Unusual cabbage rolls: lean, pickled. Pickled vegetable cabbage rolls Pickled cabbage rolls with carrots

A very tasty, crispy appetizer made from white cabbage, easy and quick to prepare. The aromatic snack disappears from the table in just minutes.

Required ingredients:

Head of cabbage
Carrots – 1.5-2 kg.
Garlic – 1 head.
Spices for carrots in Korean

For the marinade:

Water – 1 liter
Sugar – 0.5 cups (90 gr.)
Oil – 0.5 cups (80 ml.)
Salt – 2 tablespoons
Bay leaf
Vinegar 9% - 1/3 cup (65 ml.)

Preparation:

1. The head of cabbage must be cut in such a way as to remove the stalk and some of the lower leaves along with it; cut off 2-3 cm from the stalk.

2. We put a large saucepan on the fire, pour water into it, put a head of cabbage into it, add a couple of teaspoons of salt, a teaspoon of oil and two or three teaspoons of ordinary vinegar to the water.

3. Using a spoon, stir the water, cover the pan with a lid, and wait until the water boils.

4. While the water and cabbage are boiling, let's start with the carrots. Let's grate it on a Korean carrot grater. We peel the garlic, we will need the whole head, if you don’t like it, don’t use the whole head, leave a couple of cloves for flavor.

5. Mix the spices in a bowl: basil, coriander, ground red pepper, turmeric, or use Korean spices for carrots.

6. When the cabbage begins to boil: you must not miss a moment so that it does not overcook, otherwise it will burst. Using a fork and knife, separate one leaf at a time from a common head of cabbage, all leaves are well separated. Turn off the stove and cover with a lid, leaving the cabbage and leaves for another 15 minutes.

7. Spicy lovers need to separate the hot pepper seeds from the skin for now. Chop the pepper finely and add it to the grated carrots, also pour in the spice mixture and squeeze the garlic through a press. Two tablespoons of sunflower oil, a few teaspoons of salt, mix everything well with a fork or with your hands; when you mix the carrots, you need to press them a little so that they release their juice. You need to try the finished carrots and add salt or spices to your taste if they are missing.

8. Take one cabbage leaf out of the pan, cover the rest with a lid, cut it in half to remove the large inner vein. Cut the sheet cut in half into two or three more pieces. Use a teaspoon to scoop up a carrot, place it on a sheet to the narrow edge, and begin to tightly roll it into a cabbage roll or roll. Thus, we twist the rest of the cabbage rolls.

9. Place the resulting cabbage rolls in a container or pan that can be covered with a lid. This snack keeps well in the refrigerator for up to 2 weeks. We leave a few large cabbage leaves to cover all the small cabbage rolls, pressing them a little, we remove the leaves in order to pour the marinade over the cabbage rolls. We have juice left over from the Korean carrots that we prepared, pour it into a container with cabbage rolls.

10. Preparing the brine: For a liter of boiling water, finely chop one bay leaf, add half a glass of sugar, two tablespoons of salt, half a glass of oil, and 1/3 cup of vinegar. Mix everything well until the salt and sugar dissolve. Pour the brine over the cabbage rolls and again place cabbage leaves on top. We press it all down with a plate with a weight. Leave in the kitchen at room temperature until the brine cools for two to three hours, then put it in the refrigerator for a day.

How did I forget about this recipe! This is the perfect snack and an excellent addition to lunch or dinner. Pickled vegetable cabbage roll is not just sauerkraut with vegetables. This is something more and very tasty.

These cabbage rolls are easy to prepare. But the dish cannot be called fast. The fact is that after cooking, the vegetable cabbage roll must stand under pressure for some time. It should release juice and be sufficiently salted. There won't be much juice. However, its quantity in no way affects the shelf life of such cabbage rolls.

They are stored in a cool place all winter. Although, on the other hand, in my family a large tub of such pickled vegetable cabbage rolls disappears in just a couple of weeks. We love them very much.

It is convenient to have such a dish among all the pickles in your household. Guests arrived, but there wasn’t enough on the table. And here you bring pickled vegetable cabbage roll, cut up and beautifully laid out on a plate. Relish! Be sure to try making these cabbage rolls.

One note: in the filling ingredients, the proportions of sugar, salt and vinegar are indicated for one norm of carrots or parsnips (the proportions are the same for pickling these vegetables). At the same time, it is better to focus on your own taste when combining these ingredients with vegetables.

Cooking steps:

Ingredients:

New group

White cabbage 1 pc., salt (for each layer of cabbage rolls) 2-3 tbsp. spoons, ground black pepper to taste, ground red pepper 2 teaspoons, turmeric 2 tbsp. spoons.

For the filling:

Vinegar 1/3 cup, salt 1 teaspoon, sugar 1 tbsp. spoon, garlic 6-7 cloves, carrots 3-4 pcs., parsnips 300 g.

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!

Everyone knows that cabbage is healthy in any form. It contains the vitamins, acids and acids necessary for the body. Of course, everyone likes meat cabbage rolls. But for vegetarians or those who especially watch their figure, you can prepare unique lean cabbage rolls. They are healthy, tasty, and low in calories.

Lean rice cabbage rolls

Before beautiful and original cabbage rolls with rice appear on the table, you need to spend a little time preparing them. To do this, boil water in a large saucepan and drop a medium-sized head of cabbage into it. This will make it very easy to separate whole cabbage leaves later without breaking them.

The filling for these cabbage rolls is very easy to make. Soak the rice for 10 minutes, then rinse it under running water and cook until half cooked. Then the rice is placed in a sieve to remove excess water.

Meanwhile, the onion is finely chopped and fried in a frying pan. Grate the carrots on a coarse grater and add them to the onions. All this is carefully stewed. 50 ml or diluted tomato paste is also sent here. As soon as the mixture reaches a boil, remove it from the heat and cool.

Carrots and rice are thoroughly mixed and seasoned with salt and pepper. This is the filling for future cabbage rolls. A small amount of filling is placed on a cabbage leaf and wrapped in the form of pancakes.

The cabbage rolls are placed in the pan very tightly in several layers at once. They need to be filled with tomato juice and cold water. The dish should be simmered in this form for about 1 hour. Lenten cabbage rolls are served without a side dish, but always with rye bread.

Lenten cabbage rolls with mushrooms

Instead of minced meat, cabbage rolls can also be stuffed with delicious, delicious porridges. It turns out very satisfying and incredibly tasty. By the way, many guests will find this. To prepare it you will need a head of cabbage (quite medium in size), a glass of millet, 200g of mushrooms (champignons are also suitable), 1 carrot, onion, oil (sunflower), salt and all kinds of seasonings.

First the cabbage is prepared. A whole head of cabbage is immersed in boiling water for 5 minutes. Lightly cooked leaves will be easier to break off from the stalk.

Now you need to prepare the filling. Mushrooms are cut into slices, and onions into small pieces. All this is fried in oil. The millet is washed and set to boil in several glasses of cold water. Next you need to combine millet and mushroom frying. All this must be seasoned with spices.

The filling is laid out and wrapped in the form of small envelopes. These cabbage rolls are placed in a pan and completely filled with water. The dish is stewed on the fire for about an hour.

In the meantime, you can prepare the frying. The onion is chopped and the carrots are grated. All this is sauteed, and then placed on top of the finished lean cabbage rolls.

Pickled cabbage rolls with vegetables

Pickled cabbage rolls are excellent. The most common ingredients are needed. Among them are 2 carrots, an onion, celery (necessarily the root), a head of cabbage, garlic, salt, chili and black pepper. First, the filling for future cabbage rolls is prepared. Finely chop carrots, onions and celery. All this is fried in oil. About a third of the cabbage head is chopped and mixed with minced vegetables. Garlic, salt and pepper are also added here.

The remaining head of cabbage (top) is boiled in hot water for 3-5 minutes. After which it is carefully disassembled into leaves, where the minced meat is placed and wrapped, like in an envelope. The finished cabbage rolls are placed in layers in a container. Each layer is well sprinkled with salt and chili pepper. A pressure is placed on top of the cabbage rolls. The first day the dish is at room temperature. Later, it goes into the refrigerator for another 4 days. And now, it’s ready to serve on the banquet table.

Vegetarian cabbage rolls with potatoes

It’s easy to prepare winter ones. However, they will always be a favorite dish of the household. To do this, boil 2 carrots, a piece of celery root and half a kilogram of potatoes. All these vegetables are peeled and cut into small cubes. Green peas and chopped chicken eggs (3 pieces) are poured into this vegetable mixture. This minced meat must be seasoned with salt, pepper and vegetable oil.

The filling is wrapped in cabbage leaves. This is how cabbage rolls are formed and placed in a pan or on a baking sheet. Who prefers which one? The dish can either be baked in the oven or simmered in water until fully cooked.

Original cabbage rolls will always come in handy for home holidays or during fasting days.

If you love sauerkraut, you will be interested in this recipe for making pickled cabbage rolls with carrots and onions. Moreover, they are made very easily and the result is amazing. As a snack, they can be given the highest rating, and they look extremely appetizing on the table and always arouse genuine interest among guests. And in winter they are simply irreplaceable; they go perfectly with boiled potatoes and any crumbly porridge. It is best to make these cabbage rolls in small sizes, so they ferment faster and look more beautiful.

Ingredients:

head of cabbage
500 g carrots
500 grams of onion
a little salt for the filling
for 1 liter of water 1 heaped tablespoon of coarse salt

Cooking method

We prepare cabbage leaves for pickled cabbage rolls in the same way as for regular ones. We need to blanch the cabbage a little in boiling water and then carefully separate each leaf one by one. If the base has a dense and large central vein, then part of it must be carefully cut off with a knife. For the filling, we grate the carrots on a coarse grater and cut the onion into thin half rings, mix everything and add a little salt. Then we form the vegetable cabbage rolls and lay them out in dense layers in a suitable container (I used a rectangular enamel tray).

Next, prepare a regular brine from cold water and salt and pour in our cabbage rolls so that they are completely covered with liquid. We place a plate on top and put a slight pressure on it, leaving it to ferment for several days at room temperature. The duration of this process depends on many reasons and may differ each time. I suggest you just try at least part of the cabbage leaf and decide for yourself whether such sourness suits you or not. Bon appetit.