How delicious to make Provencal cabbage at home

Cabbage Provencal is an amazing cold appetizer that goes well with potatoes, meat, fish. The main advantage of the dish is that it will take no more than fifteen to twenty minutes to cook it.

Cabbage cooked according to this recipe resembles a savory, crispy, divinely delicious and juicy vegetable salad. It can be safely eaten as an independent treat, as well as served as a side dish.

Classical

To make a cold appetizer juicy, not too hard, but crispy, it is important to choose the right cabbage. As for carrots, this is an optional ingredient, but with its participation, the dish becomes more colorful, bright, tasty and appetizing. Bulgarian pepper acts as the main and indispensable ingredient of Provencal cabbage, so you should give preference to ripe and juicy red-colored fruits.

Some chefs advise adding onions to the appetizer, but it all depends on personal taste preferences. The classic cooking option involves the use of nine percent vinegar. If desired, you can replace it with wine or apple, and some recipes suggest using citric acid, which will play the role of a preservative.

Ingredients for the classic recipe:

• bell pepper - 1 piece;
• medium carrot - 1 piece;
• white cabbage - 1 kg;
• garlic - 1 clove;
• water - 150 milliliters;
• sunflower oil - 75 milliliters;
• salt - 1.5 teaspoons;
• sugar - 50 grams;
• spices, spices - to taste.

Cooking technology:

1. Prepare all products according to the recipe. First you need to do cabbage, get rid of dark and withered leaves, if any. Using a sharp knife, chop quite thinly.
2. Place the cabbage in a saucepan, it is advisable to take a large one so that it is convenient to mix.
3. Salt and sugar, add any spices: cloves, bay leaf, coriander and others. Knead the cabbage with your hands, it will release the juice, it will become much softer. Thanks to this manipulation, the vegetable will decrease in volume.
4. Cut the bell pepper into strips, send it to the cabbage.
5. Peel the carrots, grate or chop into long sticks, it will be much more appetizing.
6. Grind a clove of garlic, pass it through a press or chop into small cubes. Send to vegetables and mix.
7. Make a marinade, to do this, mix vinegar, oil and water, pour into the cabbage. Stir thoroughly, taste to adjust the presence of sugar and salt in time.
8. Press the vegetables with your hand, cover with a flat plate, and place a load on top. Refrigerate for 3 hours, and for best results, leave overnight.

The appetizer is incredibly tasty, fragrant and juicy, and it takes no more than 15 minutes to cook. The main advantage of the salad is that it has a low calorie content, since 100 g contains about 87 kcal. That is why Provencal cabbage can be safely included in the diet, as well as eat during fasting.

With beets

Provencal salad with beetroot turns out to be spicy, spicy, which can be achieved thanks to the horseradish root. To get a light but pleasant sourness, you should add a little cranberry.

Cooking time -15 minutes. If you do not boil the beets in advance, it will take about an hour and a half. The marinating time is four hours. Calorie content of 100 grams of salad - at least 90 kcal.

Ingredients:

• beets - 300 grams;
• cabbage - 1 head;
• horseradish - 1.5 teaspoons;
• carrots - 350 grams;
• water - 500 ml;
• vinegar - 4 tablespoons;
• sugar - 2 teaspoons;
• salt - 1 teaspoon.

Step by step preparation of a universal snack:

1. First of all, you should prepare the beets. To begin with, boil it until fully cooked, peel it. Cool and grate.
2. Peel carrots, grate. Chop the cabbage into random pieces, knead thoroughly so that it becomes soft and can release a sufficient amount of juice.
3. Add carrots, sugar and salt to the cabbage, then mix. After that, put beets, vinegar and horseradish, mix again, pour water. Leave in the refrigerator for four hours.

Before serving, drain the liquid, squeeze lightly. Served with hot dishes, it turns out incredibly appetizing and tasty.

with grapes

The proposed recipe will appeal to gourmets and lovers of a healthy, tasty, balanced diet. The calorie content of one hundred grams of the product will be 103 kcal, and the cooking time is twenty minutes.

Ingredients:

• white cabbage - 1 kg;
• grapes - 300 grams;
• carrots - 300 grams;
• apples - 300 grams.

For the marinade you will need:

• vinegar 9% - 100 milliliters;
• olive oil - 100 milliliters;
• water - 1 liter;
• salt, sugar - 50 grams each;
• mint, black and allspice, bay leaf - to taste.

Cooking technology:

1. Chop the cabbage into thin strips.
2. Grate carrots, can be cut into long strips.
3. Remove the core from the apples, chop into small pieces. Get rid of the stalks in the grapes.
4. Boil water, add spices, salt and sugar, cook for two minutes and remove from the stove.
5. Cool the marinade, pour in the oil and vinegar. Pour over the vegetables and place them under the press.

Store in the refrigerator and eat the next day.

with cranberries

The recipe for cabbage with cranberries and apples is very simple, healthy, and quick to prepare. It contains a lot of minerals, micro and macro elements, vitamins, so you can feed even children. It will take no more than 15-20 minutes to prepare a unique snack. To make the salad tasty and crispy, it should be marinated for at least a day. As for calories, 100 g of lettuce contains about 89 kcal.

Required Ingredients:

• carrots - 100 grams;
• cabbage - 1 kg;
• green apple - 1 pc.;
• cranberries - ½ cup;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• water - 500 milliliters;
• vegetable oil - 100 milliliters;
• 9% vinegar - 80 ml;
• mustard seeds - ½ teaspoon;
• bay leaf - 2 pieces;
• black peppercorns - 10 pieces.

Step by step specifics:

1. Chop cabbage into strips or squares, petals, as you wish.
2. Peel and wash the carrots, grate on a coarse grater.
3. Cut the apple into strips, but it is better to get rid of the peel and core. The best option is sweet-sour and sour varieties. If the cranberries are frozen, then it should be removed from the freezer in advance.
4. Lay the prepared components in layers in a deep bowl, alternating their sequence. It is advisable to do this: cabbage, carrots, cabbage, cranberries and apples, cabbage.
5. The next important step is the preparation of the marinade. Bring water to a boil, add sugar and salt, spices. Boil for at least three minutes, add vinegar and cook for another minute.
6. Pour Provencal cabbage with boiling marinade, do not touch or mix the layers. Cover with a plate and press with a heavy oppression. It is important that all vegetables are in the marinade. In addition, the cabbage will release its own juice, so there will be enough liquid.

Leave the cabbage at room temperature for a day without stirring. Only after the specified period of time can be stirred with a wooden spatula, stored for no more than five days. It turns out very tasty, goes well with mashed potatoes and meat.

An old recipe for cooking in pieces for the winter in a 3-liter jar

For lovers of pickled cabbage, there are a huge number of Provence salad recipes that can be prepared for the winter.

A characteristic feature of the dish is that all the components are chopped into large pieces. Cooking time is thirty minutes, the calorie content of 100 grams of the product will be 100 kcal.

Ingredients:

• carrots - 800 grams;
• cabbage - 3 kg;
• raisins - 200 grams;
• water - 1 liter;
• vinegar - 1 glass;
• sugar - 180 grams;
• sunflower oil - 1 glass;
• salt - 2 tablespoons.

Features of preparing a salad for the winter:

1. Chop carrots into cubes, and cabbage into squares.
2. Mash the cabbage with your hands, it will be soft and will release a sufficient amount of juice.
3. After that, you can add raisins, stir and place in a container, but only enameled.
4. Prepare the marinade, for this, boil water, add sugar and salt, at the very end - vinegar and oil. Pour over vegetables and roll into jars.

The appetizer is juicy, tasty and fragrant.

To make Provencal cabbage juicy, tasty and crispy, you should give preference to late and mid-late varieties. It is desirable that the forks be tight and very dense, white. The leaves should be firm and juicy, but not soft. As for young cabbage, it should not be used to prepare this recipe, otherwise you will not like the result.

The advantages of the proposed cold appetizer include quick preparation, preservation of all vitamins and minerals, amazing taste and divine aroma.

The only drawback of the recipe is a short shelf life, namely no more than two weeks. Otherwise, the cabbage becomes too sour. That is why, in order to enjoy the amazing taste of Provencal salad, it should be prepared in small portions.

Spices and various additives are of particular importance in this recipe. Provencal cabbage is distinguished by a unique way of slicing, an unusual combination of vegetables and spices. Some chop the forks very thinly, while others like to chop with large and voluminous “petals”. Modern recipes for this snack are distinguished by originality, a riot of colors and amazing imagination.

Proof of this can be considered recipes for cabbage with grapes, beets and cranberries, apples, and prunes. Do not forget about spices, it is best to use dill, garlic, cumin and celery, coriander, cloves and bay leaf, black pepper.

You can cook Provencal cabbage within fifteen minutes, which makes the appetizer incredibly popular among modern hostesses and culinary specialists. Bon appetit!