reduced.

Option 4: Walnut cabbage rolls with pumpkin and carrots

Such cabbage rolls are somewhat reminiscent of Indian cuisine. Not only carrots are wrapped in cabbage leaves, but also pumpkin with chopped nuts. Thanks to turmeric, the filling acquires a particularly appetizing look and smell.

Ingredients:

• Walnuts - 300 g;
• Rice - 600 g;
• Cabbage - 500 g;
• Pumpkin - 200 g;
• Onions and carrots - 150 g each;
• Tomato sauce, turmeric, frying oil.

How to cook

Separate the cabbage into leaves. Dip them in boiling salted water, boil for a few minutes. Remove the leaves from the pan with a slotted spoon, let them cool slightly and drain.

Peel the nuts from the shell, crush them with a knife. Boil rice until half cooked.

Remove the skin and seeds from the pumpkin. Cut it into cubes, sprinkle with salt and dry herbs. Bake at 180° for half an hour.

Chop the onion, grate the carrot. Fry the vegetables one by one in hot vegetable oil. They should take on a nice golden hue.

Pour the nuts into the pan, stir. Pour the workpiece with tomato sauce, add salt and turmeric.

Add rice to the pan and mix well with the rest of the ingredients. Cover with a lid and simmer over low heat for a few more minutes.

Put minced rice, vegetables and nuts on cabbage leaves. Roll up the edges so that the filling does not fall out of the cabbage rolls during baking.

Put the cooled pumpkin cubes into a blender bowl, add tomato sauce and a little water. Whisk all ingredients, salt and pepper. Pour the stuffed cabbage with the resulting gravy.

Put the cabbage rolls with the sauce in a heat-resistant form. Bake them in the oven for 30 minutes.

To enhance the pleasant flavor of the nuts, toast them in a dry frying pan before chopping. Just put them on the surface, fry for a couple of minutes, constantly stirring. Together with walnuts, you can add hazelnuts, peanuts or almonds to the filling.

Option 5: Cabbage rolls with carrots and other vegetables

It is not at all necessary to limit yourself to carrots if you decide to cook vegetarian cabbage rolls. Add seasonal vegetables and herbs, wrap the dish in Savoy cabbage - and its taste will sparkle with completely different colors.

Ingredients:

• head of savoy cabbage;
• Two bulbs;
• Tomatoes - 220 g;
• Carrots - 200 g;
• Rice - 50 g;
• Sweet pepper - 100 g;
• Celery and parsnips - 1 pc.;
• Oil for frying - 40 ml;
• Coriander, nutmeg, pepper mixture.

Step by step recipe

Boil rice. For this dish, crumbly long-grain varieties that do not stick together during the cooking process are suitable. Put the cooked rice in a colander, rinse with cold water.

Heat ½ vegetable oil over medium heat. Peel and finely chop all vegetables except tomatoes. Don't forget to remove the seeds from the pepper.

Saute carrots, parsnips and celery until soft.

Pour one chopped onion and bell pepper into the pan. Continue frying vegetables, constantly stirring them with a wooden spatula.

Add rice to vegetables and stir. Salt, add spices, simmer for another 10 minutes. The finished filling should cool under the lid.

Savoy cabbage has soft leaves, so you don’t need to boil or beat them before cooking cabbage rolls. Just remove the leaves from the head, wrap the cooled vegetable filling in each of them.

Fry the second onion in the remaining vegetable oil. In parallel with this, peel the tomatoes, grind the pulp in a puree with a blender.

Pour the tomato puree into the pan, add salt and spices. You can add a little sugar if you like, it will help bring out the taste of the sauce.

When the onion becomes soft, you can remove the sauce from the heat and pour into another bowl. In a clean skillet, fry the cabbage rolls for a minute on each side, then pour over them with the tomato sauce. Simmer over low heat for another quarter of an hour.

Remember that only fresh vegetables are suitable for cooking cabbage rolls. They should not have too much moisture, otherwise they will not fry properly. It is best to use root vegetables.

Stuffed cabbage is considered an oriental dish and is a stuffing wrapped in cabbage leaves. Most often, meat filling is prepared. But there is also a vegetarian variety - vegetable cabbage rolls. So let's look at three delicious recipes for cooking culinary dishes.

vegetable variation

We offer a detailed recipe for vegetable cabbage rolls with a step-by-step photo. The secret of the dish lies in the vegetables themselves. They should be fresh, not contain a lot of moisture and perfectly fried.

You can use savoy cabbage instead of white cabbage if you like.

For cooking, you need: forks of savoy cabbage, two onion heads, two parsnip roots, carrots, and celery. Additionally, 2-3 ripe tomatoes are required, rice in the amount of 3 tbsp. l., two onion heads, 1-2 garlic cloves, and 1-2 pods of red bell peppers. For frying take vegetable oil. As for spices, you can use whatever you like: nutmeg, coriander, ground pepper, granulated sugar.

Start cooking:

Arrange the vegetable stuffed cabbage on plates, decorate with sour cream, herbs and serve.

Marinated cabbage rolls with Korean-style carrots

Cabbage rolls can be served at the table not only as an independent dish, but also as an appetizer. How do you like Korean carrot filling? With a little spiciness, they are so good that they are eaten in a matter of minutes.

You can prepare the filling yourself from carrots and special spices. But, if you don’t have the time or desire to mess around, you can use a ready-made Korean carrot.

To prepare pickled cabbage rolls, you will need one fork of white cabbage and 0.4 kg of carrots. The marinade is prepared from a liter of water, vegetable oil, vinegar and granulated sugar (3 tablespoons of each ingredient), 2 tbsp. l. salt and 2 laurels. You can also use spices intended for cooking carrots in Korean (to taste).

All quantities are approximate, you can safely change them to your taste.

Steps for preparing cabbage rolls:

Pour the envelopes with still hot marinade and leave on the table until everything cools down. Then cabbage rolls with Korean-style carrots are put under oppression and sent to the refrigerator for a day.

Everything, you can take a sample.

Vegetarian cabbage rolls with paneer

Vegetarian cuisine has a lot of delicious products. Paneer cheese is of particular importance. We offer to cook vegetarian stuffed cabbage rolls with paneer filling. Agree, a strange combination, but the taste is incomparable, even true fans of meat will like it.

To prepare this culinary masterpiece, you need: 0.3 kg of Paneer, 0.1 tbsp. rice, one cabbage, two tomatoes, carrots and bell peppers. You will also need vegetable and butter, 4 tbsp. l. sour cream, and 2 tbsp. l. tomato paste. From spices take ground pepper, salt and 0.5 tsp. turmeric.

We create a culinary masterpiece:

Everything, the dish is ready, you can start the meal.

Have we intrigued you? Then cook vegetarian vegetable cabbage rolls, treat your guests and family and share your impressions.

Stuffed cabbage is a traditional Eastern European dish. However, its analogues are also found in Asian cuisine. What kind of dish is this, how to cook cabbage rolls in Korean? Read about it in the article.

Interesting menu item of Eastern European cuisine

If you decide to order cabbage rolls in a restaurant, you should know that traditionally they are cooked like this: minced meat is mixed with rice, buckwheat or corn grits and wrapped in fresh or sauerkraut leaves. Then the semi-finished product is placed on a baking sheet or in a cauldron, onions and carrots fried to a golden color are added, poured with creamy tomato sauce “with a head”. The gravy must first be salted, pepper to taste, add bay leaf. After simmer until tender, periodically topping up with water.

There are various options for preparing cabbage rolls: grape, beet or young minced meat can be used, it can be vegetable, mushrooms, cracklings or barley are added to it for a change. But in any case, in the European version, this is the second course. But in Asia, cabbage rolls are a spicy snack. How to cook cabbage rolls is described below.

Spicy Asian Appetizer: Ingredients

Cooking cabbage rolls in Korean is very simple, even an inexperienced cook can handle the task. Products for this spicy snack need the most ordinary ones, which can be easily and inexpensively bought at the nearest market or in any supermarket.

So, the ingredients for spicy cabbage rolls in Korean:

• white cabbage - 1 large head;
• carrot in Korean - 0.5 kilograms;
• vegetable oil (any is suitable, but it is better to take sunflower) - 70-100 ml;
• vinegar 9 percent - 50 ml;
• regular salt (not iodized) - 1 pinch;
• beet sugar - 2 tablespoons without a slide.

Classic recipe

Boil water in a large saucepan, put a cabbage head without a stalk there for 3 minutes (pre-cut), then remove it and cool. When the cabbage has cooled, you need to carefully disassemble it into individual leaves.

Put a Korean carrot on the leaves and carefully wrap it so that the filling "peeps out" on one side. If the cabbage leaf is pre-cut into two parts, removing the vein in the middle, then you will get small cabbage rolls in Korean. This is delicate work!

Now you need to prepare a delicious marinade. Boil half a liter of water in a large container, pour vinegar and vegetable oil into it, add salt and sugar. Mix everything until the sugar is completely dissolved. Boil again, and then carefully pour the stuffed cabbage with hot marinade. Cover them with a plate, and put a load on top (for example, a half-liter jar of water). Leave for 10 hours at room temperature, then put in the refrigerator for a day. After 24 hours, the dish is ready, you can start tasting.

Let's complicate the task

You can not buy ready-made Korean carrots, but cook it at home. It's not difficult at all. The hostess will need 4-5 medium-sized carrots and a pack of special spices (sold in every grocery store).

Peeled carrots need to be grated on a special or regular coarse grater. Pour spices, pour 1 tablespoon of water, mix thoroughly, leave for one hour.

The filling will be even more piquant if you add chopped garlic (4-7 cloves) to it, as well as finely chopped greens (dill, parsley, cilantro), cumin.

Another option for filling

Peeled and coarsely grated carrots (4-5 pieces) should be fried in vegetable oil until golden brown. After put it in a separate deep bowl. Add salt - one tablespoon without a slide, one and a half teaspoons of ground coriander, a good pinch of ground black pepper, chopped large head of garlic. Mix everything thoroughly and leave to infuse at room temperature. After twenty minutes, the delicious filling is ready. You can wrap cabbage rolls in Korean!

Very quick recipe

The classic recipe for a spicy Korean snack takes at least a day. But what if guests should come in the evening, and the hostess wants to serve Korean cabbage rolls with carrots as a savory snack? There is an exit. You can cook this dish according to an ultra-fast recipe.

First you need to grate 5 large carrots on a coarse grater, disassemble the cabbage head into separate leaves. Next, prepare the marinade as described above. Boil it, put carrots and cabbage leaves here. Mix gently and leave for 20 minutes. Then remove the leaves from the marinade. Drain the carrots, add 1-2 chopped cloves of garlic to it. Wrap the filling in cabbage leaves in the form of rolls, put them in a deep container and pour hot marinade again. Leave to infuse at room temperature. An hour later, cabbage rolls in Korean with carrots are ready! In total, their preparation will take 1.5-2 hours.

Now you know how to cook Korean-style marinated cabbage rolls. Bon appetit!

Ingredients for vegetable cabbage rolls in Korean.

Separate the cabbage leaves from the head. To do this, put the entire head of cabbage in boiling water and after a few minutes the leaves will become soft and easily separated. Cut off the hard part of the leaf with a knife. I took 6 leaves of cabbage, enough for my family.

Peel, wash and grate the carrots on a Korean carrot grater, or a regular grater.

Put grated carrots in a bowl, add chopped garlic, chopped greens. Add seasoning for Korean carrots and leave for 30 minutes.

Now stuff the cabbage leaves with carrots.

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

So wrap all the leaves, do not spare the fillings.

Prepare the marinade: mix water with sugar, salt and oil, bring to a boil. When the marinade boils gently add the vinegar. Put a bay leaf on the bottom of the dishes in which the cabbage rolls will be marinated. Put the cabbage rolls in a bowl and pour over the marinade.

Cover the stuffed cabbage with a flat lid and press down with oppression. Leave 12 hours at room temperature, then 24 hours in the refrigerator. After 36 hours, the cabbage rolls are ready.

Bon appetit!