I really love cabbage with beetroot in Korean not only for the taste, but also for the unusual appearance. Such a bright shade – and at the same time without any dyes or additives. A very pleasant snack for a casual family dinner or for a festive table.
Ingredients
- Cabbage - 1 kg
- Beetroot - 2 pieces
- Salt - 2 tsp.
- Vegetable oil - 70 ml
- Garlic - 4 clove
- Sugar - 2 tbsp.l.
- Ground coriander - 1.5 tsp.
- Dried chili pepper - 0.5 tsp.
- Vinegar - 2 tbsp.l.
Step-by-step cooking recipe
Chop cabbage and beets in any convenient way.
Chop the garlic.
Mix everything with salt and leave for half an hour to let the juice.
Mix again. Add all the ingredients except the butter.
Boil the oil, pour it into the cabbage and stir again.
Leave the cabbage under the press to infuse overnight, or better - for a day.
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