Recipe Cabbage Provence on a 3 liter bank. Pickled Cabbage "Provence" Fast Food: Recipe with photos

Cabbage "Provence" in everyday life, many mistresses are called daily. It is this name that completely reflects the essence of the recipe - after a day, it wakes up and will be ready for use.

Acute spicy marinade in combination with vegetable oil and various seasonings come from french Provence turn an ordinary cabbage in exquisite dish fast cooking.

For the manufacture of snacks, it is necessary to choose the white grades with forks slightly flattened shape: it is their solid elastic leaves that give a characteristic appetizing crunch.

Carrot juice will give cabbage pieces a gentle cream shade. It is not necessary to peat them, but a small oppression can be used to speed up the process. Garlic in the presence of vinegar can change color.

Ingredients

3 kg fresh white cabbage
1 medium carrot
1 big head of garlic (pay attention, it is the head, and not a teeth)
1 tbsp. Sahara
1 tbsp. sunflower oil without smell
1 tbsp. table 9% vinegar
2 tbsp. l. Sololi.

(Ingredients for marinade are given by 1 liter of water)

Cooking

1. Prepare a large container in which we marinate the cabbage. It is rinsed and screaming with boiling water.

My kocheans, we remove the top leaves, usually they confused a little, somewhere buried slightly, and cut the cabbage into small pieces. If you cook the workpiece on this recipe for the first time, then pay attention to how the author's crucians are cut.

2. Having tried marinated pieces, you define for yourself for yourself, you need to cut them smaller or, on the contrary, larger. We shift everything in a saucepan.

Purified carrots three on medium grade and also throw to the cabbage, mix.

3. It should evenly distribute among pieces.

4. At this, the main preparatory part is completed.

In another saucepan, we pour water, butter, sugar sugar, salt.

5. We put on the slab on the middle fire. When Marinade Zakipel, add chopped garlic slices to it (we take a whole head) and again we give the contents to boil. After that, we pour vinegar, cover another 1 minute, turn off. Pour it with this marinade cabbage, mix with a spoon.

6. So that it is well blocked, put under the jet.

7. Night Let the container stand at room temperature, the rest of the time, keep cabbage in the refrigerator. After about 3-4 days, it will be possible to decompose on banks, put under the categorous lids and eat, getting already from the flasks.

Hostess at a notes

1. Original and convenient for food cutting cabbage will be able to make the owners of multifunctional blenders with a jug. In some units, the necessary regime is called "crushing", in others - "Ice Rod". Before turning the Kochan into neat small pieces, reminiscent of flakes, it is necessary to cut it into sectors of approximately with apple quarters. More volumetric and heavy slices can fill the screw and, which is even more terrible, damage it. Disposable portion for grinding - 220-270 g, usually specified in the instructions and depends on the capacity and power of the device.

2. It is important to consider that garlic teeth in this case undesirable to squeeze through the press or chop knife to the state of the smallest crumb. They should be cut into slices, so that the marinada does not pass through the too strong garlic smell. In the snack "Provence" he is inappropriate. It is assumed that in its aromatic range is equal to all notes.

3. In the same mixture for marination, you can clock 7-8 to hold the large-cut lower parts of the Iceberg salad (in the roasting region they are dense, juicy and white). It will take great, overgrown forks, because the thin and small knockers even at the bottom of too gentle leaves, they simply soften and get a look at a slippery green casher.

Cabbage Provencal, with numerous rapid recipes for which today will introduce you, there is a single drawback - constantly you have to drive out of the jacket households trying to prematurely remove the trial. Since the billet for the whole apartment is fragrant taste qualities Salads remember at the same years.

I love a crispy carabust, she does not cause himself to wait long - a day, and even faster, you can treat a charming snack.

How to make a cappist provence fast cooking

Secrets of the workpiece is not too much, dignity olive cabbage Is the ability to vary the recipe based on your preferences. Ingredients change, ways of cutting, additives.

A classic recipe suggests that in the salad, besides cabbage, the Bulgarian pepper, garlic and carrots are certainly included. The Soviet version looked like this. Our hosts fantasy have unlimited. During the years of preparation at home, many recipes have accumulated, in which grapes, lingonberries, beets, raisins, apples, prunes, cranberries are mentioned.

Attention! Going to make Provence for winter storage - do not put fruit. Apples, prunes, raisins reduce the shelf life, are suitable only for quick cooking snacks.

Pleases the variety of spices with which the cabbage is friends. Put the bay leaf, various types of peppers, dill, carnation, coriander, celery, cinnamon.
In the cutting cabbage there are no restrictions. Cabbage is shredded with straw, cuts large, and not too slices, squares, or just arbitrarily.
The preparation of marinade is traditionally used table vinegar. Apple and wine will add their note, the taste will sound differently when lemonic acid is added as a preservative.

Choose cabbage for workpiece

Love the crispy cabbage - choose late varieties of vegetable designed for winter storage. They are distinguished by white, tight and solid kochan.

On a note! Want to reduce cooking time as much as possible - use the ready-made sauer cabbage. Mix with additives - grapes, cranberries, apples and, mixing, sustain the day in the cold.

Calorie cabbage

Lovers to calculate calorie dishes, I can report: the nutritional value Provencal cabbage with the addition of beets - 25-38 kcal. Adding fruits and berries will slightly increase calorie content, but not critical.

Classic Cabbage Recipe Provence

This recipe is responsible to all criteria. Its classic makes a standard set of additives and spices. However, add a new one - nothing terrible, experiments are welcome.

It will take:

Cabbage - 1 kg.
Carrot.
Bell pepper.
Garlic - a pair of teeth.
Sugar - 1.5 tbsp. spoons.
Water - 2/3 glasses.
Oil - 3 tbsp. spoons.
Salt - 1.5 teaspoon.
Vinegar 9% - 2 tbsp. spoons.

Step-by-step recipe:

Stodita is a large carrot (you can cut into thin rings), cut the garlic, straw pepper and torn cabbage.
I advise you to use a special batch, it will make it easier for cutting, increasing the speed, straw cabbage will be fine and beautiful. Sufferly chopped cabbage faster marinated.
Fold the chopped cabbage into a wide pelvis, salt and pour sugar. Without much effort, remember cabbage. It is not worth too much, the finished snack will not work crisp.
Fit garlic, pepper and carrots in the pelvic, mix well, distribute the supplements on the cabbage.
Make the marinade: boil the water by adding spices, cool cool. Pour oil and vinegar.
Pour vegetables, mix and over put the oppression (a plate on which the burden is raised, for example - the bank).
After a couple of hours, try ready. But it is advisable to withstand approximately a day.

Cabbage Provence with apple and cranberries

I do not recommend getting cabbage on this recipe tons, storage is also fleeting, as well as the cooking speed. For 3-4 days, eat, however, the task is not so unbearable - the taste will exceed all expectations.

Take:

Kochan cabbage - 1 kg.
Carrot.
Green apple, preferably seminine type varieties.
Raisin, light - decent handful of 50 gr.
Cranberry - ½ cup.
Vintage without seeds, light - a small brush.

On brine:

Water - floor liters.
Sunflower oil - ½ cup.
Sugar - ½ cup.
Salt is big, with a slide, spoon.
Pepper peas - 10 pcs.
Mustard grains - 0.5 teaspoon.
Vinegar table - 60 ml. (Replace on the essence, then 1 tablespoon)
Laurel leaf - 2 pcs.

Step-by-step cooking:

Preparatory work: Cut the cabbage with large squares, wrapping the carrot large, cut the apple, without cleaning, slices, defrost the cranberry, grapes free from the twig.
Mix vegetables and fruits in the saucepan layers alternately: cabbage, carrot, again cabbage, pour out raisins, cabbage, grape berries, cabbage, cranberries and upper layer by no means of cabbage.
Setting, take a brine. In boiling water, fold the seasonings and other components intended for the brine, let me boil. Pour vinegar, let it get into the minute.
Do not stirring the layers, pour cabbage, press the plate with the dump, checking the cabbage to be completely covered with brine.
It remains to suffer 2-3 days. Then, gently mix the provence and move it to the cold for storage, however, not too long.

How to make a cappist provence of fast cooking with beet

Extremely useful snack because it is quas own juice, retaining vitamins and other, important for humans, substances. It is incredibly beautiful and smarter looks at the bank. To taste somewhat reminds you want to know more recipes - follow this link. Love a snorkel snack - add a bit of the root of Khrena to the workpiece. I met recipes with cranberries, but I propose a classic option.

Take:

Cabbage.
Beets, large.
Carrot - 2 pcs.
Water - floor liters.
Sugar - 2 small spoons.
Vinegar 9% - 4 tablespoons.
Salt is a teaspoon.
Stren, grated - teaspoon.

Cooking:

Cook the beets, cool. Stodita is a large carrot with beets, torn cabbage.
Connect into the pelvis, salt, add sugar and overtake your hands, vegetables must let juice.
Add vinegar to the water and fill the workpiece. After 3-4 hours, you can start tasting and enthusiastic exclamations. You are going to make a salad - add to the finished provence cut-made loops and fill oil.

Cabbage Provence with apples and grapes

Adding a sweet berry makes a snack incredibly original. I am glad that options fast cabbage lots of. With another, repeatedly tested prescription preparation of olive, you can get acquainted by clicking on the link.

Cabbage - 1 kg.
Carrot - 300 gr.
Apples of sour variety - 300 kg.
Grapes - 300 gr.
Water - liter.
Sugar and salt - 50 gr.
Bay leaf - 1 pc.
People of peas - 4-5 pcs.
A twig of mint.
Vinegar 9% - 100 ml.
Oil - 100 ml. (extremely delicious with olive).

How to cook:

Stodita is a large carrot, cut the cabbage in small pieces (you wish to cook faster - finely tap). From the apples remove the core and cut out arbitrary pieces.
Connect vegetables with fruits, and stir well.
Prepare the marinade: solvent spices in boiling water, throw mint and, let's boil again, cool down.
In the cold marine pour vinegar and oil and pour cabbage. Press the oppression.
After a day, shift snacks to banks and deposit to the cold.

Salad Provence with sauerkraut and apples

I offer Provencal version of fast preparation from the finished sauerkraut.

Required:

Sauer cabbage - 500 gr.
Ureated apples - 100 gr.
Grapes, lingonberry, cranberries - in small handstone.
Sugar - h. Spoon.
Oil - 2 large spoons.
Cinnamon is a pinch.
Carnation - 2 sticks.

A little refinement - grapes, apples, cranberries and a lingonberry can be taken fresh, but in this case a snack requires a longer excerpt. But it is desirable to put fruit already pickled. If there is enough marinade from sauerkraut - use it, you can add some water.
Couple cabout and berries with chopped slices apple.
Boil the marinade, adding sugar, carnation and cinnamon, cool.
Fill out cold marinade, add oil, stiritate and retain for a couple of hours in the cold.

Cabbage Provencal Slices with garlic - Delicious recipe

A variety of any snack gives various cuts. Squares, large pieces, and not too much, the cabbage can be quas, no less quickly than with a regular shings. Make acute but simple snackrejoicing close. Fans especially sweet dishes I advise add a small sharp pen.

Prepare:

Cabbage - 1.5 kg.
Carrot.
Garlic - 6-7 teeth.
Water - 3 glasses.
Oil - ½ cup.
Table vinegar - 2/3 cups.
Pepper peas - 5-6 pcs.
Coriander - ½ teaspoon.
Salt - 1.5 big spoon.
Carnation - wand.
Bitter pepper - at will.

How to cook:

Cut cabbage arbitrary pieces, lette the carrot, finely cut garlic - the preparatory work is completed.
Fold in the pelvis, pour the oil and mix.
Make a marinade: Add spices in boiling water, boil again and pour vinegar. Fill a hot marinade cabbage and put the oppression from above.
After 4-5 hours, start trying and enjoying.

I am writing, and choking saliva, believe me. Made the first autumn batch of cabbage Provence of fast cooking. God, give me the strength to live these few hours while she marked! Look at the video recipe, I was impressed by the simplicity of execution. I love, kiss ... Galina Nekrasova.

Favorite snack in the autumn season - Cabbage Provence, Crispy, with pepper, apples, garlic. Recipes for quick cooking such pickled cabbage is in every home. This is not just a salad, these are all summer gifts in one bank.

How to cook Cabbage Provence at home

This billet is famous for its rapid preparation. Lovers to mucifier choose this recipe, because you do not need to wait for a whole week of breaks, and after a few hours you can treat a delicious snack.

Salad is amazingly coming to meat, roasted or out of the oven. Combined very well with boiled young potatoes in uniforms, potatoes in a rustic.

This dish and opponents have, those who do not eat marinated food, with vinegar. But his very small amount there is, it will not bring any harm, but it will make cabbage to the like quashen.

I like the fact that there is no clearly defined recipe products. IN classic Used necessarily bell pepper, carrot and garlic. In the south, they make a cabbage with grapes and apples, like a recipe with a cranberry that gives the kitty. There is a recipe and on the similarity of pills, with beets, even with raisins.

To cutting cabbage, there are also no restrictions, straws, small and large squares, slices, on a grade, or shredding. Scroll as you convenient.

Cabbage is poured with hot marinade, with vinegar, salt and spices. Usually immediately after cooling, you can take a sample. In winter variants, the same is the same, mandatory sterilization of cans and a quotation for the covers in the hot form.

How to cook marinade for Cabbage Provence

This is perhaps the most important thing in the dish. Need to observe the rate of acid and salt. Spices, bay leaf, dopeous seed, pepper, black and fragrant, cinnamon, coriander, celery, carnation are added to taste.

Mandatory components, this is water, better purified, ordinary cook salt and sugar. Acid can give different components:

Table vinegar 9%
Acetic essence calculated in percent
Lemon acid
Apple vinegar
Wine vinegar
Lemon juice, if you do not trust vinegar

When choosing a recipe, consider that the additives in the form of raisins, prunes or apples reduce the storage time, for winter billets it is better not to take.

Choose cabbage for marinency

Snack can be prepared round yearSo in the summer in the course there are early cabbage varieties. But on winter billets She is not suitable. She will quickly lose its crust and will become soft.

In the fall, at the time of mass blanks we will take the cabbage of late varieties. Very suitable for all types of cabbage billets Sorts of glory.

It is not difficult to define late cabbage, usually small, dense kochens, with dark-green leaves.

The upper leaves should be present in the kochene, on them we define the freshness and conditions for storing cabbage. Do not take the cochanis with jerked or dried leaves, such a cabbage will be sluggish and not crispy.

Classic Cabbage Recipe Provence Step

IN traditional recipe A standard set of products is used to stick. Spices are allowed to choose at will.

We take:

Kilo white cabbage
One middle carrot
Tolstoyed Bulgarian Pepper
Two thirds of a glass of water
Garlic teeth
Three large spoons of sunflower oil
Full and a half tea spoons of cook salt
One and a half big sugar spoons
Two big spoons of 9% vinegar

Cooking process:

With the cabbage fork, remove the upper and damaged leaves. Shining as thinner as possible. Well, if there is a special shinking. We form cutting into a large wide bowl, it will be good for enameled pelvis. This is necessary for the convenience of mixing.

Solim our shock and sprinkle sugar. We all miserably all the hands, just do not cease, and the crunchy will disappear. Cabbage should settle a little.

The pepper is cut with a thin straw, carrots at will, can be broken or plates. Crumbling and add garlic. Measure vegetables with hands or spoon.

We make marinade, boil water, slightly cool, degrees up to 60, add butter and vinegar. At the expense of oil, some like it with the smell of seeds, crude, but it can be patterned. We pour vegetables and mix again.

Now, on top right on the cabbage to make a plate so that everything closes everything to the diameter, and the can with water with water, or another cargo. We remove the capacity at night in a cool place. Sometimes it is enough to hold three hours and try.

Fast cabbage Provence, recipe with beet

A very beautiful dish is obtained, due to the addition of red beet root roots. Cranberry berries will give back recipe. Fans of thrill advice advise to put the fiberglass either chili peppers. It is quite suitable for winter, but there is more tasty a few hours after cooking.

We will take:

One small cabbage kochan
One rootfall beet
Two medium sizes of carrots
Paul liters of water
Half a glass of table vinegar
Cranberry berries handy
Two teaspoons of sugar sand
Teaspoon with a small hill salt
Teaspoon of the fiber root

Cooking process:

First we boil the beet. Do not digest too long, let the vegetable be slightly with a crunch, then it will be tastier. Further boiled and cooled three on the usual grater.

With cabbage remove the upper "dressing" and shining finely sharp knife. Carrot also skip through the aqueous. Mix all the vegetables in a wide bowl. Solim, sprinkle with sugar and miserable hands.

Further in the tempered cabbage we put horseradish and beets, mix again. Pour boiled water with vinegar, cover the neot and leave for five hours. Further at will, either eat, or leave even quas. You can roll in sterile jars for the winter.

Cabbage Provencal large slices with garlic

Crispy, spicy and sharp cabbage, chopped large pieces or squares. Due to such a cutting snack more like a salad. Preparing as fast.

We will take:

Cabbage kochan one and a half kilo
One small carrots
Half of the head of garlic
Half Sunflower Oil Glass
Two thirds of a glass of table vinegar 9%
One laurel
Three glasses of water
Five peas of black pepper
Half of the Coriander teaspoon
A half big spoons of cook salt
One carnation bouton (optional)

Cooking process:

Kochan Cabbage Cleans from the upper leaves and cut into cubes with a sharp knife, fold into wide dishes. Carrot crushing on the usual grater. Garlic is best cropped into a small crumb. Stir everything from the cabbage, you can optionally put vegetables with layers.

In vegetables, we pour oil and cook marinade. Water boil, add spices, putting up and at the end of the vinegar. We fill with hot brine vegetables and put the neper on top. We leave four hours to pickle.

Olive cabbage with Bulgarian pepper

We take:

Two kilos fresh cabbage
Three Bulgarian peppers of different colors
Three medium carrots
Two glasses of water
Six large spoons of sunflower oil
Five large vinegar spoons 9%
Lavrushka
Clove of garlic
Paul a teaspoon of dill seeds
Two large spoons of ordinary salts
Four large spoons of sugar sand

Cooking process:

Kochan can clean from the upper leaves and crude in a thin noodle. Carrot wash, squamble and threaded with thin lumps. Peppers cut the middle and cut thin stripes.

We take a comfortable, better enameled dishes and put cabbage into it, a little mourn your hands to a slightly dye. Add pepper with carrots and crumbled fine garlic, mix. From above sprinkled with a dill seed.

Cook marinade from water, salt, sugar and spices. At the end, add vinegar. Hot float vegetables and remove into the cold under the jet for five hours. To get a snack indoor, hold in the brine night.

Cabbage Provence with cranberries and apples

In this recipe, the acids from cranberries soften the taste of apples, so the snack especially like everyone. Instead of cranberries, you can put another sour berry, such as a lingonberry.

We will take:

Paul Kilo Fresh Cabbage
Two sweet peppers
Two sour sweet apples
Two small carrots
Garlic teeth
Third Sunflower Oil Glass
Half Glass of Boiled Water
Half Cranberry Berries
One and a half tablespoons 9% vinegar
Teaspoon of cook salt
Large spoon sugar
Third Coriander Tea Spoon

Cooking process:

Purified cabbage plugs thinly shining. Three carrots on the usual grater. Peppers cut a thin straw. Mix vegetables. I melt a little hands.

My apples and wipe dry, remove the middle, the skin is better to leave. We cut thin slices. We lay them out in vegetables, sprinkle with a coriander, salt, add sugar and mix.

In warm water wept oil and vinegar and pour cutting. We hide the plate from above and put the pockets. In this form, leave a snack for a couple of days in a cool place.

Two days later we remove the groove, add cranberry berries and mix. Dish is ready.

Cabbage Provence Marinated for Winter

In winter, to open such a jar under roast potatoes - one pleasure. All vitamins will be saved, the taste can be adjusted at will.

We take:

Neuriznaya Kochan cabbage
One middle carrot
Three leaf leaves
Litere of water
Five black pepper peas
Three garlic teeth
Big spoon of cook salt
Tea spoon of acetic essence 72%
Large spoon of sugar sand

Cooking process:

Cabbage finely cut, the carrot wipe on the grater. Banks sterilize and dry. On the bottom of each put along the laurel, the garlic teeth and the pepper pea pair. Then the layers alternately tamper cabbage and carrot. It is not necessary to finish too much, otherwise it will not crunch.

We put the water on the stove, fall asleep sugar, salt and wait until it boils, I will add vinegar at the end. Fill with boiling brine banks and ride them immediately under metal covers. Let us cool in the bitten form.

Cabbage Provence cooked with raisins

Pretty useful delicacy, thanks to the combination of raisins and cabbage. Sweetish taste likes many, the only negative, such a snack can not be stored for a long time.

We take:

Two kilos cabbage
Paul Kilo Markovka
Two teeth garlic
Half a glass of sunflower oil
Half of a glass of sugar sand
Large spoonful salt
Large spoonful of vinegar 9%
Table spoon of isa

Cooking process:

Cabbage forks disassembled on the leaves and cut them with squares. Carrot three on Korean straw straw. Garlic with a crumble knife, mix all the vegetables and add thoroughly washed and dried raisins.

Cook marinade, at the end add oil and vinegar to it. Pour vegetables and leave for six hours. Then we remove to the cold. Store no more than 48 hours.

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How to cook Cabbage Provence with grapes and apples

Someone will seem unusual combination of cabbage and grapes. Easy and useful summer dish is not suitable for winter blanks.

We take:

Kilo fresh cabbage
Litere of water
Three small carrots
Three sour small apples
Three hundred grams grapes
Paul a glass of table vinegar
Floor glasses of olive oil
Laurel leaves
Two large sugar spoons with salt
Five peas of black pepper

Cooking process:

Capacity cleaning and thinly shining, three carrots, apples are released from the middle and cut into cubes. Grapes rinse and tear off the twig.

We boil water, dissolve sugar, salt in it, throw spices. When the brine will cool, we pour oil with vinegar.

Vegetables and fruits mix in a comfortable tableware and fold into a saucepan or a jar, pour the marinade and kept at the opposite about a day, after removing the cold.

Cabbage Provence, video recipe

The cooking technique is simple, you need to chop the cabbage, add selected vegetables, fruits or berries (carrots, sweet pepper, beets, cranberries, apples, etc.), twisted with spices and pour marinade. In the evening of the same day, you can shoot the first sample. Yet tastier snack It will be a day later, when the fragrance of spices will be fully wound and will behave. As a rule, a table 9 percent vinegar is used to prepare marinade. If you wish, it can be replaced with apple or wine, in some recipes, the hostess is added lemonic acid As a preservative.

Pros and cons:

Cabbage Provence Crispy, very tasty and fragrant;
+ saves all vitamins;
+ quickly prepared;
- It is stored for a short time, a maximum of 10-14 days, after which it recovers, so it is best to cook the Salad "Provence" best in small portions.

What cabbage is suitable for marinency?

So that cabbage is crisp, choose the average and late varieties. The forks should be dense and tight, white color, but capping leaves - juicy and dense, in no case are not soft on the break. Young early grades cabbage collected from the garden in the spring, not suitable for the workpiece.

What additives should be used?

Cabbage recipes Provence of fast preparations are characterized by cutting, additional ingredients and a set fragrant spices. Someone is thin, others are preferred to cut into large "petals". IN classic recipe Provence, who was so loved by Soviet hostesses, besides cabbage, certainly there is a Bulgarian pepper, carrots and garlic. Modern cooking possess a truly unlimited fantasy. There are recipes for pickled cabbage with apples, beets, grapes, cranberries, prunes, etc. Spices are also varied. Cabbage perfectly combined with a laurel sheet, carnation, Tmin, Coriander, different species Peppers, dill and celery.

Cabbage recipe Provence

The recipe for pickled cabbage Provence with cranberries and apples will appeal to lovers of simple and useful vegetable salads. The dish contains a lot of vitamins, besides absolutely unsoldurated, can be given even to children.

Cabbage Provencal Fast Food - Daily, that is, marked 24 hours. The whole process proceeds without your participation. There will take no more than 15 minutes on the binding of products. I recommend to harvest cabbage in small portions to consume for 3-4 days. Too long storage The snack is not subject to, however, it is tasty enough and, as a rule, it is not long in the refrigerator. You can serve on a side dish to meat, bird and just to fried potato, dry drinks.

Total cooking time: 1 day
Cooking time: 15 minutes
Exit: 1.5 kg

Ingredients

white cabbage - 1 kg
carrot - 1 pc. (80 g)
cranberry - 0.5 Art.
green apple Small - 1 pc.

for marinada

water - 0.5 l
vegetable oil - 100 ml
sugar - 2 tbsp. l.
salt - 1 tbsp. l. with a slide
vinegar 9% - 80 ml
bay leaf - 1-2 pcs.
black pepper - 8 pcs.
grains mustard - 0.5 h. l.

Cabbage Provence of Fast Food, step-by-step recipe Which we will consider today, will come to the revenue when he strongly wants the sauerkraut. Unlike the last cabbage, Provencal will be ready not in a few weeks, but after a day. The acidic taste of the sauerkeeper is due to the appearance of lactic acid in it, while sour taste For cabbage Provencal gives vinegar.

Of course, it will not have a specific smell of sauerkraut, but, nevertheless, such cabbage is very tasty and useful. It is interesting that there is no one general recipe Cabbage preparations Provence. All cabbage recipes Provence, who came across the eyes, were very different among themselves the composition of the ingredients. I am very often, especially in the fall, I prepare cappist Provence with carrots and bulgarian pepper - This is a classic recipe.

Among the hosts are considerable popularity and recipes of Cabbage Provence with grapes or cranberries that give it special aroma and acidic notes. Do not be surprised when you will meet Cabbage Recipes Provence Slices or with beets. So it is also prepared, but personally, I believe that such a plan recipes are more similar to the preparation of cabbage "pebbles". By the way, I have my proven and very delicious recipe Cooking such that I will share with you a little later.

Well, today I want to show you how pickled pickled cabbage Provence Fast Cooking Step With carrots and bell pepper.

Ingredients:

White cabbage - 2 kg.,
Carrot - 3 pcs.,
Bulgarian pepper - 3 pcs.,
Salt - 2 tbsp. spoons
Sugar - 4 tbsp. spoons
Water -2 glasses,
Spices - to taste
Vinegar table - 5 tbsp. spoons
Plant oil refined - 6-7 tbsp. span

Cabbage Provence Fast Capture - Recipe

Cook vegetables. Wash carrots and bell pepper. Having removed from the white cabbage the top leaves, put it on with a knife or lie with a special shredding on thin strips.

Connect it with the rest of the ingredients.

Hands stir cabbage with and carrots.

For cooking Cabbage Provence with Bulgarian pepper and carrots need to be prepared by marinade. In a bowl, in which you will cook marinade, pour boiled water in room temperature. Pass sugar into it.

Pour the table vinegar. By the way, the amount of vinegar can be adjusted at its discretion. Want to get more loose cabbage - add it more.

Pour refined or not refined sunflower oil.

Add salt.

The last element of the marinade is spices. If you like spices and generously add them to dishes, then take them more, cabbage will result thanks to them with a spicy aroma. In the event that you are not a supporter of spices, add a pinch of black or red pepper to the marinade.

Marine stir.

Capped cabbage with vegetables pour marinade.

To be soaked in them, you will need a cargo. Cover the bowl with a cabbage Provencal a plate and put something heavy on it. For example, it may be a liter can with water or a jar with croups, as in my case.

I leave the cabbage for 4-5 hours at room temperature, then it is transferred to the refrigerator with the cargo. In winter, the cabbage can be put on the balcony.

A day after cooking, Provence with pepper and carrots will be ready. At this time, the cabbage should be shifted into a clean sterile jar and stored under a hermetically closed lid. In the refrigerator, such a snack can be stored for one week. Enjoy your meal. I will be glad if this step-by-step pickled Cabbage Recipe Provence Did you like.