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Provencal cabbage - the most delicious recipe with photos. Cabbage with grapes: preparing unusual dishes Recipe for Provencal cabbage in pieces with grapes

26.01.2024

Provencal cabbage with cranberries, grapes and apples is a great way to quickly prepare and preserve vegetables and fruits. This salad can be eaten approximately 3 days after preparation. , prepared according to this recipe, can be stored in the refrigerator for 1 month without losing its taste. Most vitamins and beneficial microelements are also preserved with this cooking method.
It will take 25 minutes to prepare. From these ingredients you will get several 0.7 liter cans.

Ingredients:

- cabbage – 2 kg;
- carrots – 300 gr.;
- grapes – 100 gr.;
- frozen cranberries – 50 gr.;
- garlic – 10 teeth;
- bay leaf – 4 pcs.;
- cumin – 1 tbsp;
- wine vinegar – 140 ml;
- olive oil – 200 ml;
- sugar – 180 gr.;
- salt – 25 gr.;
- water – 1 l.



Cut white cabbage into strips about a centimeter wide and place in a deep bowl or pan.




Cut the grapes in half and remove the seeds. This dish can be prepared with both green and red grapes. By the way, green quiche-mish grapes are seedless, so you don’t have to peel them.




Cut the carrots into thin strips or grate them on a grater for Korean carrots. Add chopped carrots to cabbage and grapes.




Then pour a handful of frozen cranberries into a bowl; there is no difference between fresh and frozen berries.




To fill, dissolve sugar and salt in water, add bay leaves, add cumin, add a few black peppercorns, pour wine vinegar, bring the filling to a boil, pour in olive oil. Instead of olive oil, you can use any vegetable oil - sunflower, corn or rapeseed.




Pour the boiling mixture into a container with vegetables, mix well so that all ingredients are distributed evenly.




Place the vegetables in clean jars, leaving 2-3 centimeters free on top. Then pour in the filling so that the vegetables are completely hidden under a layer of liquid.
Close the jars with lids, leave at room temperature for 24 hours, then put them in the refrigerator. In 3 days

Provencal cabbage with cranberries is a simple recipe for making amazingly tasty, aromatic and crispy pickled cabbage. Preparing Provencal cabbage with cranberries is not at all difficult; it has a beautiful appetizing appearance and rich taste. This cabbage can be served on a holiday table as an appetizer or simply for lunch or dinner as an excellent addition to the main dish. This cabbage goes especially well with boiled potatoes, although it goes just perfectly with other dishes.

List of ingredients

  • White cabbage- 2 kg
  • apples - 3 pcs.
  • fresh cranberries - 200 g
  • carrots - 2 pcs.
  • garlic - 1 head
  • sugar - 1 glass
  • vegetable oil- 1 glass
  • water - 1 l
  • salt - 2 tbsp. spoons
  • vinegar - 3/4 cup

Cooking method

Peel the carrots and rinse thoroughly under running water. Remove the top leaves from the cabbage and wash them too. Using a sharp knife, cut the cabbage into fairly thin strips. Grate the carrots, wash and dry the cranberries. Wash the apples and cut into slices, removing the seeds. Place in a saucepan in layers: cabbage, carrots, cranberries and apples. Repeat layers again.

Pour water into a saucepan, add sugar, salt and finely chopped garlic. Pour in vinegar and vegetable oil. Heat to a boil and cook for 2-3 minutes. Pour hot brine over the cabbage and place pressure on top. Leave for 2 days at room temperature, then store in the refrigerator.

Provencal cabbage with cranberries is ready!


Calories: Not specified
Cooking time: Not specified

Quick homemade preparations are famous for their unique taste. It’s hard to imagine any special event in the family circle without canned rolls. Our culinary portal offers you a recipe for express preparation of amazing cabbage in combination with cranberries, green apples, and blue grapes. Exquisite crispy Provencal cabbage with cranberries, grapes and apples with a sweet and sour taste will not leave anyone indifferent. Anyone can make quick pickled cabbage. To do this, you just need to follow the step-by-step instructions with photographs presented on our website. Be sure to prepare this one too.



Products

- white cabbage – 1 kg.,
- cranberries – 100 gr.,
- blue grapes – 100 gr.,
- green apple – 1 pc.,
- carrots – 1 pc.,
- garlic – 1 head.

For the marinade:

- vinegar essence 9% - 75 gr.,
- water – 0.5 l.,
- sunflower vegetable oil – 100 g.,
- ground black pepper – 0.5 tsp,
- salt – 1 tbsp.,
- sugar – 100 gr.

Necessary information

Preparation time takes approximately 2 days.

Step-by-step recipe with photos:





1. First of all, you need to clean the cabbage from damaged leaves, then cut it into pieces in the form of checkers, put it in a deep bowl.




2. Peel the carrots, rinse under water, then grate with large teeth or chop into large strips. Add to chopped cabbage.




3. After this, take a washed green apple, cut it into two halves, cut out the cores, then cut into small slices. Place on top with vegetables.




4. The next step is to lay out clean grapes and cranberries. Peel the garlic and cut into chopped pieces. Also add to the same container and mix well with the already added ingredients.






5. We begin to prepare the marinade. Add vinegar, vegetable oil, sugar, salt, and ground black pepper to a saucepan with water. Place the resulting mixture on the fire and bring to a boil. Then you need to pour the hot marinade over the cabbage.




6. Cover the resulting mixture with a plate and place a three-liter glass jar on top so as to form a press. Wait until it cools completely, put it in the refrigerator to infuse for 2 days. Be sure to watch how it is prepared.




7. Instant cabbage Provencal is ready to eat. Before serving, the homemade preparation should be freed from the marinade liquid.
Bon appetit!

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" is 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 give the salad a beautiful color. 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:

  1. Peel the beets, grate them on a coarse grater, and lightly blanch them for 5 minutes in water.
  2. Finely chop the cabbage and grate the carrots.
  3. In a separate container, add cabbage, beets and carrots, add spices and garlic (coarsely chopped). Fill everything with oil.
  4. 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.
  5. 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.
  6. 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:

  1. Cut the cabbage into 2x2 cm squares.
  2. Peel the garlic, dividing it into cloves.
  3. Wash the dried fruits and add water. Let's discuss it.
  4. Thaw the cranberries and salt the liquid. Wash fresh cranberries thoroughly under running water.
  5. Cut the apples into large slices, grate the carrots.
  6. 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.
  7. 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.
  8. Add dried fruits, garlic cloves, carrots and cranberries to the cabbage. Mix everything well and pour in the marinade.
  9. Place pressure on the cabbage and leave for 12 hours at room temperature.
  10. 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.

This dish is a cold appetizer based on pickled cabbage. It must be supplemented with carrots, bell pepper and vinegar. There are also options with fruits, vegetables, berries and even dried fruits. These and other ways to make Provençal 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 type of meat, although it is no less tasty in combination with stewed or boiled potatoes. options,how to cook Provencal cabbage, a lot of. According to the classic recipe, you need to add garlic, bell pepper and carrots. All this is kept in a marinade based on vinegar and sugar. In 5-8 hours the appetizer will be ready. This is an advantage over sauerkraut, which takes 2-3 days to arrive. In general, the marinating technology is as follows:

  1. The cabbage and all additional ingredients are shredded - into rings, strips, pieces, slices, circles or quarters. You can use a simple grater.
  2. Next, the prepared vegetables are placed in jars, alternating them in layers.
  3. Then prepare a marinade from vinegar, water, a couple of tablespoons of sugar and salt and spices. It is immediately poured hot into jars. In winter recipes they are pre-sterilized over steam or in the oven.
  4. The last stage of salting is to twist, wrap and leave to cool.

How to choose cabbage for pickling

The first thing you need to do ischoose a cabbage variety. You need to pay attention to green leaves. If they are completely absent, then there is a high risk that the head of cabbage was frozen. So that the appetizer can crunch, it is worth taking later white cabbage varieties. Then it will turn out tight. You can even use sauerkraut. In this case, the cooking time is reduced. The fermented snack is mixed with prunes, apples, grapes or cranberries. Then all that remains is to mix and keep in a cool place.

Marinade

Marinade is a must in classic or winter Provençal cabbage recipes. It is poured hot, so you can try the appetizer within a couple of hours. It is better to take 9% table vinegar, although essence, apple or even wine vinegar will do. The main thing is to choose the right concentration so thatpickled cabbage Provencalacquired a light sweet and sour aroma and pungency. You will also need sugar, water and salt. Vinegar can even be replaced 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 everything Provencal cabbage recipesThe base is carrots with pepper and garlic. There are other options - with cranberries and grapes or apples, beets, raisins or prunes. In any of them, the snack turns out to be very rich in vitamins, but does not remain fresh for very long. After two weeks, the dish may become a little sour, although some may even like it.

Classical

  • Time: 2 days 9 hours.
  • Calorie content of the dish: 49 kcal.
  • Cuisine: Russian.

The first one is offered to youclassic Provencal cabbage recipe. It is prepared with cranberries and apples, so it has not only a slight sourness, but also a slight sweetness. Delicious and original snack. All products are fermented in their own juice. Although cranberries are added at the end after the salting is kept under pressure. Other berries, such as lingonberries, can also be combined with apples.

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:

  1. Disassemble the head of cabbage into leaves, wash them, then chop them and place them on the bottom of the salad bowl.
  2. Then add grated carrots and pepper strips.
  3. Core dry apples and cut them into thin slices. Season with coriander, mix, and add to the rest of the ingredients.
  4. Add sugar, salt. At this stage, you can knead the products with your hands.
  5. Mix water with vinegar and oil, pour this mixture over the ingredients, stir.
  6. Cover the salad bowl with another plate on top and place a weight weighing about 0.5 kg on it. Place the dish in a cool place.
  7. After about 2 days, remove the pressure and add cranberries.

With instant beets

  • Time: 2 days 9 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 35 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Provencal cabbage with beetsIt turns out motley, crispy and bright. To make it even more vigorous, you can add a little grated horseradish root. Those who like sourness should use cranberries. If you leave the finished snack longer, it will become more like fermented. To ensure that the products retain their fresh taste, it is worth keeping the products in the marinade for about 4 hours.

Ingredients:

  • vinegar – 4 tbsp;
  • 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:

  1. The first step is to boil the beets until tender. This will take about an hour. Then grate the beets on a coarse grater.
  2. Rinse the remaining vegetables. Peel the carrots and also chop them using a grater, but simply chop the cabbage into arbitrary pieces. Then mash the vegetables with your hands so that they release their juice.
  3. Next, season with sugar, salt and add beets with chopped horseradish.
  4. Pour in vinegar and water, stir, leave covered for 3-4 hours. It's better to put it in the refrigerator.
  5. Before serving, drain a little water and squeeze out the vegetables.

With cranberries

  • Time: 1 day 10 hours.
  • Number of 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 microelements. Due to them, the appetizer acquires a certain sourness. If you like sweeter preparations, add a little more sugar. The marinade makes the food spicy and tough, so everyone loves to crunch this salad.

Ingredients:

  • cranberries - 1 tbsp.;
  • water – 1 l;
  • bay leaf, 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:

  1. Wash all vegetables thoroughly, dry, chop and salt. Distribute them into glass jars. Add cranberries and mint greens there.
  2. Boil water with added sugar, then pour in vinegar and vegetable oil.
  3. Pour hot marinade over vegetables in jars. Leave for 8 hours, then keep in the cold for another day.

With grapes and apples

  • Time: 1 day 1 hour.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 58 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Provencal cabbage with apples and grapes– more original and even more similar to 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 the sour apples and marinade. A sprig of fresh mint completes the extraordinary aroma.

Ingredients:

  • bay leaf – 1 pc.;
  • sugar, salt - 50 g each;
  • sweet peas and black pepper - to taste;
  • water – 1 l;
  • white cabbage – 1 kg;
  • mint sprig – 1 pc.;
  • vinegar – 100 ml;
  • olive oil – 100 ml;
  • carrots – 300 g;
  • sour apples – 300 g;
  • grapes – 300 g.

Cooking method:

  1. Wash the vegetables and chop them. It is better to grate carrots.
  2. Core the apples, remove the seeds, and cut the rest into cubes.
  3. Wash the grapes and remove the stems.
  4. Dissolve sugar and salt in boiling water, season it with spices, add mint.
  5. Next, cool the marinade, pour vinegar and oil into it.
  6. Fill the container with the crushed products with the resulting brine.
  7. Cover with a plate on top and place pressure, for example, a 3-liter jar of water.
  8. Leave for a whole day, then put into small jars.

For the winter

  • Time: 2 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 25 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Provencal cabbage for the winter in jars– an excellent option to preserve almost fresh vegetables until the cold weather. The salad is prepared in the traditional way and from a minimum of ingredients. A set of your favorite spices, a neutral proportion of salt and sugar, vinegar and fresh vegetables - everything you need for a snack. The ratio of products in the winter recipe can be adjusted to your taste.

Ingredients:

  • sugar – 1 tbsp;
  • cabbage fork – 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:

  1. Sterilize the jars, place a clove of garlic, pepper and bay leaf on the bottom of each.
  2. Next, lay out the shredded carrots and cabbage in layers and compact them.
  3. Season the water with sugar, salt, bring to a boil, then pour in the vinegar.
  4. Fill jars with vegetables with the resulting marinade.
  5. Cover the jars with sterilized lids. Place bottom up, cover with a blanket or fur coat, and let cool completely.

Pieces

  • Time: 6 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 29 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

An excellent alternative to fresh vegetable salads isInstant Provencal cabbage in large pieces. When the season of tomatoes and cucumbers is over, you can prepare such a snack. An average head of cabbage is enough for a three-liter jar. The cabbage turns out to be spicy and moderately spicy. The main advantage of this recipe is speed, because you can try pickling in just 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:

  1. Rinse the vegetables. Remove the top unsightly leaves from the head of cabbage and chop the rest into large pieces.
  2. Grind the carrots using a grater. Finely chop the garlic.
  3. Place all the vegetables on the bottom of the pan in layers, pour in sunflower oil.
  4. Boil water, add salt and sugar, spices. Pour in vinegar.
  5. Place a mixture of vegetables into the marinade.
  6. Cover the top with a lid and put pressure on it.
  7. Keep in a cool place for about 4-5 hours.

With bell pepper

  • Time: 3 days.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 21 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Instant cabbage with bell pepper- another salad option that you can try after 5-6 hours. The vegetables turn out juicy, bright and crispy. You can add some onions to your grocery list. This recipe uses apple cider vinegar instead of regular vinegar. Its light sweet and sour taste makes vegetables very aromatic.

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:

  1. Rinse the vegetables thoroughly, let them dry, then chop them into thin strips and place in a large saucepan or bowl.
  2. Lightly mash the food with your hands to release the juice.
  3. Season with pepper and bay leaf.
  4. Pour water into a separate pan, season with salt, butter and sugar, boil, then add apple cider vinegar.
  5. Without allowing the marinade to cool, pour it over the vegetables.
  6. Cover with a plate on top and place a weight on it.
  7. After 5-6 hours, squeeze out the marinade and add chopped onion if desired.

With raisins

  • Time: 6 hours 40 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 31 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

A special feature of this recipe is also the speed of preparation, because the cabbage leaves are chopped randomly and not very finely. Those with a sweet tooth will also find advantages in this salad, because it contains raisins. You can store the snack only for a couple of days in the refrigerator. Althoughpickled cabbage with raisinsIt will go away 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 tbsp;
  • raisins – 10 g;
  • vinegar 9% - 2 tbsp.

Cooking method:

  1. Wash the cabbage leaves thoroughly and dry, then cut into squares.
  2. Chop the carrots into thin strips, crush the garlic under a press.
  3. Mix the crushed ingredients, add raisins. Place everything in a fireproof container.
  4. Season the water with salt and sugar, boil, then pour in vegetable oil and vinegar.
  5. After the next boil, pour the hot marinade over the chopped products.
  6. Leave in a warm place for about 6 hours, then move to the refrigerator shelf.

With garlic

  • Time: 6 hours 40 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 31 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Recipe for Provencal cabbage with garlicalso applies to quick snacks. Marinating will take about 6 hours, although if desired, you can try the preparation after 3-4 hours. Due to properly cooked marinade, vegetables are more juicy and crunchy in the mouth. If you don’t put it in jars, the snack doesn’t last very long, only two weeks. Then the products become slightly sour.

Ingredients:

  • salt – 3 tbsp;
  • 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:

  1. Clean the head of cabbage from unsightly top leaves, and rinse the rest, dry and finely chop.
  2. Wash the carrots too, and then grate them.
  3. Place the vegetables in a container, season with cloves, pepper and bay leaves. Pour vegetable oil on top.
  4. Stir, then put into jars (or count on a 3-liter jar).
  5. Salt the water, add sugar, then boil and pour vinegar into it.
  6. Immediately distribute the resulting marinade into jars with vegetables.
  7. Leave for 6 hours at room temperature.
  8. Then move the refrigerator into storage.

Without vinegar

  • Time: 3 days.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 21 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Provencal cabbage without vinegarIt turns out no less crispy, fragrant and appetizing. Even children eat it with pleasure. Without vinegar, the snack is prepared in a shorter time. For the brine, you only need salt with sugar and water. The technology for cooking the marinade remains the same. You just don't need to add vinegar at the end. Pour the marinade into jars immediately after boiling. The snack is considered ready when gas formation in the jars stops.

Ingredients:

  • sugar, salt - 1 tbsp each;
  • cabbage head – 1 pc. medium size;
  • water – 800 ml;
  • carrots – 3 pcs.

Cooking method:

  1. Place chopped vegetables tightly in a glass jar.
  2. Season the water with salt and sugar and boil.
  3. Without letting the marinade cool, pour it over the vegetables in the jar.
  4. Leave for a day, then compact the products. Repeat the procedure until gas formation stops.

How to make Provencal cabbage - cooking secrets

Before you cook something really deliciousProvencal cabbage salad, you need to learn a few simple rules. Late varieties are suitable for a crispy snack. If you don’t like cabbage that is too tight, then take medium ones - the heads should be white, even when cut. You should not add too hot garlic to the preparation - summer varieties, for example, “spring” are suitable. It has a light, not spicy and even slightly sweet aftertaste.

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