Korean-style vegetable cabbage rolls. Spicy pickled cabbage rolls in Korean (snack cabbage rolls) Korean cabbage rolls with pickled carrots

Stuffed cabbage rolls are considered an oriental dish and consist of a filling 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 preparing culinary dishes.

Vegetable variation

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

If you wish, you can use savoy cabbage instead of white cabbage.

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

Start cooking:

1. Boil the rice in salted water until tender. Then rinse thoroughly and leave in a colander to drain.
2. Wash the vegetables, peel them and place in cold water. This will prevent darkening. Cut the root vegetables into cubes.
3. Pour vegetable oil into a frying pan, heat it, add chopped vegetables and fry until soft.
   
4. Peel the onion head and cut into cubes. Do the same with pepper, only it should be cleared of seeds. Add onions and peppers to vegetables and fry. Do not cover the pan with a lid. Continue cooking until the moisture evaporates.
   
5. Add rice, garlic, spices, salt and mix thoroughly.
   
6. Cover the pan with a lid, boil for 2-3 minutes, remove from heat and cool.
   
7. Remove the leaves from the cabbage with a fork. In this case, there is no need to scald them. Place a little filling on each sheet and roll up the cabbage roll.
   
8. Peel the onion head, cut into strips and fry in vegetable oil.
   
9. The recipe for vegetable cabbage rolls involves using only tomato pulp. Therefore, remove the skin from the tomato, remove the seeds, and puree the pulp. Pour into the pan with the onions, add a little nutmeg, 0.5 tsp. sugar and simmer for 10 minutes, covered, until the onion becomes soft.
   
10. Heat vegetable oil in a frying pan and fry the cabbage rolls until golden brown.
    
11. Pour in the tomato sauce and simmer for a quarter of an hour over low heat.
    

Arrange vegetable cabbage rolls on plates, garnish with sour cream, herbs and serve.

Korean marinated cabbage rolls with carrots

Stuffed cabbage rolls can be served not only as an independent dish, but also as an appetizer. How do you like the Korean carrot filling? With a little heat, they are so good that they are eaten in 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 ready-made Korean carrots.

To prepare pickled cabbage rolls you will need one forkful 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 bay leaves. You can also use spices intended for cooking carrots in Korean (to taste).

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

Stages of preparing cabbage rolls:

Pour the still hot marinade over the envelopes and leave on the table until everything has cooled down. Then the cabbage rolls with carrots in Korean are put under pressure and sent to the refrigerator for a day.

That's it, you can take a sample.

Vegetarian cabbage rolls with paneer

Vegetarian cuisine has a lot of delicious ingredients. Paneer cheese is of particular importance. We suggest preparing vegetarian cabbage rolls stuffed with paneer. Agree, it’s a strange combination, but the taste is incomparable, even true meat fans will like it.

To prepare this culinary masterpiece you need: 0.3 kg “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 the spices take ground pepper, salt and 0.5 tsp. turmeric.

Let's create a culinary masterpiece:

That's it, the dish is ready, you can start eating.

Are we intrigued? Then prepare vegetarian vegetable cabbage rolls, treat your guests and family, and share your impressions.

Surely almost all of us have heard of such a dish as cabbage rolls. However, not all of us know and understand what it is. This delicacy is considered to come from the far eastern countries, where it has its own name, but the structure and taste are very similar. Stuffed cabbage rolls are cabbage leaves in which the filling is wrapped. It can be varied. The most popular is fried minced meat with some kind of cereal, most often with rice. However, now Korean cuisine is very common. Almost every housewife wants to cook such crispy Korean cabbage rolls with carrots. What is the secret of this dish and how to prepare it?

Manufacturing Features

Korean marinated cabbage rolls will be a great addition to any table. Instead of buying such snacks at the market, it is better to prepare them at home with your own hands. However, the most important rule is that such a dish must be prepared 2 or even 3 days before the guests arrive. The fact is that in order to get such an incredible crispy taste, you need to carefully marinate the cabbage leaves. However, this can be a big plus for you. After all, this is a dish that, despite the fact that it was prepared in advance, will remain fresh and tasty.

What you need for a snack:

1. Carrots 500 gr.
2. White cabbage 1 pc.

Such a miraculous vegetable as cabbage deserves special attention. Even the Romans and ancient Greeks knew about its incredibly beneficial properties. Today, most scientists say that cabbage is a real treasure of useful microelements and vitamins that have a beneficial effect on the body of any person. There are a very large number of different types of this wonderful vegetable. Among them: red, green, white, round, oblong, Beijing, Brussels and many others. To prepare a dish like cabbage rolls, we need to take white cabbage, which contains a sufficient amount of vitamin C. It helps keep your skin and body always young and healthy. Therefore, such a dish will not only be very tasty, but also quite healthy.

The recipe for cabbage rolls in Korean is as follows:

How to prepare a delicious Korean carrot marinade at home:

For 1 kg of carrots for marinade you will need:

• Bay leaf - 3 pcs.
• Korean carrot seasoning
• Black pepper - 1 tsp. (ground)
• Vegetable oil - 1/2 cup
• Garlic - 1 head
• Salt - 1 tsp.
• Vinegar - 4 tbsp.
• Sugar - 2 tbsp.

Cooking method:

The Korean-style marinade for crispy carrots is ready.

Stages of preparing marinade for cabbage rolls in Korean.

You will need:

• Water - 1 liter (boiled or filtered)
• Vinegar - 3 tbsp.
• Salt - 2 tbsp
• Sugar - 3 tbsp
• Vegetable oil - 100 ml.

Manufacturing method:

1. Add all ingredients to a small saucepan. Add spices to taste, in approximately equal proportions. To be completely sure that the ingredients are correct, you can taste the resulting mixture with your finger. There should be a moderate amount of everything.
2. Bring the marinade to a boil and pour in the pre-prepared Korean cabbage rolls. We wait until everything cools down and put it in the refrigerator for 2-3 days.

Calorie content of marinated cabbage rolls

As mentioned above, cabbage rolls are a dish whose main ingredient is white cabbage. It contains not only a fairly large amount of this vital vitamin C, but also useful micro and macroelements. The most important thing is that when boiling and pickling the leaves of this vegetable, most of the beneficial properties remain and do not evaporate anywhere. This gives the dish even more benefits.

As for calorie content, marinated cabbage rolls contain: fats - 72 kcal, carbohydrates - 24 kcal, proteins - 4.40 kcal. Calorie content is 134.00 kcal (560 kJ). With a fairly low calorie content, Korean cabbage rolls, however, contain a large amount of fat. They are necessary in order to produce the energy necessary for every person. Having eaten at least one of these cabbage rolls, your mood and tone throughout your body immediately improves.

This dish is especially suitable as a treat for people who are on a diet. Marinated cabbage rolls are low-calorie and contain a relatively small amount of carbohydrates, which, when accumulated in the body, create fat folds on the body. Fats are burned much faster, for this there is only one piece of advice: “Move more!” Then such a delicious dish will delight not only your household, but also you.

Thus, pickled cabbage rolls with carrots will become a decoration for any holiday or everyday table. By preparing several servings of this dish in advance, you can always host your guests without worrying about snacks. This dish does not require any special culinary skills from you, but the way you present it at the table can elevate you as a hostess. Imagine, experiment and eat to your health!

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

2018-03-15 Ekaterina Lyfar

Grade
recipe

2513

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

4 gr.

Carbohydrates

7 gr.

69 kcal.

Option 1: Classic recipe for cabbage rolls with carrots

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

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

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

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

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

Pour the marinade over the cabbage rolls. Press them tightly with a plate, place pressure on top (a regular jar of water will do). Leave in a warm place for three hours, then put in 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. The finished products will be small in size, but they will hold their shape well.

Option 2: Quick recipe for cabbage rolls with carrots

In this quick recipe, the ingredients do not need to be marinated. Onions and carrots are first fried and then stewed. The filling turns out very simple and tasty.

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 the pan with cold water and salt it. Put it on fire. When the water boils, place the washed rice in the bowl.

Boil water in another saucepan as well. Carefully separate the cabbage into leaves and cook for 7-10 minutes. They should become soft.

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

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 resulting sauce over the cabbage rolls, add salt and pepper. Simmer for another 7-10 minutes over low heat with the lid on.

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 prepared without meat. But it’s difficult to feed the whole family with vegetables alone. For a hearty lunch or dinner, try making this dish with bulgur and minced chicken.

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 in bulgur. Cover the vessel with a lid and let the cereal steep.

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

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

Carefully remove the stalk from the cabbage. Place the head of cabbage in boiling water and leave to cook for 10-15 minutes. To ensure that the cabbage retains its original color, add vinegar, sugar and wine to boiling water.

Cool the cabbage leaves and lightly beat each of them.

Combine the swollen bulgur with minced meat. Wrap the resulting filling in cabbage leaves and place the preparations in a pan.

Fill 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 regular white cabbage, or even Beijing cabbage. In this case, the cooking time must be reduced.

Option 4: Nut cabbage rolls with pumpkin and carrots

These 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 takes on 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, oil for frying.

How to cook

Disassemble the cabbage into leaves. Place them in boiling salted water and cook for a few minutes. Remove the leaves from the pan using a slotted spoon, let them cool slightly and drain.

Peel the nuts from the shells and crush them with a knife. Cook the 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 and 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 frying pan and stir. Pour tomato sauce over the preparation, add salt and turmeric.

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

Place the minced rice, vegetables and nuts on the cabbage leaves. Fold the edges to prevent the filling from falling out of the cabbage rolls during baking.

Place the cooled pumpkin cubes in a blender bowl, add tomato sauce and a little water. Whisk all ingredients, add salt and pepper. Pour the resulting gravy over the cabbage rolls.

Place cabbage rolls with sauce in a heatproof dish. Bake them in the oven for 30 minutes.

To better experience the pleasant taste of nuts, roast them in a dry frying pan before chopping. Just place them on the surface, fry for a couple of minutes, stirring constantly. Along with walnuts, you can add hazelnuts, peanuts or almonds to the filling.

Option 5: Stuffed cabbage rolls with carrots and other vegetables

You don’t have to limit yourself to carrots if you decide to make 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 onions;
• 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

Cook the rice. For this dish, crumbly long-grain varieties that do not stick together during cooking are suitable. Place the finished rice in a colander and 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.

Fry the carrots, parsnips and celery until soft.

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

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

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

Fry the second onion in the remaining vegetable oil. At the same time, peel the tomatoes and puree the pulp in a blender.

Pour the tomato puree into the pan, add salt and spices. If desired, you can add a little sugar, it will help enhance 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 frying pan, fry the cabbage rolls for a minute on each side, then pour the tomato sauce over them. Simmer over low heat for another quarter of an hour.

Remember that only fresh vegetables are suitable for making cabbage rolls. They shouldn't have too much moisture in them or they won't cook properly. It is best to use root vegetables.

These spicy Korean-style cabbage rolls are incredibly delicious!

Ingredients:
One medium head of cabbage
800 g carrots (4-5 pcs.)
1-3 heads of garlic (depending on your preference)
Ground black pepper
Salt
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
First, prepare the cabbage leaves.
Cut the stalk out of the cabbage. 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.
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.
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.
It's time to roll up the 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.


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 hope the recipe is detailed and you can easily make this recipe. I highly recommend cooking it, at least a little.


Korean-style spicy marinated cabbage rolls (snack cabbage rolls) are ready!
Bon appetit!

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.