Provencal cabbage of frisky production

Provencal cabbage of frisky production

Sunday, November 8, 2015

This cool appetizer is simply a wonderful addition to meat and poultry, as well as boiled or stewed potatoes. In fact, pickled Provencal cabbage is a juicy and special vegetable salad that can be eaten as an independent dish or complement other more austere dishes. It’s also important that making Provencal cabbage will only take you 15 minutes.

For this dish, it is better to choose cabbage that is juicy and not very hard. Carrots are not an indispensable ingredient, so decide for yourself whether to add them or not. But bell peppers in Provencal cabbage are strictly necessary - we take juicy ripe fruits of a reddish color. Some cooks also use onions, but I don’t like this option.

What kind of vinegar is needed to make Provencal cabbage? I take table strength 9%, but you can also use vinegar essence or the weakest percentage. You can also use apple – in any case, choose the right concentration. You also have the right to diversify the spices for Provencal cabbage as you wish: I didn’t use anything other than garlic, but you can use dark or aromatic peppercorns, clove buds, hot peppers – everything is optional.

Ingredients:

Making a dish step by step:

The recipe for fast-made Provencal cabbage includes the following ingredients: white cabbage, sweet bell pepper, fresh carrots, medium clove of garlic, water, vinegar, refined vegetable oil, salt and sweet sand. By the way, those who like it can use vegetable oil with a scent, in other words unrefined, but personally I don’t like it.

First, remove the withered and darkened leaves from the cabbage, if any. And then we chop it quite finely with a sharp knife. You can chop the cabbage using a special shredder, but unfortunately I don’t have one.

Place the cabbage in a large saucepan or bowl. If you choose a small one, it will be awkward to stir everything later.

Add salt and sweet sand to the cabbage. You need to mash the cabbage lightly and briefly with your hand so that it releases its juice and becomes softer. Only not very much, but just a little.

After this procedure, the cabbage will soften a little and decrease in volume.

Next we put the sweet pepper, the pulp of which is cut into fairly narrow strips.

Well, carrots if desired. It must be cleaned and cut into thin and long sticks, or rather into strips.

In the end, we just have to remember about the garlic: we clean and chop the clove. Any way you like: you can use a garlic press, on a grater, or just with a knife. I chopped it with a knife.

Mix all the ingredients (I do this with my hand, but you can use a spoon if that’s more convenient for you). Add warm boiled water, vinegar and vegetable oil.

Mix and taste again. Do not neglect this step, because right now you can adjust the taste of Provencal cabbage. It may seem that there is a lot of vinegar in the marinade, but this is not so: later all the vegetables will absorb it and then, on the contrary, it will turn out that there is not enough of it. If necessary, add salt or sugar - it's up to everyone's taste.

Press the cabbage tightly with your hand and place a flat plate on top. We put a load on top - a liter jar of water can handle this perfectly. Place the cabbage in the refrigerator for at least 3, and preferably 5-6 hours. My Provencal cabbage was infused overnight (that is, in the dark) on the balcony.

I would like to say that the longer this appetizer sits, the tastier it becomes. But not much comes out of a kilogram of cabbage, so you can immediately create more by increasing other ingredients accordingly. Place the finished cabbage tightly in containers and store in the refrigerator. I don’t use this recipe to prepare Provencal cabbage for the winter, because I don’t see the point: you can cook it very quickly and you can constantly create the freshest portion. Our freshest cabbage is constantly on sale in winter and is inexpensive.

Prepare this tasty and special cool snack for your own family. I even really like Provencal cabbage just with black bread.

Provencal cabbage for the winter: 5 delicious recipes

Cabbage "Provencal" for the winter with apples and carrots

Large, heavy forks are suitable for the workpiece. This is winter cabbage. Its leaves fit tightly to each other, without air “pockets”.

For a 3-liter jar, take:

• forks without stalk – 1 kg;
• carrots – 300 g;
• sweet and sour apples – 300 g.

For the marinade filling:

• water – 1.5 l;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• ground cinnamon - half a teaspoon;
• aromatic peppercorns – 5 pcs.;
• vegetable oil – 100 ml;
• bay leaf - 1-2 (optional);
• 5-6% vinegar - 150 ml.

Manufacturing step by step:

1. Remove any wilted, unusable outer leaves from the cabbage. Cut the pieces into large cubes of 4-5 cm.
2. Grind the carrots through a grater. If desired, use a Korean salad grater.
3. Cut the apples into thin slices.
4. Remove the branches from the grapes. Be sure to wash every berry. Cut the grapes into halves. If there are seeds, remove them.
5. Combine cabbage, carrots, apples and grapes in a cup. Stir. Apply a little pressure with your palms. Pour the mixture into a clean, dry 3-liter jar.
6. Make the marinade. Add sugar and salt to the water. Also peppercorns, cinnamon, butter. Boil the mixture. Add vinegar. Stir. Remove from heat.
7. Carefully pour the marinade into the jar in a narrow stream. Make sure that the marinade fills the gaps between the vegetables. Press down on the snack.
8. Leave it for a day. It is better to place the jar on a tray or plate. The marinade may come out of the jar a little and spill over the edge.
9. After 24 hours, close the jar with a lid. Place the preparation in the refrigerator.

Recipe for winter Provencal cabbage with fresh cranberries

Unlike the previous recipe, sauerkraut is used here. The freshest cranberries give a special taste and smell. Don't have cranberries? Successfully replace it with lingonberries, grapes, pickled gooseberries or pieces of pickled apples.

To get 10 kg of Provencal cabbage, take the following products:

• white sauerkraut – 6 kg;
• sugar – 1 kg;
• vegetable oil – 1 l;
• fresh cranberries – 500 g.

How to cook:

1. Take sauerkraut in pieces. If you fermented with whole forks, cut them into 2-3 cm pieces.
2. Sort the cranberries. Wash it. Dry on a cardboard towel.
3. Place cabbage and cranberries in a large bowl. Add sugar. Stir. Leave it alone for half an hour.
4. Add vegetable oil. Stir gently. Divide into jars. Provencal cabbage is ready.

Provencal cabbage with mustard and soaked apples in jars for the winter

There is a 3rd method for making Provencal cabbage. With mustard. It turns out very tasty. Ready snack for the holiday.

What products will you need:

• sauerkraut – 3 kg;
• sugar – 400 g;
• vegetable oil – 300 g;
• mustard powder – 5 g;
• pickled apples (or lingonberries) – 250 g;
• pickled apple marinade – 200 ml.

How to cook:

1. Cut the sauerkraut into pieces. Soaked apples into thin slices.
2. Combine the tenderloin in an enamel bowl with sugar. Stir. Don't push.
3. After half an hour, add oil and mustard. Pour in the marinade from the apples. Stir gently.
4. Divide into jars. Close with lids. Place in the refrigerator until required.

How to create Provencal cabbage with vinegar

This recipe uses less vegetable oil. The Provencal appetizer is prepared on the basis of white cabbage with marinade. Spices give a special taste. It’s great to take crushed ones from a mortar. But you can also use ground ones.

What products to take:

• fresh forks – 1 kg;
• carrots – 150 g;
• bell pepper – 200 g;
• garlic cloves – 3-4 pcs.

For the marinade, take:

• water – 500 ml;
• salt – 1 tbsp. l.;
• sugar – 100 g;
• vegetable oil – 100 ml;
• vinegar 9% - 100 ml;
• peppercorns – 5 pcs.;
• carnation inflorescences – 3 pcs.;
• bay leaf – 1 pc.;
• cinnamon – 1 small stick (or a third of a teaspoon ground).

Chop the cabbage into narrow strips. Also thinly slice the bell pepper. Grate the carrots using a grater.

Stir vegetables in a large bowl. Don't crease.

Finely chop the garlic or press it through a press. Spread sparingly over top of salad.

Make the marinade. Combine ingredients in a saucepan. Specifically water, salt, sugar, oil, spices. Don't forget the vinegar. Stir. Bring to a boil. Don't boil. As soon as bubbles begin to boil, remove the marinade from the stove.

Pour the marinade over the salad.

Place a plate on top. Place a weight on it. For example, a 3-liter jar of water. For convenience, first place the jar in a plastic bag.

Leave on the counter at room temperature for 6-8 hours. Transfer to a jar. Put it in the refrigerator. After cooling, the tasty salad is ready.

Provencal cabbage salad will keep perfectly in the refrigerator for 2 months. Feel free to bring a little to the table for dinner, lunch or a family holiday.

Cooking “Provencal” in Cossack style

Sweetish crispy cabbage is a holiday decoration. Appetizer and side dish in one plate.

What you will need:

• white cabbage - 5 kg;
• sweet bell pepper - 1 kg;
• carrots - 1 kg;
• vegetable oil - 500 g;
• sugar - 250 g;
• vinegar 6% - 500 ml;
• salt - 5 tbsp. l.

How to cook step by step:

1. Peel the vegetables. Shred it. Mix. Fill an enamel pan with vegetable mixture. Compact.
2. Make a marinade from oil, sugar, salt and vinegar. Just mix the ingredients. Pour into vegetables.
3. Press down with a plate. Place a weight on it.
4. Keep at room temperature for 3 days. Transfer to glass jars. Store in the refrigerator until needed.

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Cabbage “Provencal” in 3 hours

One of the “working and duty” recipes. I cook cabbage whenever I want. It’s quick and easy to prepare, and it comes out crispy, garlicky, sweet and delicious. It goes down almost as quickly as it cooks)))

Ingredients for “Provencal cabbage in 3 hours”:

• White cabbage / Cabbage - 2 kg
• Carrots – 200 g
• Garlic (one head) - 6-8 teeth.
• Vinegar (9%) – 80 ml
• Salt - 2 tbsp. l.
• Sugar - 0.5 cup.
• Vegetable oil - 1 cup.

Nutritional and energy value:

Recipe “Provencal cabbage in 3 hours”:

We chop the cabbage and carrots as you like (I'm talking about size). I do all this in a food processor, as usual - due to lack of time, that’s why it’s too small.

Using a press, add garlic to the cabbage.

We make the marinade: boil 1 liter of water, add vinegar (add 80g of cool boiled water to a full glass), salt, sugar, sunflower oil. Let the marinade boil, let it cool a little, about 15-30 minutes. And pour the hot marinade over the cabbage. Once the cabbage has cooled down, you can eat it! If we make a lot of it, then after cooling, transfer it to jars or other containers and store it in the refrigerator. Bon appetit.

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=5797

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December 22, 2019 asechka402 #

December 4, 2019 IRepka #

December 1, 2019 Larrissa1 #

November 30, 2019 migga #

December 18, 2018 Dmitry Skorokhod #

A recipe worthy of a gala table.
For making it you will need (for a 5-liter jar):
approximately 3.5 kg of cabbage;
6 Antonov apples;
lingonberries or cranberries;
few carrots;
5 juniper berries;
approximately 25 g sugar;
1 crust of bread;
salt - to taste;
currant leaf;
little cumin;
2 glasses of vodka.

Making recipe:
Place several snow-white cabbage leaves and a crust of bread on the bottom of the jar.
We cut the cabbage as thin as possible, tightly lay one layer (5 cm) of cabbage mixed with salt, sugar, carrots and caraway seeds (we put very little caraway seeds).
On top are a few currant leaves. Remove the seeds from the apples by cutting them into several slices (in halves or slices, if desired).
Layer a layer of cabbage with apples. The next layer is cabbage with a small amount of lingonberries or cranberries and cumin. Then - again a layer of cabbage with carrots. We moderately distribute juniper berries throughout the entire thickness of the bookmark.
In the middle of the process, pour 1 glass of vodka into the workpiece.
And then everything is as in the basic recipe: 3-5 days, +16. +18°C, pierce, remove the resulting foam.

November 22, 2017 MaOlPa #

October 15, 2017 Kurylenko63 #

May 18, 2017 lelya1989 #

May 9, 2017 GlaMara #

March 22, 2017 Lala Gu #

October 17, 2016 tanyamomochka #

April 5, 2016 Surik #

April 6, 2016 marfutak # (moder)

April 6, 2016 Surik #

April 9, 2016 akchuch #

April 9, 2016 Surik #

January 25, 2016 vikiniki #

January 15, 2016 Evgenia 1976 #

November 28, 2015 cmpeko3ka #

August 5, 2015 Yanovichok #

August 7, 2014 alorikk #

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Provencal cabbage of frisky production

This cool appetizer is simply a wonderful addition to meat and poultry, as well as boiled or stewed potatoes. For this dish, it is better to choose cabbage that is juicy and not very hard. Carrots are not an indispensable ingredient, so decide for yourself whether to add them or not. But bell peppers in Provencal cabbage are strictly necessary, so why do we take juicy, ripe, reddish fruits. Some cooks also use onions. What’s also important is that making Provencal cabbage will only take you about 15 minutes.

This recipe for pickled cabbage is finger-licking good.

We offer you a recipe for a very quick way to make pickled cabbage. The dish will be ready in four hours thanks to the use of a hot marinade, and the addition of bell peppers and carrots will highlight the sweetness, crunch and juiciness of the taste.

Cooking time – 4 hours.

Ingredients

Manufacturing process

Korean cabbage in large pieces - the best recipe at home

We present to your attention a very unique recipe for pickling cabbage. What makes it unique is its unusual pinkish color and the method of cutting it in large pieces.

• Cabbage – 1.5 kg.
• Beets – 1 pc.
• Garlic – 1 head.
• Water – 1.5 l.
• Salt – 3 tbsp. l.
• Sugar – 0.5 tbsp.
• Vegetable oil – 0.5 tbsp.
• Reddish hot pepper – 1 pc.
• Table vinegar 9% – 150 g.
• Bay leaf – 2 pcs.

1. Remove the warped outer leaves from the cabbage and wash it with running water. Shred the cabbage together with the stalk. To do this, cut the forks in half, and each half into four similar parts. If you cut it into 3-4 cm squares, it will look like a rose in shape.
2. Peel and wash the beets. Grind it on a grater with large holes. Peel the garlic and chop into small cubes.
3. Take a marinating container and place the cooked vegetables in it layer by layer. We put cabbage in the first layer, put garlic, grated beets and a little bitter pepper on it. Repeat layers until all vegetables are completely used.
4. Now we are preparing the marinade. Pour the amount of sugar and salt indicated in the recipe into the water. Place pieces of bay leaves into the marinade and pour in vegetable oil. Bring the marinade to a boil, stirring all the ingredients until completely dissolved.
5. Remove the boiled marinade from the stove and pour table vinegar into it. Pour the purchased marinade over the cabbage. Place a flat plate or lid with a small weight (for example, a container of cool water) on top of the cabbage.
6. Marinate the cabbage for 24 hours. Then we remove the load and soak the cabbage in the marinade for another two days.

During this period of time, the cabbage was perfectly saturated with spices, sugar and vinegar. You can serve it by cutting it into small pieces. Bon appetit!

Provencal cabbage with grapes and apples

We bring to your attention a fascinating recipe for pickling cabbage with the addition of grapes and apples. Give it a try.

• Medium sized cabbage forks – 1 pc.
• Drinking water – 1 l.
• Garlic – 4 cloves.
• Carrots – 1 pc.
• Sweet and sour apples – 2 pcs.
• Table vinegar – 0.5 tbsp.
• Reddish grapes – 100 g.
• Sugar – 180 g.
• Salt – 2 tbsp. l.

1. For this recipe, chop the cabbage into medium squares. Peel the carrots and grate them on a coarse grater. Mix the vegetables and place them in a marinating container.
2. Cut the reddish marinade in half and remove the seeds. Place it on top of the shredded vegetables.
3. Peel the apples. Remove their core and seeds and cut into thin slices. Place apples on top of grapes.
4. Peel the garlic and chop into small squares.
5. Prepare the marinade. To do this, pour salt, sugar and vegetable oil into clean water. Boil the marinade and add table vinegar. Pour this hot marinade over the cabbage.
6. You can eat the cooked cabbage right away, after cooling it a little. After keeping it under pressure for 2 days, you will get a snack with a rich, catchy taste.

Provencal cabbage according to a traditional recipe with sweet peppers

If you want to amaze your family with a new and unusual snack, prepare cabbage according to this traditional recipe with the addition of reddish bell pepper. The manufacturing process is easy and quite fast. Your family will really love this crispy snack, especially if you serve it with boiled potatoes.

• Cabbage – 1.4 kg.
• Carrots – 0.26 kg.
• Sweet bell pepper – 0.27 kg.
• Garlic – 2 cloves.
• Unsullied water – 130 ml.
• Granulated sugar 70 g.
• Table salt – 25 g.
• Vinegar essence – 10 ml.
• Vegetable oil – 70 ml.

1. Peel the cabbage from the outer leaves, wash and cut into small slices.
2. Place the shredded cabbage in a deep bowl, sprinkle with table salt and rub with your hands until cabbage juice appears.
3. Peel the carrots and chop them on a Korean grater. Add carrots to cabbage.
4. Wash the bell pepper, cut off the stem and remove the seeds. Chop the pepper into thin strips and add to the rest of the vegetables.
5. Peel the garlic and cut into small cubes.
6. Add the garlic to the rest of the vegetables and stir everything carefully.
7. Prepare the marinade. To do this, boil and cool clean drinking water to room temperature.
8. Add the amount of salt, sugar and vinegar essence indicated in the recipe to the water and stir the marinade until they are completely dissolved.
9. Pour the prepared marinade over the chopped vegetables. Be sure to place at least some pressure on top of the cabbage.
10. Place the cooked cabbage in the refrigerator for 5 hours.
11. You can eat cabbage. For easy storage, place it in small glass jars and cover with plastic lids.

Provencal cabbage of frisky production

Cabbage prepared according to this recipe has a special property: when stored longer than usual, it improves its taste. The size of the prepared snack is small, so you can always prepare a new portion or increase the amount of ingredients.

• White cabbage – 1 kg.
• Sweet bell pepper – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Unsullied water – 150 ml.
• Table vinegar 9% – 2 tbsp. l.
• Vegetable oil – 70 ml.
• Sugar – 50 g.
• Salt – 1.5 tsp.

1. Remove the warped top leaves from the cabbage and use a sharp knife to chop into narrow strips. You can use a special shredder or food processor.
2. Take a huge and comfortable marinating container and place the shredded cabbage in it.
3. Sprinkle the cabbage with salt and sugar and grind it a little, just not too much, until cabbage juice appears.
4. Your cabbage has become softer and decreased in volume.
5. Wash the bell pepper, remove the stem and seeds and chop into narrow strips. Add it to the cabbage.
6. Peel and wash the carrots and also cut into narrow strips or cubes.
7. Peel and chop the garlic using any method, with a knife or garlic clove.
8. Place carrots and garlic in cabbage. Stir all vegetables well with a spoon or hand. Add cooled boiled water and the amount of salt and sugar indicated in the recipe to the cabbage. Pour in vinegar and oil.
9. Stir the cabbage and vegetables again and be sure to taste them. At this step in the manufacturing process, you can adjust the flavor by adding sugar and salt. Do not taste the amount of vinegar, because it will be absorbed into the vegetables and the acidity will decrease.
10. Cover the top of the cabbage with a flat dish and place pressure on it in the form of a jar of cool water. Place the cabbage in the refrigerator for 5-6 hours. Can be kept on the balcony overnight.

Everyone will really like your snack. Bon appetit!