Description
Once tried in a Korean restaurant cabbage in two types. I really liked it. And when I stumbled upon this recipe, I thought that must be like. Was not very similar to, but not less tasty!!!!!!
Ingredients
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Cabbage
1 kg
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Carrots
200 g
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Garlic
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Salt
1 Tbsp
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Sugar
4 Tbsp
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Vinegar
6 Tbsp
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Khmeli-suneli
1 tsp
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Coriander
1 tsp
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Tomato paste
1 Tbsp
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Vegetable oil
0.5 cup
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Onion
2 piece
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Peppers red hot chilli
Cooking
Cabbage cut into large squares. Sprinkle with salt and leave for a while. Meanwhile, carrots grate on a grater for Korean carrot (or regular large). Onion cut into cubes.
Fry the onions until Golden, add a spoonful of the tomato. paste, Khmeli-suneli, coriander, sugar. All thoroughly, put the carrots and stew for 1 min. turn Off the heat and mix everything with the cabbage.
Add the garlic and pour over the vinegar. Mix well.
Fold the cabbage into the jar, lightly press it to made juice and marinated cabbage. Put in the fridge for a day. After the cabbage is ready to eat!
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