Quick-cooking Provencal cabbage. Provencal cabbage with cranberries. Provencal cabbage with beets and garlic

The cooking technique is simple, you need to chop cabbage forks, add selected vegetables, fruits or berries (carrots, Bell pepper, 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 peroxidizes, 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 early varieties, collected from the garden in the spring, is not suitable for harvesting.

What supplements should I use?

Provencal cabbage recipes instant cooking differ in the cutting method, additional ingredients and set aromatic spices. Some people chop finely, others prefer to cut into large “petals”. In the classic recipe, Provencal, which was so loved by Soviet housewives, in addition to cabbage, certainly contains 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.

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.

The apple was peeled and cut 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 using fresh, rinse and dry).

Placed vegetables, fruits and berries in a deep bowl (saucepan) in layers, alternating them in next sequence: cabbage, carrots, cabbage again, sprinkled with apples and cranberries, upper layer Definitely cabbage.

I prepared the marinade. Add salt to boiling water and granulated sugar, poured vegetable oil, 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 release its 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 laid it out in 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!

My ex-mother-in-law made this cabbage. She was a very hospitable person, and for her birthday she collected big company friends, and the table was simply bursting with dishes, one tastier than the other. At the same time, no expensive store-bought delicacies. The mother-in-law salted the red fish herself, baked a mind-blowing pie with cabbage, pickled beets with garlic and did a lot more. But, unfortunately, my memory didn’t retain everything. So Provencal cabbage took pride of place in this festive table. Although she looked quite unprepossessing. I tried this cabbage with caution. But I was simply amazed by the taste. It was something... Unfortunately, not a single one signature recipe I didn’t have any from my mother-in-law. But I found a similar Provencal cabbage. And yes, it turned out almost the same. Try it, she's wonderful. :) It can be eaten in saucepans, just like the delicious one with spices.

Ingredients:

2 kg cabbage,
2 carrots,
2 apples,
a handful of cranberries or lingonberries,
a small handful of pitted prunes,
handful of raisins

1 liter of water,
1 glass of vegetable oil,
1 cup of sugar,
2 tablespoons salt
Bay leaf,
150 g table vinegar 3%.

Method for preparing Provencal cabbage

We do not chop the cabbage, as usual, but cut it into squares, approximately 2.5 by 2.5 cm in size. Peel the carrots and cut into circles. Remove the core and seeds from the apples, leave the skin, and cut the apples into slices. Wash raisins and prunes properly and scald with boiling water. Cut the prunes in half or into quarters. Mix cabbage, carrots, apples, prunes, raisins and cranberries. Place in a bowl or enamel saucepan.

For the marinade, mix all ingredients except vinegar. Bring to a boil, cook for a couple of minutes. Turn off, add vinegar, stir. Be especially careful with vinegar. Vinegar is now on sale to varying degrees breeding. Look at the label. We need vinegar 3%. If you have six or nine percent vinegar, then it must be diluted two or three times, respectively.

If you need Provencal cabbage for tomorrow, then pour hot marinade over it. If you are ready to wait three days, then cool the marinade, remove the bay leaf, pour over the cabbage, place a plate with a weight on it and press down properly. At first, the cabbage may not be completely covered in the marinade - this is normal. After a couple of hours, the cabbage will give additional juice and compress better. Just in case, you can press the plate harder with a weight for some time, tucking the cabbage under the plate if it sticks out. When there is quite a lot of marinade, you can remove the weight and close the saucepan with a lid.

Store cabbage in the refrigerator.

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

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

Provencal cabbage - a classic recipe with bell peppers

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

What you need to prepare for the recipe:

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

In the marinade:

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

Provencal cabbage - a classic recipe for how to cook:

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

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

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

Provencal cabbage with cranberries

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

Salad ingredients:

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

For the marinade:

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

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

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

Start your acquaintance with the salad with a classic recipe - Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion by adding the most unexpected ingredients.

Ingredients:

cabbage2 kg
sweet pepper 1 pc.
carrots 1 pc.
garlic3 cloves
For the marinade:
water 1/2 cup
sugar 2 tbsp. spoons
black peppercorns 10-15 peas
vegetable oil75 ml
salt 1 tbsp. spoon
vinegar 9% 1/2 cup

Cooking method:

Chop the cabbage thinly. Peel the carrots and peppers and cut into strips. Place in a large bowl, stir.
Mix water, salt, sugar and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and garlic passed through a press.
Pour the marinade into the bowl with the cabbage. Stir.
Pack the cabbage tightly into the jars. Leave at room temperature for 6-7 hours or overnight. Then put it in the refrigerator. Theoretically, cabbage can be eaten immediately. But it is better to serve it the next day after preparation.

Advice: Cook in small batches. Cabbage has the most best taste on day 2-3 of preparation. Then it starts to sour. To obtain spicy salad You can add a pod of hot pepper, preferably red.

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

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 and cut apples in 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 coarse cuts in pieces. It’s easy to chop such a 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 soften 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, stir the cabbage thoroughly but very carefully.
Sterilize the jars and fill them with ready-made pickled Provencal cabbage with cranberries. The cabbage is ready.

Ingredients:

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

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

Cooking method:

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

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

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

If you cook Provencal cabbage during the day, then in the morning next day feel free to serve it to the table. 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 the yoke of large saucepan marinated. Ready daily cabbage Store in the refrigerator in a tightly closed container.

Provencal cabbage with beets and garlic

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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 one savory snack in a matter of minutes.

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

Ingredients:

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

Cooking method:

Recipe for quick-cooking pickled 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
Grape ( white nutmeg) 150 g

Cooking method:

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

Red cabbage "Provencal" with canned green beans and tuna

Ingredients:

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

Cooking method:

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

Cabbage "Provencal" - useful tips on preparation

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

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

Cabbage "Provencal" is prepared within 15 minutes

Ingredients:

For sauerkraut:

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

For Provencal cabbage:

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

Cooking method:

For pickling, it is best to use late varieties of white cabbage caught by the first frost.
From the heads of cabbage we cut off the stalks, the lower part and the upper green leaves.
Shooting some white ones strong leaves and set aside. Cut the heads of cabbage in half and chop into thin strips.
Cut two or three heads of cabbage into halves or quarters.
Place some of the shredded cabbage on a flat surface, add some salt and mix lightly.
Then, pressing the cabbage tightly with your hands, we sort of “stretch” it several times until cabbage juice. At this stage it is important not to overdo it, otherwise the cabbage will turn out too soft.
Peel and chop the carrots in a food processor or grate them on a coarse grater.
Add to shredded cabbage and stir lightly.
To the bottom of a clean fermentation container (wooden or ceramic barrel, enamel pan or large glass jar) put a slice of black bread. Tear the bread with one set aside cabbage leaf.
Place some of the prepared cabbage and knead tightly. When the container is filled to the middle, place cabbage heads cut into halves or quarters very tightly, one to one.
Place apples (whole or cut in half) between the heads of cabbage.
On top of the apples and heads of cabbage we again place the shredded cabbage mixed with carrots and salt. Let's die. Fill the container until a mound forms. Knead again until the juice appears.
Cover the slide with the set aside cabbage leaves, with a clean linen napkin, place the weight on top and place it in a warm place.
After the cabbage begins to foam, use a long wooden rod to make several punctures to the bottom of the container. The fermentation process usually takes 10 days.
Ready sauerkraut store in a cool place at a temperature not exceeding 0 - 2°C.
To prepare Provencal cabbage pickled heads of cabbage Cut the cabbage into 2x2 cm squares or into strips.
Chop the apples into short strips and add to the chopped cabbage. Add pickled grapes, lingonberries or cranberries.
Mix vegetable oil, vinegar and sugar. Pour the resulting mixture into the cabbage and stir. Provencal cabbage is ready.

Cabbage "Provencal" recipe with video

Honestly, this is my favorite recipe for quick pickled vegetable salad during cabbage season. I cook it almost every Friday - for Saturday and Sunday. It’s a pleasure to cook according to this classic recipe - it’s simple and very fast, and the result is so tasty that the salad rarely “survives” until lunch or dinner - people start dragging it out long before fully cooked. This amazing cabbage“Provencal” with cranberries is liked by everyone in my family.

- cabbage - 2 kg.,
- large carrots - 1 pc.,
- green apple - 1 pc.,
- cranberries - 200 gr.,
- garlic - 3 cloves,
- bay leaf - 3-4 pcs.,
- peppercorns - 6-8 pcs.,
- cloves - 1-2 pcs.,
- vinegar 6% (apple vinegar is possible) - half a glass,
- sugar - 120-150 gr.,
- vegetable oil - 50 gr.,
- salt - 2 tbsp.,
- water - 1 l.

Wash the cabbage, dry it, cut it into large cubes, and place it in a convenient deep bowl.

Peel the carrots, wash them, grate them Korean carrots or cut into thin strips.

Peel the apple from the seeds, cut into thin slices, add to the vegetables.

Add cranberries. If the cranberries are frozen, they must first be thawed; if they are fresh, they must be washed and slightly dried.

Now let's prepare the marinade. Pour 1 liter of water into a deep saucepan, add laurel, salt, sugar, cloves, peppercorns and chopped garlic. The amount of sugar can be reduced, if you don’t like a sweetish taste, 150 g for this amount of product is just right. As soon as the sugar and salt dissolve and the water boils, pour in the oil, vinegar and let it boil, immediately turn off the marinade.

Pour the hot marinade over the cabbage. At first it may seem that there is not enough marinade, don’t let this bother you, after an hour or two the cabbage will release juice and the marinade will be more than enough.

Cover the container with a dish and set pressure, leave the cabbage to marinate for a day. After a day, stir the contents and serve. Apples are eaten instantly, so you can safely increase their quantity.

Place into jars and store in the refrigerator. I don’t have it for more than 3-4 days, so exact time I can’t say about storage. Ready cabbage Serve "Provencal" marinated with cranberries as a salad for main courses.