Cooking Provencal cabbage at home. Provencal cabbage recipes: classic and other options

1 Provencal cabbage - classic recipe with bell pepper
2 Provencal cabbage with cranberries

Provencal cabbage— classic recipe, which I want to provide to the readers of Dudes, as well as to all guests and visitors to the site. It is not difficult to prepare, and does not require a lot of time and expense, since the recipe contains the simplest and most affordable ingredients. For this snack dish a regular one is required White cabbage and some other components that any housewife has in stock. The cabbage turns out crispy and flavorful. It is very useful, since this recipe is unique and all the vitamins are preserved in the vegetables. The only drawback is that after two weeks Provencal cabbage according to the classic recipe It may become a little sour, well, this is not for everyone, maybe this is exactly what someone likes.

Provencal cabbage - a classic recipe with bell peppers

Cabbage is prepared according to several recipes, but we take the same components as a basis, adding and improvising ingredients. Our first recipe will be with sweet bell peppers.

What you need to prepare for the recipe:

Cabbage (white cabbage) - 2 kg;
pepper - 1 piece;
carrot - 1 piece;
garlic - 3 cloves.

In the marinade:

half a glass of water;
sugar - 2 tablespoons;
black pepper (peas) - 10−15 peas;
vegetable oil - 75 ml;
salt - 1 tablespoon;
vinegar 9% - half a glass.

Provencal cabbage - a classic recipe for how to cook:

1. You need to chop the cabbage very finely. Peel the carrots and peppers and cut into thin slices or grate on a medium grater. Place in a large container and mix well.

2. Bring the brine to a boil, carefully add the vinegar, and press the garlic through a press. Pour the resulting marinade into the container with cabbage. Mix. Place everything tightly into jars. Leave it in the room for 8 hours. Then put it in the refrigerator. You can serve the cabbage a day later, let it marinate a little.

Advice for spicy lovers: add a pod of hot pepper to the Provencal cabbage; for the beauty of the salad, use better red ones. You can serve cabbage with chopped onion rings and parsley.

Provencal cabbage with cranberries

Provencal cabbage with cranberries is considered healthy and vitamin salad, since the berry contains no less useful microelements than cabbage. She has pleasant sourness, for which even the kids adore her.

Ingredients for the salad:

White cabbage - 1 kg;
carrots - 2-3 pieces;
cranberries - 1 cup.

For the marinade:

water - 1 liter;
granulated sugar - 1 glass;
salt - 1 tbsp. spoon;
vegetable oil - half a glass;
vinegar - half a glass;
bay leaf, pepper (peas);
fresh mint to taste.

The cooking method is exactly the same as in the first recipe. First, all the vegetables are chopped, then the same marinade is made. Pour hot and let stand for 8 hours, then refrigerate for a day. Nothing complicated, but the result is excellent. Delicate aroma cabbage, combined with cranberries and mint, gives the salad a little sourness, piquancy and freshness. Enjoy your meal!

The classic recipe for Provencal cabbage is quite simple, and in the end you will get ready salad, which can be stored for a week and served for lunch or dinner.

Provencal cabbage - a classic recipe

A basic option that can easily be modified and combined with other ingredients.

Required Products:

garlic clove;
about 150 milliliters of water;
sugar – 50 grams;
Bell pepper;
vegetable oil – 120 milliliters;
15 grams of salt;
cabbage - a small head of cabbage;
two spoons of vinegar 9%.

Cooking process:

Chop the cabbage as conveniently as possible, but preferably into thin strips, combine with salt and sugar, and press with your hands.
We also cut the pepper into strips, place it on the cabbage and add crushed or finely chopped garlic.
Pour in the liquid ingredients from the list, mix so that everything is distributed evenly.
We press down with something heavy enough and let it brew for 24 hours, after which we distribute it into jars. Ready dish Can be stored for two weeks in the refrigerator.

Quick cooking option

If you don’t want to wait, but rather serve the dish to the table, then you should use this recipe.

Ingredients for the dish:

three cloves of garlic;
120 milliliters of vegetable oil;
spoon of salt;
a small head of cabbage;
40 milliliters of vinegar;
three heaped tablespoons of sugar;
2 carrots.

Cooking process:

We chop the vegetables in any convenient way, even with a knife, even with a food processor, mix them, add crushed garlic.
Bring 500 milliliters of water to a boil, combine with all the other ingredients from the list, except vegetables, of course, and wait until the mixture boils again. Cool for 15 minutes and pour in the cabbage.
After the cabbage has completely cooled, you can eat it immediately, but store it only in the cold.

With beets

Provencal cabbage with beets - another one light option snacks.

Required Products:

spoon of salt;
one beet;
4 tablespoons of vinegar;
small head of cabbage;
two spoons of sugar;
500 milliliters of water;
1 carrot.

Cabbage "Provencal" is a recipe for quick-cooking pickled white cabbage. Unlike fermented salad, which takes 2-3 days to become ready, Provencal salad can be eaten 5-6 hours after preparation. The cabbage turns out crispy, aromatic, and retains vitamins. The only drawback is that it can be stored for no more than 2 weeks, after which it peroxides. It is recommended to prepare the salad in small portions so that you can quickly eat it while hunting.

Before you start cooking, watch this funny video.

Get started with salad with classic recipe– Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion by adding the most unexpected ingredients.

Recipe ingredients:

cabbage 2 kg
sweet pepper 1 pc.
carrots 1 pc.
garlic 3 cloves

For the marinade:

water 1/2 cup
sugar 2 tbsp. spoons
black peppercorns 10-15 peas
vegetable oil 75 ml
salt 1 tbsp. spoon
vinegar 9% 1/2 cup

Cooking method:

Chop the cabbage thinly. Peel the carrots and peppers and cut into strips. Place in a large bowl, stir.
Mix water, salt, sugar and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and garlic passed through a press. Pour the marinade into the bowl with the cabbage. Stir. Pack the cabbage tightly into the jars. Leave at room temperature for 6-7 hours or overnight. Then put it in the refrigerator. Theoretically, cabbage can be eaten immediately. But it is better to serve it the next day after preparation.
Advice: Cook in small batches. Cabbage has the most best taste on day 2-3 of preparation. Then it starts to sour. To obtain spicy salad You can add a pod of hot pepper, preferably red.

Serving method: Before serving, add blue onion and parsley cut into half rings to the salad.

Pickled Provencal cabbage with cranberries is very healthy and delicious salad. It contains no less vitamins than sauerkraut traditional way. It is not spicy at all, which is why children love it.

Recipe ingredients:

white cabbage 1 kg
carrots 2-3 pcs.
cranberries 1 cup

For the marinade:

water 1 liter
sugar 1 cup
salt 1 tbsp. spoon
vegetable oil 1/2 cup
vinegar 9% – 1/2 cup
Bay leaf, peppercorns
fresh mint a few leaves

Cooking method:

Chop the cabbage thinly. Grate the carrots for Korean carrots or cut into thin strips. Pack the cabbage tightly into the jars.
Bring the water to a boil. Dissolve salt, sugar, vegetable oil in it. Boil for 2 minutes. Add bay leaf, peppercorns and mint. Pour in the vinegar last. Pour hot brine over cabbage. Leave at room temperature for a day. Then place it in the refrigerator.
Advice: Instead of mint, you can add currant leaves or a cinnamon stick to the marinade.

Serving method: Before serving, sprinkle the salad generously with cranberries. Can add green onions and dill.

This original salad Reminiscent of summer, rich in vitamins, and has a refreshing, piquant taste. Provencal cabbage with grapes and apples will not stagnate in your refrigerator.

Recipe ingredients:

white cabbage 1 kg
carrots 300 g
grapes 300 g
sour apples 300 g

For the marinade:

water 1 liter
salt and sugar 50 g each
vinegar 100 ml
olive oil 100 ml
black pepper and allspice
Bay leaf
mint sprig

Cooking method:

Shred the cabbage thinly. Grate the carrots or cut into strips. Core the apples and cut into small pieces. Remove the stems from the grapes.
Boil the water. Dissolve salt, sugar in it, add spices and mint. Remove from heat. Pour vinegar and olive oil into the cooled marinade. Pour the marinade over the cabbage and place under pressure. To do this, cover the container with cabbage with an inverted shallow plate. Place it on top three liter jar filled with water.
A day later the cabbage is ready. It can be put into jars and stored in the refrigerator.

If your family loves pickled cabbage salad, but you don’t know how to chop it, prepare Provencal cabbage salad for the winter with raisins. The peculiarity of this recipe is the large cutting into pieces. It’s easy to chop this salad, and the taste doesn’t suffer at all.

Recipe ingredients:

cabbage 3 kg
carrots 800 g
raisins glass

For the marinade:

water 1 liter
sugar 1 cup
salt 2 tbsp. spoons
vinegar 1 glass
vegetable oil 1 glass

Cooking method:

Cut the cabbage into squares. Carrots in cubes. Remember to let the cabbage become softer and release its juice. Add raisins. Mix the vegetables evenly and place in an enamel pan.
The marinade is prepared in the same way as indicated in previous recipes. Boil the water. Dissolve salt, sugar and vegetable oil in it. IN last resort add vinegar. Pour the boiling solution over the vegetables. The salad should stand overnight at room temperature. Then store it in the refrigerator, but no more than 2 weeks. The cabbage will become soft and sour.
Advice: You can add a few cloves of garlic or a piece of grated ginger to the marinade.

Serving method: Before serving, add onions and herbs to the salad.

In everyday life, many housewives call “Provencal” cabbage daily cabbage. It is this name that fully reflects the essence of the recipe - within a day it will be marinated and ready for use.

Spicy spicy marinade in combination with vegetable oil and various seasonings native to French Provence will turn ordinary cabbage into gourmet dish instant cooking.

To make snacks, you should choose white varieties with slightly flattened forks: they have hard, elastic leaves that give a characteristic appetizing crunch.

Carrot juice will give the cabbage pieces a delicate creamy hue. There is no need to grind them, but you can use a little pressure to speed up the process. Garlic in the presence of vinegar may change color.

Ingredients

3 kg fresh white cabbage
1 medium carrot
1 large head of garlic (please note that it is the head that is taken, not the clove)
1 tbsp. Sahara
1 tbsp. odorless sunflower oil
1 tbsp. table vinegar 9%
2 tbsp. l. salt

(ingredients for the marinade are based on 1 liter of water)

Preparation

1. Prepare a large container in which we will marinate the cabbage. We wash it and scald it with boiling water.

Wash the heads of cabbage, remove the top leaves, usually they are a little wilted, slightly spoiled in some places, and cut the cabbage into small pieces. If you are preparing this recipe for the first time, then pay attention to how the author’s heads of cabbage are cut.

2. Having tasted the marinated pieces, next time you will decide for yourself whether you need to cut them smaller or, conversely, larger. Transfer everything into a saucepan.

Grind the peeled carrots on a medium grater and also add them to the cabbage and mix.

3. It should be evenly distributed among the pieces.

4. This completes the main preparatory part.

Pour water, oil into another saucepan, add sugar and salt.

5. Place on the stove over medium heat. When the marinade has boiled, add chopped garlic cloves (take a whole head) and let the contents boil again. Then pour in vinegar, boil for about 1 more minute, turn off. Pour this marinade over the cabbage and mix with a spoon.

6. To marinate it well, put it under pressure.

7. Let the container stand overnight at room temperature, the rest of the time we keep the cabbage in the refrigerator. After about 3-4 days it can be put into jars and placed under nylon covers and eat, taking it out of the bottles.

Note to the hostess

1. Owners of multifunctional blenders with a jug can make original and easy-to-eat slicing of cabbage. In some units the required mode is called “Crushing”, in others it is called “Ice Crushing”. Before you turn the head of cabbage into neat small pieces, resembling scales, it must be cut into sectors approximately the size of apple quarters. Larger and heavier pieces can jam the screw and, even worse, damage it. A single serving for grinding is 220–270 g; it is usually specified in the instructions and depends on the capacity and power of the device.

2. It is important to note that garlic cloves are in this case It is not advisable to squeeze it through a press or chop it with a knife to the smallest crumbs. They should be cut into slices so that the marinade does not transmit too strong a garlic smell. It is inappropriate in the Provence appetizer. It is assumed that in its aromatic range all notes are equal.

3. In the same marinating mixture, you can keep the coarsely chopped lower parts of the Iceberg lettuce (in the root area they are dense, juicy and white) for 7–8 hours. You will need a large, overgrown fork, because thin and small heads of cabbage even at the bottom are too tender leaves, they will simply soften and take on the appearance of a slippery green mush.

Provencal cabbage, which I will introduce you to numerous quick cooking recipes today, has the only drawback - you constantly have to ward off impudent household members who are trying to take a sample prematurely. Because the whole apartment smells fragrant, oh taste qualities salad is remembered from previous years.

I love crispy cabbage, it doesn’t take long to arrive – after a day, or even sooner, you can treat yourself to a delicious appetizer.

How to cook instant Provencal cabbage

There are not too many secrets to preparing it; the advantage of Provençal cabbage is the ability to vary the recipe based on your preferences. Ingredients, cutting methods, additives change.

The classic recipe assumes that the salad, in addition to cabbage, certainly includes bell pepper, garlic and carrots. The Soviet version looked exactly like this. Our hostesses have unlimited imagination. Over the years of cooking at home, many recipes have accumulated that mention grapes, lingonberries, beets, raisins, apples, prunes, and cranberries.

Attention! If you are going to make Provencal for winter storage, do not put fruit. Apples, prunes, and raisins shorten their shelf life and are only suitable for quick preparation of snacks.

I'm glad to see the variety of spices that cabbage goes with. put a bay leaf, different kinds pepper, dill, cloves, coriander, celery, cinnamon.
There are no restrictions on cutting cabbage. The cabbage is shredded, cut into large and not too pieces, into squares, or simply at random.
Traditionally used in preparing marinade table vinegar. Apple and wine will add their own note, and the taste will sound different when citric acid is added as a preservative.

Choosing cabbage for preparation

If you like crispy cabbage, choose late varieties of vegetables intended for winter storage. They are distinguished by a white, tight and hard head of cabbage.

On a note! If you want to reduce cooking time as much as possible, use ready-made sauerkraut. Mix with additives - grapes, cranberries, apples and, after mixing, keep in the cold for a day.

Calorie content of cabbage

For those who like to calculate the calorie content of dishes, I can tell you: the nutritional value provencal cabbage with the addition of beets – 25-38 kcal. Adding fruits and berries will slightly increase the calorie content, but not critically.

Classic Provencal cabbage recipe

This recipe meets all the criteria. What makes it classic is the standard set of additives and spices. However, if you add something new, it’s okay, experiments are welcome.

You will need:

Cabbage – 1 kg.
Carrot.
Bell pepper.
Garlic - a couple of cloves.
Sugar – 1.5 tbsp. spoons.
Water – 2/3 cup.
Oil – 3 tbsp. spoons.
Salt – 1.5 teaspoon.
Vinegar 9% - 2 tbsp. spoons.

Step by step recipe:

Grate the carrots coarsely (you can cut them into thin rings), chop the garlic, chop the pepper into strips and chop the cabbage.
I advise you to use a special shredder, it will make slicing easier, increasing the speed, the cabbage strips will turn out thin and beautiful. Finely shredded cabbage pickles faster.
Place the chopped cabbage in a wide bowl, add salt and sugar. Without much effort, remember cabbage. You shouldn’t be too zealous; the finished snack won’t turn out crispy.
Place garlic, peppers and carrots in a bowl, mix well, distributing the additives over the cabbage.
Make the marinade: boil water, add spices, cool slightly. Pour in oil and vinegar.
Pour in the vegetables, stir and place a weight on top (a plate on which a weight is placed, for example a jar).
After a couple of hours, test for doneness. But it is advisable to wait about a day.

Provencal cabbage with apple and cranberry

I don’t recommend preparing tons of cabbage for this recipe; storing it is as fast as the speed of cooking. Eat it within 3-4 days, however, the task is not so overwhelming - the taste will exceed all expectations.

Take:

Head of cabbage – 1 kg.
Carrot.
Green apple, preferably a variety like Semirenko.
Raisins, light - a decent handful of 50 grams.
Cranberries – ½ cup.
Seedless grapes, light – a small cluster.

For brine:

Water - half a liter.
Sunflower oil – ½ cup.
Sugar – ½ cup.
Salt - a large, heaped spoon.
Peppercorns – 10 pcs.
Mustard seeds – 0.5 teaspoon.
Table vinegar – 60 ml. (replace with essence, then 1 tablespoon)
Bay leaf – 2 pcs.

Step-by-step preparation:

Preparatory work: cut the cabbage into large squares, grate the carrots coarsely, cut the apple into slices without peeling, defrost the cranberries, free the grapes from the branch.
Place vegetables and fruits in a pan in layers one after another: cabbage, carrots, cabbage again, sprinkle with raisins, cabbage, grapes, cabbage, cranberries and the top layer is definitely cabbage.
After laying down, take care of the brine. Place seasonings and other ingredients intended for brine into boiling water and let it boil. Pour in vinegar and let simmer for a minute.
Without mixing the layers, pour over the cabbage, press with a pressure plate, making sure that the cabbage is completely covered with brine.
Just have to wait 2-3 days. Then carefully mix the Provençal and store it in the cold, but not for too long.

How to cook instant Provencal cabbage with beets

Extremely healthy snack, since it is fermented in own juice, preserving vitamins and other substances important for humans. It looks incredibly beautiful and elegant in a jar. It tastes somewhat similar, would you like to find out? more recipes- follow this link. If you like a heartier snack, add a little horseradish root to the preparation. I've seen recipes with cranberries, but I suggest the classic version.

Take:

Cabbage.
Beets, large.
Carrots – 2 pcs.
Water - half a liter.
Sugar – 2 small spoons.
Vinegar 9% - 4 tablespoons.
Salt - a teaspoon.
Horseradish, grated - a teaspoon.

Preparation:

Cook the beets, cool. Coarsely grate the carrots and beets, chop the cabbage.
Combine in a bowl, add salt, add sugar and rub with your hands, the vegetables should release juice.
Add vinegar to the water and pour over the preparation. After 3-4 hours you can start tasting and enthusiastic exclamations. If you are going to make a salad, add chopped onion to the prepared Provençal and season with oil.

Provencal cabbage with apples and grapes

Adding a sweet berry makes the snack incredibly original. I'm glad there are options quick cabbage a bunch of. You can get acquainted with another, repeatedly tested recipe for making Provençal by following the link.

Cabbage – 1 kg.
Carrots – 300 gr.
Sour apples – 300 kg.
Grapes – 300 gr.
Water - liter.
Sugar and salt - 50 g each.
Bay leaf – 1 pc.
Peppercorns – 4-5 pcs.
A sprig of mint.
Vinegar 9% - 100 ml.
Oil – 100 ml. (extremely tasty with olive oil).

How to cook:

Grate the carrots coarsely, cut the cabbage into small pieces (if you want to cook faster, chop finely). Remove the core from the apples and cut into arbitrary pieces.
Combine vegetables and fruits and stir well.
Prepare the marinade: dissolve the spices in boiling water, add the mint and let it boil again, then cool.
IN cold marinade pour vinegar and oil and pour over cabbage. Press down with pressure.
After a day, transfer the snack to jars and store in the cold.

Provencal salad with sauerkraut and apples

I offer a Provençal version of instant cooking from ready-made sauerkraut.

Required:

Sauerkraut – 500 gr.
Pickled apples – 100 gr.
Grapes, lingonberries, cranberries - a small handful each.
Sugar - teaspoon.
Oil – 2 large spoons.
Cinnamon – a pinch.
Cloves – 2 sticks.

A small clarification - grapes, apples, cranberries and lingonberries can be taken fresh, but in this case the snack requires longer aging. But it is advisable to put the fruits already pickled. If you have enough sauerkraut marinade, use it, you can add a little water.
Combine kaputa and berries with a sliced apple.
Boil the marinade, adding sugar, cloves and cinnamon, cool.
Pour in the cooled marinade, add oil, stir well and refrigerate for a couple of hours.

Provencal cabbage slices with garlic - delicious recipe

Various cuts add variety to any appetizer. In squares, large pieces, and not too much, the cabbage ferments no less quickly than with regular shredding. Make it spicy, but simple snack, bringing joy to loved ones. Especially for lovers spicy dishes I recommend adding a small hot pepper.

Prepare:

Cabbage – 1.5 kg.
Carrot.
Garlic – 6-7 cloves.
Water – 3 glasses.
Oil – ½ cup.
Table vinegar - 2/3 cup.
Peppercorns – 5-6 pcs.
Coriander – ½ teaspoon.
Salt – 1.5 large spoons.
Clove is a stick.
Hot pepper - optional.

How to cook:

Cut the cabbage into arbitrary pieces, grate the carrots, finely chop the garlic - the preparatory work is completed.
Place in a bowl, pour in the oil and stir.
Make the marinade: add spices to boiling water, boil again and pour in vinegar. Pour the hot marinade over the cabbage and place pressure on top.
After 4-5 hours, start trying and enjoying it.

As I write, I’m choking on saliva, believe me. I made my first fall batch of instant Provencal cabbage. God, give me strength to live these few hours while she marinates! Watch the video recipe, I was impressed by the ease of execution. I love you, I kiss you... Galina Nekrasova.