Cabbage and Carrot Snack

by Editorial Staff

In the spring and the appetizer recipe you want a bright, juicy and slightly spicy! I could not even imagine that it would turn out so tasty from simple products! Cook for health!

Ingredients

  • White cabbage (young) – 1 small head of cabbage
  • Carrots – 3-4 pcs.
  • Vegetable oil – 3 tbsp
  • Soy sauce – 3 tbsp
  • Garlic – 2-3 cloves
  • Ground black pepper – to taste
  • Ground red hot pepper – to taste
  • Ground coriander – to taste
  • Salt – 1 teaspoon
  • Sugar – 1 teaspoon

For brine:

  • Water – 1 l
  • Wine vinegar – 3 tbsp
  • Salt – 2 tbsp
  • Sugar – 3 tbsp
  • Black peppercorns – 5-10 pcs.
  • Bay leaf – 1 pc.

Directions

  1. Cabbage and carrots are the main products from which we will cook today. The spices and pungency of the appetizer can be adjusted to suit your taste.
  2. Separate the cabbage leaves and put them in boiling salted water for a couple of minutes.
  3. Rub the carrots with thin strips (on a “Korean” grater), add sugar and a pinch of salt. Wrinkle lightly and mix the carrots. And let it stand for a few minutes.
  4. Preparing the dressing. Add garlic squeezed through a press to the heated oil and fry for 30 seconds. Then add red and black ground pepper and coriander. Stir and turn off the heat.
  5. Pour hot aromatic oil with spices and garlic directly from the stove onto the carrots. We mix. Add soy sauce, mix. And let it stand for about 20 minutes, marinate.
  6. When the cabbage leaves have cooled well, remove the thick veins and divide the cabbage leaves into small pieces (triangles).
  7. Wrap a little carrot in each piece of cabbage. We put the resulting rolls in a cup.
  8. Cooking the brine. Add salt, sugar, peppercorns and bay leaves to boiling water. As soon as the sugar and salt are dissolved, turn off the heat and add the vinegar.
  9. Fill the cabbage rolls with carrots with hot brine and let cool on the table.
  10. Then put it in the refrigerator overnight. In brine, the snack can be stored in the refrigerator for 2-3 days.
  11. It turns out very tasty. And how delicious it crunches!

Bon appetit!

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