Provencal cabbage old recipe without vinegar. Provencal cabbage: recipe, preparation of Provencal cabbage

Cabbage "Provencal"– this is a recipe for pickled white cabbage instant cooking. 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 eat it quickly.

Provencal cabbage with bell pepper in a jar

Start your acquaintance with the salad with a 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.

Ingredients:

cabbage2 kg
sweet pepper 1 pc.
carrots 1 pc.
garlic3 cloves
For the marinade:
water 1/2 cup
sugar 2 tbsp. spoons
black peppercorns 10-15 peas
vegetable oil75 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.

Ingredients:

white cabbage 1 kg
carrots 2-3 pcs.
cranberries1 cup

For the marinade:

water1 liter
sugar1 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.

Provencal cabbage with grapes and apples

Ingredients:

white cabbage 1 kg
carrots300 g
grapes300 g
sour apples300 g

For the marinade:

water1 liter
salt and sugar 50 g
vinegar100 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.

Ingredients:

cabbage3 kg
carrot800 g
raisins glass

For the marinade:

water1 liter
sugar1 cup
salt 2 tbsp. spoons
vinegar1 cup
vegetable oil 1 cup

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.

Provencal cabbage with cranberries. Option 2

Ingredients:

white cabbage - approximately 2 kg;
carrots - 2 pieces;
garlic - 1 head;
apples - 2 pieces;
cranberries - 200 g;
sugar - 200 g;
vegetable oil - 200 g;
water - 1 liter;
salt - 2 tablespoons;
vinegar 9% - 200 g;
bay leaf - 2-4 pieces;
black and allspice peas.

Cooking method:

Take white cabbage weighing approximately 2 kilograms. First, it must be freed from the stalk and divided into 4 parts.
Next, chop the cabbage into neat squares.
Grate the carrots on a coarse grater.
You need to take sweet and sour apples and cut them into fairly large slices, after removing the seeds.
Be sure to rinse and dry the cranberries.
Take a large container, for example a saucepan, and place the prepared vegetables in it in layers in the following sequence: cabbage, carrots, cranberries, apples.
Peel the garlic and cut into slices.
Prepare the marinade: add salt and granulated sugar to one liter of water, add chopped garlic, and add vegetable oil. Mix everything thoroughly until the salt and sugar are completely dissolved. Place the prepared marinade on the fire and wait until it boils. Cook for two to three minutes.
Add nine percent vinegar and bring to a boil.
Gently pour the hot marinade over the cabbage.
Place a plate on top of the layered vegetables and apply pressure. For oppression, you can take a jar filled with water. In this form, the cabbage should stand for two days at room temperature.
After two days, thoroughly but very carefully stir the cabbage.
Sterilize the jars and fill them with prepared marinated Provencal cabbage with cranberries. The cabbage is ready.

Ingredients:

fresh white cabbage – 3 kg;
garlic - 3 heads (in in this case You don’t have to worry about overdoing it with garlic; on the contrary, it will make the cabbage tastier);
medium sized carrots – 5-6 pcs.
Ingredients for marinade:
water – 1.5 l;
sunflower oil – 1 cup;
sugar – 1 glass;
salt without top - 3-4 tbsp. spoons;
table vinegar 9% - 1 glass;
bay leaf (optional) – 2 pcs.;
black peppercorns (optional) – 5-6 pcs.;
cloves (optional) – 3 pcs.

Usually I don’t change the proportions and take exactly as much as indicated in the recipe. 3 kg of fresh cabbage makes half a large pan finished product, which is enough for the whole family, and I even treat my neighbors. If you need to prepare a lot of this daily cabbage, multiply all ingredients by 2

Cooking method:

Wash the head of cabbage, remove the top withered leaves and cut into small pieces.
They also partly have the zest of daily cabbage. For fermentation, we chop it, but here it’s important to just cut it.
We transfer it to a large container (it’s most convenient to put it in a basin) and add three peeled and washed carrots there. Mix with your hands.
Before preparing the marinade, prepare the garlic: peel, wash and cut into thin slices. Pour water into a saucepan (I usually measure liter jar), add sugar and salt, add oil, and put on high heat. When the marinade begins to boil, carefully transfer the garlic into it and let it boil.
After this, immediately pour in the vinegar, boil for a few seconds and turn off. If you add garlic right away, it will turn blue, so throw it into almost boiling water.
Transfer the chopped cabbage with grated carrots into a large container (I use a 10-liter pan), pour in the marinade and mix thoroughly.

I used to do it a little differently: I compacted some of the cabbage, poured in some of the marinade, added the rest and poured the remaining sauce over it. In this case, the way you place the cabbage will not affect its taste in any way.

That's all, all that remains is to put it under oppression for a day.

If you cook Provencal cabbage during the day, feel free to serve it the next morning. It will be sweet and sour and crispy, just the way it should be.

I don’t immediately put it into jars. For 3-4 days she stands under oppression in a large saucepan, marinating. Ready daily cabbage Store in the refrigerator in a tightly closed container.

Provencal cabbage with beets and garlic

Ingredients:

Cabbage;
beet;
enough garlic to make several layers in a three-liter jar.
Marinade
Water - 1.5 liters;
sugar - 200 grams;
vinegar 9% - 200 grams;
salt - 3 tablespoons without top;
vegetable oil - 150 grams;

Cooking method:

Cut the cabbage into large pieces.
Cut the beets into slices.
Simply peel the garlic and divide it into cloves.
Place cabbage, garlic and beets in layers in a jar.
Prepare the marinade: Boil water with sugar and salt. When it boils, turn off add vinegar and vegetable oil. Let it cool a little. Then pour the cabbage into the jar.
Leave for a day at room temperature. In a day the cabbage will be ready. In the future, you need to store it in the refrigerator under a nylon lid.

You can serve Provencal cabbage with any dish; it is always appropriate on the table. Each housewife tastes different cabbage; if you want it spicier, add more garlic, and if you want it sweeter, add beets.

Particular piquancy to this vitamin salad add cranberries and prunes. It is very good to use this dish as a snack before lunch, because cabbage juice has a positive effect on digestive system. Preparing this dish is not at all difficult, and cabbage will delight you with its unusual and bright taste.

Ingredients:

Cabbage - 1 pc. (about 1 kg);
Dried apricots - 50 g;
Cranberries (fresh or frozen) - 100 g;
Carrots - 0.5 kg;
Sugar - 100 g;
Prunes - 50 g;
Vinegar - 100 ml;
Raisins - 50 g;
Garlic - 6 cloves;
Apples - 2 pcs.;
Salt - 2 tbsp. spoon;
Vegetable oil - 100 ml;
Water - 500 g.

Cooking method:

Cut the cabbage into 2x2 cm squares.
Peel the garlic, dividing it into cloves.
Wash the dried fruits and add water. Let's discuss it.
Thaw the cranberries and salt the liquid. Wash fresh cranberries thoroughly under running water.
Slicing apples large slices, carrots - grate.
Transfer the cabbage to a large container. Add salt and carefully knead the cabbage with your hands so that it becomes softer and juice begins to come out of it.
Let's prepare the marinade. To do this, add salt, sugar, oil and vinegar (9%) to the water. Mix everything and bring to a boil. Boil for a few minutes.
Add dried fruits, garlic cloves, carrots and cranberries to the cabbage. Mix everything well and pour in the marinade.
Place pressure on the cabbage and leave for 12 hours at room temperature.
We remove the oppression after 12 hours, place the cabbage in the refrigerator for another two days.

Cabbage "Provencal" - very tasty and healthy salad, which takes very little time to prepare. To make your dishes even more delicious, use the following tips:

When preparing a salad with beets, this root vegetable can be replaced with bell pepper. Appearance This will only make the dish more colorful and the taste more piquant.

Keep ready salad Can be refrigerated for 3-5 days.

Pressing for cooking cabbage is quite simple to do. To do this, you need to take a regular plate, turn it upside down, and place a jar with 1 liter of water on top.

If you need a snack the very next day, then the cabbage should be poured with hot marinade. And if you are ready to wait a few days, then cold.

You can add spices and spices to the marinade for a richer taste, such as coriander or cloves.

If you already have ready-made cabbage, then add berries, fruits or dried fruits to it, you will get a new one savory snack in a matter of minutes.

You can improvise and add any additional ingredients to your taste.

Ingredients:

Cabbage – 1 kg;
Carrots – 2 pcs.;
White grapes – 0.3 kg;
Apples – 300 grams;
For the brine (or more precisely the marinade):
Salt – 25 grams;
Sugar – 70 grams;
Vegetable oil – 100 grams;
Vinegar 9% - 60 grams;
Water – 1 liter;
Bay leaf, mint, peppercorns, cinnamon - to taste.

Cooking method:

Recipe for quick-cooking marinated cabbage “Provencal”
Prepare the brine. Add salt, sugar and other seasonings to the water. Bring to a boil and cool to room temperature.
Add vinegar. Pour in vegetable oil.
Finely chop the cabbage and carrots.
Cut the apples into slices, wash the grapes.
Mix cabbage, carrots, apples and grapes, place tightly in a bowl and fill with brine.
Cover the top with a plate and place a small weight so that the cabbage is covered with brine.
Leave for a day at room temperature, then keep in the cold for a day.

Instant cabbage recipe – “Provencal” in Russian

The recipe for this salad is beloved and well known, but its taste can become completely unrecognizable thanks to Provençal herbs and "zest".

Ingredients:

Fresh cucumber 200 g
Young (or Chinese) cabbage 300 g
Parsley 120 g
Olive oil 50 ml
Garlic 15 g
Provençal herbs (dry mixture) 30 g
Dry wine, white 70 ml
Grapes (white muscat) 150 g

Cooking method:

Combine wine, olive oil, chopped garlic and spice mixture.
Mix well, let it brew so that the aroma of the herbs better combines with the oil.
You can pour the dressing into a jar, cover with a lid, and lightly steam it.
Cool the mixture without opening the lid.
Tear the parsley and cabbage leaves with your hands, cut the cucumber into thin slices. Add grapes to the salad. Stir and season.

Red cabbage "Provencal" with canned green beans and tuna

Ingredients:

Leek 90 g
Green beans 120 g
Red cabbage 200 g
Mayonnaise 60 g
Lemon juice 80 ml
Garlic
Provencal herbs
Tuna in own juice 300 g
Ground pepper

Cooking method:

Break the canned fish into pieces, drain the asparagus through a colander.
Finely chop the cabbage and leeks. Combine all salad ingredients.
Add garlic, lemon juice to the mayonnaise (you can also add fresh zest), ground pepper and Provencal mixture.
Stir the sauce and dress the salad before serving.

Cabbage "Provencal" - useful tips on preparation

For preparing salads from fresh vegetables choose summer and autumn varieties of cabbage: its leaves are more juicy and contain less coarse fiber.

Salt, sugar and acidic ingredients speed up the release vegetable juice. Therefore, add sauce or dressing to the salad immediately before serving - this will preserve fresh look dishes.

Cabbage "Provencal" is prepared within 15 minutes

Ingredients:

For sauerkraut:

white cabbage – 10 kg.
carrots – 1 kg.
apples – 2 kg.
salt – 250 gr.
black bread - 1 slice.

For Provencal cabbage:

pickled halves or quarters of cabbage heads – 1 kg.
pickled white and black grapes – 100 gr.
fresh or pickled lingonberries or cranberries - 100 gr.
fresh apple – 2 pcs.
vegetable oil – 100 gr.
granulated sugar – 100 gr.
apple or grape vinegar– 50 ml.

Cooking method:

For pickling, it is best to use late varieties of white cabbage caught by the first frost.
From the heads of cabbage we cut off the stalks, the lower part and the upper green leaves.
Remove a few white, strong leaves and set aside. Cut the heads of cabbage in half and chop into thin strips.
Cut two or three heads of cabbage into halves or quarters.
Place some of the shredded cabbage on a flat surface, add some salt and mix lightly.
Then, pressing the cabbage tightly with your hands, we “stretch” it several times until cabbage juice appears. At this stage it is important not to overdo it, otherwise the cabbage will turn out too soft.
Peel and chop the carrots in a food processor or grate them on a coarse grater.
Add to shredded cabbage and stir lightly.
To the bottom of a clean fermentation container (wooden or ceramic barrel, enamel pan or big glass jar) put a slice of black bread. Tear the bread with one set aside cabbage leaf.
Place some of the prepared cabbage and knead tightly. When the container is filled to the middle, place cabbage heads cut into halves or quarters very tightly, one to one.
Place apples (whole or cut in half) between the heads of cabbage.
On top of the apples and heads of cabbage we again place the shredded cabbage mixed with carrots and salt. Let's die. Fill the container until a mound forms. Knead again until the juice appears.
Cover the slide with the set aside cabbage leaves, with a clean linen napkin, place the weight on top and place it in a warm place.
After the cabbage begins to foam, use a long wooden rod to make several punctures to the bottom of the container. The fermentation process usually takes 10 days.
Store the finished sauerkraut in a cool place at a temperature no higher than 0 - 2°C.
To prepare Provencal cabbage pickled heads of cabbage Cut the cabbage into 2x2 cm squares or into strips.
Chop the apples into short strips and add to the chopped cabbage. Add pickled grapes, lingonberries or cranberries.
Mix vegetable oil, vinegar and sugar. Pour the resulting mixture into the cabbage and stir. Provencal cabbage is ready.

Cabbage "Provencal" recipe with video

In the territory of the Slavic countries, you can still find jars of preserves for the winter in almost every apartment. These are jars of jam, pickled vegetables, fruit and berry compotes. One of the delicacies winter preparations is sauerkraut or pickled cabbage. It is happily consumed by household members as a stand-alone salad with various side dishes, and depending on the recipe, it can be added to other dishes, for example, to a vinaigrette. We offer several options for how to prepare Provencal cabbage.

Classic Provencal cabbage recipe

To prepare a dish using the classic Provencal cabbage recipe, you will need the following products:

cabbage – 1 kg;
⅔ glass of water;
sugar – 1 ½ table. l.;
1 carrot;
fast. oil – 3 tbsp. spoons;
vinegar - 2 tbsp. spoons;
1 sweet pepper;
salt – 1 ½ teaspoon. spoons;
1 clove of garlic.

Let's prepare it like this:

Chop the cabbage and place in a deep, large bowl.
Sprinkle with salt, sugar and press a little while stirring.
The bell pepper should be cut into thin slices, and the carrots should be chopped into small cubes.
Add chopped garlic and mix everything.
For the marinade, bring the water to a boil, then cool it to 60 degrees and add oil and vinegar.
Pour the resulting marinade over the vegetables and mix them thoroughly with a wooden spoon.
We put everything under pressure and put it in a cool, dark place overnight.

Instant Pot Option

Sometimes you really want to crunch pickled cabbage right away, rather than wait several hours or even days.

In this case, you can prepare a quick-cooking Provencal salad:

½ head of cabbage;
salt, grow oil to taste;
1 onion;
water – 1 tbsp. spoon;
medium carrot – 1 unit;
1 tsp. l. vinegar essence;
large l. Sahara.

Let's prepare it like this:

Cut the cabbage into cubes. Three carrots on a grater. Cut the onion and mix the vegetables in a bowl.
You need to dilute sugar and salt in water, add vinegar.
Pour the resulting marinade into the vegetables, and add the oil there too.
Mix everything well and you can serve the dish immediately.

kerescan - Jun 30th, 2015

Sauerkraut is wonderful dietary dish, which we prefer to cook for the winter. Most often, in winter it is eaten simply with sunflower oil. We offer you two recipe options for making salad from sauerkraut. Both recipes are called: Provencal cabbage. We recommend trying both one and the other cooking methods, so that you can then choose the one that is most suitable for you. Please note that the second recipe requires less vegetable oil.

To prepare 10 kg of Provencal cabbage we will need following products: sauerkraut (it’s best to take a head of cabbage) – 6 kg, sugar – 1 kg, vegetable oil – 1 kg, soaked apples, grapes or plums, lingonberries or cranberries – 500 grams of each product.

How to make cabbage salad.

The cabbage should be washed and cut into small pieces 3-5 cm in size.

Cut the apples into slices and remove the cores and seeds.

Also, remove the seeds from grapes or plums, whichever you choose. Rinse the berries.

Carefully place all this in an enamel basin, add sugar, mix and let it brew for a little time - 40 minutes will be enough.

After that, fill everything vegetable oil and mix gently. Now you can pack it into jars, being careful not to crush anything. We need the fruits and berries to remain intact.

Close the jars of Provencal cabbage and place in a cool, dark place. Making a salad - Provencal cabbage with apples and berries according to the first recipe is ready!

There is another way to prepare sauerkraut salad.

To prepare Provençal cabbage according to the second recipe, we will need: 3 kg of sauerkraut, 400 g of sugar, 300 g of vegetable oil, 5 g mustard powder, 250 g of pickled apples or cranberries, lingonberries and 200 g of marinade.

How to make a salad.

Chop the sauerkraut heads as in the first method, mix with seasonings, and pack into jars.

We begin preparing the marinade by mixing 9 percent vinegar with water in an amount of 1:1, adding spices (bay leaf, pepper, sugar, cinnamon, cloves) to your taste, putting on fire and bringing to a boil.

Then, the marinade must be allowed to cool. To keep the marinade clean, you need to strain it through cheesecloth. Now you need to add vegetable oil and pour in the cabbage.

We close the jars with sauerkraut salad with a nylon lid and put them in the refrigerator.

In both cases, Provencal sauerkraut salad turns out very tasty, and both recipes can be prepared quickly and easily.

Remember that such cabbage can be stored for no more than 10 days and only in the refrigerator. Bon appetit!

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 peppers, 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.
Table vinegar is traditionally used to prepare marinade. 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, because it is fermented in its 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 quick cooking using 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.

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, it 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 take into account that in this case it is not advisable to squeeze the garlic cloves through a press or chop them 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.