Meatless Stuffed Cabbage Rolls for Winter (Marinated)
This isn’t the usual sealed “whole winter” jar but a long-keeping cold dish: instead of a meat filling, blanched cabbage leaves are wrapped around grated carrot with garlic. The rolls are covered with a sweet-and-sour marinade, weighted down, and fermented for five days until they take on a pleasant tang and a crisp bite, then keep slowly fermenting in the cellar and grow tastier over time.
What to watch for. Boil the cabbage leaves only until pliable so they don’t tear as you roll them; a few minutes in boiling water is usually enough. Add the vinegar to the marinade only after it comes off the heat, or it loses its strength and aroma. The weight must be heavy enough to keep the rolls fully under the brine, which is exactly what prevents spoilage.
The method is classic home-preserving thinking: in autumn the big cabbage heads get used up, and carrot stands in as a juicy, faintly sweet filling. Before serving, drizzle the rolls with oil and scatter fresh herbs over them.
Part of Ukrainian cuisine — 288 more recipes in the section.
You might also like
Ingredients
Instructions
Marinade
Bring the water to a boil with the oil, sugar, and salt (no vinegar yet).Remove from the heat and add the vinegar.
Cabbage rolls
Prepare the cabbage as you would for regular meat cabbage rolls: separate it into leaves and boil them until soft.Grate the carrots on a fine grater and combine with the minced garlic.
Wrap the carrot filling in the cabbage leaves, shaping them into rolls.
Arrange the rolls in a pot and pour the marinade over them.
Place a weight on top and leave to ferment for 5 days.
Store in a cellar or refrigerator, where the rolls will keep for a long time.
Reviews
There are no reviews yet.