The recipes for sauerkraut are countless. The traditional dish of the Russian table and one of the most beloved, healthy and tasty snacks was made not only in every house and every housewife in its own way, but in every village, county and region there were different ways of salting and pickling, accompanied by certain rituals, signs, even by conspiracy.
Cabbage "Provence", the recipe of which has become very popular for some time, also has a great variety in cooking methods. There are so many very different, completely different from each other, that if you put on the table several bowls of Provencal cabbage cooked by different housewives, it will be difficult to say that they have in common, except, of course, the main ingredient.
It is also difficult to determine the original classic recipe for this cabbage. However, we can safely say that the Provencal cabbage must necessarily contain various additional ingredients, namely apples, cranberries or lingonberries, prunes or grapes, carrots and various spices that give it such a refined, worthy of the name, taste. Let's try to highlight the most basic and interesting ones from countless recipes. For example, cabbage "Provence", the recipe of which is a salad of sauerkraut with various fruit and berry additives.
Cabbage "Provence". Cranberry and Fruit Recipe
The basis of this recipe is sauerkraut in large pieces. There is such a way when whole or half heads are fermented. Cabbage leaves are cut into squares, approximately 3x3 or 5x5 cm. They are placed in a wide bulk container for subsequent mixing with various additives.
As additives, it is necessary to take cranberry berries, washed in boiled water, as well as pickled plums, grapes, soaked apples to choose from. Large fruits are cut into slices, free from stones. Gingerly mix the cabbage with fruit and berry additives so that a lot of juice does not stand out, put them in jars and fill them with hot marinade. Two days later, the Provence cabbage with cranberries is ready. Before serving, add a little vegetable oil to it. You need to use it as quickly as possible, since this salad quickly turns sour.
Marinade filling is prepared as follows. A quarter cup of cabbage pickle or fruit marinade, one and a half tablespoons of two percent table vinegar, two teaspoons of granulated sugar, cinnamon and cloves are mixed and brought to a boil over high heat.
Cabbage "Provence". Cabbage salad recipe for the winter
This is a completely different way of cooking Provence cabbage. Two kilograms of white cabbage finely chopped, mixed with finely chopped garlic (2 cloves), chopped carrots, half a glass of vegetable oil and two tablespoons of nine-percent vinegar. The mixture is laid out in jars, filled with marinade, which contains half a liter of water, one and a half tablespoons of salt, half a glass of sugar and is crushed with a load. Two days later, the Provence cabbage salad is ready.
Cabbage "Provence". Bell Pepper Recipe
For two and a half kilograms of cabbage you need to take a pound of bell pepper, the same amount of carrots, a few soaked apples, grapes, plums, cherries. Cabbage is cut into large squares, mixed with chopped bell pepper, apples, grapes, plums and cherries, freed from pits. Two thirds of a glass of sugar, a glass of vegetable oil, a glass of six percent vinegar and two tablespoons of coarse salt are added. All is thoroughly mixed, laid out in jars under oppression, and after two days they are put in the refrigerator. Cabbage "Provence" with bell pepper and fruit is ready.