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, compotes from fruits and berries. 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 the vinaigrette. We offer several options for how you can cook Provencal cabbage.

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 peppers 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.

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. a 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 too.
4. We mix everything well and you can serve the dish to the table immediately.

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

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 black peppercorns;
• 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. We 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.

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

With apple and cranberry

The cranberries 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 the juice and the salad settles a little.
2. Remove the core from the apples, but do not peel them, but immediately cut 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 that include berries and fruits cannot be stored for a long time, which means 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 the spices and seasonings, salt and vinegar to the 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 banks all season.

Let's get started:

• a small head of cabbage;
• laurel leaf;
• vinegar essence - tea. a 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. Lay the 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 ingredients 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.

Any housewife can make sauerkraut. However, sometimes you really want to cook something new and unusual for your family. We propose to consider how to prepare Provencal salad from cabbage with various additional ingredients.

The recipes presented below differ in that the vegetable is not pickled, but pickled. The salad is ready in a day, after mixing all the ingredients with hot brine.

This cooking method allows you to preserve all the vitamins and useful elements in vegetables. The billet is crispy with a bright, pleasant aroma. It is allowed to store the snack for no more than 14 days. For this reason, it is not recommended to cook large quantities of vegetables. Otherwise, the product will turn sour.

Traditional option

The classic recipe for Provencal cabbage is simple, especially since all the ingredients can be found at home at hand. Serving on the table, the appetizer is decorated with fresh cranberries, herbs or apple slices.

Products:

• carrots - 130 g;
• cabbage - 1.5 kg;
• granulated sugar - 120 g;
• rock salt - 45 g;
• table vinegar - 120 ml;
• garlic - 3 cloves;
• filtered water - 230 ml;
• oil - 120 ml;
• laurel - 2 leaves;
• sweet peas - 4 pcs.

Pre-harvesting of cabbage

Initially, you need to prepare the marinade. Pour liquid, oil into a saucepan, add canning salt and granulated sugar. Boil. Stir until the bulk ingredients are completely dissolved.

Rinse the cabbage and chop it into thin slices. Place in a comfortable, large bowl, add acid and hot oil solution.

Peel the root vegetable, cut on a grater for vegetable salads. Pour into cabbage. Peel and chop the garlic into rings. Add the seasonings, stir thoroughly. Cover and keep warm on kitchen counter for 12 hours.

Arrange in processed, clean jars, close and put in the cold. The salad can be served at the table.

Provencal cabbage with bell pepper is an amazing and tasty dish. Preparing quickly and easily. The main thing is to follow the step-by-step instructions. Households will like this crispy piece. Especially if served with boiled potatoes.

Products:

• carrots - 0.26 kg;
• sweet peppers - 0.27 kg;
• cabbage - 1.4 kg;
• garlic - 2 cloves;
• clean water - 130 ml;
• granulated sugar - 70 g;
• table salt - 25 g;
• essence - 10 ml;
• oil - 70 ml.

Let's start cooking:

1. Rinse the prepared cabbage and chop into slices. Transfer to a food bowl, add canning salt and mash thoroughly with your hands. The vegetable has to let the juice go.
2. Remove the peel from the carrots with a thin layer, cut into a grater for Korean salads, add to the cabbage slices.
3. Rinse the bell peppers, remove the stalk and seeds, cut into strips. Place in a container with vegetables.
4. Peel the cloves of garlic, finely chop into cubes. Stir everything thoroughly.
5. Boil and cool water beforehand. Add the remains of table salt, butter, granulated sugar, essence to it. Stir until the ingredients are completely dissolved.
6. Pour vegetables with ready-made marinade, stir and put under a press. Place in the refrigerator for 5 hours. The cabbage is ready to eat. For storage, they are laid out in sterile jars and closed with nylon lids.

Cabbage slices "Provencal"

The snack will perfectly compensate for the lack of nutrients and elements in the body. The workpiece turns out to be tasty, aromatic, and most importantly, it is quickly eaten. We suggest considering a cooking recipe that will appeal to all family and friends.

Products:

• cabbage - 2.4 kg;
• carrots - 0.23 kg;
• garlic - 5 cloves;
• clean water - 1.7 l;
• peppercorns - 8 pcs.;
• laurel - 2 leaves;
• granulated sugar - 120 g;
• table salt - 60 g;
• oil - 220 ml;
• table vinegar - 120 ml;
• fresh herbs - 20 g.

1. Peel the cabbage forks, remove the stalk. Rinse and cut into large square pieces. For carrots, peel off the skin with a thin layer, chop on a medium-sized grater.
2. Remove the husk from the garlic cloves, chop with a blender. Mix vegetables in a large container with light, pressing movements.
3. Pour the liquid into a saucepan, put on the stove. After boiling, add canning salt, granulated sugar, lavrushka, black peppercorns, oil and boil for several minutes. Remove from stove and add acid.
4. Fill clean glass containers with vegetable mass, pour hot brine and cover. Cool at room temperature, and then close and put in the cold. Sliced ​​Provencal cabbage ready to eat. It is recommended to sprinkle with finely chopped fresh herbs before serving.

Fast and tasty

The salad turns out to be fortified and useful for the human body. Instant Provencal cabbage is not stored for long and this is its only drawback. Recipe ingredients can be obtained from any store, regardless of the season. Delight your loved ones with a crispy salad.

Products:

• carrots - 100 g;
• raisins - 2.5 tablespoons;
• cabbage - 3.5 kg;
• granulated sugar - 180 g;
• table salt - 60 g;
• table vinegar - 130 ml;
• oil - 180 ml.

1. Rinse the cabbage forks, remove the stalk and cut into cubes. Put in a saucepan and mash until softened. Chop the clean carrots into strips, chop the garlic with a blender. Rinse the raisins in several waters, put in a colander, drain off excess water. Transfer the prepared ingredients to an enamel food bowl.
2. Pour the liquid into a saucepan, add loose spices to it. After boiling, pour in oil and vinegar, mix. Warm up for 1-2 minutes and remove from the stove.
3. Pour vegetables with ready-made marinade, stir. Cover and leave at room temperature for 6 hours. Arrange in sterile jars, close and put in the refrigerator. Use as needed. The shelf life is 14 days.

The recipe for Provencal cabbage with beets is quick and tasty. The appetizer turns out to be spicy, spicy.

Products:

• chili - 1 pod;
• cabbage - 1.7 kg;
• beets - 0.3 kg;
• garlic - 6 cloves;
• filtered water - 1.2 l;
• black pepper - 12 peas;
• laurel - 1 sheet;
• granulated sugar - 65 g;
• table salt - 65 g;
• table vinegar - 110 ml.

Operating procedure:

1. Rinse the vegetables. Peel the beets, cut into thin cubes. In sweet pepper, cut out the seed box and the stalk, chop into slices. Chop the cabbage into long slices. Combine prepared vegetables in a separate saucepan.
2. Pour the liquid into a saucepan, add canning salt, granulated sugar, peppercorns, laurel. Put on the stove, after boiling, remove and pour in the acid. To stir thoroughly.
3. Combine hot marinade with vegetables. Place them under a press and leave at room temperature for 7-8 hours. Divide into clean, processed jars and refrigerate for 10 hours.

With apple and grapes

Cabbage "Provencal" with grapes and apples is a delicious vegetable preparation made in a sweet and sour oil marinade. To reveal the maximum taste, it is recommended to let the salad stand in a cold place for 3 to 5 days and only then consume it. It will take no more than half an hour to cook.

Products:

• cabbage - 1.5 kg;
• carrots - 200 g;
• apple - 230 g;
• fresh cranberries - 60 g;
• red grapes - 130 g;
• clean water - 1.2 l;
• table vinegar - 170 ml;
• sugar - 1 glass;
• rock salt - 20 g;
• oil - 200 ml;
• garlic - 14 cloves;
• laurel - 3 leaves;
• black pepper - 3 peas;
• carnation - 2 inflorescences;
• sweet peas - 3 pcs.

The process is as follows:

1. Peel the cabbage, cut into 2 parts and remove the stump. Chop into a medium square and place in a large saucepan. Salt a little, mash. Cover and leave until juice flows out.
2. Sort the cranberries, rinse. Peel off the skin of carrots with a thin layer, cut on a grater. Rinse the apples, remove the seed box and cut into slices. Cut the grapes into 2 parts, remove the seeds.
3. Put all prepared vegetables, fruits and berries into the cabbage. To stir thoroughly.
4. Peel the garlic cloves, cut into slices. Pour water into a small saucepan, add coarse salt, granulated sugar, laurel and 2 types of pepper, clove inflorescences and garlic. Place on a hob and bring to a boil. Warm up for 3 minutes with regular stirring. Remove from stove and combine brine with acid.
5. Pour vegetables with hot marinade, mix thoroughly. Place under a press and leave on the kitchen table for 24 hours. Arrange in jars, spill the marinade, close and put in the refrigerator for 4 days. The appetizer is ready to eat.

Red berry salad turns out to be crispy, aromatic and spicy. The whole family will love it. Perfectly complement fried potatoes or decorate a festive table as an independent dish. Delicious food always cheers you up. Consider the recipe for Provencal cabbage with cranberries.

Products:

• cabbage - 3.3 kg;
• carrots - 0.28 kg;
• garlic - 2 heads;
• cranberries - 3 tablespoons;
• filtered water - 1.2 l;
• oil - 120 ml;
• vinegar 9% - 170 ml;
• granulated sugar - 220 g;
• table salt - 2.5 tablespoons;
• laurel - 2 leaves.

We proceed as follows:

1. Peel the cabbage forks, remove the stalk. Rinse, chop into thin strips. Cut the peeled carrots into slices on a grater for vegetable salads. Combine the prepared ingredients in a large bowl, gently wrinkling with your hands.
2. Pour liquid, oil, acid into a saucepan, add table salt, granulated sugar, lavrushka. Place on the stove and bring to a boil. Remove from heat, dissolve loose ingredients with regular stirring.
3. Peel the garlic cloves, chop them into strips or slices. Sort the berries, put in a colander, rinse. Transfer the prepared ingredients to the cabbage, combine with the hot marinade and stir.
4. Place under a press and leave on the kitchen table until it cools completely. After placing in the refrigerator for a day. Divide into clean, processed jars, close and put back.

With cranberries and bell peppers

No vinegar

The salad turns out to be crispy, aromatic and appetizing. Perfect for a variety of children's diets. It is necessary to pour the ready-made brine hot. The readiness of the dish is determined at the end of gas evolution in the cans. How to cook Provencal cabbage without vinegar?

Products:

• granulated sugar - 30 g;
• rock salt - 30 g;
• cabbage - 1.5 kg;
• clean liquid - 0.9 l;
• carrots - 250 g.

We do this:

1. Rinse vegetables thoroughly, peel and chop into strips. Place in a saucepan, add a little salt and sugar. Wrinkle with hands or crush. Place tightly in glass jars.
2. Pour the liquid into a saucepan, add spices. Place on the stove and bring to a boil. Cook until completely dissolved. Pour the brine into the jars while hot.
3. Cover with a gauze napkin, leave on the table for a day, and then put in the cold. Pierce the contents of the cans in several places daily. This action is repeated several times a day until the gases cease to form.

Cabbage "Provencal"- this is a recipe for instant pickled white cabbage. Unlike sauerkraut, which reaches 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 it 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. a 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, gently add the vinegar and garlic that has 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, cabbage can be eaten 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 the 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, which is why 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. a 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 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 Provençal 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 up 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. Gently 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.

I usually don't change the proportions and take exactly as much as indicated in the recipe. From 3 kg of fresh cabbage, half of a large saucepan of the finished product is obtained, which is enough for the whole family, and I 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 top withered leaves and cut into small pieces.
2. They are partly also a 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 in the same place. 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 yoke in a large saucepan, marinated. We store ready-made daily cabbage in the refrigerator in a tightly closed container.

Cabbage "Provencal" with beets and garlic

Ingredients:

• Cabbage;
• beet;
• garlic so that it is enough to make several layers in 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. 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 comes to a boil, 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 carefully 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 substituted for bell peppers. This will only make the appearance of the dish more colorful and the taste more piquant.

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

The oppression for cooking cabbage is quite simple to do. To do this, you need to take a regular 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 the brine (or more precisely the 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. Keep it at room temperature for a day, then keep it 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.

Red cabbage "Provencal" 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 asparagus through a colander.
2. Chop the 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 Cooking Tips

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. We clean 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. 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

step by step recipe with photo

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.

To make a snack, 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. 9% table 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.

Wash the 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 more, 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, 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 them 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.

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, compotes from fruits and berries. 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 the vinaigrette. We offer several options for how you can cook Provencal cabbage.

Provencal cabbage recipe is quite simple.

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 peppers 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. a 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 too.
4. We mix everything well and you can serve the dish to the table immediately.

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

Marinated with beets

Beets give the cabbage a delicate pink color.

This is exactly the salad that should certainly be in the refrigerator of any housewife.

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 black peppercorns;
• 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. We 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.

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

With apple and cranberry

The cranberries 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 the juice and the salad settles a little.
2. Remove the core from the apples, but do not peel them, but immediately cut 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 that include berries and fruits cannot be stored for a long time, which means 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.

Appetizing, juicy and fragrant cabbage will certainly be in place when guests suddenly arrive.

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 the spices and seasonings, salt and vinegar to the 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 banks all season.

Provencal cabbage is a storehouse of vitamins!

Let's get started:

• a small head of cabbage;
• laurel leaf;
• vinegar essence - tea. a 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. Lay the 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.

Provencal cabbage is a great cold appetizer.

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 ingredients 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.