Sauerkraut salad or Provencal cabbage with apples and berries is a delicious quick salad recipe. The most delicious quick-cooking Provencal pickled cabbage

The cooking technique is simple, you need to chop cabbage forks, add selected vegetables, fruits or berries (carrots, sweet pepper, beets, cranberries, apples, etc.), season with spices and pour in the marinade. The first sample can be taken in the evening of the same day. The appetizer will become even tastier after a day, when it has completely marinated and absorbed the aroma of spices. As a rule, 9 percent table vinegar is used to prepare the marinade. If desired, it can be replaced with apple or wine; in some recipes, housewives add citric acid as a preservative.

Pros and cons:

Provencal cabbage is crispy, very tasty and aromatic;
+ retains all vitamins;
+ prepares quickly;
- it is not stored for long, a maximum of 10-14 days, after which it becomes acidic, so it is best to prepare Provencal salad in small portions.

Which cabbage is suitable for pickling?

To ensure crispy cabbage, choose medium-late and late varieties. The fork should be dense and tight, white, A cabbage leaves- juicy and dense, in no case soft to break. Young cabbage of early varieties, collected from the garden in the spring, is not suitable for harvesting.

What supplements should I use?

Provencal cabbage recipes instant cooking differ in the way of cutting, additional ingredients and set aromatic spices. Some people chop finely, others prefer to cut into large “petals”. In the classic recipe, Provencal, which was so loved by Soviet housewives, in addition to cabbage, certainly contains bell pepper, carrots and garlic. Modern chefs have truly unlimited imagination. There are recipes for pickled cabbage with apples, beets, grapes, cranberries, prunes, etc. Spices are also varied. Cabbage goes well with bay leaves, cloves, cumin, coriander, different types pepper, dill and celery.

I chopped white cabbage weighing about 1 kg into thin and long strips (you can chop it into large squares if you wish).

Peeled the carrots and chopped them on a coarse grater.

The apple was peeled and cut into long strips, after removing the core. It is advisable to take sour or sweet and sour apple type "Semerenko". I thawed the cranberries (if you use fresh, rinse and dry).

I placed vegetables, fruits and berries in a deep bowl (saucepan) in layers, alternating them in the following sequence: cabbage, carrots, cabbage again, sprinkled with apples and cranberries, the top layer must be cabbage.

I prepared the marinade. I poured salt and granulated sugar into boiling water, poured in vegetable oil, and added all the spices on the list. Cooked for 2-3 minutes. At the end I poured in 9% vinegar and boiled for another minute. Taste and adjust to taste; you may want to add more sugar or acid.

Without mixing the layers, I poured the hot marinade over the cabbage. She covered it with a flat plate and pressed it down with pressure - any weight will do, for example, a 3-liter jar filled with water. Vegetables should be completely submerged in liquid. The cabbage will also sprout own juice, so the marinade will be more than enough.

In this form, the cabbage should stand for 24 hours at room temperature. There is no need to stir the contents of the bowl all this time. Only a day later I carefully mixed everything with a spatula, reaching to the very bottom, and then laid it out in clean jars. It is best served chilled. It should be stored in the refrigerator, but not for too long - a maximum of 3-4 days. Delicious crunch!

Provencal cabbage is one of the most popular autumn snacks. Now it is especially relevant, since there are practically no fresh ground vegetables anymore. It's quick and easy to prepare, and can be stored in the refrigerator for several days. This cabbage is suitable as an appetizer for any side dish, as well as meat and fish dishes. There are several options for preparing this salad; I am sharing a classic recipe for instant Provencal cabbage.

To prepare Provencal cabbage we will need: white cabbage, carrots, bell peppers, garlic, water, sugar, salt, vinegar essence and sunflower oil.

Finely chop the cabbage.

Place it in a deep bowl and grind with salt. You can grind it with half the specified amount of salt. Add grated carrots Korean grater and thinly sliced bell pepper. Squeeze the garlic through a press.

Mix all the vegetables well.

In the cold boiled water add sugar, vinegar essence, sunflower oil and remaining salt. Sugar and salt should dissolve.

Pour the prepared marinade over the cabbage and vegetables, cover with a flat plate and place the weight. You can use a jar of water as a load.

Place the container with cabbage and the load in the refrigerator for 4 hours. After this time, the cabbage will be ready. The next day it tastes even better.

Bon appetit!

Who doesn't love delicious crispy cabbage! Spicy and sour, it will perfectly complement any porridge or serve as a side dish for meat or boiled potatoes. It is very tasty on its own. In the fall, every housewife prepares Provencal cabbage. It is made with apple, garlic, and pepper. It cooks quickly, but it turns out so tasty that best snack can't be found.

Pros and cons

You can often come across the opinion that sauerkraut is much healthier because it contains natural organic acids. The fermentation process continues for several days, after which the product becomes ready for consumption. What if you need a snack today? In this case, Provencal cabbage will help out. It is famous for its fast cooking.

There is not much vinegar in the recipe. Those who have already tried this recipe confirm that it tastes similar to the one that was fermented naturally. Therefore, even diseases of the gastrointestinal tract are not a reason to give up Provencal cabbage.

No restrictions

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

Choosing vegetables

What's so great about this recipe? Provençal cabbage can be cooked any time you have an elastic head of cabbage in your kitchen. Early varieties are also used. On winter preparations they are not suitable as they quickly lose their crunchiness. In autumn it is better to take heads of autumn varieties. They are easy to recognize, as they are very dense and dark green. Avoid vegetables with dried leaves.

Marinade for cabbage

The Provencal cabbage recipe necessarily includes brine, which determines the taste of the dish. It is this that provides the excellent crunch. It is necessary to observe the norms of acid and salt, and add spices to taste.

The marinade recipe may vary greatly. Required components are water and salt. Acid can be provided by different ingredients:

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

Classic recipe

This is an option that even an inexperienced housewife can prepare the dish using. Instant Provencal cabbage turns out very successful. All family members and all guests will like it. We immediately warn you that there is no point in preparing small quantities. Cabbage is eaten very quickly. For a standard portion you will need:

Kilogram 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 sunflower oil, one and a half teaspoons of salt, 30 g of sugar, two tablespoons table vinegar.

Algorithm of actions

The process of preparing Provencal cabbage takes literally 15 minutes. To do this, you will need to clean the forks and remove all damaged leaves from it. After this, you need to carefully grind it. To do this, you can use a knife or a special shredder.

Place the cuttings in a large bowl or basin. Add salt and sugar and mash the cabbage a little with your hands. But don't try too hard to prevent the vegetables from becoming mushy. The cabbage will shrink slightly in volume. Chop the pepper and carrots into thin strips, add the garlic and mix

Cooking the brine

Instant Provencal cabbage must be filled with hot brine. This is what allows you to speed up the process. If there are guests on the doorstep whom you want to please 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, you can take unrefined ones, but in this case the marinade may be a little bitter.

Pour the marinade over the vegetables. They need to be covered with a plate on top so that it completely covers the entire mass. You need to place a small weight on top of the plate. Ideally, vegetables should be stored in cool place, but it is quite possible to eat them right away.

Cabbage checkers

This is another recipe that claims to be classic. Provencal cabbage turns out not just tasty, but fantastic. Crispy and spicy, it is ready salad, simple, but very elegant. You will need:

Head of cabbage. You can choose a larger one, about one and a half kilograms.
Small carrots (you don’t need a lot of them, otherwise they will kill the whole taste).
Half a head of garlic. You can take a whole one if you like its taste.

The cooking process is very simple. Unlike the previous recipe, where it was necessary to chop thin straws, here you will need to cut the fork into pieces, and then chop it into small squares. The carrots need to be grated, and the garlic can be chopped with a knife or mashed using a garlic press.

Fill

Classic recipe Provencal cabbage involves the use of simple spices that are found in every home. Do you need to cook following ingredients:

Half a glass of sunflower oil.
130 ml table vinegar 9%.
A few laurel leaves.
750 ml water.
One and a half tablespoons of salt.
One or two clove buds, pepper.

The cabbage should be placed in a jar; it can be layered with other vegetables. Pour hot marinade over it and close the lid. The salad will turn out especially tasty a day or two after preparation.

Quick cabbage: recipe with beets

The dish turns out very beautiful and bright. You can choose the amount of ingredients yourself, depending on your preferences. Cabbage can be cut into pieces or strips. At this time, you need to boil the beets and grate the carrots into strips.

To prepare the marinade you will need to prepare 0.5 liters of water, 10 grams granulated sugar, 4 tablespoons of table vinegar, a teaspoon of salt, grated horseradish. You need to mix all the ingredients in one bowl, add dressing and oil. After a few minutes you can taste it. Great addition to meat and fish. And if Lent 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:

A small, strong fork.
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 each of table vinegar and vegetable oil.

The marinade needs to be boiled and cooled, then add vinegar and oil. Combine with vegetables and berries, press down with pressure and leave for a day. After this, you can put the cabbage into jars and put it in the refrigerator.

Cabbage with raisins

Beetroot is often made with raisins and walnut. It's delicious and healthy snack. But cabbage with raisins is no less successful. To do this, for an average head of cabbage you 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, and 100 ml of vinegar. Chop the vegetables and pour the marinade over them. After this, the dish can be served immediately.

Preparing snacks without vinegar

If you do not want to use this preservative, then you can do without it. The snack turns out no worse. In this case, the preparation time increases to three days. The brine requires only water, salt and sugar. For one medium head of cabbage you need to add a tablespoon of sugar and salt. You will need 800 ml of water. 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 into jars. There is no need to compact it too much. Pour in the hot marinade and leave to ferment. Every day you need to pierce with a fork to the very bottom. The readiness of the snack can be determined by the most obvious symptom. As soon as the formation of bubbles stops, the cabbage is considered ready. You can put it on a plate, garnish with herbs and serve.

Instead of a conclusion

There are unusually many options for preparing cabbage. You can add raisins, cucumbers, cauliflower. And if you put boiled beans or marinated mushrooms, you will get a fantastic appetizer that can be served even on holidays. Distinctive feature What makes this recipe so versatile is its versatility. Classic version can serve as a dressing for borscht, a basis for stewing. By placing cabbage on a plate, you get a salad that will decorate any table. This dish is a source of vitamins that the body really needs.

In everyday life, many housewives call “Provencal” cabbage daily cabbage. It is this name that fully reflects the essence of the recipe - within a day it will be marinated and ready for use.

Spicy spicy marinade in combination with vegetable oil and various seasonings native to French Provence will turn ordinary cabbage into gourmet dish instant cooking.

To make snacks, you should choose white varieties with slightly flattened forks: they have hard, elastic leaves that give a characteristic appetizing crunch.

Carrot juice will give the cabbage pieces a delicate creamy hue. There is no need to grind them, but you can use a little pressure to speed up the process. Garlic in the presence of vinegar may change color.

Ingredients

3 kg fresh white cabbage
1 medium carrot
1 large head of garlic (please note, it is the head that is taken, not the clove)
1 tbsp. Sahara
1 tbsp. odorless sunflower oil
1 tbsp. table vinegar 9%
2 tbsp. l. salt

(ingredients for the marinade are based on 1 liter of water)

Preparation

1. Prepare a large container in which we will marinate the cabbage. We wash it and scald it with boiling water.

Wash the heads of cabbage, remove the top leaves, usually they are a little wilted, slightly spoiled in some places, and cut the cabbage into small pieces. If you are preparing this recipe for the first time, then pay attention to how the author’s heads of cabbage are cut.

2. After tasting the marinated pieces, next time you will decide for yourself whether you need to cut them smaller or, conversely, larger. Transfer everything into a saucepan.

Grind the peeled carrots on a medium grater and also add them to the cabbage and mix.

3. It should be evenly distributed among the pieces.

4. This completes the main preparatory part.

Pour water, oil into another saucepan, add sugar and salt.

5. Place on the stove for medium heat. When the marinade has boiled, add chopped garlic cloves (take a whole head) and let the contents boil again. Then pour in vinegar, boil for about 1 more minute, turn off. Pour this marinade over the cabbage and mix with a spoon.

6. To marinate it well, put it under pressure.

7. Let the container stand overnight at room temperature, the rest of the time we keep the cabbage in the refrigerator. After about 3-4 days it can be put into jars and placed under nylon covers and eat, taking it out of the bottles.

Note to the hostess

1. Owners of multifunctional blenders with a jug can make original and easy-to-eat slicing of cabbage. In some units the required mode is called “Crushing”, in others it is called “Ice Crushing”. Before you turn the head of cabbage into neat small pieces, resembling scales, you need to cut it into sectors approximately the size of apple quarters. Larger and heavier pieces can jam the screw and, even worse, damage it. A single serving for grinding is 220–270 g; it is usually specified in the instructions and depends on the capacity and power of the device.

2. It is important to note that garlic cloves are in this case It is not advisable to squeeze it through a press or chop it with a knife to the smallest crumbs. They should be cut into slices so that the marinade does not transmit too strong a garlic smell. It is inappropriate in the Provence appetizer. It is assumed that in its aromatic range all notes are equal.

3. In the same marinating mixture, you can keep the coarsely chopped lower parts of the Iceberg lettuce (in the root area they are dense, juicy and white) for 7–8 hours. You will need a large, overgrown fork, because thin and small heads of cabbage even at the bottom have too tender leaves, they will simply soften and take on the appearance of a slippery green mush.

The classic Provencal cabbage recipe is quite simple, and in the end you will get a ready-made salad that can be stored for a week and served for lunch or dinner.

Provencal cabbage - a classic recipe

A basic option that can easily be modified and combined with other ingredients.

Required Products:

garlic clove;
about 150 milliliters of water;
sugar – 50 grams;
sweet pepper;
vegetable oil – 120 milliliters;
15 grams of salt;
cabbage - a small head of cabbage;
two spoons of vinegar 9%.

Cooking process:

Chop the cabbage as conveniently as possible, but preferably into thin strips, combine with salt and sugar, and press with your hands.
We also cut the pepper into strips, place it on the cabbage and add crushed or finely chopped garlic.
Pour in liquid ingredients from the list, mix so that everything is distributed evenly.
We press down with something heavy enough and let it brew for 24 hours, after which we distribute it into jars. Ready dish Can be stored for two weeks in the refrigerator.

Quick cooking option

If you don’t want to wait, but rather serve the dish to the table, then you should use this recipe.

Ingredients for the dish:

three cloves of garlic;
120 milliliters of vegetable oil;
spoon of salt;
a small head of cabbage;
40 milliliters of vinegar;
three heaped tablespoons of sugar;
2 carrots.

Cooking process:

We chop the vegetables in any convenient way, even with a knife, even with a food processor, mix them, add crushed garlic.
Bring 500 milliliters of water to a boil, combine with all the other ingredients from the list, except vegetables, of course, and wait until the mixture boils again. Cool for 15 minutes and pour in the cabbage.
After the cabbage has completely cooled, you can eat it immediately, but store it only in the cold.

With beets

Provencal cabbage with beets - another one light option snacks.

Required Products:

spoon of salt;
one beet;
4 tablespoons of vinegar;
small head of cabbage;
two spoons of sugar;
500 milliliters of water;
1 carrot.