Korean style stuffed cabbage

Preparation

• Pour water in small saucepan, add some salt and vinegar (not to boil leaves), once water boils, gently put cabbage.
• Boil for about 5-7 min, till leaves become transparent and soft, remove cabbage and disassemble in leaves. Cool them.
• Grate carrots on grater for Korean carrot. Add spices and leave for 30-35 min, to soak carrot with spices.
• Add mashed garlic and finely chopped greens, stir all well.
• Put some carrot on cabbage leaf and form cabbage roll, put them densely in saucepan.
• Pour with boiling marinade.
•

Marinade preparation:

add in 2 gl of water 1 gl of sugar and 3 tbsp of salt, bring to a boil and add 200 ml of vinegar and ¼ gl of oil.
• Put ready cabbage rolls in fridge for 24 h to marinate. They can be kept in the fridge for 2 weeks.
Bon Appetite!)

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