The classic Provencal cabbage recipe is quite simple, but in the end you will get a ready-made salad that can be stored for a week and served for lunch or dinner.

Provencal cabbage - a classic recipe

A basic option that can easily be changed and combined with other ingredients.

Unlike other salads, Provencal cabbage can be stored for a week.

Required Products:

  • clove of garlic;
  • about 150 milliliters of water;
  • sugar - 50 grams;
  • Bell pepper;
  • vegetable oil - 120 milliliters;
  • 15 grams of salt;
  • cabbage - a small head of cabbage;
  • two tablespoons of vinegar 9%.

Cooking process:

  1. Grind the cabbage as conveniently, but preferably with thin strips, combine with salt and sugar, crush with your hands.
  2. Cut the pepper into strips, spread to the cabbage and add crushed or finely chopped garlic.
  3. Pour the liquid ingredients from the list, mix, so that everything is distributed evenly.
  4. We press something heavy enough and let it brew for 24 hours, after which we distribute it to the banks. The finished dish can be stored for two weeks in the refrigerator.

Quick cooking option

If you do not want to wait, but rather serve the dish to the table, then you should use this recipe.

Ingredients for the dish:

  • three cloves of garlic;
  • 120 milliliters of vegetable oil;
  • a spoonful of salt;
  • a small head of cabbage;
  • 40 milliliters of vinegar;
  • three tablespoons of sugar with a slide;
  • 2 carrots.

Cooking process:

  1. We grind the vegetables in any convenient way, at least with a knife, at least with a combine, mix, add crushed garlic.
  2. Bring 500 milliliters of water to a boil, combine with all the other ingredients from the list, except for vegetables, of course, and again wait until the mixture boils. Cool for 15 minutes, and pour the cabbage.
  3. After the cabbage has completely cooled, you can immediately eat it, but store it only in the cold.

With beetroot

Provencal cabbage with beets is another option for a light snack.

Easy to prepare and tasty snack.

Required Products:

  • a spoon of salt;
  • one beetroot;
  • 4 tablespoons of vinegar;
  • a small head of cabbage;
  • two tablespoons of sugar;
  • 500 milliliters of water;
  • 1 carrot.

Cooking process:

  1. We put the beets to cook, it usually takes about 30 minutes after the water boils, but generally depends on the size of the vegetable.
  2. At this time, we rub the raw carrots, chop the cabbage, or cut in any convenient way, mix, and then put the grated boiled beets to them.
  3. Squeeze the contents with your hands to make the juice appear, put everything on the list, fill it with water, cover the container and put it in the refrigerator for at least three hours, drain the excess liquid and then it can be served.

With cranberries

Provencal cabbage with cranberries is a very unusual combination.

Required Products:

  • cabbage - a kilogram;
  • a spoonful of sugar;
  • about 100 grams of cranberries;
  • carrots - 1 piece;
  • salt - 20 grams;
  • one bay leaf.

Cooking process:

  1. We wash the cranberries well, chop the cabbage, and grind the carrots with a grater.
  2. Combine carrots and cabbage, season with bulk ingredients, knead so that juice begins to stand out.
  3. Put the cabbage first in the bowl, then the bay leaf and cranberries.
  4. Squeeze the contents with something heavy and keep a couple of days in a warm room, and then put it in the cold for storage.

Provencal cabbage with slices of garlic

A savory option for cooking snacks.

Garlic gives the dish a special piquancy and aroma.

Required Products:

  • one carrot;
  • four cloves of garlic;
  • 400 milliliters of water;
  • small cabbage;
  • vegetable oil 30 milliliters;
  • 50 milliliters of vinegar;
  • a spoonful of salt and half coriander.

Cooking process:

  1. Grate the carrots, mix with chopped cabbage and garlic, chopped into small pieces.
  2. Pour all the vegetables with oil and mix well.
  3. Bring the water to a boil, put to it all the other ingredients from the list except the already prepared vegetables. And pour the resulting mixture with cabbage.
  4. Squeeze the mass with something heavy and leave it for at least 4 hours, after which the product is ready for use.

Tasty preparation for the winter

What could be tastier than friable potatoes with crispy cabbage? In order not to bother, you can roll up several jars in advance and use them as needed.

Products for cooking:

  • carrot;
  • various spices to your taste;
  • small cabbage;
  • 100 milliliters of vegetable oil and the same amount of vinegar;
  • 20 grams of salt and 70 sugar;
  • clean water - liter.

Cooking process:

  1. Rinse vegetables, chop as you like, but it is better to grate the carrots.
  2. Prepare a jar, put cabbage with carrots and work on the brine.
  3. Wait until the boiling process begins, put the selected spices, salt with sugar, remove from the stove and when the mixture cools down, put oil in it and pour the indicated amount of vinegar.
  4. Fill the cans with vegetables and pickle with sterilized lids.

How to cook provencal cabbage per day?

This recipe is also called "daily allowance." Not the fastest way, but tasty.

Provencal cabbage is just a storehouse of vitamins and minerals.

Required Products:

  • a spoonful of salt;
  • a kilogram of cabbage;
  • 500 milliliters of water;
  • 30 grams of sugar;
  • 70 milliliters of vinegar;
  • one carrot;
  • vegetable oil - half a cup.

Cooking process:

  1. As always, we wash the vegetables, let the carrots through a grater, chop the cabbage in any way and put everything in a large plate.
  2. We put a container of water on the stove, wait until it boils, put butter, sugar and salt, keep it on the fire for another two minutes and you can add vinegar. Boil for about a minute and remove.
  3. Pour vegetables with this marinade without stirring, squeeze and leave for a day. After this time, the dish is ready.You can store in the refrigerator, but not more than three days.

With bell pepper

A very tasty combination, and this appetizer is prepared simply and quickly.

Required Products:

  • 200 milliliters of vinegar;
  • bell peppers and carrots;
  • 2 tablespoons of salt;
  • approximately 150 grams of sugar;
  • one small cabbage;
  • 40 milliliters of vegetable oil;
  • glass of water.

Cooking process:

  1. Cut the cabbage, it is best if you get the strips, sprinkle with a small amount of salt and carefully press down directly with your hands. Combine with grated carrots and pepper, previously sliced ​​in strips.
  2. Leave the vegetables and fill for them. We heat the water, pour in the oil, put the loose ingredients, bring to a boil, remove from the stove and add vinegar.
  3. Pour vegetables with this mixture, squeeze them and leave for five hours. Then drain the excess liquid and you can eat.

With grapes and apples

A very interesting recipe, the main thing is do not put the grapes more than necessary.

An unusual recipe for cooking cabbage provencal, which is sure to appeal to everyone who tries it.

Required Products:

  • litere of water;
  • 4 cloves of garlic;
  • 1 carrot and 2 apples;
  • half a glass of vinegar;
  • approximately 100 grams of red grapes;
  • head of medium-sized cabbage;
  • sugar about 180 grams;
  • salt - 2 tablespoons.

Cooking process:

  1. In this case, it is better to cut the cabbage into squares. Pass the carrots through a grater, combine the vegetables.
  2. We spread grapes on top, previously freed from seeds and cut into halves.
  3. Remove the skin from apples, cut the core, turn into slices and put on top of the grapes.
  4. Cut the garlic into small squares, fill with water, oil, put salt, sugar, heat, wait until it boils, add the vinegar and pour the hot mixture into the cabbage while the mixture is hot.
  5. You can eat immediately after cooling or leave it under weight for two days.

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