Carrot Hot Dog
This recipe is for making your carrots in the oven.Grill them before serving to get some extra flavor.
Ingredients
- 6 small carrots
For the marinade
- 1 tbs soy sauce
- 1 tbs smoke aroma
- 1 small diced onion
- 1 tbs apple cider vinegar
- 2 crumbled bay leaves
- ¼ tsb rosemary
- ¼ tsb thyme
- ¼ tsb coriander
Quick pickled red cabbage
- ½ small red cabbage shredded (600g)
- ½ cup apple cider vinegar
- 1 cup boiled water
- 1 tablespoon maple syrup or sugar
- 1 clove minced garlic
- ½ tsb black pepper
- 1 tsb oregano
Pickled onion
- ½ cup boiled water
- 100 g onion
- 5 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 175 C or 350 F
- Wash the carrots; if they don't have thick skin, you don't have to peel them. Cut off and peel the ends, so the carrot gets a sausage shape.
- Mix the marinade ingredients and put the marinade with the carrots in an oven pan.
- Bake for 50 minutes under tin foil. Time depends on the size of your carrots.
- To get a better flavor, I recommend to grill them afterward or fry them on a pan with the leftover marinade that did not evaporate in the oven.
Pickled cabbage
- To prepare the cabbage, shred it finely with a cheese slicer or a knife to thin slices. A mandolin slicer is, of course, best for this.
- Mix everything in a jar with a lid. Let sit preferably for two hours before serving and shake the jar once in a while.
Pickled onions
- Slice the red onions into fine round slices and put them in a jar with vinegar and maple syrup or sugar. Rest for 1-2 hours.
Notes
Cabbage and onions will hold in the refrigerator for quite a long time, over a week.