This dish is a cold appetizer based on pickled cabbage. It must be complemented with carrots, bell peppers and vinegar. There are also options with fruits, vegetables, berries, and even dried fruits. These and other ways how to make Provencal cabbage are presented in the recipes with the photo below.

How to cook Provencal cabbage at home

This snack is also called daily because of the speed of preparation. It simply goes amazingly with any type of meat, although it turns out to be no less tasty in combination with stewed or boiled potatoes. Options,how to cook Provencal cabbage, lot. According to the classic recipe, you need to put garlic, bell peppers and carrots. All this is kept in a vinegar and sugar marinade. The snack will be ready in 5-8 hours. This is an advantage over sauerkraut, which comes in 2-3 days. In general, the pickling technology is as follows:

1. Cabbage and all additional ingredients are chopped - rings, straws, pieces, slices, circles or quarters. You can use a simple grater.
2. Next, the prepared vegetables are laid out in jars, alternating them in layers.
3. Then a marinade is prepared from vinegar, water, a couple of tablespoons of sugar with salt and spices. It is immediately poured hot into the cans. In winter recipes, they are pre-sterilized over steam or in the oven.
4. The last stage of salting is twisted, wrapped and left to cool.

How to choose cabbage for pickling

The first step is tochoose a variety of cabbage... Pay attention to green leaves. If they are completely absent, then there is a great risk that the head of cabbage was frozen. In order for the appetizer to crunch, it is worth taking the later white varieties. Then it will be tight. You can even use sauerkraut. In this case, the cooking time is reduced. Sauerkraut is mixed with prunes, apples, grapes or cranberries. Then it remains only to mix and keep in a cool place.

Marinade

A must in classic or winter Provencal cabbage recipes is the marinade. It is poured hot, so you can try the appetizer after a couple of hours. It is better to take 9% table vinegar, although essence, apple or even wine, is suitable. The main thing is to find the right concentration topickled 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 to diversify the taste of the marinade:

• coriander;
• cinnamon;
• celery;
• black or allspice;
• Bay leaf;
• cloves;
• Dill seeds.

Instant Provencal cabbage recipe

Almost all Provencal cabbage recipescarrots with pepper and garlic are assumed as a base. 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 vitamin, but it does not stay fresh for very long. After two weeks, the dish may become a little sour, although some will even like it.

Classical

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

First you are invitedclassic recipe for Provencal cabbage... It is prepared with cranberries and apples, so it has not only a slight sourness, but also a slight sweetness. Delicious and original appetizer. All products are fermented in their own juice. Although cranberries are added at the end, after keeping the pickling under pressure. Other berries, such as lingonberries, are also 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 tablespoon;
• cranberries - 50 g.

Cooking method:

1. Disassemble the head of cabbage into leaves, rinse them, then chop and transfer to the bottom of the salad bowl.
2. Then add grated carrots and pepper strips.
3. Cut the core of clean, dry apples, cut them into thin slices. Season with coriander, mix, send to the rest of the ingredients.
4. Add sugar, salt. At this stage, you can knead the food with your hands.
5. Mix water with vinegar and oil, pour the ingredients with this mixture, mix.
6. Cover the salad bowl with another plate on top, put a weight of about 0.5 kg on it. Send the dish to a cold place.
7. After about 2 days, remove the oppression and add the cranberries.

With instant beetroot

• Time: 2 days 9 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 35 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity 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. Sourness lovers are better off using cranberries. If you insist a ready-made snack longer, then it will become more like a pickled one. To keep the food fresh, it is worth keeping the food in the marinade for about 4 hours.

Ingredients:

• vinegar - 4 tablespoons;
• 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 rest of the vegetables. Peel the carrots and also chop them with a grater, but just chop the cabbage into arbitrary pieces. Then mash the vegetables with your hands to release the juice.
3. Then season with sugar, salt and add beets with chopped horseradish.
4. Pour in vinegar and water, stir, and leave under the lid for 3-4 hours. Better to refrigerate.
5. Drain a little water and squeeze vegetables before serving.

With cranberries

• Time: 1 day 10 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 37 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Cranberry recipealso refers to useful and vitamin, because berries contain no less trace elements. Due to them, the appetizer acquires a certain sourness. If you like sweeter preparations, add a little more sugar. Marinade makes food spicy and tight, so everyone loves crunching with such a salad.

Ingredients:

• cranberries - 1 tbsp.;
• water - 1 l;
• lavrushka, peppercorns - to taste;
• carrots - 2 pcs.;
• salt - 1 tablespoon;
• granulated sugar - 1 glass;
• vegetable oil - 0.5 tbsp.;
• fresh mint to taste;
• vinegar - 0.5 tbsp.;
• cabbage head - 1 kg;
• water - 1 l.

Cooking method:

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

With grapes and apples

• Time: 1 day 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 58 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Provencal cabbage with apples and grapes- more original and even more like a summer salad. Its spicy refreshing taste will not leave anyone indifferent, especially fruit lovers. With grapes, the salad becomes a little sweeter, but still remains the same spicy and pungent due to 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;
• a sprig of mint - 1 pc.;
• vinegar - 100 ml;
• olive oil - 100 ml;
• carrots - 300 g;
• sour apples - 300 g;
• grapes - 300 g.

Cooking method:

1. Rinse vegetables, chop. It is better to grate carrots.
2. Core the apples, remove the seeds, and cut the rest into cubes.
3. Rinse the grapes and remove the stalks.
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 a container with chopped food with the resulting brine.
7. Cover with a plate on top and place oppression, for example, a 3-liter jar of water.
8. Leave for a whole day, then put in small jars.

For winter

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 25 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Provencal cabbage for the winter in banks- a great option to keep almost fresh vegetables until the cold weather. The salad is prepared in a traditional way and from a minimum of products. A selection of your favorite spices, a neutral proportion of salt and sugar, vinegar and fresh vegetables are all you need for a snack. The ratio of products in the winter recipe can be adjusted to your liking.

Ingredients:

• sugar - 1 tablespoon;
• cabbage forks - 1 pc.;
• salt - 1 tablespoon;
• 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, put a clove of garlic, pepper with bay leaf on the bottom of each.
2. Next, lay out the chopped carrots and cabbage in layers, tamp them.
3. Season the water with sugar, salt, bring to a boil, then pour in the vinegar.
4. Fill jars of vegetables with the resulting marinade.
5. Roll up the cans with sterilized lids. Place the bottom up, cover with a blanket or fur coat, let cool completely.

In pieces

• Time: 6 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 29 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

A great alternative to fresh vegetable salads isInstant Provencal cabbage in large pieces... When the season for tomatoes and cucumbers is over, you can prepare such a snack. A medium 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 salting in 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 tablespoons;
• carnation - 1 bud;
• sunflower oil - 0.5 tbsp.;
• vinegar 9% - 2/3 tbsp.

Cooking method:

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

With bell pepper

• Time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie content: 21 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Instant salad with bell pepper- another version of the salad, which you can try after 5-6 hours. The vegetables are juicy, bright and crispy. You can add some onions to the list of products. Instead of regular vinegar, this recipe uses apple cider vinegar. Its light sweet and sour taste makes the 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 put them in a large saucepan or bowl.
2. Lightly crush the food with your hands to release the juice.
3. Season with pepper and lavrushka.
4. Pour water into a separate saucepan, season with salt, butter and sugar, boil, then add apple cider vinegar.
5. Without letting the marinade cool, pour it over the vegetables.
6. Cover with a plate on top, and put the load on it.
7. After 5-6 hours, squeeze the marinade and add chopped onions if desired.

With raisins

• Time: 6 hours 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

A feature of this recipe is also the speed of cooking, because cabbage leaves are chopped arbitrarily and not very finely. The sweet tooth will also find pluses in this salad, because the composition contains raisins. You can only store a snack in the refrigerator for a couple of days. Althoughpickled cabbage with raisinswill go away quickly, because it is very tasty and healthy.

Ingredients:

• vegetable oil - 200 ml;
• carrots - 1 kg;
• salt - 2 tablespoons
• cabbage - 4 kg;
• garlic - 3 cloves;
• sugar - 200 ml;
• salt - 2 tablespoons;
• raisins - 10 g;
• vinegar 9% - 2 tablespoons

Cooking method:

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

With garlic

• Time: 6 hours 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Provencal cabbage recipe with garlicalso applies to quick snacks. It will take about 6 hours to marinate, although if you wish, you can try the blank after 3-4 hours. A properly cooked marinade makes vegetables more juicy and crunchy in the mouth. If you do not roll it up in jars, then the appetizer is not stored for very long, only two weeks. Then the food becomes slightly sour.

Ingredients:

• salt - 3 tablespoons;
• 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 upper leaves, and rinse the rest, dry and finely chop.
2. Wash the carrots too, and then process them on a grater.
3. Place vegetables in a container, season with cloves, pepper and lavrushka. Pour vegetable oil on top.
4. Stir, then arrange in jars (or count on a 3 liter jar).
5. Salt water, season with sugar, then boil and pour vinegar into it.
6. Immediately distribute the resulting marinade among the jars of vegetables.
7. Leave on for 6 hours at room temperature.
8. Then put it in the refrigerator for storage.

No vinegar

• Time: 3 days.
• Servings Per Container: 5 Persons.
• Calorie content: 21 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Provencal cabbage without vinegarit turns out to be 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, sugar and water. The marinade cooking technology remains the same. You just don't need to add vinegar at the end. Pour the marinade into jars immediately after boiling. An appetizer is considered ready when gas formation in the cans 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, boil.
3. Without letting the marinade cool, pour it over the vegetables in the jar.
4. Insist for a day, then tamp the products. Repeat the procedure until gassing stops.

How to make Provencal cabbage - cooking secrets

Before you cook really deliciousProvencal cabbage salad, you need to learn a few simple rules. For a crispy snack, late varieties are fine. If you do not like too tight cabbage, then take medium-sized ones - the heads should be white, and even in the cut. Do not add too hot garlic to the preparation - summer varieties, for example, "spring", will do. It has a light, not spicy and even slightly sweet taste.

Video

With pepper, it will definitely delight you with its fresh taste, as well as the speed of preparation. The fact is that cabbage and bell peppers are products that go well with each other. The taste of cabbage is particularly piquant, and bell peppers are usually sweet, but have a persistent aroma that is characteristic of this particular vegetable. Both ingredients are very juicy, from which the whole dish, regardless of other products, will be saturated with moisture. Perfect with Bulgarian pepper for a light snack, which is not a shame to put on the table. Hearty and high-calorie salads are boring, and such dishes, with a minimum amount of fat content, are just what you need. will perfectly complement meat dishes, it can even be served as a side dish.

Such a dish is prepared very quickly, because the products for cooking are used raw. You just need to cut them and season with a special, aromatic sauce. All vegetables are very affordable, which means that you can cook such a snack every day, enriching the body with useful substances. You can prepare a salad in a large portion at once, and do not be afraid that you will not be able to eat everything at once. When the dish is in the refrigerator, it is more saturated with the dressing and from this it will become even tastier than immediately after cooking.

For a salad with pepper and cabbage you need:

• White cabbage - 360 grams;
• Salad onion - 90 grams;
• Carrots - 230 grams;
• Sweet pepper - 190 grams;
• Vegetable oil - 30 ml;
• Apple cider vinegar - 5 ml;
• Salt - 8 grams;
• Sugar - 4 grams.

Cabbage salad, carrots, bell peppers:

1. Cabbage, like all other vegetables, should be prepared in advance before slicing. With a knife, separate the leaves from the base, which are located on top. They should not be eaten, as they are rather rough, spoiled and contaminated in some places. The inside of the head of cabbage is clean, you can safely cut it into the desired pieces. It is worth chopping the cabbage into strips, then mix the apple cider vinegar with salt and sugar in a small container, pour the sauce into the cabbage, and mash it well with your hands until the juice from the cabbage is released.
2. Wash the carrots on top from dirt. To rinse the skin more thoroughly, you can use a soft sponge. Then peel the product and grate the carrots themselves.
3. Bell peppers are best used in several colors, this variety will help to make the overall appearance of the dish quite beautiful. Separate the stalk from the peppers together with the seeds, rinse the product inside and out, cut it into strips.
4. Salad onions have a fragrant taste, but they are not as pungent as onions. This ingredient is more delicate and will add the necessary flavor to the salad. Peel it, rinse the vegetable itself in water, then cut into very small pieces.
5. Combine vegetables in one dish, add oil and mix.

TIP: When working with your hands with vinegar dressing, be sure to use culinary gloves. There may be small wounds or cuts on your hands, and this will protect you from getting vinegar into them. In addition, when cooking with gloves, the rules and regulations that are mandatory in the kitchen are followed.

Cabbage salad with bell pepper

This version of the salad is more related to holiday dishes. It contains a large number of products that go well with each other, regardless of origin. In this recipe, sausage and crab sticks are combined, from which the taste is unexpectedly pleasant, so that many will like the appetizer. Also in the salad you can find notes of sweetness from corn and a little spiciness from garlic.

For a salad with cabbage and bell peppers you need:

• White cabbage - 350 grams;
• Crab meat - 160 grams;
• Canned corn - 130 grams;
• Pepper - 190 grams;
• Raw smoked sausage - 250 grams;
• Fresh carrots - 230 grams;
• 2 cloves of garlic;
• Mayonnaise - 90 ml;
• Salt - 9 grams.

Cooking cabbage and bell pepper salad:

1. Rinse white cabbage on top, peel it off with a knife from unsuitable for cutting leaves, chop it very thinly.
2. Remove the crab meat from the packaging, cut into cubes.
3. Open a can of canned corn, drain the marinade, and add the grains themselves to the dish.
4. Pepper to remove internal seeds, rinse with water, cut into small pieces.
5. Peel the sausage from plastic packaging, cut into cubes. You should choose raw smoked sausage with small bacon.
6. Peel clean carrots using a special knife for peeling vegetables, and chop the product itself through the large holes of the grater.
7. Separate the garlic from the skin, pass through a press, add the gruel to the mayonnaise. This method will make the dressing spicy and evenly mix the garlic in the salad.
8. Put the products in a salad bowl, salt and mix thoroughly with mayonnaise sauce.

Salad with cabbage and bell pepper

This dish is both fresh and satisfying, it consists of vegetables and enough nutritious foods such as sausage and canned peas. very easy to prepare, but since there is a fairly large amount of products in the composition, it can take about 40 minutes to cook. This is a fairly large figure, so if you want to please your family and friends with such a snack as soon as possible, it is better to make preparations in advance.

For salad, cabbage, bell pepper you need:

• White cabbage - 350 grams;
• Salt - 9 grams;
• Fresh dill greens - 35 grams;
• Young cucumbers - 190 grams;
• Chicken eggs - 5 pieces;
• Smoked sausage - 270 grams;
• Pickled peas - 140 grams;
• Sweet pepper - 210 grams;
• Mayonnaise - 120 grams.

Cabbage salad with bell peppers:

1. Cut the cabbage into short strips so that it fits neatly into a tablespoon in size. Sprinkle it with a little salt, knead it with your hands so that cabbage juice appears.
2. Sausage should be taken not very fatty, so as not to spoil the overall taste of the dish. Separate the packaging, and cut the product itself into thin cubes.
3. Open a can of canned corn, drain off excess liquid.
4. Peel the Bulgarian pepper from seeds, remove the stalk, cut the product into small cubes.
5. Rinse fresh cucumbers, separate the ends with a knife on both sides, cut into strips.
6. Rinse the dill thoroughly in cool water, chop its leafy part with a knife.
7. Boil chicken eggs hard-boiled. After bringing them to a state of readiness, cool with cold water, peel and chop into cubes of any size.
8. Mix all ingredients in a salad bowl, add mayonnaise before serving.

TIP: Quickly cutting the greens will help to fold them many times, compactly. Cut the resulting lump with a knife up and down. The result is finely chopped dill.

Cabbage salad, bell peppers, onions, carrots

This spicy appetizer will appeal to everyone, without exception. has a very rich taste that comes from the spicy dressing. It is she who forms the basis of such a dish. The main secret in cooking will be that it is important to mix the marinade correctly so that you get the right taste in the end.

For salad, cabbage, carrots, peppers need:

• Young cabbage - 320 grams;
• Fresh pepper - 230 grams;
• Juicy carrots - 190 grams;
• Cucumber - 240 grams;
• Turnip onions - 110 grams;
• 4 cloves of garlic;
• Vegetable oil - 70 ml;
• The juice of half a lemon;
• Sugar - 7 grams;
• Soy sauce - 30 ml;
• Ground red pepper - 1 gram.

Cabbage, carrot and bell pepper salad:

1. Rinse the cabbage, peel and cut into strips.
2. Pepper to clear of seeds, chop into long cubes.
3. Peel and grate the carrots on a special Korean carrot grater.
4. Cut the cucumbers around the edges, if the fruit is not young, then it is better to peel it. Cut into thin rings.
5. Peel the onion, cut into half rings.
6. Combine soy sauce with lemon juice, pour sugar and red pepper there, mix.
7. Season all prepared foods with cooked sauce, mix thoroughly and leave to marinate in a cold place for a couple of hours.

Cabbage and bell pepper salad

From the products presented in the name, a very light dish is obtained that will appeal to everyone, without exception. It can be easily incorporated into your diet during diets as it contains only the healthy foods you need for a healthy diet. The dressing, which is also light, tastes good, does not contain a lot of calories.

For a salad of cabbage, carrots and peppers you need:

• Cabbage - 370 grams;
• Juicy carrots - 240 grams;
• Pepper - 180 grams;
• Canned corn grains - 160 grams;
• Salt - 6 grams;
• Olive oil - 20 ml;
• Lemon juice - 10 ml;
• Garlic - 1 wedge;
• Dill greens - 35 grams.

Cabbage salad with bell pepper:

1. Cut the cabbage into thin strips, salt, mash with your hands, leave for a while to stand in its own juice.
2. Peel the carrots, rinse, then chop through a grater to make long strips.
3. Separate the pepper from the seeds, wash it inside and out, cut into small cubes.
4. Open the corn, drain the marinade.
5. For the sauce, mix oil with lemon juice, add chopped garlic, chopped herbs and salt there. Season the chopped food, mix well.

TIP: In order for the lemon juice to be squeezed out of the fruit well, you need to roll it with your hands on the table so that it softens a little. Then cut it in half and squeeze it over a sieve to prevent grains from getting into the sauce.

The minimum amount of calories, but a very high content of vitamins and useful elements - these are the distinctive features of snacks with vegetables. Cabbage and peppers are very rich in vitamin C, so eating them can boost immunity and improve overall health. Also, cabbage and peppers in salads affect the normalization of digestion, and this, with slow steps, will lead to a fast metabolism, and therefore to a good figure. Therefore, you should definitely include light salads in your diet, as often as possible.

Favorite appetizer in the autumn season is Provencal cabbage, crispy, with pepper, apples, garlic. There are instant recipes for such pickled cabbage in every home. This is not just a salad, these are 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 you don't need to wait for a whole week for sourdough, and after a few hours you can treat yourself to a delicious snack.

The salad is amazingly suitable for meat, fried, or from the oven. It goes very well with boiled young potatoes in uniforms, 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 bring any harm, but it will make cabbage like sauerkraut.

I love the fact that there are no clearly defined products for the recipe. In the classic form, sweet peppers, carrots and garlic are necessarily 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 like a pill, with beets, even with raisins.

There are also no restrictions on slicing cabbage, in strips, small and large squares, slices, on a grater, or shredder. Cut as you like.

Cabbage is poured with hot marinade, with vinegar, salt and spices. Usually, a sample can be taken immediately after cooling down. In winter options, the actions are the same, mandatory sterilization of cans and hot seaming under the lids are added.

How to make Provencal cabbage marinade

This is perhaps the most important thing in the dish. It is necessary to comply with the rate of acid and salt. Spices, bay leaf, dill seed, pepper, black and allspice, cinnamon, coriander, celery, cloves are added to taste.

Mandatory ingredients are water, better purified, common table salt and sugar. Acid can be imparted by different components:

1. Table vinegar 9%
2. Vinegar essence, calculated as a percentage
3. Lemon acid
4. Apple vinegar
5. Wine 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 the storage time; it is better not to take such for winter preparations.

Choosing cabbage for pickling

The appetizer can be prepared all year round, so early cabbage varieties are used in the summer. 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 cabbage of late varieties. 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, according to which we determine the freshness and storage conditions of the cabbage. Do not take heads of cabbage with frozen or dried leaves, such cabbage will be lethargic and not crunchy.

Classic Provencal cabbage recipe step by step

The traditional recipe uses a standard set of foods that is best to stick to. Spices are allowed to be selected at will.

We take:

• 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 upper and damaged leaves from the cabbage fork. Shred as thin as possible. It's good if there is a special shredder. We put the slices in a large wide bowl; an enamel basin will work well. This is necessary for the convenience of mixing.

Salt our shredder and sprinkle with sugar. We remember everything with our hands, just do not overdo it, otherwise the crunchiness will disappear. The cabbage should settle a little.

Cut the pepper into thin strips, carrots if desired, it can be in cubes or plates. Chop and add the garlic. Mix vegetables with your hands or a spoon.

We make a marinade, boil water, cool a little, up to 60 degrees, add oil and vinegar. At the expense of oil, some people like it with the smell of seeds, unrefined, but it can be bitter. Pour vegetables and mix again.

Now we put a plate on top of the cabbage so that it covers everything in diameter, and on it a jar of water, or another load. We remove the container overnight in a cool place. Sometimes it is enough to hold for three hours and try.

Quick Provencal cabbage, beetroot recipe

A very beautiful dish turns out due to the addition of red beet roots. Cranberries will add sourness to the recipe. For thrill-seekers, I advise you to put mashed horseradish or chili peppers. A preparation for winter is quite suitable, but it is tastier to eat a few hours after preparation.

We will take:

• One medium-sized head of cabbage
• One beet root vegetable
• Two medium sized carrots
• Half a liter of water
• Half a glass of table vinegar
• A handful of cranberries
• Two teaspoons of granulated sugar
• A teaspoon with a small slide of salt
• A teaspoon of grated horseradish root

Cooking process:

First, cook the beets. Do not overcook for too long, let the vegetable be slightly crunchy, then it will be tastier. Then three boiled and cooled root crops on a regular grater.

Remove the top "clothing" from the cabbage and chop it with a finely sharp knife. We also pass the carrots through the grater. Mix all vegetables in a wide bowl. Salt, sprinkle with sugar and remember a little with your hands.

Then put horseradish and beets in the settled cabbage, mix again. Fill with boiled water and vinegar, cover with yoke and leave for five hours. Then, if you wish, either eat 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, cut into large pieces or squares. Due to such cutting, the appetizer is more like a salad. Prepares just as quickly.

We will take:

• Cabbage head for one and a half kilos
• One medium-sized carrot
• Half a head of garlic
• Half a glass of sunflower oil
• Two-thirds of a cup of vinegar 9%
• One lavrushka
• Three glasses of water
• Five black peppercorns
• 1/2 teaspoon coriander
• One and a half large spoons of table salt
• One clove bud (optional)

Cooking process:

Peel the head of cabbage from the top leaves and cut into cubes with a sharp knife, put in a wide bowl. Grind the carrots on a regular grater. It is best to crumble the garlic into small pieces. Mix everything with cabbage, if you wish, you can put vegetables in layers.

Pour the oil into the vegetables and prepare the marinade. Boil water, add spices, salt and at the end pour in vinegar. Fill vegetables with hot brine and put oppression on top. We leave to marinate for four hours.

Provencal cabbage with bell pepper

We take:

• Two kilos of fresh cabbage
• Three bell peppers of 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
• 1/2 teaspoon of dill seeds
• Two large spoons of plain salt
• Four large spoons of granulated sugar

Cooking process:

Peel the head of cabbage from the top leaves and chop into thin noodles. Wash the carrots, scrape them and chop them into thin pieces. Cut out the centers of the peppers and cut into thin strips.

We take a comfortable, better enameled dish and put the cabbage in it, remember a little with our hands, so that it settles slightly. Add pepper with carrots and finely chopped garlic, mix. Sprinkle with dill seed on top.

We cook marinade from water, salt, sugar and spices. Add vinegar at the end. Fill the vegetables with hot and put them in the cold under oppression for five hours. To get a sour snack, hold it in the brine overnight.

Provencal cabbage with cranberries and apples

In this recipe, the sourness from cranberries is softened by the taste of apples, so everyone especially likes the appetizer. Instead of cranberries, you can put other sour berries, for example, lingonberries.

We will take:

• Half a kilo of fresh cabbage
• Two sweet peppers
• Two sweet and sour apples
• Two medium-sized carrots
• Clove of garlic
• 1/3 cup 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
• A large spoonful of sugar
• 1/3 teaspoon coriander

Cooking process:

Finely chop the peeled cabbage forks. Three carrots on a regular grater. Cut the pepper into thin strips. We mix vegetables. We remember a little with our hands.

Wash the apples and wipe them dry, remove the middle, it is better to leave the skin. Cut into thin slices. Put them in vegetables, sprinkle with coriander on top, salt, add sugar and stir.

In warm water, dilute the oil and vinegar and fill in the slices. Cover the top with a plate and place oppression. In this form, leave the appetizer for a couple of days in a cool place.

After two days, we remove the oppression, add the cranberries and mix. The dish is ready.

Provencal cabbage pickled for the winter

In winter, opening such a jar under 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
• Litere of water
• Five black peppercorns
• Three cloves of garlic
• A large spoonful of table salt
• A teaspoon of vinegar essence 72%
• A large spoonful of granulated sugar

Cooking process:

Thinly chop the cabbage, grate the carrots. Sterilize and dry the jars. At the bottom of each, put a lavrushka, a chive and a couple of peppercorns. Then, alternately tamp the cabbage and carrots in layers. Do not crush too much, otherwise it will not crunch.

We put 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 cool in wrapped form.

Provencal cabbage cooked with raisins

Quite a healthy treat, thanks to the combination of raisins and cabbage. Many people like the sweetish taste, the only negative 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 large spoonful of salt
• A large spoonful of vinegar 9%
• A tablespoon of raisins

Cooking process:

We disassemble the cabbage forks into leaves and cut them into squares. Three carrots on a Korean grater with straws. Garlic with a crumbling knife, mix all the vegetables and add carefully washed and dried raisins.

We cook the marinade, at the end we add oil and vinegar to it. Pour vegetables and leave for six hours. Then we put it in the cold. Store no more than 48 hours.

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How to cook Provencal cabbage with grapes and apples

Someone will find the combination of cabbage and grapes unusual. A light and healthy summer dish is not suitable for winter preparations.

We take:

• Kilo of fresh cabbage
• Litere of water
• Three medium-sized carrots
• Three sour little 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:

Peel the cabbage forks and chop finely, three carrots, free the apples from the middle and cut into cubes. We wash the grapes and pick them off the branch.

Boil water, dissolve sugar in it, salt, add spices. When the brine has cooled, pour in the oil and vinegar.

Mix vegetables and fruits in a convenient container and put them in a saucepan or jar, fill them with marinade and keep them under yoke for about a day, then put them in the cold.

Provencal cabbage, video recipe

Many housewives call Provencal cabbage daily. It is this name that fully reflects the essence of the recipe - in a day it will be marinated and ready for use.

A spicy, spicy marinade, combined with vegetable oil and various seasonings from French Provence, will turn common cabbage into an exquisite instant dish.

For making snacks, you should choose white varieties with slightly flattened forks: it is they who have hard elastic leaves that give a characteristic mouth-watering crunch.

Carrot juice will give the cabbage slices a delicate, creamy hue. You do not need to grind them, but you can use a little oppression to speed up the process. Garlic in the presence of vinegar can change color.

Ingredients

• 3 kg fresh white cabbage
• 1 medium carrot
• 1 large head of garlic (note that the head is taken, not the clove)
• 1 tbsp. Sahara
• 1 tbsp. unscented sunflower oil
• 1 tbsp. table 9% vinegar
• 2 tbsp. l. salt

(ingredients for the marinade are based on 1 liter of water)

Preparation

1. Prepare a large container in which we will marinate the cabbage. We wash it and scald it with boiling water.

My heads of cabbage, remove the upper leaves, they are usually a little wilted, somewhere slightly spoiled, and cut the cabbage into small pieces. If you are preparing a blank according to this recipe for the first time, then pay attention to how the author's heads of cabbage are cut.

2. Having tried the pickled pieces, next time you will determine for yourself whether you need to cut them smaller or, conversely, larger. We put everything in a saucepan.

Three peeled carrots on a medium grater and also throw to the cabbage, mix.

3. It should be evenly distributed among the pieces.

4. This completes the main preparatory part.

Pour water, oil into another saucepan, add sugar, salt.

5. We put on the stove over medium heat. When the marinade has boiled, add chopped cloves of garlic to it (take a whole head) and let the contents boil again. Then pour in the vinegar, boil for about 1 minute, turn it off. Pour cabbage with this marinade, mix with a spoon.

6. To make it well marinated, we put it under oppression.

7. Let the container stand at room temperature overnight, the rest of the time we keep the cabbage in the refrigerator. After about 3-4 days, it will be possible to put it in jars, put it under nylon lids and eat it, already taking it out of the flasks.

Note to the hostess

1. Owners of multifunctional blenders with a jug will be able to make original and easy-to-eat cabbage cutting. In some units, the required mode is called "Crushing", in others - "Splitting ice". Before turning the head of cabbage into neat small pieces that resemble scales, you need to cut it into sectors about the size of apple quarters. Larger and heavier wedges can trap the screw and, even worse, damage it. A one-time portion for grinding is 220-270 g, it is usually specified in the instructions and depends on the capacity and power of the device.

2. It is important to take into account that in this case it is undesirable to squeeze the chives through a press or chop with a knife to the state of the smallest crumb. They should be cut into slices so that an overly strong garlic smell is not transmitted to the marinade. It is inappropriate in the Provence appetizer. It is assumed that all notes in its aromatic range are equal.

3. In the same pickling mixture, you can hold the coarsely chopped lower parts of the Iceberg salad for 7–8 hours (in the root area they are dense, juicy and white). You will need a large, overgrown forks, because thin and small heads of cabbage, even below, have too delicate leaves, they will simply soften and take on the appearance of a slippery green gruel.

The Provencal cabbage, with the many quick-cooking recipes of which I will introduce you today, has only one drawback - you constantly have to drive away impudent households trying to prematurely take a sample. Since the preparation for the whole apartment smells fragrant, the taste of the salad is remembered from previous years.

I love crispy cabbage, it does not take long to wait - after a day, or even faster, you can treat yourself to a delicious snack.

How to cook instant Provencal cabbage

There are not too many harvesting secrets; the advantage of Provencal cabbage is the ability to vary the recipe based on your preferences. Ingredients, cutting methods, additives are changing.

The classic recipe assumes that the salad, in addition to cabbage, certainly includes bell peppers, garlic and carrots. The Soviet version looked exactly like this. Our hostesses have unlimited imagination. Over the years of cooking at home, many recipes have accumulated that mention grapes, lingonberries, beets, raisins, apples, prunes, and cranberries.

Attention! If you are going to make Provencal for winter storage, do not put fruit. Apples, prunes, raisins shorten the shelf life, they are only suitable for quick preparation of snacks.

• I am pleased with the variety of spices with which cabbage is friends. put bay leaves, various types of peppers, dill, cloves, coriander, celery, cinnamon.
• There are no restrictions on slicing cabbage. Cabbage is chopped into strips, cut into large, and not too pieces, squares, or just randomly.
• In the preparation of the marinade, table vinegar is traditionally used. Apple and wine will add its own note, the taste will sound differently when citric acid is added as a preservative.

Choosing cabbage for harvesting

If you love crispy cabbage, choose late varieties for winter storage. They are distinguished by a white, tight and firm head of cabbage.

On a note! If you want to shorten the cooking time as much as possible, use ready-made sauerkraut. Mix with additives - grapes, cranberries, apples and, stirring, keep in the cold for 24 hours.

Calorie content of cabbage

For fans of calculating the calorie content of dishes, I can tell you: the nutritional value of Provencal cabbage with the addition of beets is 25-38 kcal. Adding fruits and berries will slightly increase the calorie content, but not critical.

Classic Provencal cabbage recipe

This recipe meets all the criteria. The standard set of additives and spices makes it classic. However, add something new - it's okay, experiments are welcome.

You will need:

• Cabbage - 1 kg.
• Carrot.
• Bell pepper.
• Garlic - a couple of cloves.
• Sugar - 1.5 tbsp. spoons.
• Water - 2/3 cup.
• Oil - 3 tbsp. spoons.
• Salt - 1.5 teaspoon.
• Vinegar 9% - 2 tbsp spoons.

Step by step recipe:

1. Coarsely grate the carrots (you can cut them into thin rings), cut the garlic, pepper into strips and chop the cabbage.
2. I advise you to use a special shredder, it will facilitate cutting, by increasing the speed, the cabbage strips will turn out to be thin and beautiful. Finely chopped cabbage pickles faster.
3. Place the chopped cabbage in a wide bowl, season with salt and sugar. Effortlessly, remember the cabbage. You should not be too zealous, the finished snack will not turn out to be crispy.
4. Put the garlic, pepper and carrots in a bowl, mix well, distributing the additives over the cabbage.
5. Make a marinade: boil water, add spices, cool a little. Add oil and vinegar.
6. Pour the vegetables, stir and put the oppression on top (a plate on which the weight is placed, for example, a can).
7. After a couple of hours, try for readiness. But it is desirable to withstand about a day.

Provencal cabbage with apple and cranberry

I do not recommend harvesting cabbage according to this recipe in tons, its storage is just as quick as the speed of cooking. Eat in 3-4 days, however, the task is not so overwhelming - the taste will surpass all expectations.

Take:

• Head of cabbage - 1 kg.
• Carrot.
• A green apple, preferably a variety like Semirenko.
• Raisins, light - a decent handful of 50 gr.
• Cranberries - ½ cup.
• Seedless grapes, light - small cluster.

For brine:

• Water - half a liter.
• Sunflower oil - ½ cup.
• Sugar - ½ cup.
• Salt - large, with a slide, spoon.
• Peppercorns - 10 pcs.
• Mustard seeds - 0.5 teaspoon.
• Table vinegar - 60 ml. (replace with essence, then 1 tablespoon)
• Bay leaf - 2 pcs.

Step by step cooking:

1. Preparatory work: cut the cabbage into large squares, rub the carrots coarsely, cut the apple without peeling into slices, defrost the cranberries, free the grapes from the twigs.
2. Place vegetables and fruits in a saucepan in layers alternately: cabbage, carrots, cabbage again, sprinkle with raisins, cabbage, grapes, cabbage, cranberries and the top layer certainly cabbage.
3. After laying, take care of the brine. Put seasonings and other ingredients intended for brine into boiling water, let it boil. Pour in the vinegar, let it simmer for a minute.
4. Without mixing the layers, pour the cabbage, press down with a plate with oppression, making sure that the cabbage is completely covered with brine.
5. It remains to be patient for 2-3 days. Then gently stir the provence and transfer to the cold for storage, however, not too long.

How to cook instant Provencal cabbage with beets

An extremely healthy snack, as it ferments in its own juice, preserving vitamins and other substances important for humans. It looks incredibly beautiful and elegant in a bank. It tastes a bit like, if you want to know more recipes - follow the link. If you like a more energetic snack - add a little horseradish root to the preparation. I met recipes with cranberries, but I offer a classic version.

Take:

• Cabbage.
• Beets, large.
• Carrots - 2 pcs.
• Water - half a liter.
• Sugar - 2 small spoons.
• Vinegar 9% - 4 tablespoons.
• Salt is a teaspoon.
• Horseradish, grated - a teaspoon.

Preparation:

1. Boil the beets, cool. Grate coarsely carrots with beets, chop the cabbage.
2. Combine in a basin, salt, add sugar and grind with your hands, the vegetables should start juicing.
3. Add vinegar to the water and pour the workpiece. After 3-4 hours, you can start tasting and enthusiastic exclamations. If you are going to make a salad, add a chopped onion to the finished Provence and season with oil.

Provencal cabbage with apples and grapes

The addition of sweet berries makes the appetizer incredibly original. I am glad that there are many options for quick cabbage. You can get acquainted with another, repeatedly tested recipe for cooking Provencal by clicking on the link.

• Cabbage - 1 kg.
• Carrots - 300 gr.
• Sour apples - 300 kg.
• Grapes - 300 gr.
• Water - liter.
• Sugar and salt - 50 g each.
• Bay leaf - 1 pc.
• Pepper peas - 4-5 pcs.
• A sprig of mint.
• Vinegar 9% - 100 ml.
• Oil - 100 ml. (extremely tasty with olive).

How to cook:

1. Grate coarsely carrots, cut cabbage into small pieces (if you want to cook faster, chop finely). Core the apples and cut into random pieces.
2. Combine vegetables with fruits and stir well.
3. Prepare the marinade: dissolve the spices in boiling water, throw in the mint and, letting it boil again, cool.
4. Pour vinegar and oil into the cold marinade and pour over the cabbage. Press down with oppression.
5. A day later, transfer the snack to jars and store in the cold.

Provencal salad with sauerkraut and apples

I offer a Provencal version of instant cooking from ready-made sauerkraut.

Required:

• Sauerkraut - 500 gr.
• Pickled apples - 100 gr.
• Grapes, lingonberries, cranberries - a small handful each.
• Sugar - a teaspoon.
• Oil - 2 large spoons.
• Cinnamon - a pinch.
• Cloves - 2 sticks.

1. A small clarification - grapes, apples, cranberries and lingonberries can be taken fresh, but in this case, the appetizer requires a longer exposure. But it is advisable to put the fruit already pickled. If sauerkraut marinade is enough - use it, you can add a little water.
2. Combine the kaputa and berries with the sliced ​​apple.
3. Boil the marinade, add sugar, cloves and cinnamon, and refrigerate.
4. Pour with cooled marinade, add oil, stir well and set aside for a couple of hours in the cold.

Provencal cabbage with garlic pieces - a delicious recipe

The variety of any appetizer is given by different cuts. In squares, in large pieces, and not too much, cabbage ferments no less quickly than with a regular shredder. Make a spicy yet simple snack that will make your loved ones happy. For lovers of especially spicy dishes, I advise you to add a small hot pepper.

Prepare:

• Cabbage - 1.5 kg.
• Carrot.
• Garlic - 6-7 cloves.
• Water - 3 glasses.
• Oil - ½ cup.
• Table vinegar - 2/3 cup
• Peppercorns - 5-6 pcs.
• Coriander - ½ teaspoon.
• Salt - 1.5 large spoons.
• Carnation is a stick.
• Bitter pepper - optional.

How to cook:

1. Cut the cabbage into random pieces, rub the carrots, finely chop the garlic - the preparatory work is over.
2. Place in a bowl, pour in the oil and stir.
3. Make a marinade: add spices to boiling water, boil again and pour in vinegar. Pour the hot marinade over the cabbage and place the oppression on top.
4. After 4-5 hours, start trying and having fun.

I am writing and choking on saliva, believe me. Made the first autumn batch of instant Provencal cabbage. God, give me the strength to live those few hours while it is pickled! Watch the video recipe, I was impressed by the ease of execution. Love, kiss ... Galina Nekrasova.