Cabbage Provence is an amazing cold snack appetizer that goes well with potatoes, meat, fish. The main advantage of the dish is that it will take no more than fifteen to twenty minutes to cook it.
Cabbage, cooked according to this recipe, resembles a savory, crisp, divinely delicious and juicy vegetable salad. It can be safely eaten as an independent treat, as well as served as a side dish.
Provence Cabbage Recipes
Classical
To make a cold snack juicy, not too tough, but crispy, it is important to choose the right cabbage. As for carrots, this is an optional ingredient, but with its participation the dish becomes more colorful, bright, tasty and appetizing. As the main and indispensable ingredient of cabbage Provencal is the Bulgarian pepper, so you should give preference to the ripe and juicy fruits of red.
Some cooks advise adding onions to the appetizer, but it all depends on personal taste preferences. The classic cooking option involves the use of nine percent vinegar. Optionally, you can replace it with wine or apple, and some recipes suggest using citric acid, which will play the role of a preservative.
Ingredients for a classic recipe:
- Bulgarian pepper - 1 piece;
- average carrot - 1 piece;
- white cabbage - 1 kg;
- garlic - 1 tooth;
- water - 150 milliliters;
- sunflower oil - 75 milliliters;
- salt - 1.5 tsp;
- sugar - 50 grams;
- spices, spices - to taste.
Cooking technology:
- Prepare all products according to the recipe. First you need to do cabbage, get rid of dark and withered leaves, if they exist. Using a sharp knife, chop finely enough.
- Place the cabbage in a saucepan, it is advisable to take more so that it is convenient to mix.
- Salt and sugar, add any spices: cloves, bay leaf, coriander and others. Wash the cabbage with your hands, it will squeeze the juice, it will become much softer. Thanks to this manipulation, the vegetable will decrease in volume.
- Chop the Bulgarian pepper, send it to the cabbage.
- Peel carrots, grate or chop in long bars, so it will be much more appetizing.
- Grind a clove of garlic, skip it through a press or chop into small cubes. Send to vegetables and mix.
- Make a marinade, to do this, mix vinegar, oil and water, pour in to the cabbage. Stir, taste, to adjust the presence of sugar and salt in time.
- Press the vegetables with your hand, cover with a flat plate and place a load on top. Put in the fridge for three hours, and for better results, leave overnight.
The snack is incredibly tasty, fragrant and juicy, and it takes no more than 15 minutes to cook. The main advantage of the salad is that it has a low calorie content, since 100 g contains about 87 kcal. That is why cabbage Provensal can be safely included in the diet, as well as eat during fasting.
With beetroot
Provencal salad with beets turns savory, spicy, which can be achieved thanks to the root of horseradish. To make a light but pleasant acidity, you need to add a little cranberry.
Cooking time -15 minutes. If you do not boil beets in advance, it will take about one and a half hours. The duration of marinating is four hours. Caloric content of 100 grams of salad - not less than 90 kcal.
Ingredients:
- beets - 300 grams;
- cabbage - 1 head;
- horseradish - 1.5 tsp;
- carrots - 350 grams;
- water - 500 ml;
- vinegar - 4 tablespoons;
- sugar - 2 teaspoons;
- salt - 1 tsp.
Step-by-step preparation of a universal snack:
- The first step is to prepare the beets. To start, boil it to full readiness, peel. Cool and grate.
- Peel carrots, grate. Cabbage chop arbitrary slices, carefully knead, so that it becomes soft and was able to start a sufficient amount of juice.
- In the cabbage, you should add carrots, sugar and salt, then mix. After that, put the beets, vinegar and horseradish, mix again, add water. Leave in the refrigerator for four hours.
Before serving, drain the liquid, slightly squeeze. Serve with hot dishes, it turns out incredibly appetizing and tasty.
With grapes
The proposed recipe will appeal to gourmets and lovers of a healthy, tasty, balanced diet. The caloric content of one hundred grams of product will be 103 kcal, and the duration of cooking - twenty minutes.
Ingredients:
- white cabbage - 1 kg;
- grapes - 300 grams;
- carrots - 300 grams;
- apples - 300 grams.
For the marinade will require:
- Vinegar 9% - 100 milliliters;
- olive oil - 100 milliliters;
- water - 1 liter;
- salt, sugar - 50 grams;
- mint, black and allspice, bay leaf - to taste.
Cooking technology:
- Chop cabbage into thin strips.
- Grate carrots, you can cut into long strips.
- Core apples, chop into small pieces. Get rid of the stalk in grapes.
- Boil water, add spices, salt and sugar, cook for two minutes and remove from heat.
- Cool marinade, pour oil and vinegar. Pour the vegetables and put them under the press.
Store in the refrigerator, eat the next day.
With cranberries
Recipe for cabbage with cranberries and apples is very simple, useful, quick to prepare. It contains a lot of minerals, micro and macro elements, vitamins, so you can feed even children. The preparation of a unique snack will take no more than 15-20 minutes. To make the salad tasty and crunchy, it should be marinated for at least a day. As for the caloric content, then 100 g of lettuce - about 89 kcal.
Ingredients Required:
- carrots - 100 grams;
- cabbage - 1 kg;
- green apple - 1 pc .;
- cranberries - ½ cup;
- salt - 1 tablespoon;
- sugar - 2 tablespoons;
- water - 500 milliliters;
- vegetable oil - 100 milliliters;
- 9% vinegar - 80 ml;
- mustard seeds - ½ tsp;
- bay leaf - 2 pieces;
- black pepper-peas - 10 pieces.
Specificity of step by step preparation:
- Cabbage chop strips or squares, petals, as you wish.
- Peel and wash the carrots, grate on a coarse grater.
- Apple chop straws, but it is better to get rid of the rind and the core. The best option is sweet-sour and sour varieties. If the cranberries are frozen, they should be taken out of the freezer in advance.
- Prepared components lay in a deep bowl, alternating their sequence. It is desirable to do this: cabbage, carrots, cabbage, cranberries and apples, cabbage.
- The next important step is the preparation of the marinade. Bring water to a boil, add sugar and salt, spices. Boil for at least three minutes, add vinegar and cook for another minute.
- Pour Provencal cabbage with boiling marinade, do not touch or mix the layers. Cover with a plate and press down with heavy yoke. It is important that all vegetables are marinated. In addition, the cabbage will give its own juice, so the liquid will be enough.
Leave the cabbage at room temperature for a day without stirring. Only after a specified period of time can be stirred using a wooden spatula, store no more than five days. It turns out very tasty, goes well with mashed potatoes and meat.
The old recipe of cooking pieces for the winter in a 3-liter jar
For lovers of pickled cabbage, there is a huge number of Provencal salad recipes, which can be prepared for the winter.
A characteristic feature of the dish is that all the ingredients are chopped into large pieces. Cooking time is thirty minutes, the caloric content of 100 grams of product will be 100 kcal.
Ingredients:
- carrots - 800 grams;
- cabbage - 3 kg;
- raisins - 200 grams;
- water - 1 liter;
- vinegar - 1 cup;
- sugar - 180 grams;
- sunflower oil - 1 cup;
- salt - 2 tablespoons.
Features of cooking salad for the winter:
- Chop carrots into cubes and cabbage into small squares.
- Wash cabbage with your hands, it will be soft and let in a sufficient amount of juice.
- After that, you can add raisins, stir and place in a container, but only enameled.
- Prepare the marinade, boil water for this, add sugar and salt, at the very end - vinegar and oil. Pour the vegetables and roll into jars.
The snack is juicy, tasty and fragrant.
Useful tips
To cabbage Provensal turned out juicy, tasty and crispy, you should give preference to late and medium late varieties. It is desirable that the forks be tight and very dense, white. Leaves should be dense and juicy, but not soft. As for the young cabbage, it does not need to be used to prepare this recipe, otherwise the result will not like it.
The only drawback of the recipe is a short shelf life, namely no more than two weeks. Otherwise, the cabbage becomes too acidic. That is why, in order to enjoy the amazing taste of Provencal salad, it should be cooked in small portions.
Of particular importance in this recipe are exactly spices, various additives. Provencal cabbage has a unique way of cutting, an unusual combination of vegetables and spices. Some shred forks are very thin, and someone likes to chop large and voluminous "petals". Modern recipes of this appetizer are distinguished by originality, riot of colors and stunning imagination.
Proof of this can be considered the recipes of cabbage with grapes, beets and cranberries, apples, as well as prunes. Do not forget about the spices, it is best to use dill, garlic, cumin and celery, coriander, cloves and bay leaf, black pepper.
Provence cabbage can be cooked for fifteen minutes, which makes the snack incredibly popular among modern hostesses and chefs. Enjoy your meal!
