Cabbage Provencal: a recipe for the winter and 14 quick ways to cook

Cabbage "Provencal" - a savory snack, the recipe for the winter of which is known to many housewives. You can cook it in a couple of minutes. You just need to chop the cabbage, pour it into a jar, add pepper, carrots, pour the salad with hot marinade. If the jar is closed with a tin lid, then the snack is pasteurized. You can pour Provencal into a three-liter jar and close it with a plastic lid. You will have to store such an appetizer in the cold.

Features of cooking cabbage "Provencal" for the winter

To prepare Provencal salad, take a medium-sized head of cabbage, chop it finely or cut into small squares. Chili pods are added to give a spicy taste. You can make a snack with sweet peppers, beets, carrots, raisins or sour cranberries.

All chopped vegetables are put in a three-liter jar. Then pour hot or cold marinade with sugar, s alt, vinegar and sunflower oil. The blank for the winter is pasteurized for 15-25 minutes (depending on the size of the jar).

Requirements for the main ingredients

This appetizer can be made from an early or late variety. Cabbage head should be fresh, not have rotten or insect-damaged leaves. Peppers, carrots, apples or berries are added to give the appetizer a savory or sweet taste.

The main thing is that they do not have rot, mold, and are not damaged by insects. All ingredients are sorted, inspected, washed, chopped before preparing snacks.

How to properly prepare the container?

"Provencal" is prepared in 1.2, 3-liter jars. The container is washed with water with the addition of soda, then sterilized.Lettuce jars are closed with tin or twist-off lids. They are also washed with water and soda, then doused with boiling water. You can first cook vegetables in an enameled pan, and then transfer them to jars. True, it is advisable to keep such a salad in the cold for no more than 2 weeks.

How to cook Provencal cabbage at home?

There are several recipes for the Provence appetizer. The technology is the same, salads differ only in composition. Cabbage is chopped, various vegetables and fruits are added, and then marinade is poured over.

Traditional recipe

The marinated snack includes:

• 1 cabbage head;
• 1 carrot;
• hot pepper pod;
• 2-3 cloves of garlic.

Marinade:

• water - 220 milliliters;
• s alt, sugar - 33 grams each;
• vinegar (9 percent) - 42 milliliters;
• sunflower oil - 52 milliliters.

Cabbage is chopped, put in a saucepan, kneaded. Add grated carrot, chopped pepper, chopped garlic. Then the appetizer is poured with boiled, but chilled marinade. Chopped vegetables put in a saucepan are covered with a plate, and some oppression is placed on top.

At room temperature, "Provencal" can stand for about 2-3 days. Then it is transferred to three-liter jars and stored in the cold for no more than 2 weeks.

Instant Recipe

You can cook a delicious snack in just a day, if you pour vegetables not with cold, but with hot marinade.

The ingredients are taken in the same quantity as for the preparation of the Provence salad according to the traditional recipe.

With sweet pepper

Instead of hot chili pepper, you can take Bulgarian. The remaining components of the traditional recipe do not change. Vegetables are chopped, poured with chilled or hot marinade.

With beets

What products are included:

• 1 cabbage head;
• 1 beets;
• 1 carrot;
• 1 small spoonful of horseradish.

Marinade:

• water - 225 milliliters;
• s alt, sugar - 33 grams each;
• vinegar - 45 milliliters.

With apple and grapes

What is included:

• 1 cabbage head;
• 1 carrot;
• bunch of dark grapes;
• 2 apples;
• 5 garlic cloves.

For filling:

• water - ¼ liter;
• s alt, sugar - 1 large spoon each;
• vinegar - 46 milliliters;
• vegetable oil - 0.5 cup.

With cranberries

What products will be needed:

• 1 cabbage head;
• 1 carrot;
• a handful of cranberries;
• 2 apples;
• 4 garlic cloves.

Marinade:

• s alt - 1 large spoon;
• sugar - 3 tablespoons;
• water - half a liter;
• vinegar - 44 grams;
• sunflower oil - 0.5 cups.

With brine

What vegetables do you need:

• 1 cabbage head;
• 1 carrot;
• 2 garlic cloves;
• chili pod;
• cumin.

Brine:

• water - 0.5 liters;
• s alt - 3 large spoons.

All vegetables need to be chopped, poured into a saucepan, poured with chilled s alted brine, put under pressure. Lettuce should be kept warm at first. After 2-3 days it will be ready. Then it needs to be transferred to glass jars, taken out in the cold.

With green beans and tuna

What is included in the salad:

• fresh red cabbage - 205 grams;
• boiled green beans - 155 grams;
• a can of tuna in its own juice - 300 grams;
• onion - 1 head;
• garlic - 1 clove;
• s alt, pepper - to taste;
• mayonnaise - 65 grams.

Cabbage pieces "Provencal"

To prepare a salad, the cabbage head does not have to be chopped, it can be cut into pieces, add chopped vegetables, pour marinade. Usually, a head of cabbage is cut into large pieces when Provencal is prepared with apples. Fruit is also cut into slices. In this case, carrots can be cut into circles.

No Vinegar

You can make a Provencal appetizer from sauerkraut. In this case, vinegar is not needed. You only need to add sliced chili peppers, a handful of cranberries, dress the salad with vegetable oil.

With cranberry and raisin slices

What you need:

• cabbage slices - 1.05 kilograms;
• cranberries - a handful;
• carrot - 1 piece;
• raisins - 105 grams.

For filling:

• water - 405 milliliters;
• sugar - half a cup;
• s alt - 1 spoon;
• vinegar - 36 grams;
• sunflower oil - half a cup.

With garlic in a jar

Which products to buy:

• 1 cabbage head;
• 1 carrot;
• 6-7 cloves of garlic.

For filling:

• water - ¼ liter;
• s alt - 2 large spoons;
• vinegar - 42 milliliters;
• sunflower oil - 0.5 cups.

With grapes and apple

Ingredients needed:

• 1 cabbage head;
• grapes - 105 grams;
• apples - 2 pieces;
• cranberries - a handful;
• carrot - 1 root crop;
• bell pepper pod.

Marinade:

• water - ½ liter;
• vinegar - 30 milliliters;
• s alt, sugar - 1 tablespoon each;
• sunflower oil - 76 milliliters.

With cranberries, apples and prunes

What is included:

• 1 cabbage head;
• a handful of cranberries;
• 1 carrot;
• 2 apples;
• a handful of prunes.

Fill:

• s alt - 1 large spoon;
• sugar - 3 tablespoons;
• water - ½ liter;
• vinegar - 47 grams;
• sunflower oil - half a cup.

Cabbage head should be cut into squares, finely grated carrots, cut apples into small slices. All vegetables must be laid out in a saucepan in layers. Then the ingredients are poured with hot marinade and put under oppression for 2-3 days. The filling should completely cover the chopped vegetables. The finished salad is mixed, put into three-liter jars and taken out to the cold.

How and how much can be stored?

Shredded cabbage, along with chopped vegetables and other ingredients, should be kept warm for the first 2-3 days. It is advisable to cook the appetizer in an enameled saucepan, and then transfer it to jars.Later, the cabbage should be taken out to the cold and eaten for 2 weeks.

If Provence is made for the winter, then the vegetables are immediately placed in glass containers, jars are poured with hot marinade and pasteurized for 15-25 minutes, and then rolled up with lids. Such canned cabbage can be stored in a cool pantry for about 1 year.

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