A favorite snack in the fall season is Provencal cabbage, crispy, with peppers, apples, and garlic. Recipes instant cooking There is such pickled cabbage in every home. This is not just a salad, it's all the gifts of summer in one jar.
How to cook Provencal cabbage at home
This preparation is famous for its quick preparation. Crunch lovers choose this recipe because they don’t have to wait a whole week for sourdough, and after just a few hours you can treat yourself to a delicious snack.
The salad goes amazingly with meat, fried or from the oven. It goes very well with boiled young potatoes in their jackets and country-style potatoes.
This dish also has opponents, those who do not eat pickled food with vinegar. But there is a very small amount of it, it will not do any harm, but it will make the cabbage similar to sauerkraut.
I like the fact that there are no clearly defined ingredients for the recipe. IN classic form must be used Bell pepper, carrots and garlic. In the south, they often make cabbage with grapes and apples; I like the recipe with cranberries, which add sourness. There is a recipe similar to piluska, with beets, even with raisins.
There are also no restrictions on cutting cabbage: into strips, small and large squares, slices, on a grater, or in a shredder. Slice as you like.
The cabbage is poured with hot marinade, vinegar, salt and spices. Usually, the sample can be taken immediately after cooling. In winter versions, the actions are the same, with the addition of mandatory sterilization of the jars and rolling under the lids while hot.
How to prepare marinade for Provencal cabbage
This is perhaps the most important thing in the dish. It is necessary to maintain the norm of acid and salt. Spices are added to taste, Bay leaf, dill seed, black and allspice pepper, cinnamon, coriander, celery, cloves.
The required ingredients are water, preferably purified, ordinary table salt and sugar. Various components can add acid:
- Table vinegar 9%
- Vinegar essence calculated as a percentage
- Lemon acid
- Apple vinegar
- Vinegar
- Lemon juice if you don't trust vinegar
When choosing a recipe, keep in mind that additives in the form of raisins, prunes or apples reduce storage time; it is better not to use these for winter preparations.
Choosing cabbage for pickling
Snack can be prepared all year round, so in the summer early varieties of cabbage are used. But it is not suitable for winter preparations. It will quickly lose its crispness and become soft.
In the fall, at the time of mass harvesting, we will take late varieties of cabbage. The Slava variety is very suitable for all types of cabbage preparations.
It is not difficult to identify late cabbage; usually these are small, dense heads of cabbage with dark green leaves.
The top leaves must be present on the head of cabbage; we use them to determine the freshness and storage conditions of the cabbage. Do not take heads of cabbage with frozen or dried leaves; such cabbage will be limp and not crispy.
Classic Provencal cabbage recipe step by step
IN traditional recipe a standard set of products is used, which is better to adhere to. Spices are allowed to be chosen as desired.
We take:
- A kilo of white cabbage
- One medium carrot
- Thick-walled bell pepper
- Two thirds of a glass of water
- clove of garlic
- Three large spoons of sunflower oil
- One and a half teaspoons of table salt
- One and a half large spoons of sugar
- Two large spoons of 9% vinegar
Cooking process:
Remove the top and damaged leaves from the cabbage fork. Shred as thinly as possible. It’s good if you have a special shredder. Place the slices in a large wide bowl; an enamel basin works well. This is necessary for ease of mixing.
Salt our shredder and sprinkle with sugar. We remember everything with our hands quite a bit, just don’t overdo it, otherwise the crunchiness will disappear. The cabbage should settle a little.
Cut the pepper into thin strips, carrots, if desired, into cubes or slices. Chop and add garlic. Mix the vegetables with your hands or a spoon.
Make the marinade, boil water, cool slightly, up to 60 degrees, add oil and vinegar. As for the oil, some people like it with the smell of seeds, unrefined, but it can be bitter. Pour in the vegetables and mix again.
Now we place a plate directly on top of the cabbage so that the diameter covers everything, and on it a jar of water or other weight. Place the container in a cool place overnight. Sometimes it’s enough to wait three hours and try.
Quick Provencal cabbage, recipe with beets
A very beautiful dish is obtained by adding red beet roots. Cranberries will add sourness to the recipe. For those who love spicy sensations, I advise you to add grated horseradish or chili pepper. It is quite suitable for winter preparation, but it tastes better a few hours after preparation.
We will take:
- One small head of cabbage
- One beetroot
- Two medium sized carrots
- Half a liter of water
- Half a glass of table vinegar
- Handful of cranberries
- Two teaspoons of granulated sugar
- A teaspoon with a small heap of salt
- A teaspoon of grated horseradish root
Cooking process:
First, cook the beets. Do not overcook for too long, let the vegetable have a little crunch, then it will be tastier. Next, grate the boiled and cooled root vegetable on a regular grater.
Remove the outer skin from the cabbage and chop it thinly sharp knife. We also pass the carrots through a grater. Mix all the vegetables in a wide bowl. Salt, sprinkle with sugar and knead a little with your hands.
Next, add horseradish and beets to the settled cabbage and mix again. Fill in boiled water with vinegar, cover with oppression and leave for five hours. Then, if desired, either eat it or leave it to ferment. Can be rolled up in sterile jars for the winter.
Provencal cabbage in large pieces with garlic
Crispy, spicy and spicy cabbage, chopped in large pieces or squares. Due to this cutting, the appetizer looks more like a salad. It cooks just as quickly.
We will take:
- One and a half kilos of cabbage
- One small carrot
- Half a head of garlic
- Half a glass of sunflower oil
- Two thirds of a glass of table vinegar 9%
- One laurel
- Three glasses of water
- Five black peppercorns
- Half a teaspoon of coriander
- One and a half large spoons of table salt
- One clove bud (optional)
Cooking process:
Clean the head of cabbage upper leaves and cut into cubes with a sharp knife, put in a wide bowl. Grind the carrots using a regular grater. It is best to chop the garlic into fine crumbs. Mix everything with cabbage; if desired, you can add vegetables in layers.
Pour oil into vegetables and prepare marinade. Boil water, add spices, salt and finally pour in vinegar. Pour hot brine over the vegetables and put pressure on top. Let marinate for four hours.
Provençal cabbage with bell pepper
We take:
- Two kilos of fresh cabbage
- Three bell peppers of different colors
- Three medium carrots
- Two glasses of water
- Six large spoons of sunflower oil
- Five large spoons of vinegar 9%
- Lavrushka
- Clove of garlic
- Half a teaspoon of dill seeds
- Two large spoons of regular salt
- Four large spoons of granulated sugar
Cooking process:
Peel the head of cabbage from the top leaves and shred it into thin noodles. Wash the carrots, scrape them and chop them into thin cubes. Cut out the centers of the peppers and cut them into thin strips.
We take a convenient, preferably enamel bowl and put the cabbage in it, knead it a little with our hands so that it settles slightly. Add peppers with carrots and finely chopped garlic, mix. Sprinkle dill seeds on top.
Cook the marinade from water, salt, sugar and spices. At the end add vinegar. Pour the vegetables hot and put them in the cold under pressure for five hours. To make the appetizer more sour, keep it in brine overnight.
Provencal cabbage with cranberries and apples
In this recipe, the sourness from the cranberries is softened by the taste of apples, so everyone especially likes the snack. Instead of cranberries, you can put another sour berry, for example, lingonberries.
We will take:
- Half a kilo of fresh cabbage
- Two sweet peppers
- Two sweet and sour apples
- Two small carrots
- clove of garlic
- A third of a glass of sunflower oil
- Half a glass of boiled water
- Half a glass of cranberries
- One and a half tablespoons of 9% vinegar
- A teaspoon of table salt
- Big spoon of sugar
- A third of a teaspoon of coriander
Cooking process:
Finely chop the peeled cabbage forks. Three carrots on a regular grater. Cut the pepper into thin strips. Mix vegetables. We remember a little with our hands.
Wash the apples and wipe them dry, remove the cores, it is better to leave the skins. Cut into thin slices. We put them in vegetables, sprinkle coriander on top, salt, add sugar and mix.
IN warm water dilute the oil and vinegar and pour over the slices. Cover the top with a plate and place pressure. Leave the snack in this form for a couple of days in a cool place.
After two days, remove the oppression, add cranberries and mix. The dish is ready.
Provencal cabbage pickled for the winter
In winter, opening such a jar with fried potatoes is a pleasure. All vitamins will be preserved, the taste can be adjusted as desired.
We take:
- Small head of cabbage
- One medium carrot
- Three laurel leaves
- Liter of water
- Five black peppercorns
- Three cloves of garlic
- Large spoon of table salt
- A teaspoon of vinegar essence 72%
- Large spoon of granulated sugar
Cooking process:
Thinly slice the cabbage and grate the carrots. Sterilize and dry the jars. At the bottom of each place a bay leaf, a clove of garlic and a couple of peppercorns. Then we compact the cabbage and carrots in layers alternately. You don’t need to press it too hard, otherwise it won’t crunch.
We put the water on the stove, add sugar, salt and wait until it boils, at the end add vinegar. Fill the jars with boiling brine and immediately roll them under the metal lids. Let it cool while wrapped.
Provencal cabbage cooked with raisins
Enough healthy treat, thanks to the combination of raisins and cabbage. Many people like the sweetish taste, the only drawback is that such a snack cannot be stored for a long time.
We take:
- Two kilos of cabbage
- Half a kilo of carrots
- Two cloves of garlic
- Half a glass of sunflower oil
- Half a glass of granulated sugar
- A big spoon of salt
- A large spoon of vinegar 9%
- Tablespoon raisins
Cooking process:
We separate the cabbage forks into leaves and cut them into squares. Grate carrots into strips on a Korean grater. Chop the garlic with a knife, mix all the vegetables and add thoroughly washed and dried raisins.
Cook the marinade, add oil and vinegar to it at the end. Pour in the vegetables and leave for six hours. Then we put it in the cold. Store for no more than 48 hours.
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How to cook Provencal cabbage with grapes and apples
Some may find the combination of cabbage and grapes unusual. A light and healthy summer dish is not suitable for winter preparations.
We take:
- A kilo of fresh cabbage
- Liter of water
- Three small carrots
- Three sour small apples
- Three hundred grams of grapes
- Half a glass of table vinegar
- Half a glass of olive oil
- Laurel leaf
- Two large spoons of sugar and salt
- Five black peppercorns
Cooking process:
We clean and finely chop the cabbage, three carrots, core the apples and cut them into cubes. We wash the grapes and tear them off the branches.
Boil water, dissolve sugar in it, add salt, and add spices. When the brine has cooled, add oil and vinegar.
Mix vegetables and fruits in a convenient bowl and put them in a saucepan or jar, fill them with marinade and keep them under pressure for about a day, then put them in the cold.
Provencal cabbage, video recipe
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. More tastier snack It will become a day later, 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 becomes acidic, so it is best to prepare Provencal salad in small 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, and the cabbage leaves are 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 a set of aromatic spices. Some people chop finely, others prefer to cut into large “petals”. In the classic Provencal recipe, which was so loved by Soviet housewives, in addition to cabbage, there is certainly bell pepper, 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.
Provencal cabbage recipe
The recipe for pickled Provencal cabbage with cranberries and apples will appeal to lovers of simple and healthy vegetable salads. The dish contains a lot of vitamins, and is also absolutely non-spicy, so it can be given even to children.Instant Provencal cabbage is daily, that is, marinated for 24 hours. The entire process takes place without your participation. It will take no more than 15 minutes to chop food. I recommend preparing cabbage in small portions to consume within 3-4 days. Too much long-term storage the appetizer is not subject to this, however, it is quite tasty and, as a rule, does not stagnate for a long time in the refrigerator. Can be served as a side dish for meat, poultry or just fried potatoes, for strong drinks.
Total preparation time: 1 day
Cooking time: 15 minutes
Output: 1.5 kg
Ingredients
- white cabbage – 1 kg
- carrots – 1 pc. (80 g)
- cranberries – 0.5 tbsp.
- small green apple – 1 pc.
for marinade
- water – 0.5 l
- vegetable oil– 100 ml
- sugar – 2 tbsp. l.
- salt – 1 tbsp. l. with a slide
- vinegar 9% – 80 ml
- bay leaf – 1-2 pcs.
- black pepper – 8 pcs.
- mustard seeds – 0.5 tsp.
Cabbage "Provencal"- This is a recipe for quick-cooking pickled white cabbage. Unlike fermented salad, which takes 2-3 days to become ready, Provencal salad can be eaten 5-6 hours after preparation. The cabbage turns out crispy, aromatic, and retains vitamins. The only drawback is that it can be stored for no more than 2 weeks, after which it peroxides. It is recommended to prepare the salad in small portions so that you can eat it quickly.
Provencal cabbage with bell pepper in a jar
Get started with salad with classic recipe– Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion by adding the most unexpected ingredients.
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. Lastly, add the 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. From 3 kg of fresh cabbage I get half a large pan of the 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 butter, set on big fire. 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. Store the prepared day-old cabbage 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 impact on the 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.
- Cut the apples into large slices, grate the carrots.
- 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.
You can store the prepared salad in the refrigerator 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.
In marinade for more rich taste You can add spices and spices, 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 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 (you can also add fresh zest), ground pepper and Provençal mixture to the mayonnaise.
- 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 cabbage: its leaves are more juicy and contain less coarse fiber.
Salt, sugar and acidic ingredients speed up the release vegetable juice. Therefore, adding sauce or dressing to the salad just before serving will keep the dish fresh.
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.
- We cut off the stalks from the heads of cabbage, bottom part and 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 flat surface, add 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.
- Place a slice of black bread at the bottom of a clean fermentation container (wooden or ceramic barrel, enamel pan or large glass jar). 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 Provençal cabbage, cut the pickled cabbage heads 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
White cabbage is a storehouse of vitamins and microelements; it is used not only in cooking, this vegetable is also used for medicinal and cosmetic purposes.
This culture contains a whole range of useful substances necessary for humans, including vitamins A, C, and B. In addition, cabbage contains vitamin U, which helps prevent the appearance of stomach ulcers. With the help of cabbage juice, diseases of the duodenum are treated. Cabbage is also popular in cosmetology. Skin whitening masks are prepared from its leaves.
Cabbage "Provencal" - an excellent salad made from fresh, pickled or sauerkraut and various vegetables and berries added to it: apples, grapes, cranberries, lingonberries, beets, plums. Add a little salt, sugar, pepper to taste and season everything with vegetable oil. In salads prepared using fresh or sauerkraut, all beneficial substances are preserved.
There are many recipes for preparing Provencal cabbage. Due to various additions to the main ingredient - cabbage - new delicious tastes of this healthy salad are born.
According to this recipe, the cabbage turns out juicy and tasty, and the beets add flavor to the salad. beautiful colour. This pickled appetizer will be a great addition to any holiday table. All vitamins and microelements are preserved in cabbage and vegetables, so the salad turns out not only beautiful and tasty, but also healthy.
Ingredients:
- Beetroot - 1 pc.;
- Cabbage - 1 pc. medium size;
- Carrots - 3 pcs.;
- Salt - 3 tbsp. spoons;
- Vinegar - 200 ml (9%);
- Onion - 2 pcs.;
- Water - 1.5 l;
- Sugar - 1 glass;
- Garlic - 3-4 cloves;
- Vegetable oil - 1 glass;
- Allspice peas - 7-8 pcs.;
- Bay leaf.
Cooking method:
- Peel the beets, grate them on a coarse grater, and lightly blanch them for 5 minutes in water.
- Finely chop the cabbage and grate the carrots.
- In a separate container, add cabbage, beets and carrots, add spices and garlic (coarsely chopped). Fill everything with oil.
- Let's prepare the marinade. To do this, add vinegar, sugar, and salt to the water. Bring the marinade to a boil and continue boiling for another 5 minutes over low heat.
- Pour the prepared marinade over the vegetables and cool. Place a weight on top of the cabbage and leave to marinate. After 12 hours the cabbage is ready.
- Serve cabbage with finely chopped onions and herbs previously added to it.
Interesting from the network
Cranberries and prunes add a special piquancy to this vitamin salad. It is very good to use this dish as a snack before lunch, because cabbage juice has a positive effect on the 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.
- Cut the apples into large slices, grate the carrots.
- 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.
Now you know how to cook Provencal cabbage according to a recipe with a photo. Bon appetit!
Cabbage "Provencal" is a very tasty and healthy salad, the preparation of which takes very little time. 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. This will only make the appearance of the dish more colorful and the taste more piquant.
- You can store the prepared salad in the refrigerator 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 savory snack in a matter of minutes.
- You can improvise and add any additional ingredients to the salad to your taste.
kerescan - Jun 30th, 2015
Sauerkraut is wonderful dietary dish, which we prefer to cook for the winter. Most often, in winter it is simply eaten with sunflower oil. We offer you two recipe options for making sauerkraut salad. 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 this, pour everything with 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 of 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!
