Place a large pot of water on the stove and bring to a boil.
We make deep incisions of the head of cabbage at the base.
We lower the head of cabbage into hot water, keep it there a little (not for long, you can’t digest the leaves!) And then remove the top sheets.
We continue to do this until we completely disassemble the head of cabbage.
Grate carrots for Korean carrots.
Squeeze the garlic through a press into the grated carrots.
Add seasoning for Korean carrots and mix well, it is most convenient to do this with your hands.
We make rolls.
We free large cabbage leaves from the central hard vein.
We cut it out, at the same time dividing the sheet in half.
Wrap a carrot filling in each half.
Place the rolls in a bowl.
The marinade is ready.
Put salt, sugar, citric acid, pepper, bay leaves into the water and bring to a boil.
Stir and pour the rolls with hot marinade.
We put a plate of a suitable diameter on the rolls, put oppression on it, for example, a jar of water.
Leave at room temperature until the pan cools down.
Then we put it in the refrigerator.
After 12 hours, cabbage rolls will be ready.
Such cabbage should be stored in the refrigerator for no more than 2 weeks.
Cabbage rolls with carrots are an excellent addition to meat dishes, and they are self-sufficient in themselves – crispy, fragrant. A great appetizer for your holiday table. Moreover, 2023 is approaching, and this is the year of the hare, and cabbage and carrots are the favorite delicacy of these fluffy animals.