Pickled Vegetable Rolls Recipe
Autumn is the time of pickling, pickling and pickling cabbage. That's why I pickle, salt, and kvash... to keep up... For example, today - rolls of Peking cabbage with a variety of vegetables. It is good as a snack for a daily lunch, it will also decorate a festive dish. To heal.
Servings 4
Cook Time 20 minutes
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%)
Instructions
- The time is indicated without pickling. Prepare the vegetables: wash, peel.
- Pour the leaves of Peking cabbage with boiling water and, covered, insist for 10 minutes.
- Cut the vegetables into thin long strips, chop the parsley. Mix it up. PS: in my case, carrots are two-colored, which makes the rolls even brighter and, it seems to me, more appetizing.
- Strongly dense thickenings at the base of cabbage leaves should be cut off.
- Put vegetables on a cabbage leaf with a slide and roll up.
- Do the same with all the leaves.
- Put the rolls in a bowl with one layer, the remains of the vegetable filling on them (usually 1-2 tablespoons remain). Then another layer of rolls.
- Boil water with sugar, salt and spices.
- Pour vinegar and oil into the boiling marinade, remove from heat.
- Pour hot marinade over the rolls.
- Close the lid and put in a cool place for a day. Rolls are stored in the refrigerator for up to two weeks. After a day, you can be treated.
- Serve the rolls sliced, it is very easy to do this with a sharp knife.