Cabbage Provencal fast food recipe. Provencal cabbage recipes: classic and other options

The cooking technique is simple, you need to chop a fork of cabbage, add selected vegetables, fruits or berries (carrots, sweet peppers, beets, cranberries, apples, etc.), season with spices and pour over the marinade. In the evening of the same day, you can take the first sample. The appetizer will become even tastier after a day, when it is completely marinated and absorbs the aroma of spices. As a rule, 9% table vinegar is used to prepare the marinade. If desired, it can be replaced with apple or wine; in some recipes, the hostess adds citric acid as a preservative.

Pros and cons:

Cabbage Provencal is crispy, very tasty and fragrant;
+ retains all vitamins;
+ quickly prepared;
- it is stored for a short time, a maximum of 10-14 days, after which it peroxides, so it is best to prepare Provencal salad in small portions.

Which cabbage is suitable for pickling?

To make the cabbage crispy, choose medium-late and late varieties. The forks should be dense and tight, white in color, and the cabbage leaves should be juicy and dense, in no case soft to break. Young cabbage of early varieties, harvested from the garden in spring, is not suitable for harvesting.

What additives should be used?

Instant Provencal cabbage recipes differ in the way they are cut, additional ingredients and a set of aromatic spices. Someone shreds thinly, others prefer to cut into large "petals". In the classic Provencal recipe, which Soviet housewives loved so much, in addition to cabbage, there are certainly bell peppers, carrots and garlic. Modern chefs have a truly unlimited imagination. There are recipes for pickled cabbage with apples, beets, grapes, cranberries, prunes, etc. Spices are also varied. Cabbage goes well with bay leaves, cloves, cumin, coriander, different types of peppers, dill and celery.

I chopped white cabbage weighing about 1 kg into thin and long strips (if you wish, you can chop into large squares).

Carrots were peeled and chopped on a coarse grater.

The apple was peeled and cut into long strips, after removing the core. It is advisable to take a sour or sweet and sour apple like "Semerenko". I thawed the cranberries (if using fresh, then rinse and dry).

I put vegetables, fruits and berries in a deep bowl (pan) in layers, alternating them in the following sequence: cabbage, carrots, again cabbage, sprinkled with apples and cranberries, the top layer must be cabbage.

Prepared the marinade. I poured salt and granulated sugar into boiling water, poured vegetable oil, added all the spices according to the list. Cooked for 2-3 minutes. At the end, she poured in 9% vinegar and boiled for another minute. Taste and adjust to taste, you may want to add more sugar or acid.

Without mixing the layers, I poured the hot marinade over the cabbage. I covered it with a flat plate on top, pressed it with oppression - any load will do, for example, a 3-liter jar filled with water. Vegetables must be completely immersed in the liquid. The cabbage will also release its own juice, so the marinade will be more than enough.

In this form, the cabbage should stand for 24 hours at room temperature. It is not necessary to mix the contents of the bowl all this time. Only a day later, I gently mixed everything with a spatula, reaching to the very bottom, and then laid it out in clean jars. It is best served chilled. It should be stored in the refrigerator, but not for too long - a maximum of 3-4 days. Appetizing crunch!

Calories: Not specified
Cooking time: not specified

Just as the food traditions of other peoples gradually penetrate into our Russian food culture, with the growth of tourism, with the development of information networks, the dishes of Russian national cuisine are becoming world famous and popular in other countries. This interchange of experience leads culinary specialists to self-development and, as a result, to the creation of new masterpieces from simple products. So, in our region, cabbage has long been widespread, from which salads were made, fermented, used as a filling for pies. To date, there are countless recommendations and ways to cook dishes with this wonderful and undeniably healthy vegetable. This time I want to draw your attention to an interesting dish that perfectly combines cabbage and cranberries - Provencal cabbage with cranberries. Cabbage marinated in the manner described below has a juicy and piquant taste. And an alliance with a well-known berry can provide any person with the necessary amount of vitamin C, which is so necessary for everyone in the winter during the period of colds. On the festive table, such a winter salad, thanks to bright red berries, will immediately attract the attention of guests. I have described in detail the classic recipe for an amazing snack for you, my dear readers. I advise you to try this one too.

Ingredients:

- 1 kilogram of white cabbage,
- 100 grams of cranberries,
- 1 medium sized carrot,
- half head of garlic
- 100 grams of sugar,
- 100 grams of refined vegetable oil,
- 0.5 liters of purified water,
- 100 grams of table 9% vinegar,
- 1 tablespoon of table salt,
- 2 bay leaves
- black peppercorns.

Step by step recipe with photo:

First of all, free the white cabbage from the stalk, divide the head of cabbage into 4 parts. Then cut each piece into squares.

Peel the carrots, wash and grate on a coarse grater.

Rinse and dry cranberries.
Lay the vegetables in layers in a convenient large container, observing the following order: cabbage at the bottom, then carrots and cranberries.

After that, start preparing the marinade. Peel the garlic in any way, cut the slices into plates. Pour water into a separate saucepan, add salt, sugar, garlic (I did not add it at the request of my husband), black pepper, bay leaf and refined oil, mix until the bulk ingredients are dissolved. Boil the marinade for about 2-3 minutes, then add table vinegar and bring to a boil.

Now pour the prepared hot marinade over the vegetables.

Leave the cabbage to marinate for 2 days at room temperature. It is necessary to store Provencal cabbage in any cold place, optimally at a temperature of 1-4 degrees, no more than 2 weeks. I am sure you will also be delighted with.

Sauerkraut or pickled cabbage for the winter is a very common harvest. However, sometimes you want to cook something more original for yourself and your family. Today we will introduce you to the most famous Provencal cabbage recipes.

What is cabbage "Provencal"?

The Provence recipe implies pickling white cabbage. Unlike sauerkraut, it cooks much faster. So, according to the usual recipe, it will be ready in about three days. But "Provencal" is distinguished by faster cooking, because it can be consumed within a few hours after the end of cooking the dish.

Cabbage according to the recipe "Provencal" will retain all the vitamins, will be fragrant and crispy. However, there is a big minus in terms of storage for the winter, since such a dish after cooking must be consumed within two weeks. Therefore, you need to cook this in small portions so that the vegetables do not sour.

The most common Provencal cabbage recipes

Classic recipe using bell pepper

The classic Provencal cabbage salad recipe is very simple in terms of preparation - you won’t need much time and expense, because the ingredients for it are quite simple and accessible to everyone.

For such an appetizer, you will need white cabbage and a few other ingredients that are in almost every kitchen. The advantage of this recipe is that the cabbage retain all useful properties, will come out very tasty and fragrant. If you are a lover of sour, then you can use it after 2 weeks of storage.

There are several recipes for how to cook Provencal cabbage, but the base will always be the same. The classic recipe can be supplemented with bell pepper.

You will need ingredients such as: 2 kg of white cabbage, one bell pepper, one carrot, 3 cloves of garlic. To prepare the marinade you need:

half a glass of water;
2 large spoons of sugar;
75 ml of vegetable oil;
up to fifteen peas of black pepper;
1 large spoon of salt;
0.5 cup 9% vinegar

cabbage shred as thin as possible. We clean the carrots and peppers and cut them into thin bars or rub them on a medium grater. Put everything in a large bowl and mix well. Bring the brine to a boil, pour in the vinegar and the garlic passed through the crusher. Add the marinade to the bowl with cabbage and mix everything. We tightly pack the resulting jars, leave for 8 hours, then transfer to the refrigerator.

Let the cabbage marinate for a day - and you can serve it to the table. If you want it to be spicy, add a pod of bitter red pepper to it. The salad is served with parsley and chopped onion rings.

Cabbage "Provencal" instant

Compared to ordinary sauerkraut, "Provencal" for each of the recipes is prepared many times faster. The following recipe does suggest that the dish will be ready to eat already. a few hours after cooking.

In order to cook pickled cabbage in just 3-4 hours, you will need the following ingredients:

a kilogram of chopped white cabbage;
1 large carrot;
2 salad peppers;
a couple of cloves of garlic;
dill or parsley.

For the marinade, you will need a glass of water, a large spoonful of salt, 4 large spoons of sugar and the same number of tablespoons of vinegar, 100 g of sunflower oil. In addition, spices are needed:

3 bay leaves;
up to 7 pieces of black peppercorns;
up to 6 pieces of allspice;
two cloves.

The cabbage is finely chopped, the lettuce pepper is cut into strips, the carrots are rubbed on a coarse grater, and the garlic on a fine grater. Vegetables, garlic and chopped greens are mixed in a large container. Water is brought to a boil, all the components of the marinade are added, and vinegar is poured in at the end. Cooked cabbage is poured with hot marinade, gently pressed down, put a small press and allowed to cool.

After cooling, the salad is laid out in jars, poured with the remains of the marinade and transferred to the refrigerator. This dish will ready in four hours. The combination of ingredients will end up with an incredible taste that even gourmets will appreciate.

Below we present a few more Provencal cabbage recipes with additional ingredients.

How to cook cabbage "Provencal" with cranberries?

Salad "Provencal" with the addition of cranberries very useful and incredibly tasty. It contains no less vitamins than traditional sauerkraut. In addition, even children will like it, since such a dish is not spicy at all.

You will need a kilogram of white cabbage, 3 pieces of carrots and a glass of cranberries. To prepare the marinade, take a liter of water, a glass of sugar, a large spoonful of salt, half a glass of vegetable oil and the same amount of vinegar. There you will also need to add peppercorns, bay leaf, a couple of fresh mint leaves.

Thinly chop the cabbage, and grate the carrots in the same way as for cooking Korean carrots, or cut into thin strips. Pack vegetables tightly into jars. Boil water, dissolve sugar, salt in it, add butter and cook for two minutes. Add bay leaf, mint and peppercorns to it. At the end, pour in the vinegar, pour over the vegetables with hot brine and leave per day at room temperature, then place in the refrigerator.

Instead of mint, you can put a cinnamon stick or currant leaves in the marinade. Before serving, it is recommended to sprinkle the salad with plenty of cranberries, you can additionally add dill and green onions.

"Provencal" with the addition of apples and grapes

This cabbage salad recipe will appeal to those who love originality and prefer healthy and tasty dishes. Prepare the following ingredients:

kilogram of cabbage;
300 g carrots;
300 grapes;
300 grams of sour apples.

The marinade is prepared on the basis of a liter of water, 50 g of salt and the same amount of sugar, 100 ml of vinegar and 100 ml of olive oil, bay leaf, allspice and black pepper, as well as mint.

Finely chop the cabbage, grate the carrots or cut into strips. Remove the core from the apples and cut them into small pieces, removing stems from grapes. We boil water, dissolve sugar, salt, mint and spices in it, then remove it from heat. Let the marinade cool, then pour vinegar and olive oil into it. We fill them with vegetables and put them under oppression. We cover the jar with the contents with an inverted small plate, put a container of water on top. The dish will be ready the next day, after which it must be transferred to jars and rearranged in the refrigerator.

Salad "Provencal" with raisins for the winter

If you like salads based on pickled cabbage, but you don’t know how to finely chop it, then you can cook Provencal salad with raisins for the winter. This recipe is that the ingredients cut into large pieces.

For this salad, you will need 3 kilograms of cabbage, 800 g of carrots and a glass of raisins. To make a marinade, prepare a liter of water, pour a glass of sugar, vinegar and vegetable oil into it, and add 2 large tablespoons of salt.

We cut the cabbage into squares, and the carrots into bars. Cabbage needs to be mashed so that it becomes soft and starts to let the juice out. Then add raisins, mix vegetables and place in an enameled container. We prepare the marinade by analogy with the previous recipes: bring the water to a boil, dissolve the salt, sugar and oil, add vinegar at the end. Pour the vegetables with the resulting boiling marinade.

Let the salad sit overnight at room temperature, then refrigerate for storage ( maximum for 2 weeks). You can additionally add a couple of cloves of garlic or a little grated ginger to the marinade. Before serving, it is recommended to add greens and onions to the salad.

As you can see, "Provencal" is an original fast-cooking winter dish that can be served hot or as an appetizer for every day or on a festive table.

This dish is a cold appetizer based on pickled cabbage. It must be supplemented with carrots, bell peppers and vinegar. There are also options with fruits, vegetables, berries and even dried fruits. These and other ways to make Provencal cabbage are presented in the recipes with photos below.

How to cook Provencal cabbage at home

This snack is also called daily because of the speed of preparation. It is simply amazing with any kind of meat, although it turns out to be no less tasty in combination with stewed or boiled potatoes. options,how to cook cabbage provencal, a lot of. According to the classic recipe, you need to put garlic, bell pepper and carrots. All this is kept in a marinade based on vinegar and sugar. After 5-8 hours, the snack will be ready. This is an advantage over sauerkraut, which takes 2-3 days. In general, the pickling technology is as follows:

Cabbage and all additional ingredients are chopped - rings, straws, pieces, slices, circles or quarters. You can use a simple grater.
Next, the prepared vegetables are laid out in jars, alternating them in layers.
Then a marinade is prepared from vinegar, water, a couple of tablespoons of sugar with salt and spices. Immediately hot it is poured into jars. In winter recipes, they are pre-sterilized over steam or in the oven.
The last stage of salting is twisted, wrapped and left to cool.

How to choose cabbage for pickling

First of all, you needchoose a type of cabbage. Pay attention to green leaves. If they are completely absent, then there is a high risk that the head of cabbage was frozen. In order for the appetizer to crunch, it is worth taking later white varieties. Then it will be tight. You can even use sauerkraut. In this case, the cooking time is reduced. Pickled appetizer is mixed with prunes, apples, grapes or cranberries. Then it remains only to mix and keep in a cool place.

Marinade

A must in classic or winter Provencal cabbage recipes is the marinade. It is poured hot, so you can try the appetizer in a couple of hours. Vinegar is better to take table 9%, although essence, apple or even wine is suitable. The main thing is to choose the right concentration in order topickled cabbage Provenceacquired a light sweet and sour aroma and sharpness. You will also need sugar, water and salt. Vinegar can be replaced even with citric acid or fresh lemon juice. Spices in different combinations will help diversify the taste of the marinade:

coriander;
cinnamon;
celery;
black or allspice;
Bay leaf;
carnation;
Dill seeds.

Instant Provencal Cabbage Recipe

Almost all Provencal cabbage recipescarrots with pepper and garlic are suggested as the basis. There are other options - with cranberries and grapes or apples, beets, raisins or prunes. In any of them, the appetizer turns out to be very vitamin-rich, but it does not stay fresh for very long. After two weeks, the dish may become a little sour, although someone will even like it.

Classical

Time: 2 days 9 hours.
Calorie content of the dish: 49 kcal.
Cuisine: Russian.

First you are offeredclassic Provence cabbage recipe. It is prepared with cranberries and apples, so it has not only a slight sourness, but also a little sweetness. Delicious and original appetizer. All products are fermented in their own juice. Although cranberries are added at the end after curing under pressure. Another berry is combined with apples, for example, lingonberries.

Ingredients:

coriander - 1 pinch;
cabbage head - 400 g;
salt - 1 tsp;
salad bell pepper - 2 pcs.;
garlic - 1 clove;
vinegar essence - 5 ml;
carrots - 2 pcs.;
apple - 2 pcs.;
vegetable oil - 75 ml;
boiled water - 125 ml;
sugar - 1 tbsp;
cranberries - 50 g.

Cooking method:

Disassemble the head of cabbage into leaves, rinse them, then chop and shift to the bottom of the salad bowl.
Then add grated carrots and pepper strips.
Cut the core from clean dry apples, cut them into thin slices. Season with coriander, mix, send to the rest of the ingredients.
Add sugar, salt. At this stage, you can knead the products with your hands.
Mix water with vinegar and oil, pour the ingredients with this mixture, mix.
Cover the salad bowl with another plate on top, put a weight of about 0.5 kg on it. Send the dish to a cold place.
After about 2 days, remove the oppression and add cranberries.

With instant beets

Time: 2 days 9 hours.
Servings: 4 persons.
Calorie content of the dish: 35 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Cabbage Provencal with beetsturns out colorful, crispy and bright. To make it even more vigorous, you can add a little grated horseradish root. Lovers of sourness are better off using cranberries. If you insist on the finished snack for longer, then it will become more like pickled. In order for the products to have a fresh taste, it is worth keeping the products in the marinade for about 4 hours.

Ingredients:

vinegar - 4 tablespoons;
carrots - 2 pcs.;
cabbage head - 1 pc.;
granulated sugar - 2 tsp;
beets - 1 pc.;
horseradish - 1 tsp;
salt - 1 tsp;
water - 500 ml.

Cooking method:

The first step is to boil the beets until tender. This will take about an hour. Then grate the beets on a coarse grater.
Wash the rest of the vegetables. Peel the carrots and also chop with a grater, just chop the cabbage into arbitrary pieces. Then mash the vegetables with your hands so that they release the juice.
Next, season with sugar, salt and add beets with chopped horseradish.
Pour vinegar and water, mix, insist under the lid for 3-4 hours. It is better to put in the refrigerator.
Before serving, drain the water slightly and squeeze the vegetables.

with cranberries

Time: 1 day 10 hours.
Servings: 5 persons.
Calorie content of the dish: 37 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Recipe with cranberriesalso refers to useful and vitamin, because the berries contain no less trace elements. Due to them, the snack acquires a certain sourness. If you like the preparations sweeter, add a little more sugar. Marinade makes foods spicy and tight, so everyone loves to crunch on such a salad.

Ingredients:

cranberries - 1 tbsp.;
water - 1 l;
lavrushka, peppercorns - to taste;
carrots - 2 pcs.;
salt - 1 tbsp;
granulated sugar - 1 cup;
vegetable oil - 0.5 tbsp.;
fresh mint - to taste;
vinegar - 0.5 tbsp.;
cabbage head - 1 kg;
water - 1 l.

Cooking method:

Rinse all vegetables thoroughly, dry, chop and salt. Divide them into glass jars. Add cranberries and mint greens there.
Boil water with sugar, then pour in vinegar and vegetable oil.
Pour vegetables in jars with hot marinade. Infuse for 8 hours, then keep in the cold for another day.

With grapes and apples

Time: 1 day 1 hour.
Servings: 4 persons.
Calorie content of the dish: 58 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Cabbage Provencal with apples and grapes- more original and even more like a summer salad. Its piquant refreshing taste will not leave anyone indifferent, especially fruit lovers. With grapes, the salad becomes a little sweeter, but remains just as spicy and spicy due to sour apples and marinade. The unusual aroma is completed by a sprig of fresh mint.

Ingredients:

bay leaf - 1 pc.;
sugar, salt - 50 g each;
sweet peas and black pepper - to taste;
water - 1 l;
white cabbage - 1 kg;
sprig of mint - 1 pc.;
vinegar - 100 ml;
olive oil - 100 ml;
carrots - 300 g;
sour apples - 300 g;
grapes - 300 g.

Cooking method:

Wash vegetables, chop. Carrots are better to grate.
Cut the core from the apples, remove the seeds, and cut the rest into cubes.
Rinse the grapes and remove the stalks.
Dissolve sugar and salt in boiling water, season it with spices, add mint.
Next, cool the marinade, pour vinegar and oil into it.
Fill the container with the crushed products with the resulting brine.
Cover with a plate on top and place oppression, for example, a 3-liter jar of water.
Leave for a whole day, then spread out into small jars.

For the winter

Time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 25 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Cabbage Provencal for the winter in jars- a great option to keep almost fresh vegetables until the cold weather. The salad is prepared in the traditional way and from a minimum of products. A set of favorite spices, a neutral proportion of salt and sugar, vinegar and fresh vegetables - everything you need for an appetizer. The ratio of products in the winter recipe can be adjusted to your liking.

Ingredients:

sugar - 1 tbsp;
cabbage forks - 1 pc.;
salt - 1 tbsp;
vinegar essence - 1 tsp;
garlic - 3-4 cloves;
peppercorns - 5 pcs.;
carrots - 1 pc.;
water - 1 l;
bay leaf - 3 pcs.

Cooking method:

Sterilize the jars, put a clove of garlic, pepper with bay leaf on the bottom of each.
Next, lay out the chopped carrots and cabbage in layers, tamp them down.
Season the water with sugar, salt, bring to a boil, then pour in the vinegar.
Fill jars with vegetables with marinade.
Roll up jars with sterilized lids. Arrange with the bottom up, cover with a blanket or fur coat, let cool completely.

in pieces

Time: 6 hours.
Servings: 4 persons.
Calorie content of the dish: 29 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A great alternative to fresh vegetable salads iscabbage Provencal instant large pieces. When the season of tomatoes and cucumbers is over, you can prepare such an appetizer. A medium head of cabbage is enough for a three-liter jar. Cabbage turns out spicy and moderately spicy. The main advantage of this recipe is speed, because you can try salting after 4-5 hours.

Ingredients:

sugar - 0.5 tbsp.;
cabbage - 1.5 kg;
black peppercorns - 5 pcs.;
garlic - 4 cloves;
coriander - 0.5 tsp;
bay leaf - 1 pc.;
water - 750 ml;
carrots - 1 pc.;
salt - 1.5 tbsp;
cloves - 1 bud;
sunflower oil - 0.5 tbsp.;
vinegar 9% - 2/3 tbsp.

Cooking method:

Wash vegetables. Remove the top unsightly leaves from the head of cabbage, and chop the rest into large pieces.
Grind carrots with a grater. Finely chop the garlic.
Place all the vegetables on the bottom of the pan in layers, pour in sunflower oil.
Boil water, add salt and sugar, spices. Pour in the vinegar.
Place mixed vegetables into marinade.
Cover with a lid on top and put oppression.
Keep in a cold place for about 4-5 hours.

With bell pepper

Time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Salad cabbage with instant bell pepper- Another version of the salad, which you can try after 5-6 hours. Vegetables are juicy, bright and crispy. You can add a little onion to the list of products. Apple cider vinegar is used instead of regular vinegar in this recipe. Its light sweet and sour taste makes vegetables very fragrant.

Ingredients:

sugar - 200 g;
bay leaf - 3 pcs.;
white cabbage - 1 kg;
salt - 1 pinch;
apple cider vinegar - 200 ml;
carrots - 250 g;
water - 250 ml;
allspice - 5 pcs.;
vegetable oil - 60 g.

Cooking method:

Rinse the vegetables thoroughly, let them dry, then chop them into thin strips and put them in a large saucepan or bowl.
Slightly crush the products with your hands so that the juice stands out from them.
Season with pepper and parsley.
Pour water into a separate pan, season with salt, butter and sugar, boil, then add apple cider vinegar.
Without letting the marinade cool, pour it over the vegetables.
Top with a plate, and put a weight on it.
After 5-6 hours, squeeze the marinade and, if desired, add chopped onion.

with raisins

Time: 6 hours 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 31 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A feature of this recipe is also the speed of cooking, because cabbage leaves are chopped arbitrarily and not very finely. Sweet tooth will also find pluses in this salad, because it contains raisins. You can store the snack only for a couple of days in the refrigerator. Althoughpickled cabbage with raisinswill leave quickly, because it is very tasty and healthy.

Ingredients:

vegetable oil - 200 ml;
carrots - 1 kg;
salt - 2 tbsp.
cabbage - 4 kg;
garlic - 3 cloves;
sugar - 200 ml;
salt - 2 tablespoons;
raisins - 10 g;
vinegar 9% - 2 tbsp.

Cooking method:

Rinse and dry the cabbage leaves, then cut into squares.
Chop the carrot into thin strips, crush the garlic under pressure.
Mix chopped ingredients, add raisins. Transfer everything to a fireproof bowl.
Season the water with salt and sugar, boil, then pour in the vegetable oil with vinegar.
After the next boil, pour chopped foods with hot marinade.
Infuse in a warm place for about 6 hours, then rearrange on the shelf of the refrigerator.

with garlic

Time: 6 hours 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 31 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Provencal cabbage recipe with garlicThe same goes for quick snacks. It will take about 6 hours to marinate, although if desired, the workpiece can be tasted after 3-4 hours. Due to properly cooked marinade, vegetables are more juicy and crunchy in the mouth. If you do not roll it into jars, then the snack is not stored for very long, only two weeks. Then the products become slightly sour.

Ingredients:

salt - 3 tablespoons;
vinegar 9% - 200 ml;
cloves - 3 pcs.;
carrots - 3 pcs.;
cabbage head - 3 kg;
garlic - 3 cloves;
sunflower oil - 150 ml;
allspice - 5 peas;
sugar - 200 g;
bay leaf - 2 pcs.

Cooking method:

Clean the head of cabbage from unsightly top leaves, and wash the rest, dry and finely crumble.
Wash the carrots too, and then process on a grater.
Put the vegetables in a container, season with cloves, pepper and parsley. Top with vegetable oil.
Stir, then arrange in jars (or count on a 3 liter jar).
Salt water, season with sugar, then boil and pour vinegar into it.
Immediately distribute the resulting marinade among the jars of vegetables.
Leave for 6 hours at room temperature.
Then transfer to storage in the refrigerator.

without vinegar

Time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Cabbage Provencal without vinegarit turns out no less crispy, fragrant and appetizing. Even children enjoy eating it. Without vinegar, the appetizer is prepared in a shorter time. For the brine, you only need salt with sugar and water. The technology of cooking the marinade remains the same. Just don't add vinegar at the end. Pour the marinade into jars immediately after boiling. An appetizer is considered ready when gas formation in jars stops.

Ingredients:

sugar, salt - 1 tbsp each;
cabbage head - 1 pc. medium size;
water - 800 ml;
carrots - 3 pcs.

Cooking method:

Pack chopped vegetables into a glass jar.
Season water with salt and sugar, boil.
Without letting the marinade cool down, pour over the vegetables in the jar.
Infuse for a day, then tamp the products. Repeat the procedure until the gas formation stops.

How to make Provencal cabbage - cooking secrets

Before cooking really deliciousCabbage Provencal salad, you need to learn a few simple rules. For a crispy snack, late varieties are suitable. If you do not like cabbage that is too tight, then take medium ones - the heads should be white, and even in the context. You should not add too sharp garlic to the preparation - summer varieties, for example, "spring", will do. It has a light, not sharp and even slightly sweet aftertaste.

Video

Calories: Not specified
Time for preparing: Not specified

Very tasty and very bright Provencal cabbage with cranberries, grapes and apples will certainly appeal to many lovers of vegetable salads, such cabbage is ideal for any dish - be it poultry, meat, fish, porridge or pasta. Even on the festive table, it is not a shame to put Provencal cabbage. Today I want to offer you to prepare an option that is not familiar to you, add an apple, dried cranberries and blue grapes to the cabbage - all together the ingredients give a simply breathtaking result. Cabbage can easily stand on the shelf of the refrigerator for several days, believe me, this will only make it tastier. So, I suggest you move from words to deeds. It turns out no less tasty.

- cabbage - 500 gr.,
- carrots - 80 gr.,
- apples - 1 pc.,
- grapes - 100 gr.,
- bell pepper - ½ pcs.,
- dried cranberries - a handful,
- water - 500 ml.,
- sugar and salt - 1 tbsp each,
- vinegar - 30 ml.,
- vegetable oil - 70 ml.,
- ground black pepper - 2 pinches.

Recipe with photo step by step:

Prepare any convenient container in which Provencal cabbage will be cooked. Using a special grater, chop the cabbage. If the shutter width is adjustable in the grater - excellent, try to make it as small as possible so that the cabbage is shredded thinly. Dump the cabbage into the pot.

Peel and wash carrots, dry. Using a Korean salad grater, grate the prepared carrots. Add carrots to the pot with the cabbage.

Peel the apple, remove the core. Grate an apple on a regular medium grater and add the chips to the pan. Also add a handful of dried cranberries.

Add grapes to the pan, which must first be washed and dried. Also add bell pepper, cut into strips.

Pour vegetable oil and vinegar into a saucepan with vegetables. Boil water with sugar and salt separately on the stove, cool, pour water after oil and vinegar.

Mix well all the ingredients together.

Be sure to put oppression on the cabbage, leave it alone for 5-6 hours. After the specified time, you can take a sample