Cabbage Provencal - vitamin salad of crispy vegetables. Cabbage Provencal instant recipe with photo

Cabbage "Provencal" in everyday life, many housewives call daily. It is this name that fully reflects the essence of the recipe - in a day it will be marinated and will be ready for use.

A spicy spicy marinade, combined with vegetable oil and various seasonings from French Provence, will turn ordinary cabbage into a gourmet instant dish.

For making snacks, you should choose white varieties with slightly flattened forks: they have hard, elastic leaves that give a characteristic appetizing crunch.

Carrot juice will give the cabbage pieces a delicate creamy hue. You don’t need to grind them, but you can use a little oppression to speed up the process. Garlic may change color in the presence of vinegar.

Ingredients

• 3 kg fresh white cabbage
• 1 medium carrot
• 1 large head of garlic (note that it is the head that is taken, not the clove)
• 1 st. Sahara
• 1 st. unscented sunflower oil
• 1 st. table 9% vinegar
• 2 tbsp. l. salt

(ingredients for the marinade are based on 1 liter of water)

Cooking

1. We prepare a large container in which we will pickle cabbage. We wash it and scald it with boiling water.

My heads of cabbage, remove the upper leaves, usually they are 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 heads of cabbage are cut by the author.

2. Having tried the pickled pieces, you will determine for yourself next time whether you need to cut them smaller or, conversely, larger. We shift everything into a saucepan.

Three peeled carrots on a medium grater and also throw in cabbage, mix.

3. It should be evenly distributed among the pieces.

4. This completes the main preparatory part.

Pour water, oil, sugar, salt into another saucepan.

5. Put on the stove over medium heat. When the marinade boils, add chopped garlic cloves to it (take a whole head) and let the contents boil again. Then pour in the vinegar, boil for about 1 more minute, turn off. Pour cabbage with this marinade, mix with a spoon.

6. So that it is well marinated, we put it under oppression.

7. Let the container stand overnight at room temperature, the rest of the time we keep the cabbage in the refrigerator. After about 3-4 days, it will be possible to decompose it into jars, put it under nylon lids and eat it, taking it out of the bottles.

Note to the owner

1. The owners of multifunctional blenders with a jug will be able to make an original and easy-to-eat cut of cabbage. In some units, the desired mode is called "Crushing", in others - "Ice Crushing". Before turning a head of cabbage into neat small pieces resembling scales, it is necessary to cut it into sectors about the size of apple quarters. Larger and heavier slices can lock the screw and, even worse, damage it. A single serving 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 consider that in this case it is undesirable to squeeze garlic cloves through a press or chop with a knife to the state of the smallest crumb. They should be cut into slices so that the marinade does not get too strong garlic smell. In the Provence appetizer, it is inappropriate. It is assumed that all notes are equal in its aromatic scale.

3. In the same marinating mixture, you can hold the coarsely chopped lower parts of the Iceberg lettuce for 7-8 hours (they are dense, juicy and white in the root area). You will need a large, overgrown fork, because thin and small heads of cabbage have too tender leaves even at the bottom, they will simply soften and take on the appearance of a slippery green slurry.

Delicious, crispy sauerkraut or pickled cabbage is a decoration of any table. In winter, it is she who replenishes the lack of vitamins in the diet, borscht is boiled from it or stewed with pork, a salad with onions and vegetable oil is prepared.

There are many recipes for salads - preparations for the winter from cabbage, but today we bring to your attention a classic recipe for instant cabbage, which can be eaten within a few hours after cooking.

Provencal cabbage is a ready-made salad that keeps well in the refrigerator for a month. You may have heard that cabbage "Provencal" is often called daily, because. in a day, her taste reaches its climax. But in this case, it is better not to make such small cuts as in our recipe, but to cut the cabbage into pieces, cubes. Coarsely chopped cabbage will need a little more time to marinate. And finely chopped cabbage cooks faster.

Fresh bell peppers are a must for this recipe, so of course it's best to cook this cabbage in the summer season. But even later in autumn or winter, you can cook such an appetizer, because now many vegetables are sold in supermarkets all year round.

This original salad is prepared instantly, but eaten even faster, it will be desirable on your table both on holidays and on weekdays.

Taste Info vegetable snacks

Ingredients

• White cabbage 1 kg;
• Sweet pepper 150 pcs.;
• Carrots 180 g;
• Garlic 1 clove;
• Water 150 ml;
• Apple cider vinegar 2 tablespoons;
• Vegetable oil 70 g;
• Sugar 50 g;
• Salt 1.5 tsp

How to cook Instant Provencal Cabbage

To cook Provencal cabbage, buy small heads of cabbage and dense, strong ones. Do not use young cabbage. It is better to take medium and late varieties. Inspect the heads from all sides and make sure that there are no black and brown spots on the leaves. This indicates a spoiled vegetable. So, we chose cabbage, now rinse it well. Dry with a towel afterwards. For cutting, use a sharp knife, a special shredder or a food processor with special attachments for cutting vegetables. Cut into thin strips. Place in a convenient deep bowl.

Sprinkle with salt and granulated sugar. Stir and lightly press with your hands, the cabbage should release juice. Let stand for a while, no more than half an hour. During this time, the chopped cabbage will settle a little.

Bulgarian pepper is desirable to use multi-colored to give the pickle a bright color. Rinse, carefully remove the core with seeds. Cut into cubes and add to the cabbage.

Peel sweet carrots, wash and dry. Cut into thin sticks or grate for Korean carrots. Add carrots to vegetable mixture.

Peel a large clove of garlic. Pass through a press or grate, or chop finely with a knife. Add to cabbage.

Mix all ingredients well in a bowl.

Add warm boiled water, vegetable oil, apple or table vinegar. Stir. The amount of vegetable oil can be reduced.

Transfer the vegetables to a suitable container. Top with gauze or a clean cloth. Put a load on top and send to marinate in a cool place for 3 to 5 hours, and preferably overnight.

Instant Provencal Cabbage is ready. Can be served as an appetizing salad. I am sure that there is no better snack at any time of the day.. Bon appetit!

Cabbage "Provencal" with bell pepper - Delicious appetizer that is prepared very quickly. Literally in 5-6 hours you will have a bright, crispy, juicy, sweet and sour cabbage on your table. Optionally, you can add onion to the finished cabbage.

To prepare cabbage "Provencal" with bell pepper you will need:

white cabbage - 1 kg;

Bulgarian sweet pepper - 300 g;

carrots - 250 g;

allspice - 4-5 pcs.;

bay leaf - 2-3 pieces;

a pinch of salt.

For marinade:

water - 250 ml;

apple cider vinegar - 200 ml;

salt - 2 tbsp. l.;

sugar - 190-200 g;

refined vegetable oil - 60 g.

Finely chop the cabbage into a large bowl or saucepan. Salt a little (add a pinch of salt) and mash a little with your hands. Add grated carrots.

Prepare the marinade: pour water into a saucepan, add salt, sugar, vegetable oil. Put on fire and bring to a boil. At the end add apple cider vinegar. Pour prepared cabbage with hot marinade, cover with a plate or something else. Place a small load.

Leave the cabbage to marinate for 5-6 hours, then squeeze out the marinade. You can add thinly sliced ​​onion to the cabbage, if desired. I also added a little odorous vegetable oil - very tasty.

Store delicious Provencal cabbage with bell pepper in a glass jar in the refrigerator. According to GOST, such cabbage is stored for no more than 5 days, so it’s better not to cook a lot at once.

Enjoy your meal!

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 cabbage salad with various additional ingredients.

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

This cooking method allows you to save all the vitamins and useful elements in vegetables. The workpiece 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 assorted vegetables in large quantities. Otherwise, the product will turn sour.

Traditional option

The classic Provencal cabbage recipe 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 sheets;
• sweet peas - 4 pcs.

Preliminary preparation 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 dry ingredients are completely dissolved.

Rinse the cabbage and chop into thin slices. Put in a convenient roomy bowl, pour in the acid and hot oil solution.

Peel the root crop, cut on a grater for vegetable salads. Pour into cabbage. Peel the garlic and cut into rings. Add seasonings, mix well. Cover and leave warm on the kitchen table for 12 hours.

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

Provencal cabbage with bell pepper is an amazing and tasty dish. Prepares quickly and simply. The main thing is to follow the step by step instructions. The crispy billet will appeal to the household. Especially if you serve it with boiled potatoes.

Products:

• carrots - 0.26 kg;
• sweet capsicum - 0.27 kg;
• cabbage - 1.4 kg;
• garlic - 2 cloves;
• pure 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 salt for canning and knead thoroughly with your hands. The vegetable should release juice.
2. Peel the carrots in a thin layer, cut into slices for Korean salads, add to the cabbage slices.
3. Rinse the sweet pepper, remove the stalk and seeds, cut into strips. Place in a container along with vegetables.
4. Peel the garlic cloves, finely chop into cubes. Mix everything thoroughly.
5. Boil and cool water first. Add to it the remnants of table salt, butter, granulated sugar, essence. Stir until the ingredients are completely dissolved.
6. Pour vegetables with ready marinade, stir and put under pressure. Place in 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 fill the lack of nutrients and elements in the body. The preparation is tasty, fragrant, and most importantly, quickly eaten. We offer you to consider a recipe for cooking that will appeal to the whole family and friends.

Products:

• cabbage - 2.4 kg;
• carrots - 0.23 kg;
• garlic - 5 cloves;
• pure water - 1.7 l;
• peppercorns - 8 pcs.;
• laurel - 2 sheets;
• 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. Peel the skin of carrots in a thin layer, chop on a medium-sized grater.
2. Free the garlic cloves from the husk, chop with a blender. Mix the vegetables in a large bowl with light kneading movements.
3. Pour the liquid into the saucepan, put on the stove. After boiling, add canning salt, granulated sugar, parsley, 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 over and cover. Cool to room temperature, then close and refrigerate. Cabbage "Provencal" pieces are ready to eat. Before serving, it is recommended to sprinkle with finely chopped fresh herbs.

Fast and tasty

Salad turns out to be fortified and useful for the human body. Instant cabbage "Provencal" is not stored for long and this is its only drawback. The ingredients of the recipe can be taken at any store, regardless of the time of year. Delight your family and friends 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. Pour into a bowl and mash until softened. Chop clean carrots into strips, chop the garlic with a blender. Rinse the raisins in several waters, put in a colander, let the excess water drain. Transfer the prepared ingredients to an enameled food bowl.
2. Pour the liquid into the saucepan, add loose spices to it. After boiling, pour in the oil and vinegar, mix. Heat for 1-2 minutes and remove from stove.
3. Pour vegetables with prepared marinade, stir. Cover and leave at room temperature for 6 hours. Arrange in sterile jars, close and put in the refrigerator. Use as needed. Shelf life - 14 days.

The recipe for Provencal cabbage with beets is quick and tasty. The appetizer is spicy and 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 leaf;
• granulated sugar - 65 g;
• table salt - 65 g;
• table vinegar - 110 ml.

Operating procedure:

1. Rinse vegetables. Peel the beetroot, cut into thin sticks. Cut out the seed box and stalk from the sweet pepper, chop into slices. Chop the cabbage into long slices. Combine the prepared vegetables in a separate bowl.
2. Pour the liquid into a saucepan, add salt for canning, 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 the press and leave at room temperature for 7-8 hours. Arrange in clean, processed jars and put in the cold for 10 hours.

With apple and grapes

Cabbage "Provencal" with grapes and apples is a delicious, vegetable preparation made in a sweet and sour butter 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 prepare.

Products:

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

The process is the following:

1. Peel the cabbage, cut into 2 parts and remove the stalk. Chop into a medium-sized square, put in a large saucepan. Salt a little, mash. Cover and leave until the juice is released.
2. Sort the cranberries, wash. Peel off the skin of carrots with a thin layer, cut into slices. Rinse the apples, remove the seed box and chop into slices. Cut the grapes into 2 parts, remove the seeds.
3. Put all prepared vegetables, fruits and berries in cabbage. To stir thoroughly.
4. Free the garlic cloves from the husk, 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 the hob and bring to a boil. Heat for 3 minutes with regular stirring. Remove from stove and combine brine with acid.
5. Pour vegetables with hot marinade, mix thoroughly. Put under pressure 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 snack is ready to eat.

Salad with red berries is crispy, fragrant and spicy. The whole family will like it. Perfectly complement fried potatoes or decorate the holiday table as an independent dish. Delicious food is always uplifting. 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 sheets.

We proceed as follows:

1. Peel the cabbage forks, remove the stalk. Rinse, chop into thin strips. Peeled carrots cut into slices on a grater for vegetable salads. Combine the prepared ingredients in a large bowl, gently kneading with your hands.
2. Pour liquid, oil, acid into the pan, add table salt, granulated sugar, parsley. Put on the stove and bring to a boil. Remove from heat, stirring regularly to dissolve dry ingredients.
3. Peel the garlic cloves from the husk, chop 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. Put under pressure and leave on the kitchen table until completely cooled. After placing in the refrigerator for a day. Arrange in clean, processed jars, close and put back.

With cranberries and sweet pepper

without vinegar

The salad is crispy, flavorful and appetizing. Perfect for diversifying the diet of children. It is necessary to pour the finished brine hot. The readiness of the dish is determined at the end of the release of gas in the banks. How to cook Provencal cabbage without vinegar?

Products:

• granulated sugar - 30 g;
• rock salt - 30 g;
• cabbage - 1.5 kg;
• pure 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, sugar. Mash with hands or crush. Pack tightly into glass jars.
2. Pour the liquid into a saucepan, add spices. Place on stove and bring to a boil. Cook until completely dissolved. Pour hot brine into jars.
3. Cover with a gauze napkin, leave on the table for a day, and then put it in the cold. Pierce the contents of the jars daily in several places. This action is repeated several times a day until the gases cease to form.

Provencal cabbage, with numerous instant recipes of which I will introduce you today, has the only drawback - you constantly have to drive away impudent household members who are trying to prematurely take a sample. Since the preparation is fragrant for the whole apartment, the taste of the salad is remembered from previous years.

I love crispy cabbage, it does not keep you waiting long - after a day, or even faster, you can treat yourself to a delicious snack.

How to cook Instant Provencal Cabbage

There are not too many secrets of harvesting; the advantage of Provence cabbage is the ability to vary the recipe based on your preferences. Ingredients, cutting methods, additives change.

The classic recipe suggests that the salad, in addition to cabbage, certainly includes bell pepper, garlic and carrots. The Soviet version looked exactly like this. Our hostesses have unlimited imagination. Over the years of cooking at home, many recipes have accumulated that mention grapes, lingonberries, beets, raisins, apples, prunes, cranberries.

Attention! If you are going to make Provence for winter storage - do not put fruit. Apples, prunes, raisins shorten the shelf life, they are only suitable for quick snacks.

• Pleased with the variety of spices that cabbage is friends with. put bay leaf, various types of pepper, dill, cloves, coriander, celery, cinnamon.
• There are no restrictions on slicing cabbage. Cabbage is chopped into strips, cut into large, and not too pieces, squares, or simply randomly.
• In the preparation of the marinade, table vinegar is traditionally used. Apple and wine will add its note, the taste will sound differently when citric acid is added as a preservative.

Choosing cabbage for harvesting

Love crispy cabbage - choose late varieties of vegetables intended for winter storage. They are distinguished by a white, tight and hard head of cabbage.

On a note! If you want to reduce cooking time as much as possible - use ready-made sauerkraut. Mix with additives - grapes, cranberries, apples and, after mixing, keep in the cold for a day.

Calorie content of cabbage

For those who like to calculate the calorie content of dishes, I can tell you: the nutritional value of Provencal cabbage with the addition of beets is 25-38 kcal. The addition of fruits and berries will slightly increase the calorie content, but not critically.

Classic Provencal Cabbage Recipe

This recipe meets all criteria. It is made classic by a standard set of additives and spices. However, add a new one - it's okay, experiments are welcome.

You will need:

• Cabbage - 1 kg.
• Carrot.
• Bell pepper.
• Garlic - a couple of cloves.
• Sugar - 1.5 tbsp. spoons.
• Water - 2/3 cup.
• Oil - 3 tbsp. spoons.
• Salt - 1.5 teaspoons.
• Vinegar 9% - 2 tbsp. spoons.

Step by step recipe:

1. Coarsely grate the carrots (you can cut into thin rings), chop the garlic, pepper into strips and chop the cabbage.
2. I advise you to use a special shredder, it will facilitate cutting by increasing the speed, the cabbage straws will turn out thin and beautiful. Thinly shredded cabbage marinates faster.
3. Fold the chopped cabbage into a wide basin, salt and sprinkle with sugar. Without much effort, remember the cabbage. You should not be too zealous, the finished snack will not turn out crispy.
4. Put the garlic, peppers and carrots in a basin, mix well, distributing the additives over the cabbage.
5. Make a marinade: boil water, add spices, cool a bit. Pour in oil and vinegar.
6. Pour the vegetables, mix and put oppression on top (a plate on which a weight is placed, for example, a jar).
7. After a couple of hours, try for readiness. But it is desirable to withstand about a day.

Cabbage Provencal with apple and cranberry

I do not recommend harvesting cabbage according to this recipe in tons, its storage is as fleeting as the cooking speed. Eat in 3-4 days, however, the task is not so overwhelming - the taste will exceed all expectations.

Take:

• Head of cabbage - 1 kg.
• Carrot.
• Green apple, preferably varieties such as Semirenko.
• Raisins, light - a decent handful of 50 gr.
• Cranberries - ½ cup.
• Seedless grapes, light - a small brush.

For brine:

• Water - half a liter.
• Sunflower oil - ½ cup.
• Sugar - ½ cup.
• Salt - a large, with a slide, spoon.
• Peppercorns - 10 pcs.
• Mustard seeds - 0.5 teaspoon.
• Table vinegar - 60 ml. (replace with essence, then 1 tablespoon)
• Bay leaf - 2 pcs.

Step by step preparation:

1. Preparatory work: cut the cabbage into large squares, grate the carrots coarsely, cut the apple without peeling into slices, defrost the cranberries, free the grapes from the twig.
2. Place vegetables and fruits in a saucepan in layers in turn: cabbage, carrots, cabbage again, sprinkle with raisins, cabbage, grapes, cabbage, cranberries and the top layer is certainly cabbage.
3. Having laid, take care of the brine. Put seasonings and other ingredients intended for brine into boiling water, let it boil. Pour in the vinegar, let it boil for a minute.
4. Without mixing the layers, pour over the cabbage, press down with a plate with oppression, making sure that the cabbage is completely covered with brine.
5. It remains to be patient 2-3 days. Then gently mix the provencal and move it to the cold for storage, however, not for too long.

How to cook instant Provencal cabbage with beets

An extremely healthy snack, as it ferments in its own juice, retaining vitamins and other substances that are important for humans. It looks incredibly beautiful and elegant in a bank. It tastes somewhat reminiscent, if you want to know more recipes, follow the link. Love the appetizer more vigorously - add a little horseradish root to the preparation. I met recipes with cranberries, but I offer a classic version.

Take:

• Cabbage.
• Candle, large.
• Carrots - 2 pcs.
• Water - half a liter.
• Sugar - 2 small spoons.
• Vinegar 9% - 4 tablespoons.
• Salt - a teaspoon.
• Horseradish, grated - a teaspoon.

Cooking:

1. Boil the beets, cool. Grate large carrots with beets, chop the cabbage.
2. Combine in a basin, salt, add sugar and grind with your hands, the vegetables should let the juice go.
3. Add vinegar to the water and fill the workpiece. After 3-4 hours, you can start tasting and enthusiastic exclamations. If you are going to make a salad - add a chopped onion to the finished Provence and season with oil.

Cabbage Provencal with apples and grapes

The addition of a sweet berry makes the appetizer incredibly original. I am glad that there are many options for quick cabbage. You can get acquainted with another, repeatedly tested recipe for cooking Provence by clicking on the link.

• Cabbage - 1 kg.
• Carrot - 300 gr.
• Sour apples - 300 kg.
• Grapes - 300 gr.
• Water - litre.
• Sugar and salt - 50 gr.
• Bay leaf - 1 pc.
• Pea pepper - 4-5 pcs.
• A sprig of mint.
• Vinegar 9% - 100 ml.
• Oil - 100 ml. (extremely tasty with olive).

How to cook:

1. Grate the carrots coarsely, cut the cabbage into small pieces (if you want to cook faster, chop finely). Remove the core from the apples and cut into random pieces.
2. Combine fruits and vegetables and mix well.
3. Prepare the marinade: dissolve the spices in boiling water, throw in the mint and let it boil again, cool.
4. Pour vinegar and oil into the cold marinade and pour over the cabbage. Press down with oppression.
5. After a day, transfer the appetizer to jars and store in the cold.

Provencal salad with sauerkraut and apples

I offer a Provencal version of instant cooking from ready-made sauerkraut.

Required:

• Sauerkraut - 500 gr.
• Soaked apples - 100 gr.
• Grapes, lingonberries, cranberries - a small handful.
• Sugar - teaspoon.
• Oil - 2 large spoons.
• Cinnamon - a pinch.
• Cloves - 2 sticks.

1. A small clarification - grapes, apples, cranberries and lingonberries can be taken fresh, but in this case, the appetizer requires a longer exposure. But it is advisable to put the fruit already pickled. If there is enough marinade from sauerkraut - use it, you can add a little water.
2. Combine kaputa and berries with sliced ​​apple.
3. Boil the marinade, adding sugar, cloves and cinnamon, cool.
4. Pour the cooled marinade, add oil, mix well and set aside for a couple of hours in the cold.

Provencal cabbage slices with garlic - a delicious recipe

Variety of any snack gives different cuts. Squares, large pieces, and not too much, the cabbage ferments no less quickly than with a conventional shredder. Make a spicy yet simple appetizer that delights loved ones. For lovers of especially spicy dishes, I advise you to add a small hot pepper.

Prepare:

• Cabbage - 1.5 kg.
• Carrot.
• Garlic - 6-7 cloves.
• Water - 3 glasses.
• Oil - ½ cup.
• Table vinegar - 2/3 cup.
• Peppercorns - 5-6 pcs.
• Coriander - ½ teaspoon.
• Salt - 1.5 large spoons.
• Carnation is a stick.
• Hot pepper - optional.

How to cook:

1. Cut the cabbage into arbitrary pieces, rub the carrots, finely chop the garlic - the preparatory work is over.
2. Put in a basin, pour in the oil and mix.
3. Make a marinade: add spices to boiling water, boil again and pour in the vinegar. Pour cabbage with hot marinade and place oppression on top.
4. After 4-5 hours, start trying and having fun.

I write and choke on saliva, believe me. I made the first autumn batch of Instant Provence cabbage. God, give me the strength to live these few hours while she marinates! Watch the video recipe, I was impressed by the ease of execution. I love you, kiss you... Galina Nekrasova.