Cabbage "Provencal": three recipes for instant cooking. Pickled Provencal Cabbage Fast Cooking: Recipe with Photo Provencal Cabbage Recipe at Home

• 1 Provencal cabbage - a classic recipe with bell pepper
• 2 Provencal cabbage with cranberries

Provencal cabbage— classic recipe, which I want to provide to the readers of Pizhonka, as well as to all guests and visitors of the site. It is not difficult to prepare, and does not require much time and expense, since the recipe includes the simplest and most affordable ingredients. For this snack dish, you need ordinary white cabbage and some other components that any hostess has in stock. The cabbage is crispy and flavorful. It is very useful, since this recipe is unique and all vitamins are preserved in vegetables. The only drawback is that after two weeks Provencal cabbage according to the classic recipe it can become a little sourer, well, this is not for everyone, maybe this is exactly what someone likes.

Provencal cabbage - a classic recipe with bell pepper

Cabbage is prepared according to several recipes, but we take the same components as a basis, adding and improvising ingredients. Our first recipe will be with sweet bell pepper.

What you need to prepare for the recipe:

• Cabbage (white cabbage) - 2 kg;
• pepper - 1 piece;
• carrot - 1 piece;
• garlic - 3 cloves.

For the marinade:

• half a glass of water;
• sugar - 2 tablespoons;
• black pepper (peas) - 10-15 peas;
• vegetable oil - 75 ml;
• salt - 1 tablespoon;
• vinegar 9% - half a glass.

Provencal cabbage - a classic recipe for how to cook:

1. It is necessary to chop the cabbage very thinly. Peel the carrots and peppers and cut into thin sticks or grate on a medium grater. Place in a large container, mix well.

2. Bring the brine to a boil, carefully introduce the vinegar, pass the garlic through the crusher. Pour the resulting marinade into a container with cabbage. Mix. Put everything tightly into jars. Leave for 8 hours in the room. After put in the refrigerator. You can serve cabbage to the table in a day, let it marinate a little.

Tip for spicy lovers: add a pod of bitter pepper to Provence cabbage, use red for the beauty of the salad. Cabbage can be served with chopped onion rings and parsley.

Provencal cabbage with cranberries

Provencal cabbage with cranberries is considered a healthy and vitamin salad, since the berry contains no less number of useful trace elements than cabbage. It has a pleasant sourness, for which even the kids adore it.

Salad Ingredients:

• White cabbage - 1 kg;
• carrots - 2-3 things;
• cranberries - 1 cup.

For marinade:

• water - 1 liter;
• granulated sugar - 1 cup;
• salt - 1 tbsp. a spoon;
• vegetable oil - half a glass;
• vinegar - half a glass;
• lavrushka, pepper (peas);
• fresh mint greens to taste.

The cooking method is exactly the same as in the first recipe. First, all the vegetables are chopped, then the same marinade is made. Pour hot and let stand for 8 hours, then for a day in the cold. Nothing complicated, but the result is excellent. The delicate aroma of cabbage, combined with cranberries and mint, gives the salad a little sourness, piquancy and freshness. Enjoy your meal!

Crispy pickled cabbage is a great addition to meat, poultry, and just steaming potatoes. Vegetable salad is a win-win option for a noisy feast, as it is a refreshing addition to hearty main courses. Today I’ll tell you how Provencal cabbage is prepared for a 3 liter jar: consider the classic recipe, as well as the option of cooking with beets and instant cooking.

Classic Provencal Cabbage Recipe

Pickled cabbage has long been a favorite of my whole family. This method will allow you to taste it a day after preparation. This recipe can be supplemented with your favorite spices and vegetable ingredients.

For seaming you will need:

• a small fork of cabbage;
• a couple of sweet peppers;
• clove of garlic;
• filtered water - about 150 ml;
• granulated sugar - 50 g;
• vegetable oil - ½ cup;
• salt without impurities - 1 tbsp. l.;
• 9% vinegar solution - 2 tbsp. l.

Preparing cabbage:

1. Shredded cabbage with a thin oblong straw, I mix it with granulated sugar and salt. Putting on gloves, I knead the vegetable mix with my hands so that the components release the juice.
2. I also cut the peppers into strips, and spread it to the cabbage. I also pour garlic crushed by the press there.
3. I flavor the appetizer with salt and sugar.
4. I pour in the liquids, stir so that the spices are evenly distributed over the appetizer.
5. I leave it under pressure in the kitchen for a day. After the appetizer is saturated with aromas, I put it in a sterile container.

I store the prepared dish at home in the refrigerator for about 2 weeks. Over time, vegetables will soak in juices and spices and become appetizing and crispy.

Instant Provencal Cabbage: Recipe with Squares

I consider the recipe on duty, and I cook cabbage according to it in those moments when I want to crunch as soon as possible. A lot of effort will not be required, since you can make Provencal cabbage at home in just 15 minutes, and take a sample after 3 hours of pickling. The only negative is that the instant food is eaten as soon as it is cooked.

For preparation you will need:

• small cabbage head - 2 kg;
• juicy carrot - 200 g;
• a head of garlic;
• salt without additives - 2 tbsp. l. without a slide;
• granulated sugar - ½ cup;
• 9% acetic solution - 80 ml;
• filtered clean water - 1 l;
• a glass of vegetable oil.

Before you make a snack, you need to study the step-by-step recipe:

1. I cut the cabbage into large pieces, and rub the carrots on a Korean grater.
2. I squeeze the garlic with a press and send it to the cabbage.
3. For the marinade, I boil water, add vinegar, sugar with salt and refined vegetable oil.
4. I let the filling boil for 20-30 minutes, pour the marinade into the cabbage.
5. When the workpiece has cooled, you can already take a sample. For storage, I transfer the salad to a jar, and cover it with a nylon lid, since the vegetables will be salted in the refrigerator, and should not be saturated with extraneous odors.

Serve with main meat dishes. In some cases, I sprinkle the appetizer with chopped onion feathers and scarlet cranberries.

Recipe with beets - you will lick your fingers!

Juicy white cabbage with beets cut into small pieces will turn out spicy and beautiful in color. I prefer to marinate vegetables for about 4 hours so that their taste remains fresh, as over time the cabbage will look more and more like sauerkraut.

For twisting you need:

• head of cabbage - 1 small piece;
• bright beets - 1 pc.;
• a couple of carrots;
• mashed horseradish root - 1 tsp;
• 9% vinegar - 4 tbsp. l.;
• clean filtered water - ½ l;
• sugar - 2 tsp

Before you prepare a snack, you need to consider the step-by-step process:

1. Boil beetroot until soft. In time, this process will take about an hour.
2. I rub the cooled beets on a grater with large cells along with carrots.
3. Shred the cabbage fork into thin long pieces.
4. I put the cabbage with carrots in one container, salt, sprinkle with sugar, and lightly squeeze with clean hands so that the vegetables release the juice.
5. I also send grated horseradish, chopped beets and vinegar there.
6. I mix and fill the mass with water.
7. I pour the mass from the bowl into a jar, and put it away to brew in the refrigerator for 3-4 hours.
8. Before serving, I squeeze out the liquid from the cabbage, sprinkle with herbs and sprinkle with lemon juice.

I store "Provencal" in a jar, hermetically sealed with a lid.

Provence with grapes and apples

The original and very tasty Provencal recipe with grapes and apples combines crispy cabbage chips and mouth-watering pickled berries, which are no less tasty. A daily snack, since most often I take the first sample after 3-4 hours.

To create a blank you need:

• cabbage head - 1 kg;
• green grapes - 300 g;
• sweet and sour apples - 300 g;
• carrot root.

For 1 liter filling:

• vinegar - 100 ml;
• salt with sugar - 50 g each;
• vegetable oil - 100 ml;
• pea black pepper - 4 pcs.;
• a couple of laurels;
• branch of green mint.

How to make a spicy preparation:

1. Cabbage in this cooking option can be either coarsely chopped or finely chopped. The smaller the cut of cabbage, the sooner it will marinate.
2. I rub the carrots, and cut the apples into slices.
3. I put all the ingredients in a deep bowl, mix.
4. I'm making a marinade. To do this, I put all these ingredients in boiling water, boil the mixture, and cool it.
5. I pour vinegar with vegetable oil into the chilled marinade. I send the liquid to the cabbage.
6. I set oppression on top, and leave it at room temperature for 3-4 hours.
7. After that, a crispy appetizing appetizer "Provencal" can be served at the table. If the supply is planned later, I shift the workpiece to the jar.

It will be very tasty if you try cabbage slices with pickled berries and salty-sweet apples.

Cabbage "Provencal" with bell peppers in jars for the winter

Among all the recipes for Provencal cabbage for a 3 liter jar: classic with beets, instant, I want to highlight the option with bell pepper separately. Vegetables will turn out sweetish-crisp, and retain all the juices.

Grocery set for cooking:

• white cabbage - 1 kg;
• juicy carrot - 250 g;
• Bulgarian fleshy pepper - 250 g;
• laurel leaves - 3-4 pieces;
• peppercorns - 5-6 pcs.;
• refined vegetable oil - 1 cup;
• vinegar - ½ cup;
• incomplete glass of sugar;
• rock salt - 2 tbsp. l.

The pepper recipe consists of the following steps:

1. Cabbage shredded into thin strips, and mixed with grated carrots in an enamel bowl.
2. I combine the mixture with bell pepper, cut into long strips.
3. I mix the mass, lightly pressing with my hands so that the vegetables release the juice and marinate more quickly.
4. I flavor the vegetables with spices, mix, and leave for 10-15 minutes to mix the juices.
5. For the marinade, I boil water, add salt and sugar, pour in vinegar.
6. I cover the workpiece with a fill, and set oppression on top. In this position, I leave the mass in the room for 6-7 hours, after which I pour the vegetables into a 3-liter jar.

It must be remembered that coarsely chopped Provencal cabbage is stored for 3-4 days longer than small ones, since it takes more time to pickle large squares.

How to make a Provencal appetizer with raisins

I love this spicy, slightly sweet and squeaky cabbage with spicy raisins. I always make an appetizing snack in the winter, as it is delicious and simply restores the balance of vitamins in the body.

• cabbage forks - 2 kg;
• carrots - ½ kg;
• yellow raisins - at your discretion;
• granulated sugar - ½ cup;
• salt without additives - 1 tbsp. l.;
• 9% vinegar - 1 tbsp. l. (maybe a little more);
• vegetable oil - ½ cup;
• garlic - 3-4 cloves;
• a couple of laurels.

Preparation of snack with raisins:

1. I cut the cabbage into squares, knead it with my hands so that it softens and the vegetable juice stands out.
2. Shredded carrots with straws of medium thickness, finely cut the garlic or squeeze it with a press. I combine everything with cabbage and raisins.
3. To pour, pour water into the pan, add sugar and salt, bring to a boil. I'm using oil and vinegar. Once again I boil, and pour vegetables with marinade.
4. I leave the mass for light pickling and impregnation for 6 hours in a warm place.
5. I put it in a jar and put it in the fridge.

I serve with garlic, finely chopped on top, which is interestingly combined with sweet raisins.

Provencal cabbage salad under iron lids

I offer a time-tested recipe for the winter under the iron lids of a fragrant and mouth-watering snack, which is ideal for a large company with a glass of ice-cold vodka.

You will need the following set of products:

• white cabbage - 1.5 kg;
• sweet carrots - 500 g;
• salt without additives - 1.5 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• vinegar 9% - 50 ml;
• a couple of laurels;
• a couple of tablets of acetylsalicylic acid - 2 pcs.

Cooking takes place without sterilization:

1. I wash the carrots, peel them with a vegetable cutter and grind them.
2. Shred cabbage with a knife or shredder.
3. I mix the vegetables, but do not press so that the juice remains inside.
4. I break the lavrushka, send it to the mass, mix it.
5. I fill a sterile jar with vegetables, pour salt and sugar, then pour vinegar.
6. I fill the jar with marinade, and spread the acid tablets.
7. I twist the jars with metal lids, leave them upside down, wrapped in a blanket for 3 days.
8. At the end of cooking, I lower the preservation into a cool cellar for storage.

Cabbage "Provencal" will provide all family members and guests with a delicious crunchy snack that is quickly prepared and is ideal for roasted meat, boiled potatoes and baked poultry.

Cabbage "Provencal" is one of the most popular autumn snacks. Now it is especially relevant, since there are practically no fresh ground vegetables. It is quick and easy to prepare, and can be stored in the refrigerator for several days. Such cabbage is suitable as an appetizer for any side dish, as well as for meat and fish dishes. There are several options for preparing such a salad, I am sharing a classic recipe for instant Provencal cabbage.

To prepare Provencal cabbage, we need: white cabbage, carrots, bell peppers, garlic, water, sugar, salt, vinegar essence and sunflower oil.

Finely chop the cabbage.

Place it in a deep bowl and grind with salt. You can grind with half the specified norm of salt. Add grated carrots on a Korean grater and thinly sliced ​​bell pepper. Squeeze the garlic through a press.

Mix all vegetables well.

Add sugar, vinegar essence, sunflower oil and the remaining salt to cold boiled water. Sugar and salt should dissolve.

Pour the cabbage with vegetables with the prepared marinade, cover with a flat plate and place the load. As a load, you can use a jar of water.

Place the container with cabbage and load in the refrigerator for 4 hours. After this time, the cabbage will be ready. It tastes even better the next day.

Enjoy your meal!

Sauerkraut or pickled cabbage for the winter is a very common harvest. However, sometimes you want to cook something more original for yourself and your family. Today we will introduce you to the most famous Provencal cabbage recipes.

What is cabbage "Provencal"?

The Provence recipe implies pickling white cabbage. Unlike sauerkraut, it cooks much faster. So, according to the usual recipe, it will be ready in about three days. But "Provencal" is distinguished by faster cooking, because it can be consumed within a few hours after the end of cooking the dish.

Cabbage according to the recipe "Provencal" will retain all the vitamins, will be fragrant and crispy. However, there is a big minus in terms of storage for the winter, since such a dish after cooking must be consumed within two weeks. Therefore, you need to cook this in small portions so that the vegetables do not sour.

The most common Provencal cabbage recipes

Classic recipe using bell pepper

The classic Provencal cabbage salad recipe is very simple in terms of preparation - you won’t need much time and expense, because the ingredients for it are quite simple and accessible to everyone.

For such an appetizer, you will need white cabbage and a few other ingredients that are in almost every kitchen. The advantage of this recipe is that the cabbage retain all useful properties, will come out very tasty and fragrant. If you are a lover of sour, then you can use it after 2 weeks of storage.

There are several recipes for how to cook Provencal cabbage, but the base will always be the same. The classic recipe can be supplemented with bell pepper.

You will need ingredients such as: 2 kg of white cabbage, one bell pepper, one carrot, 3 cloves of garlic. To prepare the marinade you need:

• half a glass of water;
• 2 large spoons of sugar;
• 75 ml of vegetable oil;
• up to fifteen peas of black pepper;
• 1 large spoon of salt;
• 0.5 cup 9% vinegar

cabbage shred as thin as possible. We clean the carrots and peppers and cut them into thin bars or rub them on a medium grater. Put everything in a large bowl and mix well. Bring the brine to a boil, pour in the vinegar and the garlic passed through the crusher. Add the marinade to the bowl with cabbage and mix everything. We tightly pack the resulting jars, leave for 8 hours, then transfer to the refrigerator.

Let the cabbage marinate for a day - and you can serve it to the table. If you want it to be spicy, add a pod of bitter red pepper to it. The salad is served with parsley and chopped onion rings.

Cabbage "Provencal" instant

Compared to ordinary sauerkraut, "Provencal" for each of the recipes is prepared many times faster. The following recipe does suggest that the dish will be ready to eat already. a few hours after cooking.

In order to cook pickled cabbage in just 3-4 hours, you will need the following ingredients:

• a kilogram of chopped white cabbage;
• 1 large carrot;
• 2 salad peppers;
• a couple of cloves of garlic;
• dill or parsley.

For the marinade, you will need a glass of water, a large spoonful of salt, 4 large spoons of sugar and the same number of tablespoons of vinegar, 100 g of sunflower oil. In addition, spices are needed:

• 3 bay leaves;
• up to 7 pieces of black peppercorns;
• up to 6 pieces of allspice;
• two cloves.

The cabbage is finely chopped, the lettuce pepper is cut into strips, the carrots are rubbed on a coarse grater, and the garlic on a fine grater. Vegetables, garlic and chopped greens are mixed in a large container. Water is brought to a boil, all the components of the marinade are added, and vinegar is poured in at the end. Cooked cabbage is poured with hot marinade, gently pressed down, put a small press and allowed to cool.

After cooling, the salad is laid out in jars, poured with the remains of the marinade and transferred to the refrigerator. This dish will ready in four hours. The combination of ingredients will end up with an incredible taste that even gourmets will appreciate.

Below we present a few more Provencal cabbage recipes with additional ingredients.

How to cook cabbage "Provencal" with cranberries?

Salad "Provencal" with the addition of cranberries very useful and incredibly tasty. It contains no less vitamins than traditional sauerkraut. In addition, even children will like it, since such a dish is not spicy at all.

You will need a kilogram of white cabbage, 3 pieces of carrots and a glass of cranberries. To prepare the marinade, take a liter of water, a glass of sugar, a large spoonful of salt, half a glass of vegetable oil and the same amount of vinegar. There you will also need to add peppercorns, bay leaf, a couple of fresh mint leaves.

Thinly chop the cabbage, and grate the carrots in the same way as for cooking Korean carrots, or cut into thin strips. Pack vegetables tightly into jars. Boil water, dissolve sugar, salt in it, add butter and cook for two minutes. Add bay leaf, mint and peppercorns to it. At the end, pour in the vinegar, pour over the vegetables with hot brine and leave per day at room temperature, then place in the refrigerator.

Instead of mint, you can put a cinnamon stick or currant leaves in the marinade. Before serving, it is recommended to sprinkle the salad with plenty of cranberries, you can additionally add dill and green onions.

"Provencal" with the addition of apples and grapes

This cabbage salad recipe will appeal to those who love originality and prefer healthy and tasty dishes. Prepare the following ingredients:

• kilogram of cabbage;
• 300 g carrots;
• 300 grapes;
• 300 grams of sour apples.

The marinade is prepared on the basis of a liter of water, 50 g of salt and the same amount of sugar, 100 ml of vinegar and 100 ml of olive oil, bay leaf, allspice and black pepper, as well as mint.

Finely chop the cabbage, grate the carrots or cut into strips. Remove the core from the apples and cut them into small pieces, removing stems from grapes. We boil water, dissolve sugar, salt, mint and spices in it, then remove it from heat. Let the marinade cool, then pour vinegar and olive oil into it. We fill them with vegetables and put them under oppression. We cover the jar with the contents with an inverted small plate, put a container of water on top. The dish will be ready the next day, after which it must be transferred to jars and rearranged in the refrigerator.

Salad "Provencal" with raisins for the winter

If you like salads based on pickled cabbage, but you don’t know how to finely chop it, then you can cook Provencal salad with raisins for the winter. This recipe is that the ingredients cut into large pieces.

For this salad, you will need 3 kilograms of cabbage, 800 g of carrots and a glass of raisins. To make a marinade, prepare a liter of water, pour a glass of sugar, vinegar and vegetable oil into it, and add 2 large tablespoons of salt.

We cut the cabbage into squares, and the carrots into bars. Cabbage needs to be mashed so that it becomes soft and starts to let the juice out. Then add raisins, mix vegetables and place in an enameled container. We prepare the marinade by analogy with the previous recipes: bring the water to a boil, dissolve the salt, sugar and oil, add vinegar at the end. Pour the vegetables with the resulting boiling marinade.

Let the salad sit overnight at room temperature, then refrigerate for storage ( maximum for 2 weeks). You can additionally add a couple of cloves of garlic or a little grated ginger to the marinade. Before serving, it is recommended to add greens and onions to the salad.

As you can see, "Provencal" is an original fast-cooking winter dish that can be served hot or as an appetizer for every day or on a festive table.

Cabbage Provencal: 10 recipes

How to cook Provencal cabbage at home
This snack is also called daily because of the speed of preparation.
It is just amazingly suitable for any kind of meat, although no less
delicious in combination with stewed or boiled potatoes.
There are many options on how to cook Provencal cabbage.
According to the classic recipe, you need to put garlic, bell pepper and carrots. All this is kept in a marinade based on vinegar and sugar. After 5-8 hours, the snack will be ready. This is an advantage over sauerkraut, which takes 2-3 days.
In general, the pickling technology is as follows:

Cabbage and all additional ingredients are chopped - rings, straws, pieces, slices, circles or quarters. You can use a simple grater.
Next, the prepared vegetables are laid out in jars, alternating them in layers. Then a marinade is prepared from vinegar, water, a couple of tablespoons of sugar with salt and spices. Immediately hot it is poured into jars.
In winter recipes, they are pre-sterilized over steam or in the oven.
The last stage of salting is twisted, wrapped and left to cool.

How to choose cabbage for pickling
The first step is to choose a variety of cabbage. Pay attention to green leaves. If they are completely absent, then there is a high risk that the head of cabbage was frozen. In order for the appetizer to crunch, it is worth taking later white varieties. Then it will be tight. You can even use sauerkraut. In this case, the cooking time is reduced. Pickled appetizer is mixed with prunes, apples, grapes or cranberries. Then it remains only to mix and keep in a cool place.

Marinade
A must in classic or winter Provencal cabbage recipes is the marinade. It is poured hot, so you can try the appetizer in a couple of hours. Vinegar is better to take table 9%, although essence, apple or even wine is suitable. The main thing is to choose the right concentration so that Provencal pickled cabbage acquires a light sweet and sour aroma and sharpness. You will also need sugar, water and salt. Vinegar can be replaced even with citric acid or fresh lemon juice.
Spices in different combinations will help diversify the taste of the marinade:
coriander; cinnamon; celery; black or allspice; Bay leaf; carnation; Dill seeds.

cabbage recipe
Instant Provence Almost all Provencal cabbage recipes use carrots, peppers and garlic as a base. There are other options - with cranberries and grapes or apples, beets, raisins or prunes. In any of them, the appetizer turns out to be very vitamin-rich, but it does not stay fresh for very long. After two weeks, the dish may become a little sour, although someone will even like it.

Classical
Time: 2 days 9 hours. Servings: 4 persons. Calorie content of the dish: 49 kcal.
Difficulty of preparation: medium.

The first to offer you a classic Provencal cabbage recipe.
It is prepared with cranberries and apples, so it has not only a slight sourness, but also a little sweetness. Delicious and original appetizer. All products are fermented in their own juice. Although cranberries are added at the end after curing under pressure. Another berry is combined with apples, for example, lingonberries.

Ingredients:
coriander - 1 pinch;
cabbage head - 400 g;
salt - 1 tsp;
salad bell pepper - 2 pcs.;
garlic - 1 clove;
vinegar essence - 5 ml;
carrots - 2 pcs.;
apple - 2 pcs.;
vegetable oil - 75 ml;
boiled water - 125 ml;
sugar - 1 tbsp;
cranberries - 50 g.

Cooking method:
Disassemble the head of cabbage into leaves, rinse them, then chop and shift to the bottom of the salad bowl.
Then add grated carrots and pepper strips.
Cut the core from clean dry apples, cut them into thin slices.
Season with coriander, mix, send to the rest of the ingredients.
Add sugar, salt. At this stage, you can knead the products with your hands.
Mix water with vinegar and oil, pour the ingredients with this mixture, mix.
Cover the salad bowl with another plate on top, put a weight of about 0.5 kg on it.
Send the dish to a cold place.
After about 2 days, remove the oppression and add cranberries.

With instant beets
Time: 2 days 9 hours. Servings: 4 persons. Calorie content of the dish: 35 kcal.
Purpose: for lunch / dinner. Cuisine: Russian.
Difficulty of preparation: medium.

Cabbage Provencal with beets is colorful, crispy and bright. To make it even more vigorous, you can add a little grated horseradish root. Lovers of sourness are better off using cranberries. If you insist on the finished snack for longer, then it will become more like pickled. In order for the products to have a fresh taste, it is worth keeping the products in the marinade for about 4 hours.

Ingredients:
vinegar - 4 tablespoons;
carrots - 2 pcs.;
cabbage head - 1 pc.;
granulated sugar - 2 tsp;
beets - 1 pc.; horseradish - 1 tsp;
salt - 1 tsp;
water - 500 ml.

Cooking method:
The first step is to boil the beets until tender. This will take about an hour.
Then grate the beets on a coarse grater. Wash the rest of the vegetables.
Peel the carrots and also chop with a grater, just chop the cabbage into arbitrary pieces.
Then mash the vegetables with your hands so that they release the juice.
Next, season with sugar, salt and add beets with chopped horseradish.
Pour vinegar and water, mix, insist under the lid for 3-4 hours.
It is better to put in the refrigerator. Before serving, drain the water slightly and squeeze the vegetables.

with cranberries

Time: 1 day 10 hours. Servings: 5 persons. Calorie content of the dish: 37 kcal.

The recipe with cranberries also refers to healthy and vitamin, because the berries contain no less trace elements. Due to them, the snack acquires a certain sourness. If you like the preparations sweeter, add a little more sugar. Marinade makes foods spicy and tight, so everyone loves to crunch on such a salad.

Ingredients:
cranberries - 1 tbsp.;
water - 1 l;
lavrushka,
peppercorns - to taste;
carrots - 2 pcs.;
salt - 1 tbsp;
granulated sugar - 1 cup;
vegetable oil - 0.5 tbsp.;
fresh mint - to taste;
vinegar - 0.5 tbsp.;
cabbage head - 1 kg;
water - 1 l.

Cooking method:
Rinse all vegetables thoroughly, dry, chop and salt. Divide them into glass jars.
Add cranberries and mint greens there. Boil water with sugar, then pour in vinegar and vegetable oil.
Pour vegetables in jars with hot marinade. Infuse for 8 hours, then keep in the cold for another day.

With grapes and apples
Time: 1 day 1 hour. Servings: 4 persons. Calorie content of the dish: 58 kcal.
Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.

Provencal cabbage with apples and grapes is more original and even more like a summer salad. Its piquant refreshing taste will not leave anyone indifferent, especially fruit lovers. With grapes, the salad becomes a little sweeter, but remains just as spicy and spicy due to sour apples and marinade. The unusual aroma is completed by a sprig of fresh mint.

Ingredients:
bay leaf - 1 pc.;
sugar, salt - 50 g each;
sweet peas and black pepper - to taste;
water - 1 l;
white cabbage - 1 kg;
sprig of mint - 1 pc.;
vinegar - 100 ml;
olive oil - 100 ml;
carrots - 300 g;
sour apples - 300 g;
grapes - 300 g.

Cooking method:
Wash vegetables, chop. Carrots are better to grate.
Cut the core from the apples, remove the seeds, and cut the rest into cubes.
Rinse the grapes and remove the stalks.
Dissolve sugar and salt in boiling water, season it with spices, add mint.
Next, cool the marinade, pour vinegar and oil into it.
Fill the container with the crushed products with the resulting brine.
Cover with a plate on top and place oppression, for example, a 3-liter jar of water.
Leave for a whole day, then spread out into small jars.

Time: 2 hours. Servings: 4 persons. Calorie content of the dish: 25 kcal.

Provencal cabbage for the winter in jars is a great option to keep almost fresh vegetables until the cold weather. The salad is prepared in the traditional way and from a minimum of products. A set of favorite spices, a neutral proportion of salt and sugar, vinegar and fresh vegetables - everything you need for an appetizer. The ratio of products in the winter recipe can be adjusted to your liking.

Ingredients:
sugar - 1 tbsp;
cabbage forks - 1 pc.;
salt - 1 tbsp;
vinegar essence - 1 tsp;
garlic - 3-4 cloves;
peppercorns - 5 pcs.;
carrots - 1 pc.;
water - 1 l;
bay leaf - 3 pcs.

Cooking method:
Sterilize the jars, put a clove of garlic, pepper with bay leaf on the bottom of each.
Next, lay out the chopped carrots and cabbage in layers, tamp them down.
Season the water with sugar, salt, bring to a boil, then pour in the vinegar.
Fill jars with vegetables with marinade. Roll up jars with sterilized lids.
Arrange with the bottom up, cover with a blanket or fur coat, let cool completely.

in pieces

Time: 6 hours. Servings: 4 persons. Calorie content of the dish: 29 kcal.
Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.

An excellent alternative to fresh vegetable salads is instant Provencal cabbage in large pieces.
When the season of tomatoes and cucumbers is over, you can prepare such an appetizer. A medium head of cabbage is enough for a three-liter jar. Cabbage turns out spicy and moderately spicy. The main advantage of this recipe is speed, because you can try salting after 4-5 hours.

Ingredients:
sugar - 0.5 tbsp.;
cabbage - 1.5 kg;
black peppercorns - 5 pcs.;
garlic - 4 cloves;
coriander - 0.5 tsp;
bay leaf - 1 pc.;
water - 750 ml;
carrots - 1 pc.;
salt - 1.5 tbsp;
cloves - 1 bud;
sunflower oil - 0.5 tbsp.;
vinegar 9% - 2/3 tbsp.

Cooking method:
Wash vegetables. Remove the top unsightly leaves from the head of cabbage, and chop the rest into large pieces.
Grind carrots with a grater. Finely chop the garlic.
Place all the vegetables on the bottom of the pan in layers, pour in sunflower oil.
Boil water, add salt and sugar, spices. Pour in the vinegar.
Place mixed vegetables into marinade. Cover with a lid on top and put oppression.
Keep in a cold place for about 4-5 hours.

With bell pepper

Time: 3 days. Servings: 5 persons. Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.

Lettuce cabbage with instant bell pepper is another salad option that you can try after 5-6 hours.
Vegetables are juicy, bright and crispy.
You can add a little onion to the list of products.
Apple cider vinegar is used instead of regular vinegar in this recipe. Its light sweet and sour taste makes vegetables very fragrant.

Ingredients:
sugar - 200 g;
bay leaf - 3 pcs.;
white cabbage - 1 kg;
salt - 1 pinch;
apple cider vinegar - 200 ml;
carrots - 250 g;
water - 250 ml;
allspice - 5 pcs.;
vegetable oil - 60 g.

Cooking method:
Rinse the vegetables thoroughly, let them dry, then chop them into thin strips and put them in a large saucepan or bowl.
Slightly crush the products with your hands so that the juice stands out from them.
Season with pepper and parsley. Pour water into a separate pan, season with salt, butter and sugar, boil, then add apple cider vinegar.
Without letting the marinade cool, pour it over the vegetables. Top with a plate, and put a load on it.
After 5-6 hours, squeeze the marinade and, if desired, add chopped onion.

with raisins

Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.
A feature of this recipe is also the speed of cooking, because cabbage leaves are chopped arbitrarily and not very finely.
Sweet tooth will also find pluses in this salad, because it contains raisins.
You can store the snack only for a couple of days in the refrigerator.
Although pickled cabbage with raisins will leave quickly, because it is very tasty and healthy.

Ingredients:
vegetable oil - 200 ml;
carrots - 1 kg;
salt - 2 tbsp.
cabbage - 4 kg;
garlic - 3 cloves;
sugar - 200 ml;
salt - 2 tablespoons;
raisins - 10 g;
vinegar 9% - 2 tbsp.

Cooking method:
Rinse and dry the cabbage leaves, then cut into squares.
Chop the carrot into thin strips, crush the garlic under pressure.
Mix chopped ingredients, add raisins.
Transfer everything to a fireproof bowl.
Season the water with salt and sugar, boil, then pour in the vegetable oil with vinegar.
After the next boil, pour chopped foods with hot marinade.
Infuse in a warm place for about 6 hours, then rearrange on the shelf of the refrigerator.

with garlic

Time: 6 hours 40 minutes. Servings: 5 persons. Calorie content of the dish: 31 kcal.
Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.

The Provencal cabbage recipe with garlic also applies to quick snacks.
It will take about 6 hours to marinate, although if desired, the workpiece can be tasted after 3-4 hours.
Due to properly cooked marinade, vegetables are more juicy and crunchy in the mouth.
If you do not roll it into jars, then the snack is not stored for very long, only two weeks. Then the products become slightly sour.

Ingredients:
salt - 3 tablespoons;
vinegar 9% - 200 ml;
cloves - 3 pcs.;
carrots - 3 pcs.;
cabbage head - 3 kg;
garlic - 3 cloves;
sunflower oil - 150 ml;
allspice - 5 peas;
sugar - 200 g;
bay leaf - 2 pcs.

Cooking method:
Clean the head of cabbage from unsightly top leaves, and wash the rest, dry and finely crumble.
Wash the carrots too, and then process on a grater.
Put the vegetables in a container, season with cloves, pepper and parsley.
Top with vegetable oil. Stir, then arrange in jars (or count on a 3 liter jar).
Salt water, season with sugar, then boil and pour vinegar into it.
Immediately distribute the resulting marinade among the jars of vegetables.
Leave for 6 hours at room temperature. Then transfer to storage in the refrigerator.

without vinegar

Time: 3 days. Servings: 5 persons. Calorie content of the dish: 21 kcal.
Purpose: for lunch / dinner. Cuisine: Russian. Difficulty of preparation: medium.

Provencal cabbage without vinegar turns out to be no less crispy, fragrant and appetizing.
Even children enjoy eating it. Without vinegar, the appetizer is prepared in a shorter time.
For the brine, you only need salt with sugar and water. The technology of cooking the marinade remains the same. Just don't add vinegar at the end.
Pour the marinade into jars immediately after boiling. An appetizer is considered ready when gas formation in jars stops.

Ingredients:
sugar, salt - 1 tbsp each;
cabbage head - 1 pc. medium size;
water - 800 ml;
carrots - 3 pcs.

Cooking method:
Pack chopped vegetables into a glass jar.
Season water with salt and sugar, boil. Without letting the marinade cool down, pour over the vegetables in the jar.
Infuse for a day, then tamp the products.
Repeat the procedure until the gas formation stops.

How to make Provencal cabbage - cooking secrets

Before you cook a really delicious cabbage Provence salad, you need to learn a few simple rules.
For a crispy snack, late varieties are suitable. If you do not like cabbage that is too tight, then take medium ones - the heads should be white, and even in the context.
You should not add too sharp garlic to the preparation - summer varieties, for example, "spring", will do. It has a light, not sharp and even slightly sweet aftertaste.