Marinated Chinese cabbage

Marinated Chinese cabbage is a great addition to homemade chicken shawarma in flatbread, meat, or fish. The flavor of this spicy appetizer is noticeably different from the same salad made with white cabbage. Chinese cabbage is more delicate, yet it remains crunchy even after marinating.

Cooking time: 10 minutes 6 hours marinating.

Servings: 4.

Calories: 122.

Ingredients

• сhinese cabbage - 500 g (half of the average copy);
• juicy carrots - 100 g;
• odorless vegetable oil - 75 ml;
• sugar - 2 teaspoons;
• vinegar 9% - 10 ml;
• ground coriander - 0.5 tsp;
• freshly ground pepper - 0.25 tsp;
• rock salt - 1.5 teaspoons;
• garlic - 12 g.

Cooking

1. Prepare the ingredients for making marinated Chinese cabbage. Choose cabbage that is firm, without suspicious spots or wilted leaves. Trim any damaged areas with a knife. The appetizer is made without hot chili, but it still turns out to be pleasantly spicy.

2. Cut the Chinese cabbage in half with a sharp knife, only through the white part.

3. Separate the top leaves by hand (they will come apart easily without deformation).

4. Now, cut off the core.

5. Then, cut the halves lengthwise through the white part again and separate the top with your hands.

6. Slice the leaves crosswise into 1.5–2 cm pieces.

7. Place them in a deep salad bowl that will be convenient for mixing the ingredients.

8. Grate the carrot using a Korean carrot grater or a regular grater.

9. Add the grated carrot to the cabbage.

10. Press the garlic and add it to the salad.

11. Add all the spices at once.

12. Mix the ingredients with your hand, making sure the carrot, garlic, and spices are evenly distributed among the cabbage pieces.

13. Pour vegetable oil over the mixture.

14. Add vinegar.

15. Gently knead and crush the ingredients with your hands, but not too forcefully— the cabbage pieces should still remain intact.

16. Transfer the appetizer to a container with a tight-fitting lid. Press the contents down and refrigerate for 6 hours.

17. The marinated Chinese cabbage is ready—delicious, fragrant, and healthy. It will perfectly complement any meat dish, accentuate the taste of sandwiches or shawarma, and add a special touch to ordinary pasta or grains. The appetizer can be stored in a glass container with a tightly fitting lid for up to two weeks.