Canned stuffed cabbage rolls
Description
Homemade preserves keep for a long time. An excellent appetizer that suits a festive table and Lent. You can stuff these rolls with your favorite vegetables, but they are tastiest with carrot or bell pepper. The marinade is easy to make and is poured into jars, but first you need to let the rolls sit in it for a while. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Put water in a large pot on the heat, bring it to a boil, and salt to taste. Take a medium-sized cabbage and lower it into the boiling water. Then remove the leaves one at a time.
- 2
Step 2
2. Meanwhile, grate the carrot on a medium grater and mince the garlic separately.
- 3
Step 3
3. In addition to the vegetables, we will need seasonings and vinegar. Coriander and a pepper blend work perfectly for stuffed cabbage rolls like these.
- 4
Step 4
4. Add the carrots and garlic to a skillet with vegetable oil. Cook briefly over low heat, then remove from the heat.
- 5
Step 5
5. Now the procedure is simple: unfold the cooled cabbage leaves and fill them with carrot and garlic. Fold into envelopes and stack.
- 6
Step 6
6. Separately, prepare the marinade: pour in water, add vinegar, salt, and spices, then place over heat. Bring to a boil and simmer for about 2 minutes over low heat. Now pour the marinade over the stuffed cabbage rolls and let stand for about 25 minutes until completely cooled.
- 7
Step 7
7. Some people add vegetable oil to the marinade—but this is optional. Sterilize the jars for about 3–5 minutes, depending on their size; after that, you can seal them and put them in the pantry.