Autumn is the time of marinating, salting and fermenting cabbage. So I pickle, salt, kvash... not to lag... For example, today-rolls of Beijing cabbage with a variety of vegetables. Good as an appetizer for daily lunch, also decorate and festive meal. Treat.
| Cook Time | 20 minutes |
| Servings |
Ingredients
Rolls:
- 7 leaves Cabbage Peking cabbage (7 sheets)
- 2 pieces Carrots
- 1 piece Bulgarian pepper
- 1 piece Onion
- Parsley to taste
Marinade:
- 450 ml Water
- 40 gram Sugar
- 1 tablespoon Salt
- 1 teaspoon Seasoning 3 cloves, black pepper, 1 Bay leaf
- 40 ml Vegetable oil
- 40 ml Vinegar (9%)
Ingredients
Rolls:
Marinade:
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Instructions
- The time is indicated without marinating. Prepare vegetables: wash, peel.
- The leaves of the Beijing cabbage, pour boiling water and cover, 10 minutes.
- Vegetables cut into thin long strips, parsley chop. Stir. P.S.: in my case, carrots are two colors, which makes the rolls even brighter and, I think, more appetizing.
- Strongly dense thickening at the base of cabbage leaves cut.
- On cabbage leaf posting slide vegetables and spin roll.
- Also to do with all leaves.
- In a bowl, put one layer of rolls on them the remains of vegetable filling, (usually remains 1-2 tbsp. l.). Then another layer of rolls.
- Boil water with sugar, salt and spices.
- In the boiling marinade pour the vinegar and oil, remove from heat.
- Pour hot marinade over the rolls.
- Close the lid and put in a cool place for a day. Rolls are stored up to two weeks in the refrigerator.Through clock can be treat.
- To feed the rolls cut, make it very easy with a sharp knife.
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