Korean cabbage rolls (my version)

Korean cabbage rolls (my version)

Category: Vegetable and fruit dishes

Ingredients
Cabbage	1 + 0.5 heads of cabbage
Carrot	1 PC
Hot pepper fresh	2 pods
Sweet pepper (different colors are desirable)	2 pcs
Fresh ramsons	400-500 gr
Green onion	50 g
Cilantro	100gr
Garlic	2 heads
Korean carrot spice sauce	2 packages
Ground coriander	1-2 tablespoons
Chili Pepper Flakes	1-2 tablespoons
Soy sauce
Sesame oil
Fish sauce
Sugar
Rice vinegar (apple cider)
Olive oil	2/100 gr

Cooking method

• We take a head of cabbage, cut out the stalk as standard and put it in a large saucepan, in which the water has boiled, with the hole down
• I have a young cabbage, not the same as the early green one, but just the harvest of this year, appeared in our stores. The leaves separated very quickly and steamed. Literally in 10 minutes
• Place the steamed sheets in a bowl and cover with a lid. Let them rest
• Let's get down to stuffing.
• I chopped half of the second head of cabbage on Berner, carrots And cut sweet peppers into strips, chopped hot peppers with beads
• Chopped cilantro and green onions randomly, in rather large fractions
• The ramson must be thoroughly washed, it is already blossoming and the ground slips at the base. I rinse in a bowl with a large amount of Water. We cut the wild garlic into 3-4 parts and send it to salted boiling water, literally for 1.5-2 minutes, so that it is slightly scalded
• 
• We put it in a colander and combine with our filling.
• Almost all stores now have a section of what I call Japanese mom and Korean spice. And there I buy bags in which the sauce for the Korean carrots.
• Pour the contents of two bags onto our filling and add a tablespoon of fish sauce, 2-3 liters of soy sauce, a teaspoon of sesame oil, you can add a tablespoon of sugar. Sprinkle generously with ground coriander and chili flakes on top.
• We put a ladle on the fire and pour in 100 g of olive or any oil. We heat until the first crackle. Remove from heat and add finely chopped head of garlic. After three SECONDS, pour all this mixture onto the filling and stir. I did it with both gloved hands.
• Let the filling make friends with all the sauces and seasonings for about 20 minutes and mix again.
• 
• We form cabbage rolls. I cut each leaf in half, cutting out the vein. I did not discard the veins, but laid them on the bottom of the mold. I love crunching them
• We put stuffed cabbage rolls tightly into the mold and again put a ladle with 100 g of oil on the fire. As soon as it is calcined, remove from heat and dump out the head of garlic, which is now passed through a press. Stir vigorously with a spatula for a couple of seconds, add a spoonful of chili flakes. Stirred and poured over the stuffed cabbage. The garlic has turned into chips. And pepper gave flavor and color to the oil. On top, I scattered some fresh chili, sprinkled with soy sauce and a few drops of sesame oil.
• We send stuffed cabbage rolls under oppression in a cool place.
• After three days, you can eat it sprinkled with fresh cilantro and fried sesame seeds
• Litter for a lot of letters. It takes longer to write than to do.
• Delicious cabbage rolls for everyone.

The dish is designed for

35 pieces

Time for preparing:

Hour

Note

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Fsyoyo, I live in the village, my mother's Japons are netuti, there are cabbage and carrots, in short, I choked on saliva, girls, well, not so

Olga)) click on my avatar and look in my recipes for "cabbage cigarillos with carrots and garlic", this is also bombically delicious)
The button does not work for me.I can not link to insert

Jeanne, which carrot sauce is that sensei? Everything except wild garlic is there, it remains to find wild garlic! I'll have to endure until tomorrow

[Jeanne]

Jeanne, gorgeous photos, straight riot of colors! Thanks for the recipe, bookmarked it, another 2 weeks of Lent, time to cook.
There is no ramson and is not expected, I think that you can do without it.
I went to see the cigars.

[Iralic]

Iralic, yes, sensei or the like. It seems that there is also ChimChim with a Korean in a cap in a whole bag.
Ramson is not important, you can have more sweet pepper for volume and garlic
marika33, thanks)) and yes, you can do without it. But add something for the volume. The filling was enough.

Bookmark, definitely! Healthy, spicy and tasty.

Dedicated to all fire-eaters !!!!

So these pickled cabbage rolls are obtained? Or how?

they, of course, have a fermentation process. The output is something in between pickled and pickled, with a decent share of spiciness

We cut wild garlic into 3-4 parts

I don’t understand, you already have fresh wild garlic or something ?!
Some kind of mockery ... for the poor, unhappy northerners

It's a shame that it blooms very quickly))) but tasty in any way!