Description
Born this cabbage is due to the different marinating the carrots in Korean, one time I just sat down on a carrot, do it in a different way and every one... and once she tired of me, decided to try it on other vegetables and root this option. Moderately spicy, piquant, sweet-sour and aromatic cabbage. Perfect as a cold appetizer NOT a Cup of tea, and as a constituent of different salads.
Ingredients
-
Cabbage, red,
1 kg
-
Vinegar
3 Tbsp
-
Soy sauce
3 Tbsp
-
Honey
1 Tbsp
-
Salt
0.5 tsp
-
Ginger
0.5 tsp
-
Coriander
0.25 tsp
-
Carnation
3 piece
-
Spices
0.25 tsp
-
Cumin
0.25 tsp
-
Onion
1 piece
-
Olive oil
100 ml
Cooking
Shred cabbage thin strips, salt to taste, add the vinegar, honey, soy sauce, mix well and leave for 1 hour.
Onions chop and fry (in the fire, little more than the average) in olive oil until brown, then with a slotted spoon to pull out the onion AND THROW in a salad do not use it!!! In the oil put all the spices, and pour the heated hot oil to the cabbage, stir,
Press out the garlic, again all mix well, leave for 2-3 hours. During this time 2 times to mix.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.