Who does not like delicious crispy cabbage! Sharp, with sourness, it perfectly complements any porridge, will become a side dish for meat or boiled potatoes. It is very tasty in and of itself. In autumn, every housewife harvests Provencal cabbage. It is made with an apple, with garlic, with pepper. It cooks quickly, but it turns out so tasty that you can not find the best snack.
Pros and cons
Often you can find the opinion that sauerkraut is much more useful, because it contains natural organic acids. The fermentation process continues for several days, after which the product becomes ready for use. And if you need a snack today? In this case, provencal cabbage will help out. She is famous for her fast cooking.
There is not much vinegar in the recipe. Those who have already tried this recipe confirm that it tastes like the one that was fermented naturally. Therefore, even diseases of the digestive tract - this is not a reason to abandon Provencal cabbage.
No restrictions
This recipe is a great option for those who like to experiment. It has no strictly regulated ingredients. The classic recipe recommends the use of sweet pepper, carrots and garlic. You can also cook this dish with grapes and apples. The original taste is cabbage with cranberries. There are no restrictions on slicing. This can be done in any convenient way, manually or using special devices. A food processor can also help.
Choose vegetables
What is the beauty of this recipe? Provencal cabbage can be cooked at any time when an elastic head of cabbage appeared in your kitchen. Early grades are also used. They are not suitable for winter preparations, as they quickly lose their crispness. In autumn, it is better to take heads of autumn varieties. It is easy to recognize them, as they are very dense, dark green. Do not take vegetables with dried leaves.
Cabbage marinade
Provencal cabbage recipe necessarily includes brine, on which the taste of the dish depends. It is he who provides excellent crunch. It is imperative to observe the norms of acid and salt, and add spices to taste.
The recipe for the marinade can be very different. Mandatory components are water and salt. Acid can be provided using various ingredients:
- Table vinegar 9%. It can be replaced with vinegar essence.
- Fruit acids.
- Lemon juice.
Classic recipe
This is an option using which even an inexperienced housewife can prepare a dish. Instant provencal cabbage is very successful. It will appeal to all family members and all guests. We immediately warn that it makes no sense to cook small volumes. Cabbage is eaten very quickly. For a standard serving you will need:
- A kilogram of white cabbage.
- Medium carrots (150 grams).
- Pepper. It is best to choose thick-walled, red, green or yellow.
- For brine, take 100 ml of water, add 60 ml of sunflower oil, one and a half teaspoons of salt, 30 g of sugar, two tablespoons of table vinegar.
Action algorithm
The process of cooking Provencal cabbage takes literally 15 minutes. To do this, you need to clean the forks, remove all damaged leaves from it. After that, you need to carefully grind it. To do this, you can use a knife or a special shredder.
We put the slices in a large bowl or in a basin. Add salt and sugar and a little wrinkle the cabbage with your hands. But don't try too hard to keep the vegetables soft. Cabbage will slightly decrease in volume. Pepper and carrots shred with a thin straw, add garlic and mix
Cook brine
Instant provencal cabbage must be poured with hot brine. This is what makes the process faster. If on the threshold of guests who want to please a delicious snack, then this option is quite suitable.
You will need to boil water in a saucepan, cool slightly and add spices and oil. If you like the smell of seeds, then you can take unrefined, but in this case, the marinade may be a bit bitter.
Marinade need to pour vegetables. From above they need to be covered with a plate so that it completely covers the entire mass. On top of the plate you need to put a small load. Ideally, you need to store vegetables in a cool place, but it is quite possible to eat them right away.
Sauerkraut
This is another recipe that claims to be classic. Provencal cabbage on it turns out not just tasty, but fantastic. Crispy and spicy, it is a ready-made salad, simple but very elegant. You will need:
- Cabbage head. It can be chosen larger, a kilogram and a half.
- Medium-sized carrots (a lot of it is not needed, otherwise it will kill the whole taste).
- Half the head of garlic. You can take a kiss if you like its taste.
The cooking process is very simple. Unlike the previous recipe, where it was necessary to chop thin straw, here you will need to cut the forks into pieces, and then grind it into small squares. Carrots need to be chopped on a grater, and garlic can be cut with a knife or mashed with a garlic squeezer.
Pouring
The classic Provencal cabbage recipe involves the use of simple spices that are in every home. You need to prepare the following ingredients:
- Half a glass of sunflower oil.
- 130 ml of table vinegar 9%.
- A few leaves of laurel.
- 750 ml of water.
- One and a half tablespoons of salt.
- One - two buds of cloves, pepper.
You need to put the cabbage in a jar, you can lay it in layers with the rest of the vegetables. Pour it with hot marinade and close the lid. The salad will be especially tasty in a day or two after preparation.
Fast cabbage: beetroot recipe
The dish is very beautiful and bright. You can choose the amount of ingredients yourself, depending on your preference. Cabbage can be cut into pieces or sticks. At this time, you need to boil the beets and grate the carrots.
To prepare the marinade, you will need to prepare 0.5 liters of water, 10 grams of granulated sugar, 4 tablespoons of table vinegar, a teaspoon of salt, grated horseradish. It is required to mix all the ingredients in one basin, add dressing and oil. After a few minutes you can taste it. A great addition to meat and fish. And if fasting is approaching, then this salad will become a snack for every day.
Original appetizer with apples and grapes
Adding sweet berries and fruits makes the dish incredibly interesting. To prepare you will need:
- Small sturdy forks.
- All additives can be taken in equal proportions, 300 g each. These are carrots, apples and grapes.
- Water - 1 liter.
- To prepare the marinade, you will need 50 grams of sugar and salt, bay leaf, a few peas of black pepper, 100 ml of table vinegar and vegetable oil.
The marinade should be boiled and cooled, then add vinegar and oil. Combine with vegetables and berries, crush oppression and leave for a day. After that, you can put the cabbage in cans and put it in the refrigerator.
Raisins Cabbage
Often make beets with raisins and walnuts. This is a tasty and healthy snack. But cabbage with raisins is no less successful. To do this, the average head of cabbage will need 3 carrots and 2 onions, a head of garlic and 100 grams of raisins. To prepare the brine, you need to take half a liter of water, a glass of sugar and a tablespoon of salt, 100 ml of vinegar. Grind the vegetables and pour them with marinade. After that, the dish can be served immediately.
Cooking without vinegar
If you do not want to use this preservative, then it is quite possible to do without it. The appetizer is no worse. At the same time, the cooking time is increased to three days. For brine, only water, salt and sugar are required. For one average head you need to add a tablespoon of sugar and salt. Water will need 800 ml. That is, cabbage is prepared by natural ripening.
The first step is to prepare the vegetables, chop them and mix in a basin. After that, put everything in banks. It’s not necessary to tamper too much. Pour in hot marinade and leave to ferment. Every day you need to pierce with a fork to the bottom. Snack readiness can be determined by the most obvious symptom. As soon as the formation of bubbles ends, the cabbage is considered ready. You can put it on a plate, decorate with herbs and serve.
Instead of a conclusion
The options for cooking cabbage are unusually many. You can add raisins, cucumbers, cauliflower to the composition. And if you put boiled beans or pickled mushrooms, you get a fantastic snack that can be served even on holidays. A distinctive feature of this recipe is its versatility. The classic version can serve as a dressing for borsch, the basis for stewing. Putting cabbage on a plate, you get a salad that will decorate any table. Such a dish is a source of vitamins that the body really needs.