/ / Cabbage Provencal: cooking recipes

Cabbage Provencal: cooking recipes

Who does not like tasty crispy cabbage!Sharp, with sourness, it perfectly complements any porridge, will become a side dish to meat or boiled potatoes. It is very tasty, in and of itself. In the fall, every hostess prepares cabbages for Provencal. It is made with an apple, with garlic, with pepper. It is prepared quickly, but it turns out so delicious that the best snacks can not be found.

cabbage provencal recipe

Pros and cons

Often one can meet the opinion that the sauerkrautcabbage is much more useful, because it contains natural organic acids. The fermentation process lasts several days, after which the product becomes ready for consumption. And if you need a snack today? In this case, the cabbage Provencal will help. She is famous for her quick cooking.

Vinegar in the recipe is short.Who has already tried this recipe, confirm that it tastes like that which was fermented in a natural way. Therefore, even diseases of the digestive tract - this is not an excuse to refuse cabbage Provencal.

No restrictions

This recipe is a great option for loversexperiment. It does not contain strictly regulated ingredients. In the classic recipe, the use of sweet peppers, carrots and garlic is recommended. You can also cook this dish with grapes and apples. The original taste of cabbage with cranberries. There are no restrictions on cutting. This can be done in any convenient way, manually or by using special devices. A food processor can also help.

cabbage provencal how to cook

Choosing vegetables

What is the beauty of this recipe?Cabbage Provencal can be cooked at any time, when you have an elastic head in your kitchen. The course also includes early varieties. For winter blanks, they are not suitable, because they quickly lose their crunchiness. In autumn it is better to take the heads of autumn varieties. Find them simply, because they are very dense, dark green. Do not take vegetables with dried leaves.

Marinade for cabbage

The recipe for cabbage Provencal necessarily includesBrine, on which the taste of the dish depends. It is he who provides an excellent crunch. It is necessary to comply with the norms of acid and salt, and add spices to taste.

The marinade recipe can be very different. Required components - water and salt. The acid can be provided with the help of various ingredients:

  • Table vinegar 9%. It can be replaced with acetic essence.
  • Fruit acids.
  • Lemon juice.

Classic recipe

This is an option, using which, the dish willcook even the inexperienced mistress. The quick-cooking cabbage is very successful. It will appeal to all family members and all guests. We immediately warn that there is no point in preparing small volumes. Cabbage is eaten very quickly. For a standard portion, you will need:

  • Kilogram of white cabbage.
  • Average carrots (150 grams).
  • Pepper. It is best to choose thick-walled, red, green or yellow.
  • For the 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.

Algorithm of actions

The process of cooking cabbage Provencal takesliterally 15 minutes. To do this, you need to clean the forks, remove all damaged leaves from it. After this, you need to gently crush it. To do this, you can use a knife or special shredder.

cabbage provencal cooking process

Fold the cut into a large bowl or in a basin. Add salt and sugar and a little mime cabbage hands. But do not try too hard to keep the vegetables soft. Cabbage will decrease slightly in volume. Pepper and carrot shredded thin straws, add garlic and mix

Boil brine

Quick-cooking cabbagemust be filled with hot brine. This is what makes it possible to speed up the process. If on the doorstep guests who want to please a delicious snack, then this option is quite suitable.

It will be necessary to boil the water in a saucepan, cool a little and add spices and butter. If you like the smell of sunflower seeds, then you can take unrefined, but in this case, the marinade can be slightly bitter.

The marinade needs to be filled with vegetables. From above they are required to cover with a plate, so that it covers the entire mass. A small load must be placed on top of the plate. Ideally, you need to store vegetables in a cool place, but it is possible to eat them at once.

cabbage is delicious

Sacks of cabbage

This is another recipe that claims to beclassical. Cabbage Provencal on it turns out not just tasty, but fantastic. Crispy and sharp, it is a ready-made salad, simple, but very elegant. You will need:

  • Cabbage head. It can be chosen larger, a kilogram for one and a half.
  • Small carrots (many do not need it, otherwise it will permeate all the taste).
  • Half the head of garlic. You can take a whole, if you like his taste.

The cooking process is very simple. Unlike the previous recipe, where it was necessary to shred a thin straw, it will be necessary to cut the forks into pieces, then grind it into small squares. Carrots must be grinded on a grater, and garlic can be cut with a knife or mashed with garlic.

Fill

The classic recipe of cabbage Provansal 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 vinegar 9%.
  • Several leaves of the laurel.
  • 750 ml of water.
  • One and a half tablespoons of salt.
  • One - two buds of a carnation, pepper.

Cabbage should be put in a jar, you can shift the layers with the rest of the vegetables. Fill it with a hot marinade and close the lid. Especially delicious will get a salad every other day - two after cooking.

cabbage provencal delicious recipe

Fast cabbage: a recipe with beets

The dish turns out very beautiful and bright. The number of ingredients you can choose yourself, depending on your preferences. You can cut cabbage with sabers or straws. At this time, you need to boil the beets and rub the carrots with straw.

For the preparation of marinade,prepare 0.5 liters of water, 10 grams of sugar, 4 tablespoons of table vinegar, a teaspoon of salt, grated horseradish. It is required in one pelvis to mix all the ingredients, add refueling and oil. In a few minutes you can taste. Excellent addition to meat and fish. And if the fast is approaching, then this salad will become a snack for every day.

cabbage provencal classic recipe

Original appetizer with apples and grapes

Adding sweet berries and fruits makes the dish incredibly interesting. For preparation it will be required:

  • A small strong fork.
  • All supplements can be taken in equal proportions, 300 g each. These are carrots, apples and grapes.
  • Water - 1 liter.
  • To prepare the marinade, you need 50 grams of sugar and salt, a bay leaf, several black peppercorns, 100 ml table vinegar and vegetable oil.

Marinade needs to boil and cool, after whichadd the vinegar and butter. Combine with vegetables and berries, press down with oppression and leave for a day. After that, you can put the cabbage in a jar and put it in the refrigerator.

Cabbage with raisins

Often, beets are made with raisins and walnuts. It's a tasty and healthy snack. But cabbage with raisins is no less successful. For this, on the average cabbage head, 3 carrots and 2 onions, a garlic head and 100 grams of raisins will be needed. 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 fill them with marinade. After this, the dish can be served immediately to the table.

Preparation of snacks without vinegar

If you do not want to use this preservative,then you can do without it. Snack is not worse. The cooking time is increased to three days. For the brine, only water, salt and sugar are required. One average head is required to add a tablespoon of sugar and salt. The water will need 800 ml. That is, cabbage is prepared by natural ripening.

The first step is to prepare vegetables,chop them and mix them into the pelvis. After that, decompose everything into banks. Do not tamper with it. Pour hot marinade and leave to ferment. Every day you need to pierce with a fork to the very bottom. Ready to eat snacks can be determined by the most obvious symptom. Once the formation of bubbles is over, cabbage is considered ready. You can spread it on a plate, decorate with greens and serve to the table.

quick-cooking cabbage

Instead of concluding

There are unusually many options for making cabbage. You can add raisins, cucumbers, cauliflower to the composition. And if you put boiled beans or pickled mushrooms, you get a fantastic snack, which can be served on the table 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 extinguishing. Laying cabbage on a plate, you get a salad that will decorate any table. This dish is a source of vitamins, which are very necessary for the body.

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