Salad with boiled beef "Provencal". Cabbage "Provencal" - the best recipes for instant snacks

Cabbage "Provencal" instant cooking, This more like a salad, how winter preparation, because it is not stored for a long time. I offer several of the most delicious recipes snacks. "Provencal" has everything taste palette, acidity of cranberries and cabbage, fullness of vegetable oil, spicy sweetness of apples, prunes, grapes. The perfect combination any chef would envy.

Russian people have been preparing appetizers from pickled and pickled delicacies since the 11th century. In the Russian North, sauerkraut was the only source of vitamins in winter. They did not disdain tasty snacks in the royal mansions. Was it not the local chefs who gave the salad an elegant name in the French style?

Instant Provencal cabbage - classic recipe

A traditional, proven recipe for preparing cabbage, including best set spices and adjusted proportions of ingredients. The appetizer will be ready after a few hours, but if you leave it for a day, you will lick your fingers.

Prepare:

Head of cabbage per kilogram.
Bell pepper.
Carrot.
Garlic cloves – 2 pcs.
Water – 2/3 cup.
Oil – 3 large spoons.
Table vinegar – 2 large spoons.
Sugar – 1.5 large spoons.
Salt – 1.5 small spoons.

Marinate:

Prepare the vegetables by chopping the cabbage and pepper into strips. Divide the garlic into slices and coarsely grate the carrots.
Place the cabbage in a wide bowl, sprinkle with salt and sugar. Rub with your hands, but not too much, so that the finished product is crispy.
Add the remaining vegetables and stir.
Boil water in a saucepan, add spices. Let cool slightly, pour in vinegar and oil.
In the same bowl, pour the marinade over the cabbage and press down with pressure.
The first sample can be taken after a couple of hours; the hot pouring will quickly marinate the appetizer. But it is advisable to leave it for at least a day.
Distribute into jars and move to a cool place for long-term storage.

Quick Provencal cabbage with bell pepper

Salad composition:

White cabbage – 1 kg.
Carrots – 150 gr.
Sweet pepper – 150 gr.
Garlic – 2 cloves.
Water – 120 ml.
Essence – 5 ml.
Granulated sugar – 60 gr.
Vegetable oil – 60 ml.
Salt – 20 gr.

How to prepare:

Chop the head of cabbage and sprinkle with salt. Use your hands to release the juice.
Place coarsely grated carrot shavings in a bowl.
Remove the seed capsule and membranes from the pepper. Divide into strips.
Crush the garlic cloves with a press.
Place the vegetables in the cabbage and pour the marinade over it.
To prepare the filling, boil water, add the spices and seasonings specified in the recipe to the boiling water, and pour in the oil.
After the spices are completely dissolved, pour hot marinade into the cooking container.
Set the pressure, cover the cabbage with a plate, and leave it on the table. Go about your business for 3-4 hours.
Salad ready. Try it, put the leftovers on the refrigerator shelf and put them in a jar.

Recipe Provencal with cranberries and raisins pieces

Very quick cabbage with interesting additions, which at first glance are not very suitable for the vegetable. But the secret of Provençal is that unusual ingredients are collected here.

Head of cabbage.
Sour green apple.
Carrot.
Cranberries - half a glass.
Light seedless grapes - a bunch.
Light variety raisins – a handful.

For marinade per 0.5 liters of water:

Table vinegar – 60 ml.
Oil – 0.5 cups.
Sugar – 0.5 cups.
Pepper – 10 peas.
Mustard beans - ½ small spoon.
Laurel - a pair of leaves.
Salt - a tablespoon, plus a small slide.

Blank:

Cut the forks large pieces, squares. Divide the apples into 6-8 parts (you can leave the middle).
Grate the carrots using a large-mesh grater. Remove the grape berries from the brush.
The components are placed in layers in the preparation container. Place cabbage alternately carrot chips. Next, carefully arrange the grapes, raisins, and again place the cabbage layer.
Next comes the cranberries, covered with a layer of cabbage. Try not to crush the berries.
Bring water to a boil, add spices and other additives specified in the recipe. Pour in the vinegar last. Boil for a minute or two.
Immediately pour into the bowl with the cabbage. Cover with a plate, being careful not to crush the berries. Apply a little pressure. Make sure the ingredients are completely covered with the marinade.
Keep for 2-3 days in apartment conditions. Then move it to a cool room - pantry, cellar.

Exquisite Provencal salad with sauerkraut fruits

The salad is worthy of a festive feast; it is prepared according to an old recipe. I even remember where I got it from. We cooked it, but without the pomegranate seeds.

You will need:

Sauerkraut – 500-700 gr.
Sweet apple.
Cranberries – 2 tablespoons.
Pomegranate.
Peeled pistachios - a handful.
Red onion – ½ part.
Pitted prunes – a handful.
Vegetable oil - 0.5 cups.
Sugar – 4 spoons.
Apple vinegar – 3 tablespoons.

How to prepare the salad:

Cut the cabbage into squares. Divide the apples into slices, remembering to remove the core.
Place in a bowl, add prunes, cranberries, sugar vegetable oil. Mix well, cover cling film. Place on the refrigerator shelf for 6-8 hours.
After the specified time, taste and adjust the taste for sugar.
Cut the onion into strips, pour vinegar over it. Marinate for 10 minutes.
Chop the pistachios with a knife. Add to the salad bowl, followed by pomegranate seeds and onions. Stir and serve.

Provencal pieces with garlic in a jar

Spicy, spicy taste The appetizer is spiced up. If you want to increase the spiciness, get a small red chili pod and add garlic.

Stock up:

Forks 1.5 kg.
Garlic – 6-8 cloves.
Carrot.

Water – 3 glasses.
Vegetable oil - 0.5 cups.
Carnation buds.
Peppercorns – 5 pcs.
Coriander – 0.5 teaspoon.
Acetic acid 9% - 2/3 cup.
Red chili pod.
Salt – 1.5 tablespoons.

Chop the cabbage into pieces, finely chop the garlic cloves, grate the carrots.
Place in a jar and fill with oil.
Cook the dressing. To do this, boil water, dissolve salt, add all the spices and herbs indicated in the list of ingredients.
Let it boil vigorously, pour the marinade into a jar.
Try it after 4 hours, but the snack will become tastier after a day. Keep under the screw cap.

Quick Provencal cabbage with beets

Beets traditionally accompany cabbage preparations. In Provence it looks beautiful, adds its own flavor and adds benefits. For lovers savory snacks I advise you to add a piece of horseradish root.

Required:

Head of cabbage.
Large beets.
Big carrot.
For 0.5 liters of marinade:
Salt - a teaspoon.
9% vinegar – 4 tbsp. spoons.
Granulated sugar – 2 teaspoons.

If you decide to add horseradish, add a small spoon.

Blank:

Boil the beets, grate coarsely. Chop the carrots in the same way.
Mix with finely shredded cabbage. Add sugar and salt. Grind to release the juice.
Dilute vinegar with water and pour into salad. Do other things for 3-4 hours.
When serving, chop and add onion, season with oil.

Provencal cabbage with grapes and apple

To be honest, I didn’t understand what was more attractive in this preparation – cabbage or grapes. It turns out that pickled berries are also incredibly tasty. A quick snack, prepared daily.

You will need:

Cabbage - 1 kg forks.
Green grapes – 300 gr.
Sour apples – 300 gr.
Carrot.

Per liter of marinade:

Vinegar 9% - 100 ml.
Oil – 100 ml.
Salt, sugar - 50 g each.
Pepper – 4 peas.
Bay leaf.
Mint - sprig.

Preparation:

Cut the cabbage into petals, grate the carrots, and divide the apples into slices.
Place in a wide bowl and stir (no need to grind).
Make the marinade by throwing all the specified spices and mint leaves into boiling water. Let it boil vigorously, turn off the gas, cool.
Fill in cold marinade oil, vinegar. Send to cabbage.
Place pressure on top. After a day, place in jars and refrigerate.

Classic recipe for pickled Provencal with apples

You can use sauerkraut to make a Provencal version of a quick salad. Ancient recipe I described above, keep the Soviet, simplified way to refine an ordinary vegetable.

Berries for snacks are usually taken fresh, but pickled ones will taste better. If you have time and opportunity, fill them with cabbage brine in advance.

Sauerkraut – 500 gr.
Grapes - a handful.
Soaked blocks – 2 pcs.
Lingonberries, cranberries - a handful each.
Oil – 2 tbsp. spoons.
Granulated sugar - a small spoon.
Clove sticks - a couple of pieces.
Cinnamon – a pinch.

How to cook:

Cut the apples into medium slices; if the cabbage is long, chop it smaller.
Add berries, mix gently.
Add sugar, cinnamon, cloves to boiling water. Let it boil, remove and cool.
Pour the marinade over the salad. Pour in the oil and stir the contents. Keep in the refrigerator for 2 hours.

Secrets of delicious cabbage

The classic, Soviet version of Provençal certainly includes Bell pepper, carrots and garlic. But the good thing about this salad is that you can show wild imagination and combine incompatible things. The appetizer includes grapes, cranberries, lingonberries, prunes, apples, and raisins. Beetroot is a frequent guest, but even here it is not forbidden to add berries.
You just have to take into account that adding fruits and berries reduces the shelf life and is only suitable for quick cooking. Therefore, if you are planning to leave some for the winter, hermetically sealing the workpiece under a lid, refrain from such additives.
There is also a wide choice among spices. Add cloves, different types of peppers, celery, coriander, and cinnamon.
Vinegar will add an interesting flavor note. Try using apple, wine, or just put citric acid.
For salad, select cabbage of medium, or better yet, late variety, then the appetizer will come out deliciously crispy.

Attention! Counting calories? The appetizer is insignificant the nutritional value even with added berries and fruits. In 100 gr. salad 25-28 kcal. You can afford an extra portion.

Video with a recipe for instant Provencal cabbage. Enjoy your feasts!

Today I propose to talk about how to prepare the most delicious pickled Provencal cabbage - it’s incredibly juicy and crispy savory snack which will become an integral part of your winter menu, as soon as you try it!

Preparing pickled Provencal cabbage is incredibly quick and easy - literally in a few minutes, and the taste will outshine even everyone’s favorite sauerkraut! I suggest you check this out immediately!..

To prepare quick-cooking marinated cabbage “Provencal” today we will use:

1 small carrot

½ Bulgarian color (it is better to take bright colors)

1 tsp salt

1 tbsp. Sahara

2 tbsp. refined sunflower oil

1 tbsp. table vinegar

75 ml water

Difficulty level of preparing this pickled cabbage: the lowest possible

Time required to prepare Provencal cabbage: literally 10 minutes, and then another 3 to 12 hours for marinating

The steps suggested during the preparation of such pickled cabbage:

Shredding the cabbage can easily be considered the most difficult part of this whole simple process. It’s great if you have a small and compact shredder - I’ve been convinced more than once that it is indispensable for these purposes, because it’s very convenient and incredibly time-saving.

But even if we don’t have a shredder at hand, with the help of a knife we can chop this amount of cabbage in literally 3-4 minutes.

Cut out the pulp of the bell pepper into strips.

Finely chop the peeled garlic with a knife.

Now place the shredded cabbage in an enamel saucepan - for convenience, it should be deep enough so that no difficulties arise during stirring.

First add sugar to the cabbage.

Place the chopped bell pepper in the pan.

Add carrot sticks to the vegetables.

And the last thing we add to all the other ingredients is finely chopped garlic.

Now mix everything well - you can use a spoon, or you can, like me, with your hands.

Add vegetable oil - we take it without smell.

And mix everything thoroughly again. At this stage, I suggest you try our future appetizer and, if necessary, adjust the salt, sugar or vinegar to taste - you will not have this opportunity again.

In principle, we have everything ready - all we have to do is be patient and wait a little. To speed up the process, you need to compact the cabbage tightly, cover it with a flat plate and place some weight on top - ideally it will be a half-liter jar of water. This design must be placed in the refrigerator or in conditions winter season just take it out onto the balcony.

The minimum marinating time is 3 hours, but you must remember that the longer the cabbage is marinated, the tastier it will be.

That's how easy and simple it is. From the specified amount of pickled cabbage ingredients, you will get very little - literally for one time, and it won’t be enough!.. So after such a test, you can simply increase the amount of ingredients by 2, or even 4 times, and prepare such an appetizer with small reserve - tightly closed banks It can be stored well in the refrigerator for some time. But believe me, it won’t last long!

Cook with pleasure!

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Any housewife can make sauerkraut. However, sometimes you really want to cook something new and unusual for your family. We suggest you consider how to prepare Provencal salad from cabbage with various additional ingredients.

The recipes presented below differ in that the vegetable is not pickled, but pickled. The salad is ready within a day, after mixing all the ingredients with hot brine.

This method cooking allows you to preserve all the vitamins and beneficial elements in vegetables. The product turns out crispy with a bright, pleasant aroma. The snack can be stored for no more than 14 days. For this reason, cook vegetable mix V large quantities Not recommended. Otherwise, the product will turn sour.

Traditional option

The classic recipe for making Provencal cabbage is simple, especially since all the ingredients can be found at home at hand. When serving, the appetizer is decorated fresh berries cranberries, herbs or apple slices.

Products:

carrots - 130 g;
cabbage - 1.5 kg;
granulated sugar - 120 g;
rock salt - 45 g;
table vinegar - 120 ml;
garlic - 3 cloves;
filtered water - 230 ml;
oil - 120 ml;
laurel - 2 leaves;
sweet peas - 4 pcs.

Pre-harvesting cabbage

First you need to prepare the marinade. Pour liquid, oil into a saucepan, add canning salt and granulated sugar. Boil. Stir until the bulk ingredients are completely dissolved.

Wash the cabbage and chop into thin slices. Place in a convenient, spacious bowl, pour in the acid and hot oil solution.

Peel the root vegetable, grate it for vegetable salads. Pour into cabbage. Peel the garlic and chop into rings. Add seasonings and stir thoroughly. Cover and leave warm on the kitchen counter for 12 hours.

Place in treated, clean jars, close and refrigerate. The salad can be served.

Cabbage "Provencal" with bell pepper- amazing and tasty dish. It's quick and easy to prepare. The main thing is to follow step by step instructions. The crispy preparation will appeal to the household. Especially if you serve it with boiled potatoes.

Products:

carrots - 0.26 kg;
sweet Bell pepper- 0.27 kg;
cabbage - 1.4 kg;
garlic - 2 cloves;
clean water - 130 ml;
granulated sugar - 70 g;
table salt - 25 g;
essence - 10 ml;
oil - 70 ml.

Let's start cooking:

Rinse the prepared cabbage and chop into slices. Transfer to a food bowl, add salt for canning and knead thoroughly with your hands. The vegetable should release juice.
Remove the peel from the carrots in a thin layer, grate them Korean salads, add to cabbage slices.
Rinse the sweet pepper, remove the stem and seeds, and cut into strips. Place in a container with vegetables.
Peel the garlic cloves and finely chop into cubes. Mix everything thoroughly.
Pre-boil the water and cool it. Add leftovers to it table salt, butter, granulated sugar, essence. Stir until the ingredients are completely dissolved.
Pour the prepared marinade over the vegetables, stir and put under a press. Place in the refrigerator for 5 hours. Cabbage is ready to eat. For storage, place in sterile jars and cover with nylon lids.

Cabbage pieces "Provencal"

A snack will perfectly fill the gap useful substances and elements in the body. The preparation turns out tasty, aromatic, and most importantly, quickly eaten. We invite you to consider a recipe that will please the whole family and friends.

Products:

cabbage - 2.4 kg;
carrots - 0.23 kg;
garlic - 5 cloves;
clean water - 1.7 l;
peppercorns - 8 pcs.;
laurel - 2 leaves;
granulated sugar - 120 g;
table salt - 60 g;
oil - 220 ml;
table vinegar - 120 ml;
fresh herbs— 20 g.

Peel the cabbage forks and remove the stalk. Rinse and cut into large square pieces. Peel the carrots into a thin layer and chop them using a medium-sized grater.
Remove the peel from the garlic cloves and chop with a blender. Using light kneading movements, mix the vegetables in a large container.
Pour liquid into a saucepan and place on the stove. After boiling, add canning salt, granulated sugar, bay leaves, black peppercorns, oil and boil for several minutes. Remove from heat and pour in acid.
Fill clean glass containers with the vegetable mixture, add hot brine and cover. Cool at room temperature, and then close and refrigerate. Provencal cabbage pieces are ready to eat. Before serving, it is recommended to sprinkle with finely chopped fresh herbs.

Fast and tasty

The salad turns out to be fortified and beneficial for human body. Instant Provencal cabbage does not last long and this is its only drawback. The recipe ingredients can be purchased at any store, regardless of the time of year. Treat your family and friends with a crispy salad.

Products:

carrots - 100 g;
raisins - 2.5 tbsp;
cabbage - 3.5 kg;
granulated sugar - 180 g;
table salt - 60 g;
table vinegar - 130 ml;
oil - 180 ml.

Rinse the cabbage forks, remove the stalk and cut into cubes. Place in a saucepan and mash until softened. Chop clean carrots into strips and chop the garlic in a blender. Rinse the raisins in several waters, place in a colander, and allow excess water to drain. Transfer the prepared ingredients into an enamel bowl.
Pour liquid into a saucepan and add bulk spices. After boiling, add oil and vinegar and stir. Warm for 1-2 minutes and remove from heat.
Pour the prepared marinade over the vegetables and stir. Cover and leave at room temperature for 6 hours. Place in sterile jars, close and refrigerate. Use as needed. Shelf life: 14 days.

The recipe for Provencal cabbage with beets is quick and tasty. The appetizer turns out spicy and piquant.

Products:

chili - 1 pod;
cabbage - 1.7 kg;
beets - 0.3 kg;
garlic - 6 cloves;
filtered water - 1.2 l;
black pepper - 12 peas;
laurel - 1 leaf;
granulated sugar - 65 g;
table salt - 65 g;
table vinegar - 110 ml.

Operating procedure:

Rinse the vegetables. Peel the beets and cut into thin slices. Cut out the seed box and stalk of the sweet pepper and cut into slices. Chop the cabbage into long slices. Combine the prepared vegetables in a separate pan.
Pour liquid into a saucepan, add canning salt, granulated sugar, peppercorns, and bay leaves. Place on the stove, after boiling, remove and pour in the acid. To stir thoroughly.
Combine hot marinade with vegetables. Place them under a press and leave at room temperature for 7-8 hours. Place in clean, treated jars and refrigerate for 10 hours.

With apple and grapes

Provencal cabbage with grapes and apples - delicious, vegetable preparation made in sweet and sour oil marinade. To reveal the maximum taste, it is recommended to let the salad stand in a cold place for 3 to 5 days and only then consume it. It will take no more than half an hour to prepare.

Products:

cabbage - 1.5 kg;
carrots - 200 g;
apple - 230 g;
fresh cranberries - 60 g;
red grapes - 130 g;
clean water - 1.2 l;
table vinegar - 170 ml;
sugar - 1 glass;
rock salt - 20 g;
oil - 200 ml;
garlic - 14 cloves;
laurel - 3 leaves;
black pepper - 3 peas;
cloves - 2 inflorescences;
sweet peas - 3 pcs.

The process is as follows:

Peel the cabbage, cut into 2 parts and remove the stalk. Chop into medium sized squares and place in large saucepan. Add a little salt and mash. Cover and leave until the juice releases.
Sort the cranberries and rinse. Peel the carrots in a thin layer and grate them. Rinse the apples, remove the seeds and cut into slices. Cut the grapes into 2 parts, remove the seeds.
Place all prepared vegetables, fruits and berries into the cabbage. To stir thoroughly.
Remove the peel from the garlic cloves and cut into slices. Pour water into a small saucepan, add coarse salt, granulated sugar, bay and 2 types of pepper, cloves and garlic. Place on the hob and bring to a boil. Heat for 3 minutes, stirring regularly. Remove from the stove and combine the brine with the acid.
Pour the hot marinade over the vegetables and mix thoroughly. Place under a press and leave on the kitchen counter for 24 hours. Divide into jars, pour out the marinade, close and put in the refrigerator for 4 days. The appetizer is ready to eat.

Salad with red berries is crispy, aromatic and piquant. The whole family will like it. Perfectly complements fried potatoes or decorate festive table as independent dish. Tasty food always lifts your spirits. Consider the recipe for Provencal cabbage with cranberries.

Products:

cabbage - 3.3 kg;
carrots - 0.28 kg;
garlic - 2 heads;
cranberries - 3 tbsp;
filtered water - 1.2 l;
oil - 120 ml;
vinegar 9% - 170 ml;
granulated sugar - 220 g;
table salt - 2.5 tbsp;
laurel - 2 leaves.

We proceed as follows:

Peel the cabbage forks and remove the stalk. Rinse and chop into thin strips. Cut the peeled carrots into slices on a grater for vegetable salads. Combine the prepared ingredients in a large bowl, kneading lightly with your hands.
Pour liquid, oil, acid into a saucepan, add table salt, granulated sugar, and bay leaves. Place on the stove and bring to a boil. Remove from heat and dissolve the dry ingredients while stirring regularly.
Peel the garlic cloves and chop into strips or slices. Sort out the berries, place in a colander, and rinse. Transfer the prepared ingredients into the cabbage, combine with the hot marinade and stir.
Place under a press and leave on the kitchen counter until completely cool. Then place it in the refrigerator for a day. Place into clean, treated jars, close and put back.

With cranberries and sweet peppers

Without vinegar

The salad turns out crispy, aromatic and appetizing. Perfect for diversifying children's diets. The prepared brine must be poured hot. The readiness of the dish is determined by the end of gas evolution in the jars. How to cook Provencal cabbage without vinegar?

Products:

granulated sugar - 30 g;
rock salt - 30 g;
cabbage - 1.5 kg;
pure liquid - 0.9 l;
carrots - 250 g.

We do this:

Rinse the vegetables thoroughly, peel and chop into strips. Place in a saucepan, add a little salt and sugar. Mash with your hands or a masher. Place tightly in glass jars.
Pour the liquid into a saucepan and add spices. Place on the stove and bring to a boil. Cook until completely dissolved. While hot, pour the brine into jars.
Cover with a gauze napkin, leave on the table for a day, and then put it in the cold. Pierce the contents of the jars in several places every day. This action is repeated several times a day until gases stop forming.

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

Advantages and disadvantages:

Provencal cabbage is crispy, very tasty and aromatic;
+ retains all vitamins;
+ prepares quickly;
- it is not stored for long, a maximum of 10-14 days, after which it peroxidizes, so it is best not to prepare Provencal salad in large portions.

Which cabbage is suitable for pickling?

To ensure crispy cabbage, choose mid-late and late varieties. The fork 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, collected from the garden in the spring, is not suitable for harvesting.

What supplements should I use?

Recipes for instant Provencal cabbage differ in the cutting method, additional ingredients and set aromatic spices. Some people chop finely, others prefer to cut into large “petals”. IN classic recipe Provencal, which was so loved by Soviet housewives, in addition to cabbage, there will certainly be bell peppers, carrots and garlic. Modern chefs have 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 pepper, dill and celery.

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

Peeled the carrots and chopped them on a coarse grater.

Peel the apple and cut it into long strips, after removing the core. It is advisable to take sour or sweet and sour apple type "Semerenko". I thawed the cranberries (if you use fresh, rinse and dry).

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

I prepared the marinade. I poured salt and granulated sugar into boiling water, poured in vegetable oil, and added all the spices on the list. Cooked for 2-3 minutes. At the end I 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. She covered it with a flat plate and pressed it down with pressure - any weight will do, for example, a 3-liter jar filled with water. Vegetables should be completely submerged in liquid. The cabbage will also sprout own juice, so the marinade will be more than enough.

In this form, the cabbage should stand for 24 hours at room temperature. There is no need to stir the contents of the bowl all this time. Only a day later I carefully mixed everything with a spatula, reaching to the very bottom, and then put it into 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. Delicious crunch!

Greetings, dear friends! Today I want to tell you about my little discovery - Provencal cabbage with bell pepper and garlic. A very tasty marinated instant snack that all family members (except the cat) liked. It is prepared from fresh cabbage, with the addition of salt, sugar and vinegar, and tasting this delicious cabbage possible in 5-8 hours.

Recipe for Provencal cabbage classic version, is quite simple and does not require a lot of time from you or any special ingredients. Also, when prepared, the snack retains everything healthy vitamins, and at the same time contains a minimum of calories.

In addition, this cabbage can be prepared in large portions and stored in the refrigerator or on the balcony for about 2 weeks.

Agree, it’s very convenient when it’s available ready salad from fresh vegetables, and you don’t need to specially cut or prepare anything. I hope I convinced you to cook this delicious snack with garlic and bell pepper? Then welcome to my kitchen!

Required ingredients:

fresh white cabbage – 1 kg
carrots – 1 pc.
sweet pepper – 1-2 pcs.
garlic – 2-3 cloves
water – 150 ml
vinegar 9% - 2-3 tbsp.
sunflower oil – 50 ml
sugar – 50 g
salt – 1.5 tsp.

Cooking step by step

We remove the stale outer leaves from a head of fresh cabbage, the rest cabbage leaves shred the strips with medium width or use a shredder.

We immediately use a deep saucepan, in which it will be convenient to mix the entire salad with the rest of the vegetables and marinade. We transfer the entire portion of shredded cabbage there, add salt and lightly, but without unnecessary zeal, crush the cabbage with salt and sugar so that it releases a little of its juice and softens slightly.

After such “procedures,” the cabbage will decrease in its original volume, and we will have free space in the pan for grated carrots. We rub it coarsely, perhaps even chop it with a knife into thin cubes or rounds.

If carrots in the recipe are an optional ingredient, you can add them, or you can skip this cooking step, then you can’t do without sweet peppers in Provencal cabbage! We always use red or yellow, fleshy and juicy salad peppers. We cut into strips, cubes or half rings, as you wish.

Unforgettably spicy garlic: cut its teeth into thin slices or pass them through a press. Can also be used in salad and onion. If you like this option, take salad onions, “not vigorous”, without a sharp aggressive smell that can overwhelm the taste of the entire cabbage salad.

All that remains is to pour water and vinegar into the cabbage, stir and season vegetable oil. It is advisable to use boiled water at room temperature.

Mix with a spoon or your hands, taste for a balance of salt, sugar and vinegar. It is at this stage that you can adjust the taste of the salad and make it your own way. Increase the amount of vinegar in very small portions, since during pickling, the vinegar from the marinade passes into the vegetables and, as a result, you can add more of it than required.

How to marinate correctly

We tamp the cabbage a little and put a slight pressure on it so that under the influence of the marinade the cabbage and vegetables are under the liquid and do not dry out. We keep the cabbage under pressure in the room, but if the temperature in the kitchen is more than 23, it is better to move the pan to the refrigerator.

After 5-8 hours, you can transfer the cabbage to jars, pouring the appropriate portion of marinade into each container. Store jars of pickled cabbage in the refrigerator for no more than 2 weeks.