Who doesn't love a delicious crispy cabbage! Spicy, with sourness, it will perfectly complement any porridge, become a side dish for meat or boiled potatoes. It is very tasty on its own. In autumn, every housewife harvests Provencal cabbage. It is made with apple, garlic, pepper. It is prepared quickly, but it turns out so tasty that you won’t find a better snack.

Pros and cons

You can often find the opinion that sauerkraut is much healthier because it contains natural organic acids. The fermentation process continues for several days, after which the product becomes ready for use. And if you need a snack today? In this case, Provencal cabbage will help out. She is famous for her quick cooking.

There is little vinegar in the recipe. Those who have already tried this recipe confirm that it tastes similar to the one that was fermented naturally. Therefore, even diseases of the digestive tract are not a reason to abandon Provencal cabbage.

No restrictions

This recipe is a great option for those who like to experiment. It does not contain strictly regulated ingredients. The classic recipe recommends the use of sweet peppers, carrots and garlic. You can also cook this dish with grapes and apples. The taste of cabbage with cranberries is original. There are no restrictions on cutting. This can be done in any convenient way, manually or using special devices. A food processor can help too.

Choosing vegetables

What is the beauty of this recipe? Provencal cabbage can be cooked at any time when you have an elastic head of cabbage in your kitchen. Early varieties are also being used. They are not suitable for winter preparations, as they quickly lose their crunchiness. In autumn it is better to take heads of autumn varieties. It is easy to recognize them, as they are very dense, dark green. Do not take vegetables with dried leaves.

Marinade for cabbage

The Provencal cabbage recipe necessarily includes a brine, on which the taste of the dish depends. It is he who provides excellent crunch. It is imperative to comply with the norms of acid and salt, and add spices to taste.

The marinade recipe can vary greatly. Mandatory components are water and salt. Acid can be provided using different ingredients:

• Table vinegar 9%. It can be replaced with vinegar essence.
• fruit acids.
• Lemon juice.

Classic recipe

This is an option, using which even an inexperienced hostess can cook a dish. Instant Provencal Cabbage is very successful. It will appeal to all family members and all guests. We immediately warn you that there is no point in preparing small volumes. Cabbage is eaten very quickly. For a standard serving you will need:

• Kilogram of white cabbage.
• Medium carrot (150 grams).
• Pepper. It is best to choose thick-walled, red, green or yellow.
• For brine, take 100 ml of water, add 60 ml of sunflower oil, one and a half teaspoons of salt, 30 g of sugar, two tablespoons of table vinegar.

Action algorithm

The process of cooking Provencal cabbage takes literally 15 minutes. To do this, you need to clean the forks, remove all damaged leaves from it. After that, you need to gently grind it. To do this, you can use a knife or a special shredder.

We put the cut in a large bowl or in a basin. Add salt and sugar and knead the cabbage a little with your hands. But do not try too hard so that the vegetables do not become soft. The cabbage will shrink slightly. Chop the pepper and carrot into thin strips, add the garlic and mix

We cook the brine

Instant Provencal cabbage must be poured with hot brine. This is what speeds up the process. If there are guests on the doorstep who want to please a delicious snack, then this option is quite suitable.

You will need to boil water in a saucepan, cool slightly and add spices and oil. If you like the smell of seeds, then you can take unrefined ones, but in this case, the marinade may be a little bitter.

Marinade should be poured over vegetables. From above they need to be covered with a plate so that it completely covers the entire mass. Place a small weight on top of the plate. Ideally, vegetables should be stored in a cool place, but it is possible to eat them right away.

cabbage checkers

This is another recipe that claims to be classic. Provencal cabbage according to it turns out not just tasty, but fantastic. Crispy and spicy, it is a ready-made salad, simple but very elegant. You will need:

• Cabbage head. It can be chosen larger, a kilogram and a half.
• Medium-sized carrots (you don’t need a lot of it, otherwise it will kill the whole taste).
• Half a head of garlic. You can take a whole if you like its taste.

The cooking process is very simple. Unlike the previous recipe, where you had to chop a thin straw, here you will need to cut the fork into pieces, and then chop it into small squares. Carrots need to be chopped on a grater, and garlic can be cut with a knife or mashed with a garlic crusher.

fill

The classic Provence cabbage recipe involves the use of simple spices that are in every home. You need to prepare the following ingredients:

• Half a glass of sunflower oil.
• 130 ml of table vinegar 9%.
• A few laurel leaves.
• 750 ml of water.
• One and a half tablespoons of salt.
• One - two clove buds, pepper.

Cabbage should be put in a jar, you can shift in layers with the rest of the vegetables. Pour hot marinade over it and close the lid. The salad will turn out especially tasty a day or two after cooking.

Quick cabbage: a recipe with beets

The dish turns out very beautiful and bright. You can choose the amount of ingredients yourself, depending on your preferences. Cabbage can be cut into pieces or strips. At this time, you need to boil the beets and grate the carrots.

To prepare the marinade, you will need to prepare 0.5 liters of water, 10 grams of granulated sugar, 4 tablespoons of table vinegar, a teaspoon of salt, grated horseradish. It is required to mix all the ingredients in one basin, add dressing and oil. After a few minutes you can taste. An excellent accompaniment to meat and fish. And if fasting is approaching, then this salad will become a snack for every day.

Original appetizer with apples and grapes

The addition of sweet berries and fruits makes the dish incredibly interesting. For cooking you will need:

• Small sturdy fork.
• All supplements can be taken in equal proportions, 300 g each. These are carrots, apples and grapes.
• Water - 1 liter.
• To prepare the marinade, you will need 50 grams of sugar and salt, bay leaf, a few black peppercorns, 100 ml of table vinegar and vegetable oil.

Marinade must be boiled and cooled, then add vinegar and oil. Combine with vegetables and berries, press down with oppression and leave for a day. After that, it will be possible to decompose the cabbage into jars and put in the refrigerator.

Cabbage with raisins

Often they make beets with raisins and walnuts. This is a delicious and healthy snack. But cabbage with raisins is no less successful. To do this, an average head of cabbage will require 3 carrots and 2 onions, a head of garlic and 100 grams of raisins. To prepare the brine, you need to take half a liter of water, a glass of sugar and a tablespoon of salt, 100 ml of vinegar. Chop the vegetables and pour the marinade over them. After that, the dish can be served immediately to the table.

Making Snacks Without Vinegar

If you do not want to use this preservative, then it is quite possible to do without it. The appetizer is no better. In this case, the preparation time is increased to three days. The brine only needs water, salt and sugar. For one medium head, you need to add a tablespoon of sugar and salt. Water will need 800 ml. That is, cabbage is prepared by natural fermentation.

The first step is to prepare the vegetables, chop them and mix in a basin. After that, put everything in banks. You don't need to push too hard. Pour hot marinade over and leave to ferment. Every day you need to pierce with a fork to the very bottom. The readiness of the snack can be determined by the most obvious symptom. As soon as the formation of bubbles ends, the cabbage is considered ready. You can put it on a plate, decorate with herbs and serve.

Instead of a conclusion

There are a lot of options for cooking cabbage. You can add raisins, cucumbers, cauliflower to the composition. And if you put boiled beans or pickled mushrooms, you get a fantastic snack that can be served on the table even on holidays. The beauty of this recipe is its versatility. The classic version can serve as a dressing for borscht, the basis for stewing. Putting cabbage on a plate, you get a salad that will decorate any table. Such a dish is a source of vitamins, which are very necessary for the body.