Description
Saw the prices on the "Korean" salads, cabbage is the cheapest, then 250 rubles/kg.. But to cook it very easily, "cheap and cheerful" so to speak! And I will tell You some tricks with me when it said an old Korean woman on Sakhalin, Madame.
Ingredients
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Cabbage
1 kg
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Soy sauce
2 Tbsp
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Onion
1 piece
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Garlic
5 tooth
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Peppers red hot chilli
2 tsp
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Paprika sweet
1 tsp
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Coriander
1 tsp
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Vinegar
3 Tbsp
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Parsley
0.333 coup
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Vegetable oil
2 Tbsp
Cooking
Cabbage cut into cubes. To share hands on the petals. It is best to take the top half of head.
Add salt, sugar, mix gently with your hands, without pressing hard.
Onion cut into thin feathers. To prepare the spices. Coriander, lightly crushed in a mortar.
Heat the oil in a frying pan over high heat. Put it in the feathers and onions, stir and immediately remove the heat to minimum, cook onions in olive oil for a few minutes.
Add in boiling oil, paprika and spicy red pepper, mix well. Fry a couple of minutes, it is better to open the spice and the oil color in a beautiful bright color. And oil, in turn, will give the color of the cabbage.
Pour in oil, soy sauce, stir and remove from heat. I use naturally brewed soy sauce TM Kikkoman.
To the cabbage add the chopped garlic, coriander, onion and butter.
Mix well. ( I do this with gloved hands). Parsley wash, dry, chop and add to cabbage. If desired, you can increase the amount of red hot peppers to Your taste.
To close the container. Leave on for 12 hours at room temperature.
After the indicated time, pour the vinegar, mix well. To bring salt to taste/sugar. Cabbage is ready. Store in the refrigerator for up to 10 days. And the best part will be revealed for 3 - 4 days.
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