Marinade for Provencal cabbage. Cabbage "Provencal": three quick recipes. Ingredients for the Provencal pickled cabbage recipe

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

A basic option that can easily be modified 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 spoons of vinegar 9%.

Cooking process:

1. Chop the cabbage as conveniently as possible, but preferably into thin strips, combine with salt and sugar, and press with your hands.
2. We also cut the pepper into strips, place it on the cabbage and add crushed or finely chopped garlic.
3. Pour in the liquid ingredients from the list, mix so that everything is distributed evenly.
4. We press down with something heavy enough and let it brew for 24 hours, after which we distribute it into jars. Ready dish Can be stored for two weeks in the refrigerator.

Quick cooking option

If you don’t 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;
• spoon of salt;
• a small head of cabbage;
• 40 milliliters of vinegar;
• three heaped tablespoons of sugar;
• 2 carrots.

Cooking process:

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

With beets

Provencal cabbage with beets is another light snack option.

Easy to prepare and delicious snack.

Required Products:

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

Cooking process:

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

With cranberries

Provencal cabbage with cranberries is a very unusual combination.

Required Products:

• cabbage - kilogram;
• spoon of sugar;
• about 100 grams of cranberries;
• carrots – 1 piece;
• salt – 20 grams;
• one Bay leaf.

Cooking process:

1. Wash the cranberries well, chop the cabbage, and chop the carrots using a grater.
2. Combine carrots and cabbage, season with bulk ingredients, knead until the juice begins to release.
3. Place the cabbage in the container first, then the bay leaf and cranberries.
4. Press the contents with something heavy and keep them in a warm room for a couple of days, then store them in the cold.

Provencal cabbage with garlic pieces

A savory snack option.

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 a coriander.

Cooking process:

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

Delicious preparation for the winter

What could be tastier than crumbly potatoes with crispy cabbage? To avoid fussing, 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 the vegetables, chop them as you wish, but it’s better to grate the carrots.
2. Prepare a jar, put cabbage and carrots in there and make brine.
3. Wait for the boiling process to begin, add the selected spices, salt and sugar, remove from the stove and when the mixture has cooled, add oil and pour the specified amount of vinegar.
4. Fill jars of vegetables with marinade and close with sterilized lids.

How to cook Provencal cabbage a day in advance?

This recipe is also called “daily”. Not the best quick way, but tasty.

Provencal cabbage is simply a storehouse of vitamins and microelements.

Required Products:

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

Cooking process:

1. As always, we wash the vegetables, grate the carrots, chop the cabbage in any way and put everything on a large plate.
2. Place a container of water on the stove, wait for it to boil, add butter, sugar and salt, keep it on the fire for another two minutes and you can add vinegar. Boil for about another minute and remove.
3. Pour this marinade over the vegetables without stirring anything, press down and leave for a day. After this time, the dish is ready. Can be stored in the refrigerator, but no more than three days.

Required Products:

• 200 milliliters of vinegar;
• sweet 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 head of cabbage, it is best if you get strips, sprinkle with a small amount of salt and carefully press down directly with your hands. Combine with grated carrots and pepper, previously cut into strips.
2. We leave the vegetables and make a filling for them. Heat the water, pour in the oil, add the bulk ingredients, bring to a boil, remove from the stove and add vinegar.
3. Pour this mixture over the vegetables, press them down and leave for five hours. Then drain off the excess liquid and you can eat.

With grapes and apples

Very interesting recipe, the main thing is not to add more grapes than necessary.

Unusual recipe preparing Provencal cabbage, which is sure to please everyone who tries it.

Required Products:

• liter of water;
• 4 cloves of garlic;
• 1 carrot and 2 apples;
• half a glass of vinegar;
• approximately 100 grams of red grapes;
• medium-sized head of 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 and combine the vegetables.
2. Place grapes on top, previously seeded and cut into halves.
3. We remove the skin from the apples, cut out the core, turn them into slices and place them on top of the grapes.
4. Cut the garlic into small squares, add water, oil, add salt, sugar, heat, wait until it boils, add vinegar and while the mixture is hot, pour it into the cabbage.
5. You can eat it immediately after cooling or leave it for two days.

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 Sweet peppers, carrots and garlic are always used. 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, bay leaf, dill seed, black and allspice pepper, cinnamon, coriander, celery, cloves are added to taste.

The required ingredients are water, preferably purified, ordinary table salt and sugar. Various components can add acid:

1. Table vinegar 9%
2. Vinegar essence calculated as a percentage
3. Lemon acid
4. Apple vinegar
5. Vinegar
6. 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, for winter preparations It's better not to take these.

Choosing cabbage for pickling

Snacks 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 thrill-seekers, I advise you to put pureed 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 beet root
• 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 “clothing” from the cabbage and chop it with a finely 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 with boiled water and 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:

We peel the head of cabbage from the top leaves and cut it into cubes with a sharp knife, put it 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 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.

Take a comfortable one, it’s better enamel dishes and put the cabbage in it, knead it a little with your 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 acidic, 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.

We dilute oil and vinegar in warm water and pour in 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

In the territory of the Slavic countries, you can still find jars of preserves for the winter in almost every apartment. These are jars of jam, pickled vegetables, fruit and berry compotes. One of the winter delicacies is sauerkraut or pickled cabbage. It is happily consumed by household members as a stand-alone salad with various side dishes, and depending on the recipe, it can be added to other dishes, for example, to a vinaigrette. We offer several options for how to prepare Provencal cabbage.

To prepare a dish using the classic Provencal cabbage recipe, you will need the following products:

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

Let's prepare it like this:

1. Chop the cabbage and place in a deep, large bowl.
2. Sprinkle with salt, sugar and press a little while stirring.
3. The bell pepper should be cut into thin slices, and the carrots should be chopped into small cubes.
4. Add chopped garlic and mix everything.
5. For the marinade, bring the water to a boil, then cool it to 60 degrees and add oil and vinegar.
6. Pour the resulting marinade over the vegetables and mix them thoroughly with a wooden spoon.
7. We put everything under pressure and put it in a cool, dark place overnight.

Sometimes you really want to crunch pickled cabbage right away, rather than wait several hours or even days.

In this case, you can prepare a quick-cooking Provencal salad:

• ½ head of cabbage;
• salt, grow oil to taste;
• 1 onion;
• water – 1 tbsp. spoon;
• medium carrot – 1 unit;
• 1 tsp. l. vinegar essence;
• large l. Sahara.

Let's prepare it like this:

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

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

Beets give cabbage a delicate pink color.

Pickled Provencal cabbage with this ingredient is prepared as follows:

• a small head of cabbage;
• liter of water;
• 150 g vinegar;
• garlic head;
• large carrot;
• vegetable oil – ½ cup;
• small beets;
• 6 black peppercorns;
• large l. table salt;
• sugar – 100 g.

Let's prepare it like this:

1. Cut the head of cabbage into large pieces (about 8 pieces). Grind beets and carrots into strips. We separate the garlic into cloves and peel it.
2. Add all the herbs and spices to the boiling water, as well as vinegar, garlic and oil. Boil for 5 minutes.
3. Place cabbage pieces in a bowl, put carrots and beets on top and pour marinade over everything.

Cabbage and beets should be kept warm for 5 days, and then stored in the cold.

With apple and cranberry

The cranberries will add acidity to the dish, but it will be softened by the apple. The cabbage turns out sour and tender.

What ingredients will be needed?

• half a kilo of white cabbage;
• 2 each sour apples and sweet peppers;
• a clove of garlic;
• 2 carrots;
• 1 ½ table. l. vinegar;
• table. spoon of sugar;
• clean water – ½ cup;
• ⅓ teaspoon l. coriander;
• sunflower oil – ⅓ cup;
• ½ cup cranberries;
• salt – 1 teaspoon. l.

Let's prepare it like this:

1. Chop the head of cabbage, cut the pepper into strips, and grate three carrots. Mix the ingredients and press a little. At the same time, the cabbage releases juice and the salad settles a little.
2. We remove the core from the apples, but do not peel them, but immediately cut them into slices.
3. We send the apple to the vegetables and sprinkle with coriander, salt and sugar. Mix.
4. Dilute the oil and vinegar in boiled, cooled water and pour over the salad.
5. We place a plate on top and place a weight on it.

It takes about a couple of days to prepare. When this period has expired, remove the oppression and add cranberries to give the snack a piquant sourness.

Advice! Dishes containing berries and fruits cannot be stored for a long time, which means they are not suitable for winter preparations.

Provencal cabbage pieces with garlic

On a cold winter evening, spicy food will help you warm up. coleslaw in pieces.

Let's prepare the necessary products:

• 1 ½ kg cabbage;
• vinegar - ⅔ glass;
• cloves - 1 bud;
• 1 carrot;
• 1 bay leaf;
• 5 black peppercorns;
• garlic - half a head;
• 1 ½ table. l. table salt;
• raises butter – ½ cup;
• 3 glasses of water;
• ½ teaspoon coriander.

You need to remove the damaged leaves from the head of cabbage and cut them into large pieces. Chop the carrots on a grater. Finely chop the garlic or you can crush it in a garlic press. Mix the vegetables well, and, as an option, they can be folded in layers.

Add all the spices and seasonings, salt and vinegar to the cooled boiled water. Pour the marinade and oil into the salad. We place everything under a load and in 4 hours the dish will be ready.

With grapes and apples

More spicy option sauerkraut comes out with apples and grapes. This salad is not suitable for canning, but it is wonderfully refreshing in the summer heat.

We will need:

• 1 kg cabbage;
• 3 carrots;
• 300 g grapes;
• raises oil and vinegar - ½ cup each;
• sugar, salt - to the table. spoon;
• 5 black peppercorns;
• sour apple;
• 1 liter of water;
• bay leaf.

The cabbage needs to be finely chopped, the apples cut into cubes, the carrots grated, the grapes washed and sorted into berries.

Dissolve sugar, salt and other spices in boiling water, let the marinade cool slightly and add oil and vinegar to it.

Place the vegetables in a bowl, pour the marinade over them and leave under the load for a day. We store the snack in the refrigerator or in the basement.

Winter recipe

Taking vitamins in winter is very important. And Provencal cabbage will help with this, as it can easily last in jars all season.

Let's get started:

• a small head of cabbage;
• laurel leaf;
• vinegar essence - tea. spoon;
• 1 carrot;
• 3 cloves of garlic;
• table. l. Sahara;
• liter of water;
• table salt – 1 large l.;
• 5 black peppercorns.

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

1. Place a bay leaf, a few peppercorns and a clove of garlic into each jar.
2. Place shredded cabbage and carrots in layers alternately. In this case, the vegetable layers need to be lightly compacted.
3. Pour sugar and salt into the water, and as soon as it boils, pour in vinegar.
4. Fill the jars with the resulting marinade and immediately close them with lids.

Set the pieces aside until they cool down in a warm place (under a blanket).

Daily Provencal cabbage with garlic

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

Necessary products for a two-kilogram head of cabbage:

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

Let's get started:

1. Marinade – add 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, and grate the carrots.
3. Mix vegetables, pour marinade.

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

With bell pepper

Bell peppers of different colors will add brightness to the salad.

For a two-kilogram head of cabbage you will need:

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

Let's prepare it like this:

1. Shred the cabbage into medium shavings, cut the pepper into strips, chop the peeled carrots on a grater, and finely chop the garlic clove.
2. Place all ingredients in a bowl and mix lightly with your hands. Scatter dill seeds over the top of the dish.
3. Add sugar, spices and salt to boiling water. Add vinegar to the mixture last. Stir everything until the sugar and salt dissolve thoroughly.
4. Pour the hot marinade over the vegetables and place the salad under pressure in the cold. In order for the marinade to thoroughly saturate all the ingredients, the appetizer should be left to “simmer” overnight.

To quickly prepare pickled cabbage, you don’t need to know the secrets of the kitchen. But in order to choose the right cabbage for pickling or salting, you need to know some rules. Take late varieties of cabbage; when marinated, it will turn out tight and crispy. When choosing cabbage, pay attention to the presence of green leaves: if there are none, there is a possibility that it was frozen and the bad leaves were simply removed and thrown away.

We will marinate the cabbage in a hot way: pour hot marinade, so after 6 hours it will be ready for use.

It is better to take the cutting option in long strips.

Traditionally, add carrots for taste.

Ingredients for the Provencal pickled cabbage recipe:

• late varieties of white cabbage - 1 head (2 kilograms),
• carrots - 1 piece,
• bay leaf - 2-3 pieces,
• peppercorns - 6-8 pieces,
• sunflower oil - 1 cup,
• garlic - 2-4 cloves,
• vinegar - 1 glass,
• granulated sugar - 1 cup,
• water - 1 liter,
• salt - 2 tbsp. spoons.

How to quickly prepare pickled cabbage:

1) Remove damaged and spoiled leaves from the pumpkin. Wash under running water. Chop the entire head of cabbage into thin strips. Use special knives for shredding cabbage or a food processor. Don't mash with salt!

2) Peel the carrots, wash and grate on a coarse grater or a Korean carrot grater.

3) Peel the garlic.

4) Place all the ingredients in the bowl in which the cabbage will be marinated. Squeeze the garlic through a press.

5) How to prepare the marinade: boil 1 liter of water, add vinegar, salt, granulated sugar and vegetable oil.

Pour the hot marinade over the cabbage, cover with a lid smaller than the diameter of the dish in which the cabbage is marinated, and press down with pressure. You can use a jar filled with water at home.

When the marinade in the cabbage has cooled, refrigerate. After 5-6 hours, crispy pickled cabbage is ready to eat.

Today I propose to talk about how to prepare the most delicious pickled Provencal cabbage - it’s incredibly juicy and crispy savory snack, which will become an integral part of your winter menu as soon as you try it!

Preparing pickled Provencal cabbage is incredibly quick and easy - literally in a few minutes, and the taste will outshine even everyone’s favorite sauerkraut! I suggest you check this out immediately!..

To prepare quick-cooking marinated cabbage “Provencal” today we will use:

1 small carrot

½ Bulgarian color (it is better to take bright colors)

1 tsp salt

1 tbsp. Sahara

2 tbsp. refined sunflower oil

1 tbsp. table vinegar

75 ml water

Difficulty level of preparing this pickled cabbage: the lowest possible

Time required to prepare Provencal cabbage: literally 10 minutes, and then another 3 to 12 hours for marinating

The steps suggested during the preparation of such pickled cabbage:

Shredding the cabbage can easily be considered the most difficult part of this whole simple process. It’s great if you have a small and compact shredder - I’ve been convinced more than once that it is indispensable for these purposes, because it’s very convenient and incredibly time-saving.

But even if we don’t have a shredder at hand, with the help of a knife we ​​can chop this amount of cabbage in literally 3-4 minutes.

Cut out the pulp of the bell pepper into strips.

Finely chop the peeled garlic with a knife.

Now place the shredded cabbage in an enamel saucepan - for convenience, it should be deep enough so that no difficulties arise during stirring.

First add sugar to the cabbage.

Place the chopped bell pepper in the pan.

Add carrot sticks to the vegetables.

And the last thing we add to all the other ingredients is finely chopped garlic.

Now mix everything well - you can use a spoon, or you can, like me, with your hands.

Add vegetable oil - we take it without smell.

And mix everything thoroughly again. At this stage, I suggest you try our future appetizer and, if necessary, adjust the salt, sugar or vinegar to taste - you will not have this opportunity again.

In principle, we have everything ready - all we have to do is be patient and wait a little. To speed up the process, you need to compact the cabbage tightly, cover it with a flat plate and place some weight on top - ideally it will be a half-liter jar of water. This design needs to be placed in the refrigerator or, in the winter season, simply taken out onto the balcony.

The minimum marinating time is 3 hours, but you must remember that the longer the cabbage is marinated, the tastier it will be.

That's how easy and simple it is. From the specified amount of pickled cabbage ingredients, you will get very little - literally for one time, and it won’t be enough!.. So after such a test, you can simply increase the amount of ingredients by 2, or even 4 times, and prepare such an appetizer with small reserve - tightly closed banks It can be stored well in the refrigerator for some time. But believe me, it won’t last long!

Cook with pleasure!

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