Pickled cabbage is a delicious preparation for the winter. This is a wonderful salad, equally good on its own, and as a complement to other dishes. Each housewife has her own cherished cooking secrets, her own recipes. We will share some.
Special "Provence" (basic recipe)
What is instant cabbage? “Provence” is the name of this recipe, and for good reason, because it refers to dishes of French and Italian cuisine. Ingredients for the marinade:
vinegar essence (70%) - 5 ml, vegetable oil - 70-75 ml (optional), sugar - from 60 g (also to taste), salt - from 1 tablespoon, water - about 120 g. Now vegetables, which are added to cabbage. Pickled, quick-cooked, Provence includes 2-3 bell peppers, preferably sweet, 1 large carrot and 1-2 cloves of garlic for each kilogram head of white-headed. Why is it called fast? Because it is already possible to eat salad 5-6 hours after harvesting. Store the product in glass jars in the refrigerator. The pickled cabbage (quick cooking) "Provence" is made as follows: peel the carrots, grate on a coarse grater. You can use the usual one, but the one that is used for the "Korean" is more suitable. Pepper free from seeds, cut into strips. Chop the cabbage finely. Pass the garlic through the press. Put everything in a large pan, mix. Refuel such cabbage (pickled, instant) “Provence” by pouring it: salt and sugar are diluted in cold boiled water, oil and vinegar are added. All ingredients are well dissolved and seasoned with vegetables. If you wish, add allspice and coriander, a little clove for the aroma. Cover the pan with a lid of a smaller diameter, put oppression on top. Send the blank to a cool place. After 5 hours, the delicious pickled cabbage "Provence" is ready to eat! And if you wait a day, it becomes an alliance at all!
Provencal cabbage "Original"
It’s also very interesting and seductive salad, if you use this recipe. To some extent, it resembles the previous one, but additional components give the dish its zest. It turns out something original, and it is really delicious pickled cabbage. For 1 serving: basic vegetable - 2 kg; bell pepper - 1 kg; apples - 500 g; carrots - the same amount; allspice - 1 handful, bay leaf - about 10-12 pieces; nutmeg - 1-1.5 handfuls (to taste). Everything is filled with marinade: water - half a liter, salt - 4-5 tablespoons, vinegar (preferably apple) - from 350 to 450 g, sugar - one and a half glasses. The components are cut into small strips, spices are added, everything is poured with chilled marinade and infused in a cool place, under the lid for 3 hours. Then you can eat. And in order to keep this wonderful dish longer, in a day put the finished salad in jars, cover with nylon covers and keep in the refrigerator.
Provence Cabbage with Curry
It’s also an uncomplicated dish, it won’t take much time for cooking, but all homemade ones will gobble it up for both cheeks. The main difference from previous recipes is the use of curry seasoning, ginger root,
chili pepper and some other ingredients. Warning: the appetizer is spicy! So: cabbage - 1 head (chopped finely); carrots - 2 pieces, cut into strips; ginger root - 50 g (grate). As well as grated coconut pulp - half a cup, olive oil - 1 tablespoon, tablespoon mustard - a teaspoon, 2 pieces of red and green chili peppers (cut into pieces), to taste curry, salt, sugar, vinegar. Heat oil in a frying pan, sprinkle spices, fry for a minute. Put the carrots with cabbage, spasseruyte. Remove from heat, add remaining ingredients, mix. Leave to marinate for 3-4 hours. Done!
Here is such a different cabbage!