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Marinated Beijing cabbage
An excellent addition to homemade chicken shawarma in pita bread, meat, fish can be marinated Beijing cabbage. The taste of this piquant snack is noticeably different from the taste of the same salad, but made from white cabbage. Beijing cabbage is more tender, although it remains crispy after marination.
Preparation time: 10 minutes + 6 hours for marination.
Caloric content: 122 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- Beijing cabbage - 500 g (half of a medium specimen);
- juicy carrot - 100 g,
- odorless vegetable oil - 75 ml,
- sugar - 2 tsp,
- vinegar 9% - 10 ml,
- ground coriander - 0.5 tsp,
- freshly ground pepper - 0.25 tsp,
- rock salt - 1.5 tsp,
- garlic - 12 g.
Preparation
- Prepare the ingredients for making marinated Beijing cabbage. Choose cabbage that is firm, without suspicious spots and wilted leaves. Cut off any damaged areas with a knife. The snack is made without hot pepper, but still turns out spicy.
- Cut the Beijing cabbage in half with a sharp knife, but only in the white part.
- Then separate the top leaves with your hands (they will easily come apart without deforming).
- Now you can cut off the core.
- Then cut the formed halves in the white part again in half, and separate the top with your hands.
- Cut the leaves across into pieces of 1.5-2 centimeters.
- Transfer them to a deep salad bowl, where it will be convenient to mix the ingredients.
- Pass the carrot through a Korean carrot peeler or use a grater for Korean-style carrots.
- Add the carrot sticks to the cabbage.
- Squeeze the garlic into the bowl.
- Put all the spices in at once.
- Mix the ingredients by hand so that the carrot, garlic, and spices are evenly distributed among the pieces of Beijing cabbage.
- Pour in the vegetable oil.
- Add the vinegar.
- Now knead and rub the ingredients with your hands, but not too hard - the cabbage pieces should still remain intact.
- Transfer the snack to a container with a tight lid. Pack the contents down and place it in the refrigerator for 6 hours.
- The marinated Beijing cabbage is ready - tasty, fragrant, and healthy. It will perfectly complement any meat dish, highlight the taste of sandwiches or shawarma with a bright accent, and add a special flair to regular pasta or grains. The snack can be stored in a glass container with a tightly fitted lid for up to two weeks.
