Cooking recipes and cabbage Provencal

In our country, it is not so easy to find families in which the hostesses would not make preparations for the winter. Almost in any home one can see bright jars with appetizing canned fruits and vegetables, salads, compotes and berry jam. One of the most revered pickles is considered to be spicy pickled or sauerkraut, which is absorbed with a huge appetite both as an appetizer and as a separate dish, and also served as an additive to side dishes.

But sometimes there is no time for a long wait for salty cabbage - in this case you can make Provensal cabbage in a matter of hours.

Cabbage "Provence" - is a cold appetizer, which will be an excellent addition to meat and fish dishes, as well as boiled or fried potatoes. At its core, the dish is a savory salad, which includes several components, but the main one is cabbage.

The undoubted plus of the dish is that it will take no more than 20-25 minutes to prepare it., and you can cook it absolutely at any time of the year - in the cold winter, and in the hot summer, and in the spring or autumn. Such spicy cabbage can be very helpful in a situation where there is no time for cooking classic pickles - this dish will be ready the next day. This is its similarity with the recipe of pickled cucumbers and pickled champignons, with the only difference being that the first ones are more laborious.

Of course, the taste of such a salad is different from the usual salted cabbage, in addition, this dish is not suitable for heat treatment, for example, Provensal is never added to solyanka and soup - this is an extremely cold appetizer.

According to its traditional recipe, cabbage itself, as well as pepper and sugar, vinegar, sunflower or other vegetable oil, a little garlic, salt and vinegar are required to make Provencal.

Cabbage for such a salad should not use a particularly tough and certainly juicy. Carrot is an optional ingredient, so only depends on the personal tastes of the hostess, add it or not worth it. But allspice in the classic recipe is required - it is better to take for this large and juicy fruits with bright red color. Some add onions, but this is “not for the fan.” Vinegar is desirable to use table, 9%, however, you can use the essence, and some take apple vinegar, but in this case you need to choose the right concentration. As for spices, there are also many options here - some housewives use only garlic, while others complement it with cloves, pepper, peas, and even hot pepper.

Like any cabbage dish, the Provencal salad is a real pantry of vitamins. It contains vitamin C in such an amount that even a couple of spoons of snacks can provide the body with its daily norm, in addition, the vegetable contains vitamins A. B, H, U, PP, which are extremely beneficial to human health. Cabbage also contains many important micro-and macronutrients for maintaining normal vital activities, such as magnesium, zinc, iron, and iodine and potassium, which are required for every city dweller. At the same time, the energy value of such a dish is only about 36 kcal per 100 grams.

Cabbage "Provencal" has an excellent taste and at the same time charges the entire body with strength, vitality and health, because it has a beneficial effect on all human organs and systems:

• optimizes the digestive tract;
• It has a mild laxative effect, and also normalizes intestinal motility, thereby effectively fighting constipation;
• improves the body's immunity;
• relieves inflammation in the oral cavity, prevents scurvy;
• improves appetite;
• lowers blood cholesterol;
• promotes the removal of parasites from the body;
• facilitates the state of pregnant women with toxicosis;
• restores male potency;
• reduces the risk of atherosclerosis and coronary heart disease.

Those who hope that the Provencal cabbage will have the same taste and smell as saucy may be disappointed, but despite this, this appetizer is very tasty and healthy. It is noteworthy that a single recipe for Provencal cooking at home does not exist - all recipes are quite different in the composition of the basic ingredients.

The classic recipe involves the use of cabbage, carrots and bell peppers, dishes with grapes and cranberries are no less popular among housewives - they give the salad a sour note and a piquant aroma. There are recipes for cabbage, cut into large pieces, as well as options for dishes with beets, raisins and even apples.

Let us dwell on the most favorite recipes of housewives.

According to this recipe, you need to add carrots, as well as allspice and garlic. All these components must be kept in a special marinade made from vinegar and sugar - such cabbage will be completely ready for use after 5-7 hours, and this is where its main advantage over traditional sour, which requires at least 3 days.

In general, the standard technology of marinating looks like this.

1. Cabbage is very thin shred and fit into a large bowl.
2. Add salt, add sugar and stir, crushing hands.
3. Cut the peppers into long, thin slices, skip the garlic through the garlic press, and finely chop the carrot or grate, and then add to the cooked cabbage.
4. For brine, boil water, then cool it to 50-60 degrees, then add vegetable oil and 9% vinegar to it.
5. Pour the whole vegetable mixture with warm marinade and mix.

By the way, the marinade can be poured more hot - then the snack will be completely ready for use after 2-3 hours. The proportions of water and acetic acid are selected individually - it is important that the appetizer has a pleasant acidity and sharpness. You should definitely add sugar and cooking or iodized salt.

With a great desire, it is possible to replace the vinegar with squeezed lemon juice or citric acid, and also add any spices to your taste: most often they use coriander, as well as peas, clove buds, dill seeds and other seasonings, which significantly diversify the taste of cooked cabbage.

If there is absolutely no waiting time, it makes sense to use the fast snack method, which requires:

• cabbage - middle-sized forks;
• vegetable oil;
• 1 small onion;
• 1 carrot;
• 1-1.5 tsp. acetic essence;
• 1 tbsp. l sugar and as much salt;
• 1-2 glasses of water.

Cabbage cut into small cubes, skip carrots through a grater, cut the onion into rings - put everything in a deep salad bowl and mix. Melt the sugar in water and add vinegar, then pour the cooked marinade into the harvested vegetable mixture and add a little vegetable oil. This snack is recommended to serve for dinner immediately.

This dish has a pleasant pink color, it requires the following ingredients:

• medium-sized forks of cabbage;
• 1 l of water;
• 100-200 grams of vinegar 9%;
• garlic clove;
• pepper;
• 1 tbsp. l salts;
• 100-150 grams of sugar;
• Half a cup of vegetable oil, odorless.

The head of cabbage is cut into large squares, and the beets and carrots are crushed into thin long straws, garlic is passed through the garlic press. The water is brought to a boil, vinegar is added to it, a couple of garlic cloves are poured, and oil with spices is poured in. Together, it should be boiled for 3-5 minutes. In a large bowl, lay out the cabbage with carrots and beets and pour the cooked pickle.

If you add only cranberries, the dish may turn out to be too sour, and the apple softens its taste, with the result that the snack will become sharp, but at the same time tender. The dishes will require:

• about a pound of cabbage;
• 2 apples, preferably green;
• 2 peppercorns;
• 2 carrots;
• some garlic;
• 1-2 tbsp. l vinegar;
• 1-2 tbsp. l Sahara;
• half a glass of water;
• a pinch of coriander;
• half a cup of cranberries;
• 0.3 st. l rast. oils;
• 1-1.5 tsp. salt.

The cabbage is chopped, the carrot is rubbed on a grater, and the pepper is cut into small slices. All cooked vegetables should be mixed and lightly pressed down so that they let the juice, the apples are cut into slices (the core is removed beforehand), the skin is not necessary to remove. Then the apple is sent to the mixture of cooked vegetables, salt and sugar are introduced, everything is mixed. The marinade is prepared separately: vinegar and vegetable oil are added to boiled and cooled water - pour the vegetables with this brine, cover with a plate and put pressure on it.

Such a dish is prepared for a day, then the load is removed, and cranberries are added to the cabbage and everything is mixed again. This appetizer gets a sharp taste and a special spicy flavor.

For this recipe are needed:

• 1-2 kg of cabbage;
• a little more than half a glass of vinegar;
• carnation;
• 1 carrot;
• Bay leaf;
• bell pepper;
• a pair of garlic cloves;
• 1-1.5 st. l salts;
• 3 glasses of water;
• coriander.

From the cabbage fork should remove the green leaves and then cut into large square pieces. Separately, grate the carrots, then chop the garlic and mix the harvested vegetables. Boil water and completely cool, add salt to taste, pour in vinegar, put sugar and any spices, and then pour into vegetables along with vegetable oil and place under a heavy load.

This is perhaps the most piquant version of the Provencal salad, which is not suitable for preservation, but is very refreshing in summer and allows you to fill the body with vitamins in the spring. To make an aromatic snack, you will need:

• 1 kg of cabbage;
• 3 medium carrots;
• 300-400 grams of grapes;
• half a cup of sunflower oil;
• half a cup of vinegar;
• 1 -1.5 st. l salt and as much sugar;
• allspice;
• green apple;
• 1 l of water;
• Bay leaf.

The recipe for such a dish is simple: the cabbage needs to be cut, and the green apples must be chopped into slices, then grated carrots on a grater, and the grapes should be carefully picked up into individual berries. We think it would be superfluous to clarify that grapes should be taken without stones. Next, you need to dissolve the salt and some sugar in boiling water, allow to cool completely and put vinegar into the prepared marinade, then send the resulting composition to the vegetables, cover everything with a load and place in a cold place.

Another fairly simple version of a quick salad, which will be ready after 4-6 hours. It is very tasty, bright and incredibly crispy - a similar snack is often served on the table, it goes well with potatoes and all kinds of meat dishes. Components are standard:

• 1 kg of fresh white cabbage;
• half a teaspoon of table salt;
• a glass of apple cider vinegar and sugar;
• carrot;
• 5 red fruits of pepper;
• peppercorns.

Vegetables are chopped, cut and rubbed on a grater, after which they are placed in a deep bowl and gently wrinkled with your hands - this will allow the cabbage to become softer and juicy. In a deep dish, you need to pour water, add salt, vegetable oil and sugar, then bring the mixture to a boil and carefully add vinegar. Marinade hot poured into vegetables. The mixture is covered with a lid and pressed tightly with a heavy load. After 5-6 hours, the vegetables need to be squeezed and, if desired, add a little onions.

This option is optimal for small children, because this cabbage is sweet and sour.They will find their advantages in this snack and sweet tooth, but, of course, all housewives will appreciate the speed of her cooking, which takes very little time. The fact is that according to such a recipe, cabbage leaves are chopped "by eye" and not necessarily finely. To prepare the dishes will need:

• cabbage;
• carrot;
• rast. butter;
• several cloves of garlic;
• sugar and salt;
• vinegar 9%;
• raisins.

Cabbage needs to be carefully cut into small squares, add grated carrots and crushed garlic to it, and then placed in a refractory dish. Separately, dilute the water with sugar and salt, then boil and pour the sunflower oil with vinegar, and then boil again and pour the cooked vegetable mixture with hot marinade.

When cooking Provencal snacks, properly prepared marinade is of great importance, since it is this which makes the dish crispy and more juicy. For those who are forced to eat sparing dishes, the best recipe for a snack without vinegar will be. Such a cabbage still turns fragrant and juicy, and it takes even less time to cook it.

For such a snack you need only salt and water with sugar. The marinade recipe remains unchanged, only vinegar at the end is not poured. Prepared vegetables are poured with hot liquid and placed in glass jars or a transparent dish - this is necessary in order to determine the degree of readiness.

It should be borne in mind that this salad is stored no more than 10 days, after which the products become slightly acidic and can lead to intestinal upset. If you want to do the preparation for the future, the recipe of preparation will be slightly different. However, the set of ingredients will remain unchanged: just as in the “quick” recipes, you will need vegetables, oil, sugar, salt, vinegar and favorite spices, and their ratio can be adjusted to your own taste.

Banks must be cleaned and sterilized. In the container prepared in this way, garlic and bay leaves should be decomposed, and then cabbage and carrots should be layered in layers, tamping them tightly. Separately, you need to fill the water with sugar, add salt and boil, then pour the vinegar with the oil, mix and pour the marinade into the jars of vegetable stocking.

After that, the banks must be rolled up, put to bottom, covered with a warm blanket and allowed to cool. Only then can salads be placed in a cool place for long-term storage.

In conclusion, we give a few recommendations that will allow you to prepare a tasty and appetizing dish, spending a minimum of effort.

In order for cabbage "Provence" turned out more juicy, it should be kept under pressure. For this, a bowl of cabbage is covered with a lid (handle down) and pressed down with something heavy — this could be an old cast-iron iron or a liter can filled with water. Some housewives for this purpose use jars of cereals, which are available in each kitchen.

It is very important to choose the right cabbage. It will be optimal to use late-ripening varieties, since their leaves are more crisp and juicy. If you do not like too tight cabbage, you can safely buy medium forks.The only thing you should pay attention to is that all the heads must be white, even in section.

At the stage of preparing the salad, before sending it to “infuse,” you should try the taste of the mixture - at this point you can still adjust the composition of the products, add salt, sugar or spices. Remember, you may first think that there is too much vinegar - believe me, this is not so, because within a few hours the vegetables will completely absorb it, and then, on the contrary, there will be a feeling that it is too small.

Experienced housewives assure that the longer the cabbage costs, the tastier it is and "vigor", so you can immediately make a lot of salad and put in jars to enjoy the new taste every day.

Cabbage "Provence" is an extremely juicy and very piquant snack for all family members. It costs a penny, all the ingredients necessary for its preparation can be found in every grocery store, while cooking itself takes very little time and effort, but a crispy salad is absorbed in just a few minutes.

See the following video for the recipe for marinated Provencal cabbage.