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
- 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.
- Separate the cabbage leaves and put them in boiling salted water for a couple of minutes.
- 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.
- 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.
- 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.
- When the cabbage leaves have cooled well, remove the thick veins and divide the cabbage leaves into small pieces (triangles).
- Wrap a little carrot in each piece of cabbage. We put the resulting rolls in a cup.
- 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.
- Fill the cabbage rolls with carrots with hot brine and let cool on the table.
- Then put it in the refrigerator overnight. In brine, the snack can be stored in the refrigerator for 2-3 days.
- It turns out very tasty. And how delicious it crunches!
Bon appetit!
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