Instant Provencal Cabbage - 8 Classic Recipes

Cabbage "Provencal" instant, it is more of a salad than a winter harvest, because it is not stored for a long time. Here are some of the most delicious appetizer recipes. Provencal has the whole palette of flavors, the acidity of cranberries and cabbage, the fullness of vegetable oil, the spicy sweetness of apples, prunes, and grapes. The perfect combination would be the envy of any chef.

Russian people have been preparing an appetizer from soaked and pickled delicacies since the 11th century. In the Russian North, sauerkraut was the only source of vitamins in winter. They did not disdain a delicious snack in the royal mansions. Didn't the local chefs give the salad an exquisite French-style name?

Instant Provencal Cabbage - a classic recipe

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

Prepare:

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

We marinate:

1. Prepare vegetables by chopping cabbage with pepper strips. Divide the garlic into slices, rub the carrots coarsely.
2. Put the cabbage in a wide bowl, sprinkle with salt and sugar. Grind with your hands, but not too much so that the finished workpiece is crispy.
3. Pour in the rest of the vegetables, stir.
4. Boil water in a saucepan, add spices. Let cool a little, splash the vinegar with oil.
5. In the same bowl, pour the marinade over the cabbage, press down with oppression.
6. The first sample can be taken after a couple of hours, hot filling will quickly marinate the snack. But it is desirable to hold at least a day.
7. Divide into jars, move to a cold place for long-term storage.

Quick cabbage Provencal with bell pepper

Salad Ingredients:

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

How to prepare:

1. Chop the head, sprinkle with salt. Remember with your hands, running the juice.
2. Put coarsely grated carrot shavings in a bowl.
3. Remove the seed box, partitions from the pepper. Share the straw.
4. Crush the garlic cloves with a press.
5. Send the vegetables to the cabbage, pour the marinade.
6. To prepare the filling, boil water, put the spices and seasonings indicated in the recipe in boiling water, pour in the oil.
7. After the spices are completely dissolved, pour the hot marinade into the dishes for harvesting.
8. Set the oppression by covering the cabbage with a plate, leave it on the table. Go about your business for 3-4 hours.
9. Salad ready. Try it, remove the leftovers on the shelf of the refrigerator, transferring them to a jar.

Recipe Provencal with cranberries and raisins slices

Very fast cabbage with interesting additions, at first glance, not very suitable for a vegetable. But that is the secret of Provence, that unusual components are collected here.

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

For marinade for 0.5 liters of water:

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

Workpiece:

1. Cut the forks into large pieces, squares. Divide the apples into 6-8 parts (you can leave the middle).
2. Grate carrots on a coarse grater. Grape berries remove from the brush.
3. In the dishes for harvesting, the components are stacked in layers. Put alternately cabbage, carrot shavings. Next, carefully lay out the grapes, raisins, put the cabbage layer again.
4. Next comes the cranberries, covered with a layer of cabbage. Try not to crush the berries.
5. Bring water to a boil, add spices and other additives indicated in the recipe. Pour in the vinegar last. Boil for a minute or two.
6. Pour immediately into bowl with cabbage. Carefully not to crush the berries, cover with a plate. Put on a little pressure. Make sure the ingredients are completely covered in the marinade.
7. Keep 2-3 days in apartment conditions. Then move to a cool room - pantry, cellar.

Exquisite Provencal salad with sauerkraut fruit

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

You will need:

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

How to prepare salad:

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

Provencal slices with garlic in a jar

A sharp, spicy taste of the appetizer is given by spices. If you want to increase the spiciness, get a small red chili pod and add some garlic.

Stock up:

• Fork for 1.5 kg.
• Garlic - 6-8 cloves.
• Carrot.

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

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

Quick cabbage Provencal with beets

Beetroot traditionally accompanies cabbage preparations. In Provence, it looks beautiful, gives its flavor note and adds benefits. I advise fans of spicy snacks to put a piece of horseradish root.

Required:

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

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

Workpiece:

1. Boil the beets, grate coarsely. Grind carrots in the same way.
2. Mix with finely chopped cabbage. Sprinkle sugar and salt. Grind so that the workpiece starts up the juice.
3. Dilute the vinegar with water, pour into the salad. Do other things for 3-4 hours.
4. When serving, cut and add the onion, season with oil.

Cabbage Provencal with grapes and apple

To be honest, I didn’t understand what was more attractive in this preparation - cabbage or grapes. It turns out that pickled berries are also amazingly delicious. Snack quick, daily cooking.

You will need:

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

Per liter of marinade:

• Vinegar 9% - 100 ml.
• Oil - 100 ml.
• Salt, sugar - 50 gr.
• Pepper - 4 peas.
• Bay leaf.
• Mint is a branch.

Cooking:

1. Cut the cabbage into petals, rub the carrots, divide the apples into slices.
2. Put in a wide bowl, stir (no need to grind).
3. Make a marinade by throwing all the indicated spices, mint leaves into boiling water. Let it boil violently, turn off the gas, cool.
4. Pour oil, vinegar into cold marinade. Send to the cabbage.
5. Put oppression on top. After a day, spread in jars, put in the cold.

The classic recipe for sour Provence with apples

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

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

• Sauerkraut - 500 gr.
• Grapes - a handful.
• Soaked blocks - 2 pcs.
• Lingonberries, cranberries - a handful.
• Oil - 2 tbsp. spoons.
• Sugar - a small spoon.
• Cloves - a couple of pieces.
• Cinnamon - a pinch.

How to cook:

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

Secrets of delicious cabbage

• The classic, Soviet version of Provence certainly includes sweet peppers, carrots and garlic. But the salad is good because you can show a violent imagination and combine the incongruous. Grapes, cranberries, lingonberries, prunes, apples, raisins are put in an appetizer. Frequent guests are beets, but here it is not forbidden to add berries.
• It should only be taken into account that the addition of fruits and berries reduces the shelf life and is only suitable for instant cooking. Therefore, if you are going to leave the part for the winter, hermetically sealing the workpiece under the lid, refrain from such additives.
• There is also a wide selection of spices. Put cloves, different types of pepper, celery, coriander, cinnamon.
• Vinegar will add an interesting flavor note. Try using malic, wine, or just put citric acid.
• For a salad, choose medium-sized cabbage, and preferably a late variety, then the appetizer will come out deliciously crispy.

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

Video with instant Provencal cabbage recipe. Happy feasts!