Korean marinated cabbage rolls

Korean marinated cabbage rolls


The main ones:

  1. young cabbage 1 head
  2. raw carrots 2 pcs
  3. raw beets 2 pcs
  4. garlic 1 head
  5. dill a couple of twigs
  6. coriander to taste
  7. ground black pepper to taste
  8. ground red pepper to taste
  9. salt 2 tsp
  10. sugar 2 tbsp
  11. sunflower oil 2 tbsp


  1. water 0.5 l
  2. sugar 4 tbsp
  3. salt 3 tbsp
  4. sunflower oil 6 tbsp
  5. vinegar 6% 6 tbsp
  6. ground black pepper to taste
  7. allspice peas 3 mountains
  8. bay leaf 1 pc
  9. coriander to taste
  • Main Ingredients: Cabbage, Carrot, Beetroot, Garlic
  • Serving 10 Servings
  • World CuisineAsian, Oriental


grater, pan


I cut off the lower part of the cabbage and pour the cabbage itself with boiling water for 10 minutes, then using a fork I remove the leaves from the cabbage. Cut cabbage into small pieces.

I prepare the filling of carrots and beets: separately, add carrots and beets separately on a coarse grater, add garlic, seasonings and 1 tablespoon of sunflower oil to vegetables, mix 1 tablespoon of sugar and 1 tsp of salt well.

I prepare the brine: I add spices, sugar, salt, butter and vinegar to the water, put on the fire and let the brine boil.

In the prepared cabbage leaves I wrap the carrots, as well as wrap the beets, put the cabbage rolls in different dishes. On cabbage rolls with carrots I still lay out dill branches and a couple of leaves of cabbage, pour another hot brine (half a serving), let it cool and send it in the refrigerator for a day. Stuffed cabbage with beets pour brine and also allow to cool and send for a day in the refrigerator.

Pickled cabbage rolls can be stored in the refrigerator for up to two weeks.

Enjoy your meal!