Provence Cabbage - 9 recipes

In the territory of the Slavic countries, in almost every apartment you can still find banks with conservation for the winter. These are jars of jam, pickled vegetables, fruit and berry compotes. One of the goodies of winter harvesting is pickled or pickled cabbage. It is gladly absorbed by households as an independent salad with various side dishes, and depending on the recipe, it can also be added to other dishes, for example, vinaigrette. We offer several options on how to cook Provence cabbage.

Classic Provence Cabbage Recipe

To prepare a dish using the classic provence cabbage recipe, you will need these products:

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

Cooking like this:

1. Grind the cabbage and place in a deep large bowl.
2. Sprinkle with salt, sugar and crush a little while stirring.
3. Bell pepper should be cut into thin slices, and chopped carrots into small cubes.
4. Add chopped garlic and mix everything.
5. For the marinade, bring the water to a boil, after which it is cooled to 60 degrees and pour oil and vinegar.
6. Pour vegetables with the resulting marinade and mix them thoroughly with a wooden spoon.
7. We put everything under oppression and put it overnight in a cool dark place.

Fast cooking option

Sometimes I really want to crunch pickled cabbage right away, and not wait for several hours or even days.

In this case, you can cook instant Provence salad:

• ½ head of cabbage;
• salt, grows. oil to taste;
• 1 onion;
• water - 1 tbsp. a spoon;
• average carrot - 1 unit;
• 1 tea l acetic essence;
• big l Sahara.

Cooking like this:

1. We cut the cabbage into cubes. Three carrots on a grater. Cut the onion and mix the vegetables in a bowl.
2. It is necessary to dilute sugar and salt in water, add vinegar.
3. Pour the resulting marinade into vegetables, send oil there too.
4. We mix everything well and you can serve the dish to the table immediately.

It is permissible to transfer the salad in a glass dish and store in a cool place.

Marinated with beets

Beetroot gives the cabbage a delicate pink color.

Provence marinated cabbage with this ingredient is prepared as follows:

• a small head of cabbage;
• litere of water;
• 150 g vinegar;
• garlic head;
• large carrot;
• vegetable oil - ½ cup;
• small beets;
• 6 peas of black pepper;
• big l salt;
• sugar - 100 g.

Cooking like this:

1. Head of cabbage cut into large pieces (about 8 pieces). Grind beets and carrots into straws. We sort garlic into slices and peel.
2. We add all seasonings and spices to boiling water, as well as vinegar, garlic and oil. Boil for 5 minutes.
3. Put slices of cabbage in a bowl in a layer, put carrots, beets on top and fill with marinade.

For 5 days, cabbage with beets should be kept warm, and then stored in the cold.

With apple and cranberries

Cranberries will add acid to the dish, but it will be softened by the apple. Cabbage turns sour and tender.

What ingredients are needed?

• white cabbage a pound;
• 2 sour apples and sweet peppers;
• clove of garlic;
• 2 carrots;
• 1 ½ table. l vinegar
• table. a spoonful of sugar;
• clean water - ½ cup;
• ⅓ tea l coriander;
• sunflower oil - ⅓ cup;
• ½ cup cranberries;
• salt - 1 tea l

Cooking like this:

1. Shredding heads, pepper straws, three carrots on a grater. Mix the ingredients and squeeze a little. At the same time, the cabbage starts the juice and the salad settles a little.
2. From the apples we remove the core, but do not peel, but immediately the regimen for slices.
3. We send the apple to the vegetables and sprinkle with coriander, salt and sugar. Mix.
4. In boiled cooled water, dilute the oil and vinegar, pour the salad.
5. Put a plate on top, put a load on it.

It takes about a couple of days to cook. When this period expires, we remove the oppression and add cranberries to give the snack a piquant sourness.

Advice! Dishes, which include berries and fruits, are not subject to long storage, which means that they are not suitable for winter harvesting.

Provencal cabbage slices with garlic

On a cold winter evening, spicy cabbage salad will help to warm pieces.

We will prepare the necessary products:

• 1 ½ kg of cabbage;
• vinegar - ⅔ cup;
• cloves - 1 bud;
• 1 carrot;
• 1 bay leaf;
• 5 peas of black pepper;
• garlic - half the head;
• 1 ½ table. l common salt;
• grows up. oil - ½ cup;
• 3 glasses of water;
• ½ teaspoon coriander.

Damaged leaves should be removed from the head and cut into large pieces. On a grater we chop carrots. Finely chop the garlic, or you can crush it in the garlic. We mix the vegetables well, and yet, as an option, they can be folded in layers.

In the cooled boiled water, add all the spices and seasonings, salt and vinegar. Pour the marinade into the salad. We put everything under load and after 4 hours the dish will be ready.

With grapes and apples

A more savory version of sauerkraut comes with apples and grapes. This salad is not suitable for canning, but in the summer heat it is remarkably refreshing.

We will need:

• 1 kg of cabbage;
• 3 carrots;
• 300 g of grapes;
• grows up. oil and vinegar - ½ cup;
• sugar, salt - on the table. a spoon;
• 5 peas of black pepper;
• sour apple;
• 1 liter of water;
• bay leaf.

Chop the cabbage finely, chop the apples into cubes, grate the carrots, rinse the grapes and pick them into berries.

Sugar, salt and other spices are dissolved in boiling water, let the marinade cool slightly and add oil and vinegar to it.

We place the vegetables in a bowl, fill them with marinade and leave them under load for a day. Store the appetizer in the refrigerator or in the basement.

Winter recipe

The use of vitamins in the winter is very important. And Provencal cabbage will help in this, which will easily stand in banks all season.

Proceed:

• a small head of cabbage;
• laurel leaf;
• Acetic essence - tea. a spoon;
• 1 carrot;
• 3 cloves of garlic;
• table. l Sahara;
• litere of water;
• common salt - 1 large l .;
• 5 peas of black pepper.

For preservation, you need to prepare banks in advance - wash and sterilize.

1. In each jar, lay out a bay leaf, a few peas of pepper and a clove of garlic.
2. Shred cabbage and carrots spread in layers alternately. At the same time, vegetable layers need to be slightly tamped.
3. Pour sugar and salt into the water, and as soon as it boils, pour the vinegar.
4. Pour the cans with the resulting marinade and immediately close them with lids.

We set the blanks to cool in the heat (under the covers).

Daily cabbage provence with garlic

Spicy cabbage with the addition of spicy garlic can be cooked in just a day.

The necessary products for a two-kilogram head of cabbage:

• 200 g of sweet pepper;
• 5 garlic cloves;
• carrot - 400 g;
• salt - 2 ½ tbsp. spoons;
• 100 g of sugar;
• 2 bay leaves;
• litere of water;
• 150 ml of vinegar;
• 6 peas of allspice;
• 100 ml grows. oils.

Proceed:

1. Marinade - pour all the spices, seasonings and vinegar with water, boil for 5 minutes. Set aside for a quarter of an hour.
2. Finely chop the cabbage, chop the pepper into strips, grate three carrots.
3. Mix vegetables, fill with marinade.

When the salad has cooled, put everything in jars and store in the cold.

With bell pepper

Bulgarian pepper of different colors will add brightness to the salad.

For a two-kilogram cabbage head you will need:

• 2 large carrots;
• 1 clove of garlic;
• 3 bell peppers of different colors;
• 6 tbsp. spoons grows. oils;
• ½ teaspoon dill seeds;
• water - 2 glasses;
• 2 table. l salts;
• vinegar - 5 tbsp. spoons;
• laurel leaf;
• clove of garlic.

Cooking like this:

1. Shred the cabbage with medium shavings, chop the pepper with straws, chop the peeled carrots on a grater, chop the garlic clove finely.
2. We put all the components in a bowl and mix lightly with our hands. Sprinkle dill seeds on top of the dish.
3. Add sugar, spices and salt to boiling water. Pour vinegar into the mass last. Stir everything so that the sugar and salt dissolve well.
4. Pour the vegetables with hot marinade and put the salad under oppression in the cold. In order for the marinade to soak all the ingredients well, the appetizer should be left to "reach" all night.