Instant Provencal cabbage - 8 classic recipes

Instant cabbage "Provencal" is more of a salad than a winter preparation, since it is not stored for a long time. I offer some of the most delicious snack recipes. “Provencal” has the entire flavor palette, the acidity of cranberries and cabbage, the fullness of vegetable oil, the spicy sweetness of apples, prunes, and grapes. The perfect combination would be the envy of any chef.

Russian people have been preparing appetizers from pickled and pickled delicacies since the 11th century. In the Russian North, sauerkraut was the only source of vitamins in winter. They did not disdain tasty snacks in the royal mansions. Was it not the local chefs who gave the salad an elegant name in the French style?

Instant Provencal cabbage - classic recipe

A traditional, proven recipe for preparing cabbage, including the best set of spices and proven proportions of ingredients. The appetizer will be ready after a few hours, but if you leave it for a day, you will lick your fingers.

Prepare:

Head of cabbage per kilogram.
Bell pepper.
Carrot.
Garlic cloves – 2 pcs.
Water – 2/3 cup.
Oil – 3 large spoons.
Table vinegar – 2 large spoons.
Sugar – 1.5 large spoons.
Salt – 1.5 small spoons.

Marinate:

Prepare the vegetables by chopping the cabbage and pepper into strips. Divide the garlic into slices and coarsely grate the carrots.
Place the cabbage in a wide bowl, sprinkle with salt and sugar. Rub with your hands, but not too much, so that the finished product is crispy.
Add the remaining vegetables and stir.
Boil water in a saucepan, add spices. Let cool slightly, pour in vinegar and oil.
In the same bowl, pour the marinade over the cabbage and press down with pressure.
The first sample can be taken after a couple of hours; the hot pouring will quickly marinate the appetizer. But it is advisable to leave it for at least a day.
Distribute into jars and move to a cool place for long-term storage.

Classic recipe with raisins “A la Provencal”

I suggest you prepare Provencal cabbage according to the classic recipe with raisins. The taste will be unusual and interesting, and the preparation will be simple. You can cook with garlic or without – it all depends on your preferences.

You will need:

4 kilograms of cabbage;
kilogram of carrots;
raisins to taste;
a glass of sugar;
salt to taste;
2 tablespoons vinegar;
a glass of vegetable oil;
garlic and bay leaf to taste.

How to salt cabbage “A la Provencal”:

Cut the cabbage into squares and mash well to soften and release juice.
Chop the carrots into strips, pass the garlic through a garlic press or finely chop.
Add these products to the cabbage and add raisins. Place in a ceramic or glass bowl.
Pour a liter of water into a saucepan. Pour a glass of sugar, two tablespoons of salt, and boil.
Pour a glass of oil into the boiling pot, add vinegar (80% is best). Boil again and immediately pour in the cabbage and vegetables.
The product should remain warm for about six hours, after which it should be placed in the refrigerator.

Note: this cabbage is suitable for consumption within two weeks.

Quick Provencal cabbage with bell pepper

Salad composition:

White cabbage – 1 kg.
Carrots – 150 gr.
Sweet pepper – 150 gr.
Garlic – 2 cloves.
Water – 120 ml.
Essence – 5 ml.
Granulated sugar – 60 gr.
Vegetable oil – 60 ml.
Salt – 20 gr.

How to prepare:

Chop the head of cabbage and sprinkle with salt. Use your hands to release the juice.
Place coarsely grated carrot shavings in a bowl.
Remove the seed capsule and membranes from the pepper. Divide into strips.
Crush the garlic cloves with a press.
Place the vegetables in the cabbage and pour the marinade over it.
To prepare the filling, boil water, add the spices and seasonings specified in the recipe to the boiling water, and pour in the oil.
After the spices are completely dissolved, pour the hot marinade into a cooking container.
Set the pressure, cover the cabbage with a plate, and leave it on the table. Go about your business for 3-4 hours.
Salad ready. Try it, put the leftovers on the refrigerator shelf and put them in a jar.

With garlic

Adding garlic makes any vegetable salad more flavorful, and Provencal cabbage is no exception.

What ingredients will you need?

For this version of the snack you need:

1 medium head of red cabbage;
1 tbsp. water;
1 tbsp. red wine vinegar;
1 tbsp. l. Sahara;
1 clove of garlic, finely chopped;
1 tsp. kosher salt;
0.25 tsp black pepper;
pinch of red pepper flakes (optional)

Step-by-step cooking process

Provencal cabbage with garlic is prepared as follows:

Finely chop the cabbage and place in a large bowl.
In a separate container, combine water, vinegar and sugar and stir until the sugar grains dissolve, then add garlic, salt, black and red pepper.
The prepared marinade needs to be poured onto the cabbage directly into a bowl, and then transferred to a glass jar with a tight lid and left for 4-6 hours at room temperature, then placed in the refrigerator.

Recipe Provencal with cranberries and raisins pieces

Very quick cabbage with interesting additions that, at first glance, do not seem very suitable for the vegetable. But the secret of Provençal is that unusual ingredients are collected here.

We take:

Head of cabbage.
Sour green apple.
Carrot.
Cranberries - half a glass.
Light seedless grapes - a bunch.
Light variety raisins – a handful.

For marinade per 0.5 liters of water:

Table vinegar – 60 ml.
Oil – 0.5 cups.
Sugar – 0.5 cups.
Pepper – 10 peas.
Mustard beans - ½ small spoon.
Laurel - a pair of leaves.
Salt - a tablespoon, plus a small slide.

Blank:

Cut the forks into large pieces and squares. Divide the apples into 6-8 parts (you can leave the middle).
Grate the carrots using a large-mesh grater. Remove the grape berries from the brush.
The components are placed in layers in the preparation container. Place cabbage and carrot shavings alternately. Next, carefully arrange the grapes, raisins, and again place the cabbage layer.
Next comes the cranberries, covered with a layer of cabbage. Try not to crush the berries.
Bring water to a boil, add spices and other additives specified in the recipe. Pour in the vinegar last. Boil for a minute or two.
Immediately pour into the bowl with the cabbage. Cover with a plate, being careful not to crush the berries. Apply a little pressure. Make sure the ingredients are completely covered with the marinade.
Keep for 2-3 days in apartment conditions. Then move it to a cool room - pantry, cellar.

Exquisite Provencal salad with sauerkraut fruits

The salad is worthy of a festive feast; it is prepared according to an old recipe. I even remember where I got it from. We cooked it, but without the pomegranate seeds.

You will need:

Sauerkraut – 500-700 gr.
Sweet apple.
Cranberries – 2 tablespoons.
Pomegranate.
Peeled pistachios - a handful.
Red onion – ½ part.
Pitted prunes – a handful.
Vegetable oil - 0.5 cups.
Sugar – 4 spoons.
Apple vinegar – 3 tablespoons.

How to prepare the salad:

Cut the cabbage into squares. Divide the apples into slices, remembering to remove the core.
Place in a bowl, add prunes, cranberries, sugar, add vegetable oil. Mix well, cover with cling film. Place on the refrigerator shelf for 6-8 hours.
After the specified time, taste and adjust the taste for sugar.
Cut the onion into strips, pour vinegar over it. Marinate for 10 minutes.
Chop the pistachios with a knife. Add to the salad bowl, followed by pomegranate seeds and onions. Stir and serve.

With cranberries

This is one of the classic versions of Provencal cabbage. Cranberries go well with many vegetables due to their tart and sour taste, so adding them to such snacks is quite common.

What ingredients will you need?

To prepare cabbage salad with cranberries you need:

1 tbsp. dried cranberries;
2 tbsp. red cabbage, thinly sliced;
2 tbsp. green cabbage, thinly sliced;
0.25 tbsp. red onion, very thinly sliced;
0.3 tbsp. apple cider vinegar and rapeseed oil;
0.25 tbsp. granulated sugar;
1 tbsp. l. coarse salt (sea or kosher);
1 tsp. celery seeds;
0.25 tbsp. chopped carrots (optional)

Step-by-step cooking process

This delicious salad is made as follows:

Using a food processor, combine vinegar, oil, sugar, salt and celery seeds.
Next, you need to finely chop the red and green cabbage, carrots and red onions, and mix all the vegetables with the marinade prepared in the previous step.
Then add the cranberries, mix everything and refrigerate for several hours, stirring occasionally.
Before serving, drain excess liquid from the salad.

Provencal pieces with garlic in a jar

Spices give the appetizer a sharp, piquant taste. If you want to increase the spiciness, get a small red chili pod and add garlic.

Stock up:

Forks 1.5 kg.
Garlic – 6-8 cloves.
Carrot.

Marinade:

Water – 3 glasses.
Vegetable oil - 0.5 cups.
Carnation buds.
Peppercorns – 5 pcs.
Coriander – 0.5 teaspoon.
Acetic acid 9% - 2/3 cup.
Red chili pod.
Salt – 1.5 tablespoons.

Cooking:

Chop the cabbage into pieces, finely chop the garlic cloves, grate the carrots.
Place in a jar and fill with oil.
Cook the dressing. To do this, boil water, dissolve salt, add all the spices and herbs indicated in the list of ingredients.
Let it boil vigorously, pour the marinade into a jar.
Try it after 4 hours, but the snack will become tastier after a day. Keep under the screw cap.

Quick Provencal cabbage with beets

Beets traditionally accompany cabbage preparations. In Provence it looks beautiful, adds its own flavor and adds benefits. For lovers of spicy snacks, I advise you to add a piece of horseradish root.

Required:

Head of cabbage.
Large beets.
Big carrot.
For 0.5 liters of marinade:
Salt - a teaspoon.
9% vinegar – 4 tbsp. spoons.
Granulated sugar – 2 teaspoons.

If you decide to add horseradish, add a small spoon.

Blank:

Boil the beets, grate coarsely. Chop the carrots in the same way.
Mix with finely shredded cabbage. Add sugar and salt. Grind to release the juice.
Dilute vinegar with water and pour into salad. Do other things for 3-4 hours.
When serving, chop and add onion, season with oil.

Provencal cabbage salad for the winter in a 3 liter jar: old recipe

My mother wrote down all the recipes in a notebook. Not long ago I found her old recipe for cabbage for winter storage. I’m also telling you a recipe for delicious Provencal cabbage, designed for a 3-liter jar.

You will need:

2 kilograms of cabbage;
100 grams of carrots;
10 grams of garlic;
liter of water;
160 grams of sugar;
60 grams of salt;
a glass of vegetable oil;
a glass of table vinegar;
5 bay leaves.

How to cook “old” Provencal cabbage:

Chop the cabbage as finely as possible.
Peel the carrots, wash and chop with a grater.
Peel the garlic.
Pour water into a saucepan and boil. Add sugar and salt, keep on low flame until dissolved.
Add vinegar and oil, bay leaf and garlic cloves to the filling.
Mix cabbage and carrots in a deep plate, pour hot marinade and place a load.
Let stand at room temperature for three hours, place in a sterile jar, close the lid and store.

Note: if you want to preserve the seaming for as long as possible, keep it in the refrigerator - it will last all winter.

Cooking Provencal cabbage at home is a very simple task and does not require much time. All the recipes I have given allow you to enjoy the most delicious snack from this vegetable. For greater clarity, watch the video - it will be easier for you to understand all the nuances of cooking. Bon appetit!

Provencal cabbage with grapes and apple

To be honest, I didn’t understand what was more attractive in this preparation – cabbage or grapes. It turns out that pickled berries are also incredibly tasty. A quick snack, prepared daily.

You will need:

Cabbage - 1 kg forks.
Green grapes – 300 gr.
Sour apples – 300 gr.
Carrot.

Per liter of marinade:

Vinegar 9% - 100 ml.
Oil – 100 ml.
Salt, sugar - 50 g each.
Pepper – 4 peas.
Bay leaf.
Mint - sprig.

Preparation:

Cut the cabbage into petals, grate the carrots, and divide the apples into slices.
Place in a wide bowl and stir (no need to grind).
Make the marinade by throwing all the specified spices and mint leaves into boiling water. Let it boil vigorously, turn off the gas, cool.
Pour oil and vinegar into the cold marinade. Send to cabbage.
Place pressure on top. After a day, place in jars and refrigerate.

Classic recipe for pickled Provencal with apples

You can use sauerkraut to make a Provencal version of a quick salad. I described the old recipe above, keep the Soviet, simplified way to refine an ordinary vegetable.

Berries for snacks are usually taken fresh, but pickled ones will taste better. If you have time and opportunity, fill them with cabbage brine in advance.

We take:

Sauerkraut – 500 gr.
Grapes - a handful.
Soaked blocks – 2 pcs.
Lingonberries, cranberries - a handful each.
Oil – 2 tbsp. spoons.
Granulated sugar - a small spoon.
Clove sticks - a couple of pieces.
Cinnamon – a pinch.

How to cook:

Cut the apples into medium slices; if the cabbage is long, chop it smaller.
Add berries, mix gently.
Add sugar, cinnamon, cloves to boiling water. Let it boil, remove and cool.
Pour the marinade over the salad. Pour in the oil and stir the contents. Keep in the refrigerator for 2 hours.

Secrets of delicious cabbage

The classic, Soviet version of Provençal certainly includes sweet peppers, carrots and garlic. But the good thing about this salad is that you can show wild imagination and combine incompatible things. The appetizer includes grapes, cranberries, lingonberries, prunes, apples, and raisins. Beetroot is a frequent guest, but even here it is not forbidden to add berries.
You just have to take into account that adding fruits and berries reduces the shelf life and is only suitable for quick cooking. Therefore, if you are planning to leave some for the winter, hermetically sealing the workpiece under a lid, refrain from such additives.
There is also a wide choice among spices. Add cloves, different types of peppers, celery, coriander, and cinnamon.
Vinegar will add an interesting flavor note. Try using malic acid, tartaric acid, or just citric acid.
For salad, select cabbage of medium, or better yet, late variety, then the appetizer will come out deliciously crispy.

Attention! Counting calories? The snack has negligible nutritional value even with added berries and fruits. In 100 gr. salad 25-28 kcal. You can afford an extra portion.

Video with a recipe for instant Provencal cabbage. Enjoy your feasts!

Useful tips and tricks

It is recommended to use a combination of red and green cabbage as it makes the appetizer look nicer. In addition, you can mix several varieties of vegetables - for example, add a little Savoy or Chinese cabbage to regular leafy cabbage.

Regardless of the type of vegetable, the process for preparing Provencal salad is usually the same. Any recipe can be supplemented by adding carrots, sweet and hot peppers and any type of onion.

When preparing marinade, it is best to use apple cider vinegar. It adds a fresh and savory note to the appetizer without having an overpowering smell. You can replace it with other types of vinegar, for example, red or white wine, rice, and so on. Provencal cabbage can be prepared without vinegar at all.

The following ingredients can be substitutes:

Vinegar substitute	Mixing proportions per 1 liter of water
lemon acid	0.5 tsp.
lemon or lime juice	1 tbsp.
cranberry or lingonberry juice	1 tbsp.

You can use the following as additional spices in any recipe:

Dijon mustard. It adds extra aroma and a little spicy taste.
Celery seeds. They have a mild taste and a rather sharp aroma, so they are suitable for those who do not like spicy marinades.

Prepared according to any version of the classic recipe, Provencal cabbage can be stored in the refrigerator for several weeks. If you use a quick option that uses perishable foods, the salad should be eaten within 24 hours. If the filled container is hermetically sealed and sterilized, the product can be stored for about a year.