Provencal cabbage is a wonderful tasty salad made from sauerkraut and ingredients added to it: apples, grapes, lingonberries, plums, salt, sugar and pepper. All this splendor is filled with vegetable oil.
In principle, there has long been more than one recipe for making Provencal cabbage. But the basic method of preparation remains virtually unchanged. Only additives to cabbage can change, some ingredients can be replaced with others. If you still don’t know how to make a salad with it, you will learn from the article “Provencal Cabbage: Recipe, Cooking Provencal Cabbage”.
I want to offer you to cook Provencal cabbage according to the following recipes:
Classic recipe for sauerkraut Provencal
To prepare an appetizing snack, you will need 1 green soaked apple for 1 head of sauerkraut, 2-3 pickled fruits of grapes, cherries or plums, 1 tbsp. l. lingonberries or cranberries.
Cut the head out of the head. If the cabbage was salted in halves, and there is no longer a head of cabbage, then just cut the vegetable into small pieces.
Cut the soaked apple into thin slices, after removing the core. Mix cabbage, apples, add whole pickled grapes, cherries, plums. Put in the same lingonberries or cranberries.
Place the vegetables in an enameled bowl and mix gently. Leave, covered, for half an hour. Then add sugar to taste, if necessary, a little salt, pour over vegetable oil, mix gently.
Arrange the salad in clean glass jars, cover with tight lids, put in the cold. In winter, you can store cabbage on the balcony, and in the warm season, you need to keep the jars in the refrigerator. Do not store the finished dish for more than 10 days. Lettuce spoils quickly, so it's best to eat it quickly.
Try to cook a dish according to the original recipe.
Cabbage Provencal Salad
For the salad, we need 1 fork of cabbage, 2 carrots, 2 bay leaves, 0.4 tsp each. cumin and dill seeds, 1 sour fresh apple, 1 tbsp. l. cranberries, 1 tbsp. l. yellow grapes or raisins.
To prepare the filling, prepare 3 tbsp. water, 1 tbsp. l. salt, sugar, 1 tsp. apple cider vinegar.
Rinse the head, remove the stalk, upper leaves. Cut the head of cabbage into 2 parts, chop finely with a sharp knife.
Grate fresh carrots on a coarse grater, mix it with cabbage. Add chopped bay leaves, cumin and dill seeds, sliced apple, lingonberries and grapes.
Arrange the cabbage prepared in this way with vegetables and berries in clean, dry jars, tamp tightly.
Now let's do pouring: Dissolve sugar, salt in warm water, add apple cider vinegar, stir, pour cabbage to the top of the jars. Tie the necks of the jars with gauze, remove for salting. Pierce the cabbage every day with a fork to release the gas from fermentation.
After 3-4 days, try the cabbage, it should already be ready. Cover the finished salad with plastic tight lids, take it to the cold. Drizzle with vegetable oil before use.
When cooking Provencal cabbage, you can change various ingredients. If you want to cook this dish with fresh cabbage, try mixing these products. The cooking process for all recipes is the same.
So, mix 5 kg of chopped cabbage, 1.5 kg of grapes or plums, add 1-2 tsp. table mustard, you can immediately add vegetable oil. For filling, you need 1 liter. water, 2 tbsp. l. salt, sugar to taste.
The recipe can be changed by adding apples or carrots instead of plums, or you can not replace anything, but just finish off a fresh chopped apple. It's the way you like it.
By the way, some connoisseurs of this dish replace apples with fresh sliced \u200b\u200bcucumber slices, and thinly chopped sweet bell peppers are put instead of berries.
In any case, you will get a very tasty snack - Provencal cabbage. The Provencal cabbage recipe, as we know, can be changed at your discretion, however, the total number of ingredients must be at least four. Bon Appetit!
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, lot. 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. Thoughpickled 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
Delicious, crispy sauerkraut or pickled cabbage is a decoration of any table. In winter, it is she who replenishes the lack of vitamins in the diet, borscht is boiled from it or stewed with pork, a salad with onions and vegetable oil is prepared.
There are many recipes for salads - preparations for the winter from cabbage, but today we bring to your attention a classic recipe for instant cabbage, which can be eaten within a few hours after cooking.
Provencal cabbage is a ready-made salad that keeps well in the refrigerator for a month. You may have heard that cabbage "Provencal" is often called daily, because. in a day, her taste reaches its climax. But in this case, it is better not to make such small cuts as in our recipe, but to cut the cabbage into pieces, cubes. Coarsely chopped cabbage will need a little more time to marinate. And finely chopped cabbage cooks faster.
Fresh bell peppers are a must for this recipe, so of course it's best to cook this cabbage in the summer season. But even later in autumn or winter, you can cook such an appetizer, because now many vegetables are sold in supermarkets all year round.
This original salad is prepared instantly, but eaten even faster, it will be desirable on your table both on holidays and on weekdays.
Taste Info vegetable snacks
Ingredients
- White cabbage 1 kg;
- Sweet pepper 150 pcs.;
- Carrots 180 g;
- Garlic 1 clove;
- Water 150 ml;
- Apple cider vinegar 2 tablespoons;
- Vegetable oil 70 g;
- Sugar 50 g;
- Salt 1.5 tsp
How to cook Instant Provencal Cabbage
To cook Provencal cabbage, buy small heads of cabbage and dense, strong ones. Do not use young cabbage. It is better to take medium and late varieties. Inspect the heads from all sides and make sure that there are no black and brown spots on the leaves. This indicates a spoiled vegetable. So, we chose cabbage, now rinse it well. Dry with a towel afterwards. For cutting, use a sharp knife, a special shredder or a food processor with special attachments for cutting vegetables. Cut into thin strips. Place in a convenient deep bowl.
Sprinkle with salt and granulated sugar. Stir and lightly press with your hands, the cabbage should release juice. Let stand for a while, no more than half an hour. During this time, the chopped cabbage will settle a little.
Bulgarian pepper is desirable to use multi-colored to give the pickle a bright color. Rinse, carefully remove the core with seeds. Cut into cubes and add to the cabbage.
Peel sweet carrots, wash and dry. Cut into thin sticks or grate for Korean carrots. Add carrots to vegetable mixture.
Peel a large clove of garlic. Pass through a press or grate, or chop finely with a knife. Add to cabbage.
Mix all ingredients well in a bowl.
Add warm boiled water, vegetable oil, apple or table vinegar. Stir. The amount of vegetable oil can be reduced.
Transfer the vegetables to a suitable container. Top with gauze or a clean cloth. Put a load on top and send to marinate in a cool place for 3 to 5 hours, and preferably overnight.
Instant Provencal Cabbage is ready. Can be served as an appetizing salad. I am sure that there is no better snack at any time of the day.. Bon appetit!
Cabbage "Provencal" is one of the most popular autumn snacks. Now it is especially relevant, since there are practically no fresh ground vegetables. It is quick and easy to prepare, and can be stored in the refrigerator for several days. Such cabbage is suitable as an appetizer for any side dish, as well as for meat and fish dishes. There are several options for preparing such a salad, I am sharing a classic instant Provence cabbage recipe.
To prepare Provencal cabbage, we need: white cabbage, carrots, bell peppers, garlic, water, sugar, salt, vinegar essence and sunflower oil.
Finely chop the cabbage.
Place it in a deep bowl and grind with salt. You can grind with half the specified norm of salt. Add grated carrots on a Korean grater and thinly sliced bell pepper. Squeeze the garlic through a press.
Mix all vegetables well.
Add sugar, vinegar essence, sunflower oil and the remaining salt to cold boiled water. Sugar and salt should dissolve.
Pour the cabbage with vegetables with the prepared marinade, cover with a flat plate and place the load. As a load, you can use a jar of water.
Place the container with cabbage and load in the refrigerator for 4 hours. After this time, the cabbage will be ready. It tastes even better the next day.
Bon Appetit!
- 1 Provencal cabbage - a classic recipe with bell pepper
- 2 Provencal cabbage with cranberries
Provencal cabbage— classic recipe, which I want to provide to the readers of Pizhonka, as well as to all guests and visitors of the site. It is not difficult to prepare, and does not require much time and expense, since the recipe includes the simplest and most affordable ingredients. For this snack dish, you need ordinary white cabbage and some other components that any hostess has in stock. The cabbage is crispy and flavorful. It is very useful, since this recipe is unique and all vitamins are preserved in vegetables. The only drawback is that after two weeks Provencal cabbage according to the classic recipe it can become a little sourer, well, this is not for everyone, maybe this is exactly what someone likes.
Provencal cabbage - a classic recipe with bell pepper
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 pepper.
What you need to prepare for the recipe:
- Cabbage (white cabbage) - 2 kg;
- pepper - 1 piece;
- carrot - 1 piece;
- garlic - 3 cloves.
For 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. It is necessary to chop the cabbage very thinly. Peel the carrots and peppers and cut into thin sticks or grate on a medium grater. Place in a large container, mix well.
2. Bring the brine to a boil, carefully introduce the vinegar, pass the garlic through the crusher. Pour the resulting marinade into a container with cabbage. Mix. Put everything tightly into jars. Leave for 8 hours in the room. After put in the refrigerator. You can serve cabbage to the table in a day, let it marinate a little.
Tip for spicy lovers: add a pod of bitter pepper to Provence cabbage, use red for the beauty of the salad. Cabbage can be served with chopped onion rings and parsley.
Provencal cabbage with cranberries
Cabbage Provencal with cranberries is considered a healthy and vitamin salad, since the berry contains no fewer useful trace elements than cabbage. It has a pleasant sourness, for which even the kids adore it.
Salad Ingredients:
- White cabbage - 1 kg;
- carrots - 2-3 things;
- cranberries - 1 cup.
For marinade:
- water - 1 liter;
- granulated sugar - 1 cup;
- salt - 1 tbsp. a spoon;
- vegetable oil - half a glass;
- vinegar - half a glass;
- lavrushka, pepper (peas);
- fresh mint greens 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 for a day in the cold. Nothing complicated, but the result is excellent. The delicate aroma of cabbage, combined with cranberries and mint, gives the salad a little sourness, piquancy and freshness. Good appetite!
