The appetizer will appeal to lovers of savory dishes. Cabbage with saffron in Korean should be marinated in a cool place. A refrigerator or a basement is ideal for this. I recommend piercing the vegetable mixture with a long wooden stick every 8-10 hours.
Ingredients
- Cabbage - 1 kg
- Hot red pepper - 1 pod
- Carrots - 200 g
- Onion - 1 piece
- Garlic - 3 clove
- Greenery (any) – a couple of twigs
- Saffron (dried) – 1 tsp.
- Vegetable oil - 2 tbsp.l.
- Vinegar - 1 art.l.
- Sugar - 2 tbsp.l.
- Salt - 2 tsp.
- Water - 2,5 l
Step-by-step cooking recipe
Disassemble the cabbage into leaves and cut into large pieces.
Put it in a saucepan, pour 2 liters of boiling water and put it aside for half an hour.
Chop the greens, peeled onion and red pepper.
Fry the onion in vegetable oil until golden brown.
Grate the carrots on a special grater.
Mix carrots, fried onions with butter, hot pepper and herbs.
Remove the cabbage from the water and fold it into the prepared jar in layers, alternating with the vegetable stock.
Boil 500 ml of the remaining water, add salt, sugar, saffron and garlic passed through the press.
Remove from heat, add vinegar and stir.
Pour the marinade into a jar with cabbage, close the lid and put in a cool place for 2 days.
