Fried lamb liver in batter. Fried liver in batter

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.

This cold appetizer has fallen in love with more than one generation. Provencal cabbage is so popular that, despite being a savory, juicy vegetable salad, it is mostly consumed as an independent dish. And very fast cooking. 15-20 minutes of cooking, patience for 5 hours and that's it - a delicious snack is ready. The most popular recipe is the classic. But he is not the only one, there are others when cranberries, grapes, apples, beets and even prunes are still used for cooking. Spices will give a great taste. It can only be a traditional bay leaf, but if you add cumin, dill, cloves, celery, pepper, the taste of the dish will only benefit. Now there are three cooking recipes for you, choose the one that you like.

Provencal cabbage - a classic recipe

This is just a chic addition to boiled potatoes, and with poultry meat - an amazing aftertaste. Forks for cooking, try to choose juicy and not too dense, white. Be sure to add sweet pepper - Bulgarian, it will add piquancy. For my taste, I also need to put carrots and garlic. These products are for the classic version. Each chef has his own signature way of cutting a fork. It can be cut into “noodles” or into large petals. Delicious and fast, as in either version. Well, and, of course, vinegar. I use 9%, but for those who do not accept it, you can add apple or replace with citric acid. Here is my way.

Ingredients:

• cabbage forks - 1 kg;
• sweet pepper - 1 pc;
• carrots - 1 pc;
• garlic - 1 clove;
• boiled water (warm) - 15 ml;
• vinegar 9% - 2 tbsp;
• vegetable sunflower oil - 100 ml;
• sugar - 50g;
• salt - 1.5 tsp

How to cook cabbage Provencal salad

Cabbage Provencal with Instant Beets: Recipe

Every caring housewife knows and knows how to cook or pickled cabbage. I am no exception, and I also know several successful recipes for such an appetizer. And this year, I also added to my cookbook a new recipe for making a very tasty and juicy salad - Provencal cabbage with beets. Due to the fact that the composition contains spicy horseradish, it tastes spicy, but in moderation. The combination of all components with juicy beets gives our Provence a very beautiful, bright appearance.

What we need:

• white cabbage (medium size) - 1 pc.;
• beets (large) - 1 pc.;
• carrots - 1 pc.;
• horseradish - 1 tsp;
• vinegar 9% - 3-4 tbsp. l.;
• salt - 1 tsp;
• sugar - 2 tsp;
• boiled water - 500 ml.

How to cook Provencal cabbage with beets

Our Provence turned out to be very juicy and crispy in taste! Great and quick snack, right?

Provencal cabbage with grapes and apples

I like this old recipe, when the taste of pickled cabbage harmonizes well with grapes and apples. Since the salad is prepared with vinegar, unlike the same sauerkraut, Provence is considered a fast food dish and will be ready the next day. It turns out delicious, crispy and very fragrant! The only drawback of this snack is its short shelf life, no more than one or one and a half weeks. Therefore, it is better to cook in small quantities. So that the ingredients do not oxidize during cooking and storage, it is better to make an appetizer in a glass or enamel bowl. Cooking time - 2-3 days. The number of servings is 8.

Grocery list:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• apple - 1 pc.;
• grapes - 100 g;
• cranberries - 100 g;
• garlic - 6-7 cloves.

For marinade:

• Water - 1 l;
• vegetable oil - 100 ml;
• table vinegar (9%) - 100 ml;
• salt - 2 tablespoons;
• granulated sugar - 150 g;
• a mixture of peppers - 3 tsp;
• laurel leaf - 1-2 pcs.

How to make Provencal cabbage at home

To marinate faster, leave it for 6-7 hours at home at room temperature, and then store it in a cool place. In hot weather, so that the salad does not quickly turn sour, it is better to put it in the refrigerator immediately after cooling. Cabbage Provencal is ready!

Cabbage "Provencal" This is an instant pickled white cabbage recipe. Unlike sauerkraut, which comes to readiness in 2-3 days, Provencal salad can be eaten 5-6 hours after preparation. Cabbage turns out crispy, fragrant, 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 quickly.

Cabbage "Provencal" with bell pepper in a jar

Start your acquaintance with the salad with the classic recipe - Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion, adding the most unexpected ingredients.

Ingredients:

• cabbage2 kg
• sweet pepper 1 pc.
• carrots 1 pc.
• garlic 3 cloves
• For marinade:
• water 1/2 cup
• sugar 2 tbsp. spoons
• black peppercorns 10-15 peas
• vegetable oil 75 ml
• salt 1 tbsp. spoon
• vinegar 9% 1/2 cup

Cooking method:

1. Shred the cabbage finely. Peel carrots and peppers and cut into strips. Place in a large bowl, stir.
2. Mix water, salt, sugar and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and the garlic passed through the press.
3. Pour the marinade into the bowl with the cabbage. Stir.
4. Pack cabbage tightly into jars. Leave at room temperature for 6-7 hours or overnight. Then put in the refrigerator. Theoretically, cabbage can be eaten immediately. But it is better to serve it the next day after preparation.

Advice: Cook in small batches. Cabbage tastes best after 2-3 days of cooking. Then it starts to sour. To get a spicy salad, you can add a pod of hot pepper, preferably red.

Submission method: Before serving, add half-ringed blue onion and parsley to the salad.

Pickled Provencal cabbage with cranberries is a very healthy and tasty salad. There are no less vitamins in it than in cabbage, sauerkraut in the traditional way. It is not spicy at all, so children love it.

Ingredients:

• white cabbage 1 kg
• carrots 2-3 pcs.
• cranberries 1 cup

For marinade:

• water1 liter
• sugar 1 cup
• salt 1 tbsp. spoon
• vegetable oil 1/2 cup
• vinegar 9% - 1/2 cup
• bay leaf, peppercorns
• fresh mint a few leaves

Cooking method:

1. Shred the cabbage finely. Grate carrots for Korean carrots or cut into thin strips. Pack cabbage tightly into jars.
2. Bring the water to a boil. Dissolve salt, sugar, vegetable oil in it. Boil 2 min. Add bay leaf, peppercorns and mint.
3. Pour in the vinegar last. Pour hot brine over 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 the salad generously with cranberries before serving. You can add green onions and dill.

Cabbage "Provencal" with grapes and apples

Ingredients:

• white cabbage 1 kg
• carrots 300 g
• grapes300 g
• sour apples 300 g

For marinade:

• water1 liter
• salt and sugar 50 g
• vinegar100 ml
• olive oil 100 ml
• black pepper and sweet peas
• Bay leaf
• sprig of mint

Cooking method:

1. Shred the cabbage thinly. Grate the carrots or cut into strips. Peel the apples from the core and cut into small pieces. Free the grapes from the stalks.
2. Boil water. Dissolve salt, sugar in it, add spices and mint. Remove from fire. Pour vinegar and olive oil into the cooled marinade.
3. Pour cabbage with marinade and put under oppression. To do this, cover the container with cabbage with an inverted small plate. Place a three-liter jar filled with water on top.

A day later, the cabbage is ready. It can be put into jars and stored in the refrigerator.

If your family loves pickled cabbage salad, but you don’t know how to chop it, prepare Provencal cabbage salad for the winter with raisins. The peculiarity of this recipe is in large slices. It is easy to chop such a salad, and the taste does not suffer from this at all.

Ingredients:

• cabbage3 kg
• carrots 800 g
• raisin glass

For marinade:

• water1 liter
• sugar 1 cup
• salt 2 tbsp. spoons
• vinegar 1 cup
• vegetable oil 1 cup

Cooking method:

1. Cut the cabbage into squares. Carrots in chunks. Remember the cabbage so that it becomes softer and starts up the juice. Add raisins. Mix the vegetables evenly and put them in an enamel pan.
2. The marinade is prepared in the same way as indicated in previous recipes. Boil water. Dissolve salt, sugar and vegetable oil in it. Lastly, add the vinegar.
3. Pour boiling water over vegetables. Lettuce should 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 piece of grated ginger in the marinade.

Submission method: Before serving, add onions and herbs to the salad.

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 peppercorns.

Cooking method:

1. Take white cabbage weighing about 2 kilograms. First, it must be freed from the stalk and divided into 4 parts.
2. Next, chop the cabbage into neat squares.
3. Grate carrots on a coarse grater.
4. Apples need to be taken sweet and sour and cut into fairly large slices, previously freed from seeds.
5. Be sure to wash 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 the garlic and cut into slices.
8. Prepare the marinade: pour salt, granulated sugar into one liter of water, put garlic sliced ​​​​into slices, pour vegetable oil. Mix everything thoroughly until the salt and sugar are completely dissolved. Put the prepared marinade on fire, wait for it to boil. Boil 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, cabbage should stand for two days at room temperature.
12. After two days have elapsed, mix the cabbage thoroughly, but very gently.
13. Sterilize the jars and fill them with ready-made Provencal pickled cabbage with cranberries. 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, on the contrary, it will make the cabbage tastier);
• medium-sized carrots - 5-6 pcs.
• Marinade Ingredients:
• water - 1.5 l;
• sunflower oil - 1 glass;
• sugar - 1 cup;
• salt without top - 3-4 tbsp. spoons;
• table vinegar 9% - 1 cup;
• bay leaf (optional) - 2 pcs.;
• black peppercorns (optional) - 5-6 pcs.;
• cloves (optional) - 3 pcs.

Usually I 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 pot 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 also partly have the highlight of daily cabbage. For fermentation, we chop it, but here it is important to just cut it.
3. We shift it into a large container (most conveniently in a basin) and rub the peeled and washed carrots there. We mix with our hands.
4. Before preparing the marinade, prepare the garlic: peel, wash and cut into thin plates. Pour water into a saucepan (usually I measure with a liter jar), pour in sugar and salt, pour in oil, put on a large fire. When the marinade begins to boil, carefully transfer the garlic into it, let it boil.
5. After that, immediately pour in the vinegar, boil for a few seconds and turn it off. If you put the garlic right away, it will turn blue, so throw it almost into boiling water.
6. We shift the chopped cabbage with grated carrots into a large container (I use a 10-liter saucepan), pour over the marinade and mix thoroughly.

I used to do it a little differently: I tamped part of the cabbage, poured in part of the marinade, reported the rest and poured them with the remaining sauce. In this case, how 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, just the way it should be.

I do not immediately lay it out in jars. For 3-4 days she stands under oppression in a large saucepan marinated. We store the prepared daily cabbage in the refrigerator in a tightly closed container.

Cabbage "Provencal" with beets and garlic

Ingredients:

• Cabbage;
• beet;
• enough garlic to make several layers of 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. Cabbage cut into large pieces.
2. Cut the beets into slices.
3. Garlic is easy to peel and divide into cloves.
4. Put cabbage, garlic and beets in layers in a jar.
5. Prepare marinade: Boil water with sugar and salt. When it boils, turn it off and add vinegar and vegetable oil. Let it cool down a bit. Then pour the cabbage into the jar.
6. Leave overnight at room temperature. 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 hostess has a different taste of cabbage, if you want it to be spicier, add more garlic, and if it's 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. We clean the garlic, dividing it into cloves.
3. Rinse dried fruits and fill with water. Let's discuss.
4. Defrost the cranberries, drain the liquid. Wash fresh cranberries thoroughly under running water.
5. We cut the apples into large slices, we rub the carrots on a grater.
6. Transfer the cabbage to a large bowl. Add salt, and thoroughly knead the cabbage with your hands so that it becomes softer and the 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. Let's boil for a few minutes.
8. Add dried fruits, garlic cloves, carrots and cranberries to the cabbage. Mix everything well and pour over the marinade.
9. Put oppression on the cabbage, leave 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 tastier, follow these tips:

When preparing a salad with beets, this root crop can be replaced with bell peppers. The appearance of the dish will only become more colorful, and the taste - piquant.

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

It is quite easy to make oppression for cooking cabbage. To do this, take a regular plate, turn it upside down, and place a jar of 1 liter of water on top.

If you need a snack the very next day, then the cabbage should be poured with hot marinade. And if you are ready to wait a few days, then - cold.

Spices and spices, such as coriander or cloves, can be added to the marinade for a richer taste.

If you already have cabbage ready, 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 to the salad to your taste.

Ingredients:

• Cabbage - 1 kg;
• Carrots - 2 pcs.;
• White grapes - 0.3 kg;
• Apples - 300 grams;
• For the brine (or rather 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. Recipe for pickled cabbage Provencal
2. Prepare 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 apples into slices, wash grapes.
6. Mix cabbage, carrots, apples and grapes, place tightly in a bowl and pour over brine.
7. Cover the top with a plate and set a small weight so that the cabbage is covered with brine.
8. Keep overnight at room temperature, then keep in the cold for a day.

Instant cabbage recipe - "Provencal" in Russian

The recipe for this salad is a favorite and well-known, but its taste can become completely unrecognizable, thanks to the Provence herbs and "zest".

Ingredients:

• Fresh cucumber 200 g
• Young (or Beijing) cabbage 300 g
• Parsley 120 g
• Olive oil 50 ml
• Garlic 15 g
• Provence herbs (dry mix) 30 g
• Dry wine, white 70 ml
• Grapes (white muscat) 150 g

Cooking method:

1. Combine wine, olive oil, minced garlic and spice mixture.
2. Mix well, let it brew so that the aroma of herbs better connects with the oil.
3. You can pour the dressing into a jar, cover with a lid, and slightly warm for a couple.
4. Refrigerate the mixture without opening the lid.
5. Tear the parsley, cabbage leaves with your hands, cut the cucumber into thin slices. Add grapes to salad. Mix and season.

Red cabbage "Provencal" with canned green beans and tuna

Ingredients:

• Leek 90 g
• Asparagus beans 120 g
• Red cabbage 200 g
• Mayonnaise 60 g
• Lemon juice 80 ml
• Garlic
• Provencal herbs
• Tuna in own juice 300 g
• ground pepper

Cooking method:

1. Break the canned fish into pieces. Drain the asparagus through a colander.
2. Finely chop the cabbage, leek. Combine all salad ingredients.
3. Add garlic, lemon juice (you can also add fresh zest), ground pepper and Provence mixture to mayonnaise.
4. Stir the sauce and dress the salad before serving.

Cabbage "Provencal" - useful cooking tips

To prepare salads from fresh vegetables, choose summer and autumn varieties of cabbage: its leaves are more juicy and contain less coarse fiber.

Salt, sugar and acidic ingredients speed up the release of vegetable juice. Therefore, add sauce or dressing to the salad just before serving - this will keep the dish fresh.

Cabbage "Provencal" is cooked within 15 minutes

Ingredients:

For sauerkraut:

• white cabbage - 10 kg.
• carrots - 1 kg.
• apples - 2 kg.
• salt - 250 gr.
• black bread - 1 slice.

For cabbage "Provencal":

• 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 fermentation, it is best to use late varieties of white cabbage caught by the first frost.
2. From heads of cabbage we cut off the stalk, the lower part and the upper green leaves.
3. Remove a few white strong leaves and set aside. We cut the heads of cabbage in half and chop into thin strips.
4. We cut two or three heads of cabbage into halves or quarters.
5. Put a part of the chopped cabbage on a flat surface, add salt and mix lightly.
6. Then, pressing the cabbage strongly with your 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. Peel and chop the carrots in a food processor or grate on a coarse grater.
8. Add to shredded cabbage and mix lightly.
9. At the bottom of a clean container for fermentation (a wooden or ceramic barrel, an enamel pan or a large glass jar), we put a slice of black bread. We tear up the bread with one cabbage leaf set aside.
10. We lay a part of the prepared cabbage and crush it tightly. When the container is filled to the middle, we put very tightly, one to one, cabbage heads cut into halves or quarters.
11. Between the heads we put apples (whole or cut in half).
12. On apples and heads of cabbage, we again put chopped cabbage and mixed with carrots and salt. We crush. We fill the container until a slide forms. Knead again until juice appears.
13. We cover the hill with cabbage leaves, a clean linen napkin, put a load on top and put it in a warm place.
14. After the cabbage begins to foam, using a long wooden rod, we 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 ° C.
16. To prepare Provencal cabbage, cut sauerkraut into 2x2 cm squares or strips.
17. We chop the apples into short straws and add to the chopped cabbage. We put pickled grapes, lingonberries or cranberries.
18. Mix vegetable oil, vinegar and sugar. Pour the resulting mixture into the cabbage and mix. Cabbage "Provencal" is ready.

Cabbage "Provencal" recipe with video

Cabbage Provencal instant, the step-by-step recipe of which we will consider today, will come to the rescue when you really want sauerkraut. Unlike the last cabbage, Provencal will not be ready in a few weeks, but in a day. The sour taste of sauerkraut is due to the appearance of lactic acid in it, while vinegar gives the sour taste to Provencal cabbage.

Of course, she will not have a specific smell of sauerkraut, but, nevertheless, such cabbage is very tasty and healthy. Interestingly, there is no one common recipe for Provencal cabbage. All Provencal cabbage recipes that I came across were very different from each other in the composition of the ingredients. Very often, especially in autumn, I cook Provencal cabbage with carrots and bell peppers - this is a classic recipe.

Among housewives, Provencal cabbage recipes with grapes or cranberries are also quite popular, which give it a special aroma and sour notes. Do not be surprised when you come across Provencal cabbage recipes in pieces or with beets. This is how it is also cooked, but I personally think that such a plan recipes are more similar to cooking cabbage "Pelyustka". By the way, I have my own proven and very tasty cooking recipe, which I will share with you a little later.

Well, today I want to show you how pickled cabbage Provence instant cooking step by step with carrots and bell peppers.

Ingredients:

• White cabbage - 2 kg.,
• Carrots - 3 pcs.,
• Bulgarian pepper - 3 pcs.,
• Salt - 2 tbsp. spoons,
• Sugar - 4 tbsp. spoons,
• Water - 2 glasses,
• Spices - to taste
• Table vinegar - 5 tbsp. spoons
• Refined vegetable oil - 6-7 tbsp. spoons

Instant Provencal Cabbage - Recipe

Prepare vegetables. Wash carrots and bell peppers. After removing the upper leaves from white cabbage, cut it with a knife or chop it with a special shredder into thin strips.

Combine it with the rest of the ingredients.

Use your hands to stir the cabbage and carrots.

To prepare Provencal cabbage with bell peppers and carrots, you need to prepare a marinade. In a bowl in which you will prepare the marinade, pour boiled water at room temperature. Pour sugar into it.

Pour in table vinegar. By the way, the amount of vinegar can be adjusted to your liking. If you want a more sour cabbage, add more of it.

Pour in refined or unrefined sunflower oil.

Add salt.

The last element of the marinade is spices. If you like spices and generously add them to your dishes, then take more of them, the cabbage will turn out thanks to them with a piquant flavor. In the event that you are not a fan of spices, add a pinch of black or red pepper to the marinade.

Stir marinade.

Pour the marinade over the cooked cabbage with vegetables.

To soak them, you need a load. Cover the bowl of Provencal cabbage with a plate and place something heavy on it. For example, it can be a liter jar of water or a jar of cereals, as in my case.

We leave the cabbage for 4-5 hours at room temperature, then we transfer it to the refrigerator together with the load. In winter, cabbage can be put on the balcony.

A day after cooking, Provence with pepper and carrots will be ready. At this time, the cabbage should be transferred to a clean sterile jar and stored under a hermetically sealed lid. In the refrigerator, this snack can be stored for one week. Enjoy your meal. I would be glad if this step by step Provencal pickled cabbage recipe Did you like.

Cabbage Provencal fast food. Photo

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.