Calorie content: Not specified
Time for preparing: Not indicated

Very tasty and very bright Provencal cabbage with cranberries, grapes and apples will certainly appeal to many lovers of vegetable salads, this cabbage is ideal for any dish - be it poultry, meat, fish, porridge or pasta. Even on the festive table it is not a shame to put Provencal cabbage. Today I want to suggest that you cook an option that is not your usual one, add an apple, dried cranberries and blue grapes to cabbage - all together the ingredients give a simply breathtaking result. Cabbage can easily stand on a refrigerator shelf for several days, believe me, this will only make it tastier. So, I suggest you go from words to deeds. This is no less tasty.

- cabbage - 500 gr.,
- carrots - 80 gr.,
- apples - 1 pc.,
- grapes - 100 gr.,
- Bulgarian pepper - ½ pcs.,
- dried cranberries - a handful,
- water - 500 ml.,
- sugar and salt - 1 tablespoon each,
- vinegar - 30 ml.,
- vegetable oil - 70 ml.,
- ground black pepper - 2 pinches.

Recipe with photo step by step:

Prepare any convenient container in which the Provencal cabbage will be cooked. Grind the cabbage using a special grater. If the width of the shutter is regulated in the grater - great, try to make it as small as possible so that the cabbage is chopped thinly. Unload cabbage into a saucepan.




Peel and wash carrots, dry. Using a Korean salad grater, grate the prepared carrots. Add the carrots to the cabbage in the saucepan.




Peel the apple, remove the core. Grate the apple on a regular medium grater and add the shavings to the pan. Also add a handful of dried cranberries.




Add grapes to the pan, which must first be washed and dried. Also add bell pepper, cut into strips.






Pour vegetable oil and vinegar into a saucepan with vegetables. Separately on the stove, boil water with sugar and salt, cool, add water after oil and vinegar.




Mix all the ingredients well together.




Be sure to put oppression on the cabbage, leave it alone for 5-6 hours. After the specified time, you can take a sample

Cabbage "Provencal" - this is a recipe for instant pickled white cabbage. Unlike sauerkraut, which comes to readiness in 2-3 days, Provencal salad can be eaten 5-6 hours after preparation. The cabbage is crispy, aromatic, and retains vitamins. The only drawback is that it is stored for no more than 2 weeks, after which it peroxides. It is recommended to prepare the salad in small portions in order to eat quickly.

Cabbage "Provencal" with bell pepper in a jar

Start your acquaintance with the salad with a classic recipe - Provencal cabbage with bell pepper. Having appreciated all its benefits, you can diversify the recipe at your discretion, adding the most unexpected ingredients.

Ingredients:

• cabbage 2 kg
• sweet pepper 1 pc.
• carrots 1 pc.
• garlic 3 cloves
• For the marinade:
• 1/2 cup water
• sugar 2 tbsp. spoons
• black peppercorns 10-15 peas
• vegetable oil 75 ml
• salt 1 tbsp. the spoon
• vinegar 9% 1/2 cup

Cooking method:

1. Chop the cabbage thinly. Peel the carrots and peppers and cut into strips. Place in a large bowl and stir.
2. Mix water, salt, sugar, and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and garlic that has been passed through a press.
3. Pour the marinade into the bowl of cabbage. Stir.
4. Place the cabbage tightly in the jars. Leave at room temperature for 6-7 hours or overnight. Then put it in the refrigerator. In theory, you can eat cabbage right away. But it is better to serve it the next day after cooking.

Advice: Cook in small portions. Cabbage tastes best for 2-3 days of cooking. Then it starts to turn sour. To get a spicy salad, you can add a pod of hot pepper, preferably red.

Submission method: Before serving, add blue onion and parsley, cut into half rings, to the salad.

Pickled Provencal cabbage with cranberries is a very healthy and tasty salad. It contains no less vitamins than traditional sauerkraut. It is not sharp at all, so children love it.

Ingredients:

• white cabbage 1 kg
• carrots 2-3 pcs.
• cranberries 1 glass

For the marinade:

• water 1 liter
• sugar 1 glass
• salt 1 tbsp. the spoon
• vegetable oil 1/2 cup
• vinegar 9% - 1/2 cup
• bay leaf, peppercorns
• fresh mint a few leaves

Cooking method:

1. Chop the cabbage thinly. Grate carrots for Korean carrots or cut into thin strips. Place the cabbage tightly in the jars.
2. Bring the water to a boil. Dissolve salt, sugar, vegetable oil in it. Boil for 2 minutes. Add bay leaves, peppercorns and mint.
3. Pour in vinegar last. Pour the hot brine over the cabbage. Leave at room temperature for a day. Then place in the refrigerator.

Advice: Instead of mint, you can put currant leaves or a cinnamon stick in the marinade.

Submission method: Sprinkle cranberries liberally on the salad before serving. You can add green onions and dill.

Cabbage "Provencal" with grapes and apples

Ingredients:

• white cabbage 1 kg
• carrots 300 g
• grapes 300 g
• sour apples 300 g

For the marinade:

• water 1 liter
• salt and sugar 50 g each
• vinegar 100 ml
• olive oil 100 ml
• black pepper and sweet peas
• bay leaf
• sprig of mint

Cooking method:

1. Chop the cabbage thinly. Grate the carrots or cut into strips. Core the apples and cut into small pieces. Free the grapes from the stalks.
2. Boil the water. Dissolve salt, sugar in it, add spices and mint. Remove from heat. Pour vinegar and olive oil into the cooled marinade.
3. Pour the marinade over the cabbage and put under pressure. To do this, cover the container with the cabbage with an inverted shallow plate. Place a three-liter jar filled with water on top.

In a day, the cabbage is ready. It can be placed in jars and stored in the refrigerator.

If your family loves pickled cabbage salad, but you don't know how to shred it, make a Provencal cabbage salad for the winter with raisins. The peculiarity of this recipe is that it is cut into large pieces. It is easy to chop such a salad, and the taste does not suffer from this at all.

Ingredients:

• cabbage 3 kg
• carrots 800 g
• raisins glass

For the marinade:

• water 1 liter
• sugar 1 glass
• salt 2 tbsp. spoons
• vinegar 1 glass
• vegetable oil 1 cup

Cooking method:

1. Cut the cabbage into squares. Carrot cubes. Remember the cabbage to soften and let the juice start. Add raisins. Stir the vegetables evenly and place in an enamel saucepan.
2. The marinade is prepared in the same way as indicated in the previous recipes. Boil water. Dissolve salt, sugar and vegetable oil in it. Add vinegar last.
3. Pour the boiling solution over the vegetables. Let the salad stand overnight at room temperature.
4. Then store it in the refrigerator, but no more than 2 weeks. The cabbage will become soft and sour.

Advice: You can put a few cloves of garlic or a slice of grated ginger in the marinade.

Submission method: Add onions and herbs to the salad before serving.

Cabbage "Provencal" with cranberries. Option 2

Ingredients:

• white cabbage - about 2 kg;
• carrots - 2 pieces;
• garlic - 1 head;
• apples - 2 pieces;
• cranberries - 200 g;
• sugar - 200 g;
• vegetable oil - 200 g;
• water - 1 liter;
• salt - 2 tablespoons;
• vinegar 9% - 200 g;
• bay leaf - 2-4 pieces;
• black and allspice peas.

Cooking method:

1. Take a white cabbage weighing about 2 kilograms. First, it must be freed from the stump and divided into 4 parts.
2. Next, chop the cabbage into neat squares.
3. Grate the carrots on a coarse grater.
4. Apples need to be taken sweet and sour and cut into rather large pieces, slices, having previously freed from the seeds.
5. Be sure to rinse and dry the cranberries.
6. Take a large container, for example, a saucepan, and put the prepared vegetables in it in layers in the following sequence: cabbage, carrots, cranberries, apples.
7. Peel and cut the garlic into slices.
8. Prepare the marinade: pour salt, granulated sugar into one liter of water, put garlic chopped into slices, pour in vegetable oil. Mix everything thoroughly until the salt and sugar are completely dissolved. Put the prepared marinade on the fire, wait for it to boil. Cook for two to three minutes.
9. Add nine percent vinegar and bring to a boil.
10. Pour the hot marinade over the cabbage.
11. Put a plate on top of the vegetables laid in layers and put oppression. As oppression, you can take a jar filled with water. In this form, the cabbage should stand for two days at room temperature.
12. After two days, stir the cabbage thoroughly but very gently.
13. Sterilize the jars and fill them with prepared Provencal and cranberry pickled cabbage. The cabbage is ready.

Ingredients:

• fresh white cabbage - 3 kg;
• garlic - 3 heads (in this case, you can not be afraid that you overdo it with garlic, it, on the contrary, will make the cabbage tastier);
• medium-sized carrots - 5-6 pcs.
• Ingredients for the marinade:
• water - 1.5 l;
• sunflower oil - 1 glass;
• sugar - 1 glass;
• salt without top - 3-4 tbsp. spoons;
• table vinegar 9% - 1 glass;
• bay leaf (optional) - 2 pcs.;
• black peppercorns (optional) - 5-6 pcs.;
• cloves (optional) - 3 pcs.

Usually, I don't change the proportions and take exactly as much as indicated in the recipe. From 3 kg of fresh cabbage, I get half a large saucepan of the finished product, which is enough for the whole family, and even treat my neighbors. If you need to cook a lot of such daily cabbage, multiply all the components by 2

Cooking method:

1. We wash the head of cabbage, remove the upper withered leaves and cut into small pieces.
2. They are partly also the zest of daily cabbage. For fermentation, we chop it, but here it is important to just cut it.
3. We transfer to a large container (most conveniently in a basin) and three peeled and washed carrots there. Mix with your hands.
4. Before preparing the marinade, prepare the garlic: peel, wash and cut into thin plates. Pour water into a saucepan (I usually measure it in a liter jar), add sugar and salt, pour in oil, put on high heat. When the marinade starts to boil, carefully put the garlic into it, let it boil.
5. After that, immediately pour in the vinegar, boil it for a few seconds and turn it off. If you put the garlic right away, it will turn blue, so throw it into almost boiling water.
6. We transfer the chopped cabbage with grated carrots into a large container (I use a 10-liter saucepan), fill with marinade and mix thoroughly.

Previously, I did it a little differently: I tamped part of the cabbage, poured in part of the marinade, reported the leftovers and poured them with the remaining sauce. In this case, the way you put the cabbage will not affect its taste in any way.

That's all, it remains to put under oppression for a day.

If you cook Provencal cabbage during the day, then in the morning of the next day, feel free to serve it to the table. It will be sweet and sour and crispy as it should be.

I don't put it in the jars right away. For 3-4 days, she stands under oppression in a large saucepan, marinated. We store the finished daily cabbage in the refrigerator in a tightly closed container.

Cabbage "Provencal" with beets and garlic

Ingredients:

• Cabbage;
• beet;
• garlic to make several layers of a three-liter jar.
• Marinade
• Water - 1.5 liters;
• sugar - 200 grams;
• vinegar 9% - 200 grams;
• salt - 3 tablespoons without top;
• vegetable oil - 150 grams;

Cooking method:

1. Cut the cabbage into large pieces.
2. Cut the beets into slices.
3. The garlic is easy to peel and clove.
4. Place cabbage, garlic and beets in layers in a jar.
5. Prepare the marinade: Boil water with sugar and salt. When it boils, turn off add vinegar and vegetable oil. Let it cool down a little. Then pour the cabbage into the jar.
6. Leave it at room temperature overnight. In a day, the cabbage will be ready. In the future, you need to store in the refrigerator under a nylon lid.

You can serve Provencal cabbage with any dish; it is always appropriate on the table. Each housewife turns out cabbage different in taste, if you want it to be spicy, add more garlic, and if sweeter, add beets.

Cranberries and prunes add a special piquancy to this vitamin salad. It is very good to use this dish as a snack before dinner, because cabbage juice has a positive effect on the digestive system. Cooking this dish is not difficult at all, and cabbage will delight you with its unusual and bright taste.

Ingredients:

• Cabbage - 1 pc. (about 1 kg);
• Dried apricots - 50 g;
• Cranberries (fresh or frozen) - 100 g;
• Carrots - 0.5 kg;
• Sugar - 100 g;
• Prunes - 50 g;
• Vinegar - 100 ml;
• Raisins - 50 g;
• Garlic - 6 cloves;
• Apples - 2 pcs.;
• Salt - 2 tbsp spoons;
• Vegetable oil - 100 ml;
• Water - 500 g.

Cooking method:

1. Cut the cabbage into 2x2 cm squares.
2. Peel the garlic by dividing it into wedges.
3. Rinse dried fruits and fill with water. Let's dry it.
4. Defrost the cranberries, salt the liquid. Wash fresh cranberries thoroughly under running water.
5. Cut the apples into large slices, grate the carrots.
6. We transfer the cabbage to a large container. Add salt, and thoroughly knead the cabbage with your hands so that it becomes softer and juice begins to come out of it.
7. Let's prepare the marinade. To do this, add salt, sugar, oil and vinegar (9%) to the water. Mix everything and bring to a boil. Boil for a few minutes.
8. Add dried fruits, garlic cloves, carrots and cranberries to the cabbage. Mix everything well and fill with marinade.
9. Put oppression on the cabbage, leave it for 12 hours at room temperature.
10. We remove the oppression after 12 hours, put the cabbage in the refrigerator for another two days.

Cabbage "Provencal" is a very tasty and healthy salad, the preparation of which takes very little time. To make your meals even more delicious, follow these tips:

When preparing salad with beets, this root vegetable can be replaced with bell peppers. This will only make the appearance of the dish more colorful and the taste more piquant.

You can store the finished salad in the refrigerator for 3-5 days.

The oppression for cooking cabbage is quite simple to do. To do this, take an ordinary plate, turn it upside down, and place a jar with 1 liter of water on top.

If you need a snack the next day, then pour the cabbage with hot marinade. And if you are ready to wait a few days, then cold.

Spices such as coriander or cloves can be added to the marinade for a richer flavor.

If you already have ready-made cabbage, then add berries, fruits or dried fruits to it, you will get a new savory snack in a matter of minutes.

You can improvise and add any additional ingredients you like to the salad.

Ingredients:

• Cabbage - 1 kg;
• Carrots - 2 pcs.;
• White grapes - 0.3 kg;
• Apples - 300 grams;
• For brine (or more precisely, marinade):
• Salt - 25 grams;
• Sugar - 70 grams;
• Vegetable oil - 100 grams;
• Vinegar 9% - 60 grams;
• Water - 1 liter;
• Bay leaf, mint, peppercorns, cinnamon - to taste.

Cooking method:

1. Provencal pickled cabbage recipe
2. Prepare the brine. Pour salt, sugar and other seasonings into the water. Bring to a boil and cool to room temperature.
3. Add vinegar. Pour in vegetable oil.
4. Finely chop the cabbage and carrots.
5. Cut the apples into slices, wash the grapes.
6. Mix cabbage, carrots, apples and grapes, place tightly in a bowl and pour over with brine.
7. Cover with a plate and place a small weight so that the cabbage is covered with brine.
8. Withstand a day at room temperature, then keep in the cold for a day.

Instant cabbage recipe - "Provencal" in Russian

The recipe for this salad is a favorite and well-known one, but its taste can become completely unrecognizable thanks to the Provencal herbs and “zest”.

Ingredients:

• Fresh cucumber 200 g
• Young (or Beijing) cabbage 300 g
• Parsley 120 g
• Olive oil 50 ml
• Garlic 15 g
• Provencal herbs (dry mix) 30 g
• Dry wine, white 70 ml
• Grapes (white nutmeg) 150 g

Cooking method:

1. Combine wine, olive oil, minced garlic, and a spicy mixture.
2. Stir well, let it brew, so that the aroma of the herbs is better combined with the oil.
3. You can pour the dressing into a jar, cover with a lid, and steam it slightly.
4. Chill the mixture without opening the lid.
5. Tear parsley, cabbage leaves with your hands, cut a cucumber into thin slices. Add grapes to the salad. Stir and season.

Provencal red cabbage with canned green beans and tuna

Ingredients:

• Leeks 90 g
• Asparagus beans 120 g
• Red cabbage 200 g
• Mayonnaise 60 g
• Lemon juice 80 ml
• Garlic
• Provencal herbs
• Tuna in its own juice 300 g
• Ground pepper

Cooking method:

1. Break the canned fish into pieces, Throw the asparagus through a colander.
2. Chop cabbage, leek thinly. Combine all the ingredients of the salad.
3. Add garlic, lemon juice (you can also add fresh zest), ground pepper and Provencal mixture to mayonnaise.
4. Stir the sauce and season the salad before serving.

Provencal cabbage - useful tips for cooking

To prepare salads from fresh vegetables, choose summer and autumn cabbage varieties: its leaves are more juicy, contain less coarse fiber.

Salt, sugar and acidic ingredients speed up the release of vegetable juice. Therefore, add the sauce or dressing to the salad just before serving - this will keep the dish looking fresh.

Cabbage "Provencal" is cooked within 15 minutes

Ingredients:

For pickling cabbage:

• white cabbage - 10 kg.
• carrots - 1 kg.
• apples - 2 kg.
• salt - 250 gr.
• black bread - 1 slice.

For Provencal cabbage:

• pickled halves or quarters of cabbage heads - 1 kg.
• pickled white and black grapes - 100 gr.
• fresh or soaked lingonberries or cranberries - 100 gr.
• fresh apple - 2 pcs.
• vegetable oil - 100 gr.
• granulated sugar - 100 gr.
• apple or grape vinegar - 50 ml.

Cooking method:

1. For pickling, it is best to use late varieties of white cabbage that have been picked up by the first frost.
2. From the heads of cabbage we cut off the stumps, the lower part and the upper green leaves.
3. Remove some strong white leaves and set them aside. Cut the heads of cabbage in half and chop into thin strips.
4. Cut two or three heads of cabbage into halves or quarters.
5. Put some of the shredded cabbage on a flat surface, add salt and mix slightly.
6. Then, pressing the cabbage tightly with our hands, we "stretch" it several times until cabbage juice appears. At this stage, it is important not to overdo it, otherwise the cabbage will turn out to be too soft.
7. Peel and chop the carrots in a food processor or grate them on a coarse grater.
8. Add to the shredded cabbage and mix slightly.
9. Put a slice of black bread on the bottom of a clean fermentation container (a wooden or ceramic barrel, an enamel saucepan or a large glass jar). We pick up the bread with one deferred cabbage leaf.
10. We put part of the prepared cabbage and knead tightly. When the container is full to the middle, put very tightly, one to one, cabbage heads cut into halves or quarters.
11. Put apples (whole or cut in half) between the heads of cabbage.
12. On apples and cabbages again put chopped cabbage mixed with carrots and salt. We are dying. We fill the container until the hill forms. We knead again until the juice appears.
13. We cover the hill with laid-back cabbage leaves, a clean linen napkin, put the load on top and put it in a warm place.
14. After the cabbage begins to foam, use a long wooden rod to make several punctures to the bottom of the container. The fermentation process usually takes 10 days.
15. We store ready-made sauerkraut in a cool place at a temperature not exceeding 0 - 2 ° С.
16. To prepare Provencal cabbage, cut sauerkraut heads into 2x2 cm squares or strips.
17. Chop the apples into short strips and add to the chopped cabbage. Put pickled grapes, lingonberries or cranberries.
18. We mix vegetable oil, vinegar and sugar. Pour the resulting mixture into the cabbage and mix. The Provencal cabbage is ready.

Cabbage "Provencal" recipe with video

On the territory of the Slavic countries, you can still find cans with preservation for the winter in almost every apartment. These are jars of jam, pickled vegetables, fruit and berry compotes. One of the delicacies of winter preparations is sauerkraut or pickled cabbage. It is happily consumed by households as an independent salad with various side dishes, and, depending on the recipe, can be added to other dishes, for example, to a vinaigrette. We offer several options for how you can cook Provencal cabbage.

Classic Provencal cabbage recipe

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

• cabbage - 1 kg;
• ⅔ a 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.

Cooking like this:

1. Chop the cabbage and place in a deep large bowl.
2. Sprinkle with salt, sugar and crush 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 pour in the oil and vinegar.
6. Pour the vegetables with the resulting marinade and mix them thoroughly with a wooden spoon.
7. We put everything under oppression and put it in a cool, dark place overnight.

Fast food option

Sometimes you really want to crunch pickled cabbage right away, and not wait several hours or even days.

In this case, you can prepare an instant Provencal salad:

• ½ a head of cabbage;
• salt, grows. butter to taste;
• 1 onion;
• water - 1 tbsp. the spoon;
• medium carrot - 1 unit;
• 1 tea l. vinegar essence;
• big L. Sahara.

Cooking like this:

1. Cut the cabbage into cubes. Three carrots on a grater. Cut the onion and mix the vegetables in a bowl.
2. It is necessary to dilute sugar and salt in water, add vinegar.
3. Pour the resulting marinade into the vegetables, send the oil there as well.
4. We mix everything well and you can serve the dish to the table immediately.

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

Marinated with beets

Beets give the cabbage a delicate pink color.

Provencal pickled cabbage with this ingredient is prepared as follows:

• a small head of cabbage;
• litere of water;
• 150 g vinegar;
• garlic head;
• large carrot;
• vegetable oil - ½ cup;
• small beets;
• 6 peas of black pepper;
• big L. table salt;
• sugar - 100 g.

Cooking like this:

1. Cut the head of cabbage into large pieces (about 8 pieces). Grind the beets and carrots into straws. Disassemble the garlic into slices and peel.
2. Add all seasonings and spices to boiling water, as well as vinegar, garlic and oil. Boil for 5 minutes.
3. Put pieces of cabbage in a bowl in a layer, put carrots, beets on top and fill everything with marinade.

Within 5 days, cabbage with beets should be kept warm, and then kept in the cold.

With apple and cranberry

The cranberries will add acid to the dish, but soften the apple. The cabbage is sour and tender.

What ingredients are needed?

• a pound of white cabbage;
• 2 sour apples and sweet peppers;
• a clove of garlic;
• 2 carrots;
• 1 ½ table. l. vinegar;
• table. a spoonful of sugar;
• clean water - ½ glass;
• ⅓ tea. l. coriander;
• sunflower oil - ⅓ glass;
• ½ cup cranberries;
• salt - 1 tsp l.

Cooking like this:

1. Chop the head of cabbage, pepper strips, three carrots on a grater. Stir the ingredients and crush a little. At the same time, the cabbage lets out juice and the salad settles a little.
2. We remove the core from the apples, but do not peel them, but immediately the mode into slices.
3. We send the apple to the vegetables and sprinkle with coriander, salt and sugar. We mix.
4. In boiled cooled water, dilute the oil and vinegar, pour the salad.
5. We put a plate on top, put a load on it.

It takes about a couple of days to cook. When this period expires, we remove the oppression and add cranberries to give the appetizer a spicy sourness.

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

Provencal cabbage with garlic pieces

On a cold winter evening, chunks of spicy cabbage salad will help keep warm.

We will prepare the necessary products:

• 1 ½ kg of 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;
• grows up. oil - ½ cup;
• 3 glasses of water;
• ½ teaspoon coriander.

Remove the spoiled leaves from the head of cabbage and cut into large pieces. Crumble carrots on a grater. Chop the garlic finely or you can crush it in a garlic bowl. Mix the vegetables well, and, as an option, they can be folded in layers.

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

With grapes and apples

A more savory version of sauerkraut comes with apples and grapes. This salad is not suitable for canning, but in the summer heat it is remarkably refreshing.

We need:

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

Chop the cabbage finely, cut the apples into cubes, grate the carrots, rinse the grapes and sort them into berries.

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

We put vegetables in a bowl, fill them with marinade and leave them under load for a day. We store the snack in the refrigerator or in the basement.

Cooking recipe for the winter

Vitamin intake in winter is very important. And this will help the Provencal cabbage, which can easily stand in jars all season.

Let's get started:

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

For conservation, you need to prepare the banks in advance - wash and sterilize.

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

We set aside the workpieces until they cool in warmth (under the blanket).

Daily Provencal cabbage with garlic

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

The 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;
• litere of water;
• 150 ml vinegar;
• 6 peas of allspice;
• 100 ml grows. oils.

Let's get started:

1. Marinade - pour all 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, three carrots on a grater.
3. Mix vegetables, fill with marinade.

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

With bell pepper

Bulgarian pepper 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. grows spoons. oils;
• ½ teaspoon dill seeds;
• water - 2 glasses;
• 2 table. l. salt;
• vinegar - 5 tbsp. spoons;
• laurel leaf;
• a clove of garlic.

Cooking like this:

1. Chop the cabbage with medium shavings, cut the pepper into strips, chop the peeled carrots on a grater, chop the garlic clove finely.
2. Put all the components in a bowl and mix slightly with your hands. Sprinkle dill seeds on top of the dish.
3. Add sugar, spices and salt to boiling water. Pour vinegar into the mass last. Stir everything so that the sugar and salt are thoroughly dissolved.
4. Pour the vegetables with hot marinade and place the salad under oppression in the cold. In order for the marinade to saturate all the ingredients well, the appetizer should be left to "rise" overnight.

The cooking technique is simple, you need to chop cabbage forks, add selected vegetables, fruits or berries (carrots, bell peppers, beets, cranberries, apples, etc.), season with spices and pour marinade. In the evening of the same day, you can take the first sample. The appetizer will become even tastier after a day, when it is completely marinated and absorbs the aroma of spices. Typically, 9% table vinegar is used to make the marinade. If desired, it can be replaced with apple or wine; in some recipes, the hostess adds citric acid as a preservative.

Provencal cabbage is crispy, very tasty and aromatic;
+ preserves all vitamins;
+ prepares quickly;
- it is not stored for long, maximum 10-14 days, after which it is acidified, therefore it is best to prepare Provencal salad in small portions.

Which cabbage is suitable for pickling?

For crispy cabbage, choose medium to late varieties. The forks should be dense and tight, white, and the cabbage leaves should be juicy and dense, in no case soft to break. Young cabbage of early varieties harvested from the garden in spring is not suitable for harvesting.

What Supplements Should I Use?

Instant Provencal cabbage recipes differ in the cutting method, additional ingredients, and a set of aromatic spices. Someone chops thinly, others prefer to cut into large "petals". In the classic Provencal recipe, which was so fond of Soviet housewives, in addition to cabbage, there is certainly bell peppers, carrots and garlic. Modern chefs have a truly unlimited imagination. There are recipes for pickled cabbage with apples, beets, grapes, cranberries, prunes, etc. Spices are also varied. Cabbage goes well with bay leaves, cloves, caraway seeds, coriander, different types of pepper, dill and celery.

I chopped white cabbage weighing about 1 kg into thin and long strips (if you wish, you can chop into large squares).

Peeled and chopped carrots on a coarse grater.

Peeled the apple and cut into long strips, after removing the core. It is advisable to take a sour or sweet and sour apple of the "Semerenko" type. I defrosted the cranberries (if you use fresh, rinse and dry).

I put vegetables, fruits and berries in a deep bowl (pan) in layers, alternating them in the following sequence: cabbage, carrots, cabbage again, sprinkled with apples and cranberries, the top layer must be cabbage.

I prepared the marinade. I poured salt and granulated sugar into the boiling water, poured vegetable oil, added all the spices on the list. Cooked for 2-3 minutes. At the end, she poured in 9% vinegar and boiled for another minute. Taste and taste, you may want to add more sugar or acid.

Without mixing the layers, I filled the cabbage with hot marinade. I covered it with a flat plate on top, pressed it down with oppression - any load would do, for example, a 3-liter jar filled with water. Vegetables must be completely submerged in liquid. The cabbage will also use its own juice, so the marinade will be more than enough.

In this form, the cabbage should stand for 24 hours at room temperature. You do not need to stir the contents of the bowl all this time. Only a day later, I gently mixed everything with a spatula, reaching to the very bottom, and then put it in clean jars. Best served chilled. Store in the refrigerator, but not too long - a maximum of 3-4 days. Appetizing crunch!

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

Ingredient List

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

Cooking method

Peel the carrots and rinse thoroughly under running water. Remove the top leaves from the cabbage and wash it too. Cut the cabbage into fairly thin strips with a sharp knife. Grate the carrots, and wash and dry the cranberries. Wash the apples and cut into slices, removing the seeds. In a saucepan, lay in layers: cabbage, carrots, cranberries and apples. Repeat layers one more time.

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

Cabbage "Provencal" with cranberries is ready!