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
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Rolls:
Marinade:
Instructions
  1. The time is indicated without pickling. Prepare the vegetables: wash, peel.
  2. Pour the leaves of Peking cabbage with boiling water and, covered, insist for 10 minutes.
  3. 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.
  4. Strongly dense thickenings at the base of cabbage leaves should be cut off.
  5. Put vegetables on a cabbage leaf with a slide and roll up.
  6. Do the same with all the leaves.
  7. 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.
  8. Boil water with sugar, salt and spices.
  9. Pour vinegar and oil into the boiling marinade, remove from heat.
  10. Pour hot marinade over the rolls.
  11. 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.
  12. Serve the rolls sliced, it is very easy to do this with a sharp knife.
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