Provencal cabbage in a jar instant recipe. The right products with the expectation of a two-kilogram head of cabbage

My ex-mother-in-law made this cabbage. She was a very hospitable person, and on her birthday she gathered a large group of friends, and the table was simply bursting with dishes, one tastier than the other. At the same time, no expensive purchased delicacies. The mother-in-law herself salted red fish, baked a breathtaking pie with cabbage, pickled beets with garlic and did a lot of other things. But memory, unfortunately, did not preserve everything. So Provencal cabbage took pride of place on this festive table. Although she looked well, quite unpretentious. I tried this cabbage with caution. But I was just blown away by the taste. It was something ... Unfortunately, not a single proprietary recipe from the mother-in-law has survived. But I found a similar Provence cabbage. And yes, it's pretty much the same thing. Try it, she's amazing. :) You can eat it in saucepans, as well as delicious and spices.

Ingredients:

• 2 kg of cabbage
• 2 carrots
• 2 apples
• a handful of cranberries or lingonberries,
• a small handful of pitted prunes,
• a handful of raisins

• 1 liter of water
• 1 glass of vegetable oil,
• 1 cup of sugar,
• 2 tablespoons of salt with a small top
• Bay leaf,
• 150 g of table vinegar 3%.

Provencal cabbage recipe

We do not chop the cabbage, as usual, but cut it into squares, about 2.5 by 2.5 cm in size. Peel the carrots and cut into circles. We take out the core with stones from apples, leave the skin, cut the apples into slices. Raisins and prunes, as it should, washed, scalded with boiling water. Cut prunes in half or quarters. Mix cabbage, carrots, apples, prunes, raisins and cranberries. Put in a bowl or enamel saucepan.

For the marinade, mix all ingredients except vinegar. Bring to a boil, cook for a couple of minutes. Turn off, add vinegar, stir. Be especially careful with vinegar. Vinegar of various degrees of dilution is now sold. Look at the label. We need 3% vinegar. If you have six or nine percent vinegar, then it must be diluted, respectively, two or three times.

If you need Provencal cabbage for tomorrow, then fill it with hot marinade. If you are ready to wait three days, then cool the marinade, take out the parsley, pour over the cabbage, put a plate with a load on it and press down properly. At first, the cabbage may not be completely covered with marinade - this is normal. After a couple of hours, the cabbage will give extra juice and compress better. Just in case, you can press the plate harder with a load for some time, tucking the cabbage under the plate if it protrudes. When the marinade becomes very much, it will be possible to remove the load and close the saucepan with a lid.

Store cabbage in the refrigerator.

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!

Greetings, dear friends! Today I want to tell you about my little discovery - Provencal cabbage with bell pepper and garlic. A very tasty pickled fast food snack that everyone in the family (except the cat) liked. It is prepared from fresh cabbage, with the addition of salt, sugar and vinegar, and you can taste this delicious cabbage in 5-8 hours.

The recipe for Provencal cabbage in the classic version is quite simple and does not require much time or any special ingredients from you. Also, in the finished form, the snack retains all the useful vitamins, and at the same time contains a minimum of calories.

In addition, such cabbage can be cooked in large portions and stored in the refrigerator, or on the balcony for about 2 weeks.

Agree, it is very convenient when there is a ready-made salad of fresh vegetables, and you don’t need to cut and cook anything on purpose. I hope I convinced you to cook this delicious appetizer with garlic and bell pepper? Then welcome to my kitchen!

Required Ingredients:

• fresh white cabbage - 1 kg
• carrots - 1 pc.
• sweet pepper - 1-2 pcs.
• garlic - 2-3 cloves
• water - 150 ml
• vinegar 9% - 2-3 tbsp.
• sunflower oil - 50 ml
• sugar - 50 g
• salt - 1.5 tsp

Cooking step by step

We remove stale upper leaves from a head of fresh cabbage, chop the rest of the cabbage leaves with an average width of strips or use a shredder.

Immediately we take into action a deep saucepan, in which the whole salad will be conveniently mixed with the rest of the vegetables and marinade. We shift the entire portion of chopped cabbage there, add salt and lightly, but without too much zeal, crush the cabbage with salt and sugar so that it gives up its juice a little and softens slightly.

Cabbage after such “procedures” will decrease in its original volume, and we will free up space in the pan for grated carrots. We rub it coarsely, it is even possible to grind it with a knife into thin sticks or rounds.

If the carrot in the recipe is an optional ingredient, you can add it, or you can skip this cooking step, then you can’t do without sweet pepper in Provencal cabbage! We always use red or yellow, fleshy and juicy peppers of salad varieties. We cut into strips, sticks or half rings, as you like.

Do not forget about spicy garlic: we cut its teeth into the thinnest slices or pass them through a press. Can also be used in salads and onions. If you like this option - take a salad onion, “not vigorous”, without a sharp aggressive smell that can kill the taste of the whole cabbage salad.

It remains to pour water and vinegar into the cabbage, mix and season with vegetable oil. It is advisable to use boiled water at room temperature.

Mix with a spoon or hands, try to balance the salt, sugar and vinegar. It is at this stage that you can adjust the taste of the salad and make it your way. Increase the amount of vinegar in very small portions, since when marinating, vinegar from the marinade passes into vegetables and, as a result, you can add more of it than is required.

How to marinate

We tamp the cabbage a little and put a slight oppression on it, so that under the influence of the marinade, the cabbage and vegetables are under the liquid, and not dry. We keep the cabbage under oppression in the room, but if the temperature in the kitchen is more than 23, it is better to rearrange the pan in the refrigerator.

After 5-8 hours, you can shift the cabbage into jars, pouring the appropriate portion of the marinade into each container. Store jars of pickled cabbage in the refrigerator, no more than 2 weeks.

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.

Cabbage "Provencal" is an excellent cold appetizer. It will serve as a good addition to poultry, meat, potato dishes and other side dishes. Cooking this vegetable delicacy is not very long, but if desired, such an appetizer can be prepared for the winter.

How to cook Provencal cabbage at home?

Cabbage "Provencal" is prepared very simply. It will not be difficult for even novice housewives to cook it, but in order for the dish to turn out delicious, you need to take into account some nuances. The following recommendations will allow you to get a dish that will be very appetizing:

1. Cabbage should be chosen not too tough and juicy.
2. Carrots for snacks can be chopped on a regular grater or on a grater for Korean salads.
3. "Provencal" is made from water with oil, vinegar, salt, granulated sugar and spices.

Cabbage "Provencal" - a quick recipe

Instant Provencal Cabbage is a very appetizing delicacy that is served both for a regular lunch or dinner and for a festive table. To make the dish look more interesting, it is better to add red bell pepper to it. It is preferable to use refined oil for marinade.

Ingredients:

• cabbage forks - 1 kg;
• large carrots, peppers - 1 pc.;
• vinegar 9% - 45 ml;
• garlic clove - 1 pc.;
• drinking water - 150 ml;
• odorless oil - 80 ml;
• granulated sugar - 50 g;
• salt - 15 g.

Cooking

1. Cabbage is shredded, salted, sugared and crushed by hand.
2. Add chopped peppers, carrots and garlic.
3. All components are combined, warm water, oil and vinegar are added.
4. A load is placed on top and put in the cold for 3 hours.

Cabbage "Provencal" with bell pepper - recipe

Cabbage "Provencal" with bell pepper is an appetizer that everyone who has tried it likes. Its huge plus is that it is prepared very quickly. The preparation of the components itself will take no more than 20 minutes, then the delicacy will infuse, and after 4-5 hours it will be possible to serve it.

Ingredients:

• cabbage - 1 kg;
• carrots - 200 g;
• pepper - 150 g;
• garlic - 1 clove;
• salt - 20 g;
• vinegar essence - 5 ml;
• granulated sugar - 60 g;
• boiled water - 125 ml;
• oil - 60 ml.

Cooking

1. Cabbage is chopped, salted.
2. Peeled carrots are passed through a grater for Korean salads, and peppers are chopped into thin strips.
3. Water is sugared, vinegar essence, oil are poured in and vegetables are poured with marinade.
4. Cabbage with Provencal pepper will be ready in 5 hours.

Cabbage "Provencal" with cranberries - a classic recipe

- an unusual, very appetizing and spicy dish with a pleasant sweet and sour taste. The berry brings unusual notes to it, in addition to cranberries, a savory snack is often made with the addition of lingonberries, it also comes out no less tasty. Apples in this case need sweet and sour.

Ingredients:

• cabbage - 2 kg;
• apples, carrots - 2 pcs.;
• garlic cloves - 8-10 pieces;
• sugar, cranberries - 200 g each;
• oil - 200 ml;
• vinegar 9% - 200 ml;
• water - 1 liter;
• table salt - 40 g;
• spices.

Cooking

1. The head of cabbage is divided into parts and cut into squares, carrots are chopped.
2. Apples are cut into slices, and cranberries are washed and dried.
3. Peeled garlic is chopped into plates.
4. For marinade, water is sugared, salted, garlic is put in and oil is poured in, heated to a boil, vinegar is poured in, food is poured.
5. After 2 days, the cabbage will be ready.

Cabbage "Provencal" with beets - an instant recipe

Cabbage "Provencal" with beets will be an excellent treat on the festive table, and this dressing perfectly diversifies the daily diet. The dish is very easy to prepare and does not require much time. In this recipe, the cabbage is chopped, but if desired, it can be cut into arbitrary pieces.

Ingredients:

• cabbage - 2 kg;
• large carrots - 2 pcs.;
• large beets - 1 pc.;
• vinegar 9% - 200 ml;
• table salt - 90 g;
• drinking water - 500 ml;
• granulated sugar - 1 cup;
• garlic cloves - 4 pcs.;
• oil - 200 ml;
• spices.

Cooking

1. Beets are rubbed on a coarse grater, carrots are rubbed on a grater for Korean salads, cabbage is chopped, garlic is passed through a press.
2. For the marinade, heat water, add salt, sugar, put pepper, pour in oil.
3. After boiling, pour in the vinegar and pour the vegetables with the marinade.
4. "Provencal" will be ready in 12 hours.

Cabbage "Provencal" with grapes

Cabbage "Provencal" with grapes and apples is an unusual, but very appetizing dish that has a light sweet and sour taste. This is a great snack option when you want something unusual, and all the usual dishes are already pretty tired. The finished product can be stored in the refrigerator for about 3-4 days.

Ingredients:

• cabbage - 1 kg;
• red grapes - 100 g;
• apples - 2 pcs.;
• refined oil, sugar - 1 glass each;
• vinegar 9% - ¾ cup;
• large carrots - 1 pc.;
• drinking water - 1 liter;
• garlic - 10 cloves;
• salt - 50 g.

Cooking

1. Cabbage is chopped into squares, grated carrots, grapes and slices of apples are added.
2. For the marinade, combine all other components, add garlic, bring to a boil and pour cabbage.
3. In a day, the delicious Provencal cabbage will be ready.

Cabbage "Provencal" with raisins - an instant recipe

Cabbage "Provencal" with raisins is an unusual delicacy that will definitely appeal to all lovers of this vegetable. Raisins bring unusual spicy notes to the appetizer. The only drawback of such a dish is that it is not stored for long due to the fact that raisins cause fermentation processes.

Ingredients:

• cabbage - 1.5 kg;
• large carrots - 2 pcs.;
• water - 500 ml;
• granulated sugar, butter - 100 g each;
• vinegar 9% - 30 ml;
• garlic cloves - 2 pcs.;
• raisins, salt - 1 tbsp. spoon.

Cooking

1. Cabbage is sorted by leaves and cut into squares, carrots are rubbed on a grater, garlic is chopped, raisins are added.
2. Sugar, salt, oil are added to the water and brought to a boil, vinegar is poured in and the vegetables are poured.
3. They leave it in the room for 6 hours, and then put it in the cold for 5-6 hours.

Cabbage "Provencal" - a recipe with brine

It will come in very handy when you need a snack in the very near future. Due to the fact that the brine is not used cold, but hot, the cabbage is salted much faster. Taking into account the preparation of the components, the preparation of this dish will take no more than 3 hours.

Ingredients:

• cabbage - 2 kg;
• carrots - 2 pcs.;
• oil, vinegar - 1 glass each;
• garlic - 3 cloves;
• salt, sugar - 40 g each;
• drinking water - 1 liter.

Cooking

1. Shred cabbage, add grated carrots, garlic.
2. Boil water, add vinegar, sugar, salt, oil and peppercorns.
3. Cabbage is poured with hot marinade, oppression is placed on top and put in the cold for 3 hours.

Cabbage "Provencal" - a recipe with garlic

Cabbage "Provencal" with garlic is very fragrant and spicy. Garlic in the salad is used in chopped form. To do this, the cloves are cleaned and cut into plates. If desired, they can still be passed through the press. In this case, clove buds are put in the marinade, but this is not an obligatory component, therefore this spice can be removed.

Ingredients:

• cabbage - 3 kg;
• carrots - 600 g;
• drinking water - 1.5 liters;
• sugar sand, vegetable oil - 1 glass each;
• clove buds - 5 pcs.;
• salt - 75 g;
• garlic cloves - 15 pcs.;
• vinegar - 1.5 cups.

Cooking

1. Cabbage is coarsely chopped, carrots are passed through a grater, garlic is cut into plates.
2. Salt, sugar, oil, cloves are added to the water, and after boiling, vinegar is poured.
3. Vegetables are poured with marinade, oppression is established, and in a day at room temperature Provencal cabbage will be ready.

Cabbage "Provencal" pieces

Often, cabbage is pickled and pickled, after having chopped it finely. Provencal cabbage in slices, as in this recipe, turns out to be just as good, and perhaps even better than the classic version. Its great advantage is that its preparation takes much less time.

Ingredients:

• cabbage - 1 kg;
• carrots - 100 g;
• garlic - 2 cloves;
• water - 750 ml;
• granulated sugar - 60 g;
• salt - 30 g;
• vinegar - 50 ml;
• vegetable oil - 100 ml;
• parsley;
• spices.

Cooking

1. Cabbage is chopped into large pieces, carrots are grated for Korean salads, garlic is chopped.
2. After boiling, salt, sugar, spices, oil and vinegar are added to the water.
3. Cabbage is poured with marinade and sent to the cold.
4. In a day, "Provencal" will be ready, parsley is added when serving.

Cabbage "Provencal" - a classic recipe for the winter

Cabbage "Provencal" for the winter is prepared according to the same principle as a regular snack. In this case, it is only important to use ordinary rock salt, which is categorically not suitable for blanks for future use. You can store such a blank without a cellar; a pantry in an apartment is quite suitable for this.