Provencal cabbage for a 3 liter jar. Provencal cabbage: cooking recipes

Greetings to all cooks! Today we will pickle cabbage. And not just marinate, but do it quickly. In just a few hours, such a sweet and sour snack can be served. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such vegetable salad so that it will last for several days. And this, you see, is a significant plus in the frantic rhythm of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don’t even know how you will choose. In any case, the cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili pepper.

I suggest preparing pickled cabbage quickly enough - it will be ready in 4 hours. Bell peppers and carrots are added for sweetness and to enhance the taste. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water – 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil – 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a piece of cabbage. Grate the carrots on a coarse grater and cut the bell pepper into strips. Place all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze it through a press into the total mass. Break the bay leaf and also add it to the vegetables. Add allspice to the salad. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece into a bowl where marinating will take place.

3.Put water on the stove and boil it. Add salt and sugar to boiling water, stir and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Pour the hot marinade over the salad. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave the delicious snack for 4 hours; if desired, you can let it sit longer. But, if you really want to taste it, then after 4 hours you can already put the pickled cabbage on plates. Crunch for your health!

Crispy and juicy cabbage in a 3-liter jar under hot marinade

This recipe is surprisingly simple. The only plants you need are carrots and cabbage. Plus you will need to prepare a marinade. It is the hot brine that allows vegetables to marinate quickly. If you make a cold pour, the cooking time will increase several times. Don't worry, nothing will cook or become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe you do not need to chop it coarsely, but as for. Grate the carrots on a coarse grater.

To ensure that the pieces are smooth and beautiful, when rubbing, make movements only from top to bottom.

2.In a large basin or bowl, combine the prepared vegetables. At the same time, they do not need to be crushed to achieve softening or the appearance of juice. Just use your hands to mix until smooth, leaving the pieces firm.

3.Fold the resulting mass into a three-liter jar, lightly tamping it with your hand so that there are no voids.

It’s convenient to take a glass container with a wide neck - it’s easier to put it on, and the table around will be cleaner.

4. All that remains is to cook the marinade. To do this, pour water, table vinegar and vegetable oil into a saucepan, add sugar and salt. If you use extra salt, you need to use less salt than coarse salt. Place the pan on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5.Pour the hot marinade into a jar filled with vegetables. Fill gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a nylon lid and leave on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, it’s very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can be eaten in 2 hours. The bell pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed amount of products you will get 2 liters of ready-made snacks.

Ingredients:

• white cabbage – 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed from the pepper and cut it into strips. Grate the carrots on a coarse grater, and thinly slice the cabbage with a kitchen knife or use a special shredding knife.

This salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2.Mix all the crushed ingredients and place them in a jar. In our case, we will need a two-liter container. Place the salad tightly, pressing the vegetables slightly with your hand or a potato masher. But you shouldn’t compact it too hard.

3. To prepare the marinade, pour water into a saucepan, add salt, sugar and vegetable oil. Boil, dissolve bulk ingredients. Pour in the vinegar and turn off the heat. Pour the hot sauce into the cabbage, filling the jar to the top. Close with a nylon or screw lid and leave at room temperature for 2 hours.

4.And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!

Quick pickled Provencal cabbage with hot brine (video recipe)

I suggest trying another quick recipe for pickled cabbage, it’s called “Provencal”. As soon as the hot brine has cooled, this appetizer can be served. It will not have a strong vinegar smell, but it will be moderately sweet and sour. Children really like this salad (by the way, if you make it for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives it a special aroma. Try cooking. Watch the video for the step-by-step process.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tbsp)

//www.youtube.com/watch?v=abbz7Oa3Pt4

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, you immediately start salivating - the smell is very appetizing. By the way, I already wrote how to cook. This same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, it will be cut large, which significantly reduces the preparation time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Preparation:

1. Wash the cabbage, remove the top leaves. Choose a small head of cabbage. Cut the fork into 8 pieces: first in half, then each piece into 4 pieces. There is no need to cut the stalk; cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3.In a large container, start laying the vegetables in layers. First, add the cabbage, sprinkle it with garlic and beets, and also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and also pour in sunflower oil. Place on fire and boil. At the same time, stir so that no undissolved salt remains at the bottom.

5.Remove the marinade from the heat and pour vinegar into it. Pour the resulting brine over the salad. Cover the vegetables with a plate and put pressure on them (you can use a 3-liter jar of water or saffron, for example).

6. Leave for a day in this form, then remove the pressure and let marinate for another 2 days. And after just three days, such bright and tasty cabbage can be served. By this time, it will have accumulated enough sugar and vinegar, as well as pungency and spice. The aroma will be very tasty, such a snack will be eaten very quickly. Before serving, all that remains is to cut it into convenient pieces.

Recipe for cabbage with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense and hard. Young vegetables will not make a crispy salad; they will become too soft. The marinade here will be with aromatic spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel the carrots and grate them on a coarse grater. Chop a large head of cabbage. Place the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. There is no need to grind it too much. Add the garlic pieces to the remaining ingredients.

To quickly peel the garlic, first place it in cold water for 10 minutes.

2.Mix the salad with your hands until smooth. You don’t need to add any spices to it, you don’t need to add salt or press to extract juice. Transfer the resulting mass into the container where you will marinate the appetizer and press it down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, bay leaves, peppercorns and vegetable oil. Stir and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4.Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad to soak in the dressing for 12-14 hours on the kitchen counter.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Store it in the refrigerator and serve it with any dishes; it goes with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for the daily menu. Today I suggest marinating it, making it hot and spicy. This is one of the best recipes for preparing this vegetable. And you can make it for the winter (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (an umbrella can be used) - 2 pcs.

For the brine:

• water - 3 l
• salt - 3 tbsp. no slide
• sugar - 3 tsp.
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and separate it into florets. Place in a saucepan and pour boiling water over it for 30 seconds (blanch a little). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into a saucepan and add salt and sugar, bay leaf and peppercorns. Place on the fire, boil and simmer for 3-4 minutes so that the water absorbs the aromas of the spices.

3. This snack is salted in jars, which must be clean, washed with soda. Place spices at the bottom of a two-liter jar: a couple of bay leaves, a few peas of black pepper, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long pieces of carrot and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you don't eat spicy food, reduce the amount of chili pepper. If you don’t like the smell of laurel, you can do without it.

4. Start placing cabbage inflorescences in the jar. When you fill the container halfway, you will need to add a little more spices, but in smaller quantities. Then continue adding the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Fill the workpieces to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then it must be stored in a cool place. You can eat this cabbage after 3-4 days, when it is thoroughly salted.

Very tasty cabbage with beets in Georgian (Gurian) without vinegar and without oil

This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It’s not difficult to prepare such a snack; you need to follow certain rules, which I will write about. The peculiarity of this dish is the large pieces that are cut together with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish from raw vegetables, which is prepared by fermentation.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Preparation:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. First cut each fork in half, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut piece. To do this, boil water in a saucepan and salt it a little. Place 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, you will get a cooked product. Using a slotted spoon, remove the scalded pieces from the water and place them in a colander to drain excess liquid. Repeat this procedure with the remaining parts.

Blanching will remove the bitterness and specific smell.

3.Now prepare the brine. It will require 2 liters of water, which needs to be boiled. Place two and a half tablespoons of salt, black and allspice peas, bay leaf and the entire bunch of celery into boiling water. Moreover, you don’t need to chop the greens, put them whole. Wait until the water boils again and you can turn off the gas.

4. Peel the beets and cut into thin slices. Cut the hot pepper into 4 pieces and remove the seeds.

5.Vegetables are pickled in a three-liter jar. Place two beet slices and a piece of hot pepper and 2-3 cloves of garlic on the bottom of a glass container. Place cabbage pieces on top in a single layer (about 3 pieces). Next - beets and garlic again, with white cabbage on top. And so continue until the very top. Try to pack all the pieces more tightly.

6.Beets should be on top. Pour the cooked brine over the workpiece. Place the celery on top, curling it into a ring. Cover with a lid, but do not seal tightly. You need to cover it to prevent dust from getting in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so place it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can try what happened. You can make a salad from this cabbage, season it with vegetable oil, or eat it in its authentic form. It turns out tasty and healthy. Try cooking!

Recipe for pickled Chinese cabbage in pieces. We prepare it a day in advance

Beijing cabbage has a more delicate taste than white cabbage. And when marinated, it is excellent. It has a pleasant spicy taste, piquant pungency, and juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on your daily and holiday table.

Ingredients:

• Chinese cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp.
• ground coriander - 1/2 tsp.
• sugar - 1 tsp.
• salt - 1 tbsp.

How to cook:

1. Wash the Pekinka and divide it into 4 parts. Now cut it into large square pieces. The carrots in this salad will look beautiful if you grate them for Korean dishes. Crush the garlic with a knife and chop it finely.

2. Place the chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer aroma, then take coriander grains, heat them a little in a dry frying pan and pound in a mortar.

3.You don’t need water to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients until the loose crystals dissolve. Don't forget to stir.

4. Pour the hot mixture over the cabbage and carrots and stir very well. Leave the salad on the table until it cools. Then cover with a lid or cling film and refrigerate for a day. The next day, take out this crispy dish and enjoy!

As you can see, preparing pickled cabbage in a quick way is very simple. To do this, you just need to know some nuances:

• To quickly marinate the cabbage, you need to pour hot brine
• To enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. The most commonly used are black and allspice peppers, bay leaves, coriander, cumin, ginger, and hot capsicum. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• Don’t rush to eat the prepared salad right away. Let it marinate for a while.

With this I say goodbye and look forward to visiting you in the next delicious article! Bon Appetit everyone!

Instant cabbage "Provencal" is more of a salad than a winter preparation, since it is not stored for a long time. I offer some of the most delicious snack recipes. “Provencal” has the entire flavor palette, the acidity of cranberries and cabbage, the fullness of vegetable oil, the spicy sweetness of apples, prunes, and grapes. The perfect combination would be the envy of any chef.

Russian people have been preparing appetizers from pickled and pickled delicacies since the 11th century. In the Russian North, sauerkraut was the only source of vitamins in winter. They did not disdain tasty snacks in the royal mansions. Was it not the local chefs who gave the salad an elegant name in the French style?

Instant Provencal cabbage - classic recipe

A traditional, proven recipe for preparing cabbage, including the best set of spices and proven proportions of ingredients. The appetizer will be ready after a few hours, but if you leave it for a day, you will lick your fingers.

Prepare:

• Head of cabbage per kilogram.
• Bell pepper.
• Carrot.
• Garlic cloves – 2 pcs.
• Water – 2/3 cup.
• Oil – 3 large spoons.
• Table vinegar – 2 large spoons.
• Sugar – 1.5 large spoons.
• Salt – 1.5 small spoons.

Marinate:

1. Prepare the vegetables by chopping the cabbage and pepper into strips. Divide the garlic into slices and coarsely grate the carrots.
2. Place the cabbage in a wide bowl, sprinkle with salt and sugar. Rub with your hands, but not too much, so that the finished product is crispy.
3. Add the remaining vegetables and stir.
4. Boil water in a saucepan, add spices. Let cool slightly, pour in vinegar and oil.
5. In the same bowl, pour the marinade over the cabbage and press down with pressure.
6. The first sample can be taken after a couple of hours; the hot pouring will quickly marinate the appetizer. But it is advisable to leave it for at least a day.
7. Distribute into jars and move to a cool place for long-term storage.

Quick Provencal cabbage with bell pepper

Salad composition:

• White cabbage – 1 kg.
• Carrots – 150 gr.
• Sweet pepper – 150 gr.
• Garlic – 2 cloves.
• Water – 120 ml.
• Essence – 5 ml.
• Granulated sugar – 60 gr.
• Vegetable oil – 60 ml.
• Salt – 20 gr.

How to prepare:

1. Chop the head of cabbage and sprinkle with salt. Use your hands to release the juice.
2. Place coarsely grated carrot shavings in a bowl.
3. Remove the seed capsule and membranes from the pepper. Divide into strips.
4. Crush the garlic cloves with a press.
5. Place the vegetables in the cabbage and pour the marinade over it.
6. To prepare the filling, boil water, add the spices and seasonings specified in the recipe to the boiling water, and pour in the oil.
7. After the spices are completely dissolved, pour the hot marinade into a cooking container.
8. Set the pressure, cover the cabbage with a plate, and leave it on the table. Go about your business for 3-4 hours.
9. Salad ready. Try it, put the leftovers on the refrigerator shelf and put them in a jar.

Recipe Provencal with cranberries and raisins pieces

Very quick cabbage with interesting additions that, at first glance, do not seem very suitable for the vegetable. But the secret of Provençal is that unusual ingredients are collected here.

• Head of cabbage.
• Sour green apple.
• Carrot.
• Cranberries - half a glass.
• Light seedless grapes - a bunch.
• Light variety raisins – a handful.

For marinade per 0.5 liters of water:

• Table vinegar – 60 ml.
• Oil – 0.5 cups.
• Sugar – 0.5 cups.
• Pepper – 10 peas.
• Mustard beans - ½ small spoon.
• Laurel - a pair of leaves.
• Salt - a tablespoon, plus a small slide.

Blank:

1. Cut the forks into large pieces and squares. Divide the apples into 6-8 parts (you can leave the middle).
2. Grate the carrots using a large-mesh grater. Remove the grape berries from the brush.
3. The components are placed in layers in the preparation container. Place cabbage and carrot shavings alternately. Next, carefully arrange the grapes, raisins, and again place the cabbage layer.
4. Next comes the cranberries, covered with a layer of cabbage. Try not to crush the berries.
5. Bring water to a boil, add spices and other additives specified in the recipe. Pour in the vinegar last. Boil for a minute or two.
6. Immediately pour into the bowl with the cabbage. Cover with a plate, being careful not to crush the berries. Apply a little pressure. Make sure the ingredients are completely covered with the marinade.
7. Keep for 2-3 days in apartment conditions. Then move it to a cool room - pantry, cellar.

Exquisite Provencal salad with sauerkraut fruits

The salad is worthy of a festive feast; it is prepared according to an old recipe. I even remember where I got it from. We cooked it, but without the pomegranate seeds.

You will need:

• Sauerkraut – 500-700 gr.
• Sweet apple.
• Cranberries – 2 tablespoons.
• Pomegranate.
• Peeled pistachios - a handful.
• Red onion – ½ part.
• Pitted prunes – a handful.
• Vegetable oil - 0.5 cups.
• Sugar – 4 spoons.
• Apple vinegar – 3 tablespoons.

How to prepare the salad:

1. Cut the cabbage into squares. Divide the apples into slices, remembering to remove the core.
2. Place in a bowl, add prunes, cranberries, sugar, add vegetable oil. Mix well, cover with cling film. Place on the refrigerator shelf for 6-8 hours.
3. After the specified time, taste and adjust the taste for sugar.
4. Cut the onion into strips, pour vinegar over it. Marinate for 10 minutes.
5. Chop the pistachios with a knife. Add to the salad bowl, followed by pomegranate seeds and onions. Stir and serve.

Provencal pieces with garlic in a jar

Spices give the appetizer a sharp, piquant taste. If you want to increase the spiciness, get a small red chili pod and add garlic.

Stock up:

• Forks 1.5 kg.
• Garlic – 6-8 cloves.
• Carrot.

• Water – 3 glasses.
• Vegetable oil - 0.5 cups.
• Carnation buds.
• Peppercorns – 5 pcs.
• Coriander – 0.5 teaspoon.
• Acetic acid 9% - 2/3 cup.
• Red chili pod.
• Salt – 1.5 tablespoons.

1. Chop the cabbage into pieces, finely chop the garlic cloves, grate the carrots.
2. Place in a jar and fill with oil.
3. Cook the dressing. To do this, boil water, dissolve salt, add all the spices and herbs indicated in the list of ingredients.
4. Let it boil vigorously, pour the marinade into a jar.
5. Try it after 4 hours, but the snack will become tastier after a day. Keep under the screw cap.

Quick Provencal cabbage with beets

Beets traditionally accompany cabbage preparations. In Provence it looks beautiful, adds its own flavor and adds benefits. For lovers of spicy snacks, I advise you to add a piece of horseradish root.

Required:

• Head of cabbage.
• Large beets.
• Big carrot.
• For 0.5 liters of marinade:
• Salt - a teaspoon.
• 9% vinegar – 4 tbsp. spoons.
• Granulated sugar – 2 teaspoons.

If you decide to add horseradish, add a small spoon.

Blank:

1. Boil the beets, grate coarsely. Chop the carrots in the same way.
2. Mix with finely shredded cabbage. Add sugar and salt. Grind to release the juice.
3. Dilute vinegar with water and pour into salad. Do other things for 3-4 hours.
4. When serving, chop and add onion, season with oil.

Provencal cabbage with grapes and apple

To be honest, I didn’t understand what was more attractive in this preparation – cabbage or grapes. It turns out that pickled berries are also incredibly tasty. A quick snack, prepared daily.

You will need:

• Cabbage - 1 kg forks.
• Green grapes – 300 gr.
• Sour apples – 300 gr.
• Carrot.

Per liter of marinade:

• Vinegar 9% - 100 ml.
• Oil – 100 ml.
• Salt, sugar - 50 g each.
• Pepper – 4 peas.
• Bay leaf.
• Mint - sprig.

Preparation:

1. Cut the cabbage into petals, grate the carrots, and divide the apples into slices.
2. Place in a wide bowl and stir (no need to grind).
3. Make the marinade by throwing all the specified spices and mint leaves into boiling water. Let it boil vigorously, turn off the gas, cool.
4. Pour oil and vinegar into the cold marinade. Send to cabbage.
5. Place pressure on top. After a day, place in jars and refrigerate.

Classic recipe for pickled Provencal with apples

You can use sauerkraut to make a Provencal version of a quick salad. I described the old recipe above, keep the Soviet, simplified way to refine an ordinary vegetable.

Berries for snacks are usually taken fresh, but pickled ones will taste better. If you have time and opportunity, fill them with cabbage brine in advance.

• Sauerkraut – 500 gr.
• Grapes - a handful.
• Soaked blocks – 2 pcs.
• Lingonberries, cranberries - a handful each.
• Oil – 2 tbsp. spoons.
• Granulated sugar - a small spoon.
• Clove sticks - a couple of pieces.
• Cinnamon – a pinch.

How to cook:

1. Cut the apples into medium slices; if the cabbage is long, chop it smaller.
2. Add berries, mix gently.
3. Add sugar, cinnamon, cloves to boiling water. Let it boil, remove and cool.
4. Pour the marinade over the salad. Pour in the oil and stir the contents. Keep in the refrigerator for 2 hours.

In the cabbage piggy bank:

Secrets of delicious cabbage

• The classic, Soviet version of Provençal certainly includes sweet peppers, carrots and garlic. But the good thing about this salad is that you can show wild imagination and combine incompatible things. The appetizer includes grapes, cranberries, lingonberries, prunes, apples, and raisins. Beetroot is a frequent guest, but even here it is not forbidden to add berries.
• You just have to take into account that adding fruits and berries reduces the shelf life and is only suitable for quick cooking. Therefore, if you are planning to leave some for the winter, hermetically sealing the workpiece under a lid, refrain from such additives.
• There is also a wide choice among spices. Add cloves, different types of peppers, celery, coriander, and cinnamon.
• Vinegar will add an interesting flavor note. Try using malic acid, tartaric acid, or just citric acid.
• For salad, select cabbage of medium, or better yet, late variety, then the appetizer will come out deliciously crispy.

Attention! Counting calories? The snack has negligible nutritional value even with added berries and fruits. In 100 gr. salad 25-28 kcal. You can afford an extra portion.

Video with a recipe for instant Provencal cabbage. Enjoy your feasts!

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

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

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

Traditionally, add carrots for taste.

Ingredients for the Provencal pickled cabbage recipe:

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

How to quickly prepare pickled cabbage:

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

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

3) Peel the garlic.

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

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

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

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

Who doesn't love delicious crispy cabbage! Spicy and sour, it will perfectly complement any porridge or serve as a side dish for meat or boiled potatoes. It is very tasty on its own. In the fall, every housewife prepares Provencal cabbage. It is made with apple, garlic, and pepper. It cooks quickly and turns out so tasty that you won’t find a better snack.

Pros and cons

You can often come across 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 consumption. What if you need a snack today? In this case, Provencal cabbage will help out. It is famous for its fast cooking.

There is not much 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 gastrointestinal tract are not a reason to give up 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 also help.

Choosing vegetables

What's so great about this recipe? Provençal cabbage can be cooked any time you have an elastic head of cabbage in your kitchen. Early varieties are also 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. They are easy to recognize, as they are very dense and dark green. Avoid vegetables with dried leaves.

Marinade for cabbage

The Provencal cabbage recipe necessarily includes brine, which determines the taste of the dish. It is this that provides the excellent crunch. It is necessary to observe the norms of acid and salt, and add spices to taste.

The marinade recipe may vary greatly. Required ingredients 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 that even an inexperienced housewife can prepare the dish using. Instant Provencal cabbage turns out very successful. All family members and all guests will like it. We immediately warn you that there is no point in preparing small quantities. Cabbage is eaten very quickly. For a standard portion you will need:

• A kilogram of white cabbage.
• Medium carrots (150 grams).
• Pepper. It is best to choose thick-walled, red, green or yellow.
• For the 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 vinegar.

Algorithm of actions

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

Place the cuttings in a large bowl or basin. Add salt and sugar and mash the cabbage a little with your hands. But don't try too hard to prevent the vegetables from getting mushy. The cabbage will shrink slightly in volume. Chop the pepper and carrots into thin strips, add the garlic and mix

Cooking the brine

Instant Provencal cabbage must be filled with hot brine. This is what allows you to speed up the process. If there are guests on the doorstep whom you want to please with 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, you can take unrefined ones, but in this case the marinade may be a little bitter.

Pour the marinade over the vegetables. They need to be covered with a plate on top so that it completely covers the entire mass. You need to place a small weight on top of the plate. Ideally, you should store vegetables in a cool place, but it is possible to eat them straight away.

Cabbage checkers

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

• Head of cabbage. You can choose a larger one, about one and a half kilograms.
• Small carrots (you don’t need a lot of them, otherwise they will kill the whole taste).
• Half a head of garlic. You can take a whole one if you like its taste.

The cooking process is very simple. Unlike the previous recipe, where it was necessary to chop thin strips, here you will need to cut the fork into pieces, and then chop it into small squares. The carrots need to be grated, and the garlic can be chopped with a knife or mashed using a garlic press.

Fill

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

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

The cabbage should be placed in a jar; it can be layered with other vegetables. Pour hot marinade over it and close the lid. The salad will turn out especially tasty a day or two after preparation.

Quick cabbage: 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 into strips.

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. You need to mix all the ingredients in one bowl, add dressing and oil. After a few minutes you can taste it. An excellent addition to meat and fish. And if Lent 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. To prepare you will need:

• A small, strong fork.
• All additives 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, a bay leaf, a few black peppercorns, 100 ml of table vinegar and vegetable oil.

The marinade needs to be boiled and cooled, then add vinegar and oil. Combine with vegetables and berries, press down with pressure and leave for a day. After this, you can put the cabbage into jars and put it in the refrigerator.

Cabbage with raisins

Beetroot is often made with raisins and walnuts. This is a tasty and healthy snack. But cabbage with raisins is no less successful. To do this, for an average head of cabbage you will need 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, and 100 ml of vinegar. Chop the vegetables and pour the marinade over them. After this, the dish can be served immediately.

Preparing snacks without vinegar

If you do not want to use this preservative, then you can do without it. The snack turns out no worse. In this case, the preparation time increases to three days. The brine requires only water, salt and sugar. For one medium head of cabbage you need to add a tablespoon of sugar and salt. You will need 800 ml of water. That is, cabbage is prepared by natural ripening.

The first step is to prepare the vegetables, chop them and mix in a bowl. After that, put everything into jars. There is no need to compact it too much. Pour in the hot marinade 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 stops, the cabbage is considered ready. You can put it on a plate, garnish with herbs and serve.

Instead of a conclusion

There are unusually many options for preparing cabbage. You can add raisins, cucumbers, cauliflower to the composition. And if you add boiled beans or pickled mushrooms, you will get a fantastic appetizer that can be served even on holidays. The great thing about this recipe is its versatility. The classic version can serve as a dressing for borscht, or as a basis for stewing. By placing cabbage on a plate, you get a salad that will decorate any table. This dish is a source of vitamins that the body really needs.

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

A basic option that can easily be modified and combined with other ingredients.

Unlike other salads, Provencal cabbage can be stored for a week.

Required Products:

• garlic clove;
• about 150 milliliters of water;
• sugar – 50 grams;
• Bell pepper;
• vegetable oil – 120 milliliters;
• 15 grams of salt;
• cabbage - a small head of cabbage;
• two spoons of vinegar 9%.

Cooking process:

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

Quick cooking option

If you don’t want to wait, but rather serve the dish to the table, then you should use this recipe.

Ingredients for the dish:

• three cloves of garlic;
• 120 milliliters of vegetable oil;
• spoon of salt;
• a small head of cabbage;
• 40 milliliters of vinegar;
• three heaped tablespoons of sugar;
• 2 carrots.

Cooking process:

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

With beets

Provencal cabbage with beets is another light snack option.

An easy to prepare and delicious snack.

Required Products:

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

Cooking process:

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

With cranberries

Provencal cabbage with cranberries is a very unusual combination.

Required Products:

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

Cooking process:

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

Provencal cabbage with garlic pieces

A savory snack option.

Garlic gives the dish a special piquancy and aroma.

Required Products:

• one carrot;
• four cloves of garlic;
• 400 milliliters of water;
• small cabbage;
• vegetable oil 30 milliliters;
• 50 milliliters of vinegar;
• a spoonful of salt and half a coriander.

Cooking process:

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

Delicious preparation for the winter

What could be tastier than crumbly potatoes with crispy cabbage? To avoid fussing, you can roll up several jars in advance and use them as needed.

Products for cooking:

• carrot;
• various spices to your taste;
• small cabbage;
• 100 milliliters of vegetable oil and the same amount of vinegar;
• 20 grams of salt and 70 sugar;
• clean water - liter.

Cooking process:

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

How to cook Provencal cabbage a day in advance?

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

Provencal cabbage is simply a storehouse of vitamins and microelements.

Required Products:

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

Cooking process:

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

Required Products:

• 200 milliliters of vinegar;
• sweet peppers and carrots;
• 2 tablespoons of salt;
• approximately 150 grams of sugar;
• one small cabbage;
• 40 milliliters of vegetable oil;
• glass of water.

Cooking process:

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

With grapes and apples

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

An unusual recipe for making Provencal cabbage, which is sure to please everyone who tries it.

Required Products:

• liter of water;
• 4 cloves of garlic;
• 1 carrot and 2 apples;
• half a glass of vinegar;
• approximately 100 grams of red grapes;
• medium-sized head of cabbage;
• sugar about 180 grams;
• salt – 2 tablespoons.

Cooking process:

1. In this case, it is better to cut the cabbage into squares. Pass the carrots through a grater and combine the vegetables.
2. Place grapes on top, previously seeded and cut into halves.
3. We remove the skin from the apples, cut out the core, turn them into slices and place them on top of the grapes.
4. Cut the garlic into small squares, add water, oil, add salt, sugar, heat, wait until it boils, add vinegar and while the mixture is hot, pour it into the cabbage.
5. You can eat it immediately after cooling or leave it for two days.