Provencal cabbage with cranberries is a simple recipe for making amazingly tasty, aromatic and crispy pickled cabbage. Preparing Provencal cabbage with cranberries is not at all difficult, it has a beautiful appetizing appearance and rich taste. This cabbage can be served on a holiday table as an appetizer or simply for lunch or dinner as a great addition for the main course. This cabbage goes especially well with boiled potatoes, although it goes perfectly with other dishes.
List of ingredients
- White cabbage- 2 kg
- apples - 3 pcs.
- fresh cranberries - 200 g
- carrots - 2 pcs.
- garlic - 1 head
- sugar - 1 glass
- vegetable oil - 1 glass
- water - 1 l
- salt - 2 tbsp. spoons
- vinegar - 3/4 cup
Cooking method
Peel the carrots and rinse thoroughly under running water. Remove the top leaves from the cabbage and wash them too. Using a sharp knife, cut the cabbage into fairly thin strips. Grate the carrots, wash and dry the cranberries. Wash the apples and cut into slices, removing the seeds. Place in a saucepan in layers: cabbage, carrots, cranberries and apples. Repeat layers again.
Pour water into a saucepan, add sugar, salt and finely chopped garlic. Pour in vinegar and vegetable oil. Heat to a boil and cook for 2-3 minutes. Pour hot brine over the cabbage and place pressure on top. Leave for 2 days at room temperature, then store in the refrigerator.
Provencal cabbage with cranberries is ready!
My ex-mother-in-law made this cabbage. She was a very hospitable person, and for her birthday she gathered a large group of friends, and the table was simply bursting with dishes, one tastier than the other. At the same time, no expensive store-bought delicacies. The mother-in-law salted the red fish herself, baked a mind-blowing pie with cabbage, pickled beets with garlic and did a lot more. But, unfortunately, my memory didn’t retain everything. So Provencal cabbage took pride of place in this festive table. Although she looked quite unprepossessing. I tried this cabbage with caution. But I was simply amazed by the taste. It was something... Unfortunately, not a single one signature recipe I didn’t have any from my mother-in-law. But I found a similar Provencal cabbage. And yes, it turned out almost the same. Try it, she's wonderful. :) It can be eaten in saucepans, just like the delicious one with spices.
Ingredients:
- 2 kg cabbage,
- 2 carrots,
- 2 apples,
- a handful of cranberries or lingonberries,
- a small handful of pitted prunes,
- handful of raisins
- 1 liter of water,
- 1 glass of vegetable oil,
- 1 cup of sugar,
- 2 tablespoons salt
- Bay leaf,
- 150 g table vinegar 3%.
Method for preparing Provencal cabbage
We do not chop the cabbage, as usual, but cut it into squares, approximately 2.5 by 2.5 cm in size. Peel the carrots and cut into circles. Remove the core and seeds from the apples, leave the skin on, and cut the apples into slices. Wash raisins and prunes properly and scald with boiling water. Cut the prunes in half or into quarters. Mix cabbage, carrots, apples, prunes, raisins and cranberries. Place in a bowl or enamel saucepan.
For the marinade, mix all ingredients except vinegar. Bring to a boil, cook for a couple of minutes. Turn off, add vinegar, stir. Be especially careful with vinegar. Vinegar is now sold in varying degrees of dilution. Look at the label. We need vinegar 3%. If you have six or nine percent vinegar, then it must be diluted two or three times, respectively.
If you need Provencal cabbage for tomorrow, then pour hot marinade over it. If you are ready to wait three days, then cool the marinade, remove the bay leaf, pour over the cabbage, place a plate with a weight on it and press down properly. At first, the cabbage may not be completely covered in the marinade - this is normal. After a couple of hours the cabbage will give extra juice and compresses better. Just in case, you can press the plate harder with a weight for some time, tucking the cabbage under the plate if it sticks out. When there is quite a lot of marinade, you can remove the weight and close the saucepan with a lid.
Store cabbage in the refrigerator.
Greetings, dear friends! Today I want to tell you about my little discovery - Provencal cabbage with bell pepper and garlic. Delicious marinated snack instant cooking, which all family members (except the cat) liked. It is prepared from fresh cabbage, with the addition of salt, sugar and vinegar, and tasting this delicious cabbage possible in 5-8 hours.
Recipe for Provencal cabbage classic version, is quite simple and does not require a lot of time from you or any special ingredients. Also in finished form snack saves everything healthy vitamins, and at the same time contains a minimum of calories.
In addition, this cabbage can be cooked in large portions, and store in the refrigerator or on the balcony for about 2 weeks.
Agree, it’s very convenient when it’s available ready salad from fresh vegetables, and you don’t need to specially cut or prepare anything. I hope I convinced you to cook this delicious snack with garlic and bell pepper? Then welcome to my kitchen!
Required ingredients:
- fresh white cabbage – 1 kg
- carrots – 1 pc.
- sweet pepper – 1-2 pcs.
- garlic – 2-3 cloves
- water – 150 ml
- vinegar 9% - 2-3 tbsp.
- sunflower oil – 50 ml
- sugar – 50 g
- salt – 1.5 tsp.
Cooking step by step
We remove the stale outer leaves from a head of fresh cabbage, the rest cabbage leaves shred the strips with medium width or use a shredder.
We immediately use a deep saucepan, in which it will be convenient to mix the entire salad with the rest of the vegetables and marinade. We transfer the entire portion of shredded cabbage there, add salt and lightly, but without unnecessary zeal, crush the cabbage with salt and sugar so that it releases a little of its juice and softens slightly.
After such “procedures,” the cabbage will decrease in its original volume, and we will have free space in the pan for grated carrots. We rub it coarsely, perhaps even chop it with a knife into thin cubes or rounds.
If carrots in the recipe are an optional ingredient, you can add them, or you can skip this cooking step, then you can’t do without sweet peppers in Provencal cabbage! We always use red or yellow, fleshy and juicy pepper salad varieties. We cut into strips, cubes or half rings, as you wish.
Unforgettably spicy garlic: cut its teeth into thin slices or pass them through a press. Can also be used in salad and onion. If you like this option, take salad onions, “not vigorous”, without a sharp aggressive smell that can overwhelm the taste of the entire cabbage salad.
All that remains is to pour water and vinegar into the cabbage, stir and season with vegetable oil. It is advisable to use boiled water at room temperature.
Mix with a spoon or your hands, taste for a balance of salt, sugar and vinegar. It is at this stage that you can adjust the taste of the salad and make it your own way. Increase the amount of vinegar in very small portions, since during pickling, the vinegar from the marinade passes into the vegetables and, as a result, you can add more of it than required.
How to marinate correctly
We tamp the cabbage a little and put a slight pressure on it so that under the influence of the marinade the cabbage and vegetables are under the liquid and do not dry out. We keep the cabbage under pressure in the room, but if the temperature in the kitchen is more than 23, it is better to move the pan to the refrigerator.
After 5-8 hours, you can transfer the cabbage to jars, pouring the appropriate portion of marinade into each container. Store jars of pickled cabbage in the refrigerator for no more than 2 weeks.
Cabbage "Provencal" is a recipe for quick-cooking pickled white cabbage. Unlike fermented salad, which takes 2-3 days to become ready, Provencal salad can be eaten 5-6 hours after preparation. The cabbage turns out crispy, aromatic, and retains vitamins. The only drawback is that it can be stored for no more than 2 weeks, after which it peroxides. It is recommended to prepare the salad in small portions so that you can quickly eat it while hunting.
Before you start cooking, watch this funny video.
Start your acquaintance with the salad with a classic recipe - Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion by adding the most unexpected ingredients.
Recipe ingredients:
- cabbage 2 kg
- sweet pepper 1 pc.
- carrots 1 pc.
- garlic 3 cloves
For the marinade:
- water 1/2 cup
- sugar 2 tbsp. spoons
- black peppercorns 10-15 peas
- vegetable oil 75 ml
- salt 1 tbsp. spoon
- vinegar 9% 1/2 cup
Cooking method:
- Chop the cabbage thinly. Peel the carrots and peppers and cut into strips. Place in a large bowl, stir.
- Mix water, salt, sugar and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and garlic passed through a press. Pour the marinade into the bowl with the cabbage. Stir. Pack the cabbage tightly into the jars. Leave at room temperature for 6-7 hours or overnight. Then put it in the refrigerator. Theoretically, cabbage can be eaten immediately. But it is better to serve it the next day after preparation.
- Advice: Cook in small batches. Cabbage has the most best taste on day 2-3 of preparation. Then it starts to sour. To obtain spicy salad You can add a pod of hot pepper, preferably red.
Serving method: Before serving, add the salad, cut into half rings. blue bow and parsley.
Pickled Provencal cabbage with cranberries is very healthy and delicious salad. It contains no less vitamins than sauerkraut traditional way. It is not spicy at all, which is why children love it.
Recipe ingredients:
- white cabbage 1 kg
- carrots 2-3 pcs.
- cranberries 1 cup
- water 1 liter
- sugar 1 cup
- salt 1 tbsp. spoon
- vegetable oil 1/2 cup
- vinegar 9% – 1/2 cup
- bay leaf, peppercorns
- fresh mint a few leaves
Cooking method:
- Chop the cabbage thinly. Grate the carrots for Korean carrots or cut into thin strips. Pack the cabbage tightly into the jars.
- Bring the water to a boil. Dissolve salt, sugar, vegetable oil in it. Boil for 2 minutes. Add bay leaf, peppercorns and mint. Pour in the vinegar last. Pour hot brine over cabbage. Leave at room temperature for a day. Then place it in the refrigerator.
- Advice: Instead of mint, you can add currant leaves or a cinnamon stick to the marinade.
Serving method: Before serving, sprinkle the salad generously with cranberries. Can add green onions and dill.
This original salad Reminiscent of summer, rich in vitamins, and has a refreshing, piquant taste. Provencal cabbage with grapes and apples will not stagnate in your refrigerator.
Recipe ingredients:
- white cabbage 1 kg
- carrots 300 g
- grapes 300 g
- sour apples 300 g
- water 1 liter
- salt and sugar 50 g each
- vinegar 100 ml
- olive oil 100 ml
- black pepper and sweet pea
- Bay leaf
- mint sprig
Cooking method:
- Shred the cabbage thinly. Grate the carrots or cut into strips. Core the apples and cut into small pieces. Remove the stems from the grapes.
- Boil the water. Dissolve salt, sugar in it, add spices and mint. Remove from heat. Pour vinegar and olive oil into the cooled marinade. Pour the marinade over the cabbage and place under pressure. To do this, cover the container with cabbage with an inverted shallow plate. Place it on top three liter jar filled with water.
- A day later the cabbage is ready. It can be put into jars and stored in the refrigerator.
If your family loves pickled cabbage salad, but you don’t know how to chop it, prepare Provencal cabbage salad for the winter with raisins. The peculiarity of this recipe is the large cutting into pieces. It’s easy to chop this salad, and the taste doesn’t suffer at all.
Recipe ingredients:
- cabbage 3 kg
- carrots 800 g
- raisins glass
- water 1 liter
- sugar 1 cup
- salt 2 tbsp. spoons
- vinegar 1 glass
- vegetable oil 1 glass
Cooking method:
- Cut the cabbage into squares. Carrots in cubes. Remember to let the cabbage become softer and release its juice. Add raisins. Mix the vegetables evenly and place in an enamel pan.
- The marinade is prepared in the same way as indicated in previous recipes. Boil the water. Dissolve salt, sugar and vegetable oil in it. Lastly, add the vinegar. Pour the boiling solution over the vegetables. The salad should stand overnight at room temperature. Then store it in the refrigerator, but no more than 2 weeks. The cabbage will become soft and sour.
- Advice: You can add a few cloves of garlic or a piece of grated ginger to the marinade.
Serving method: Before serving, add onions and herbs to the salad.
Calories: Not specified
Cooking time: Not specified
Just as the food traditions of other peoples gradually penetrate into our Russian food culture, with the growth of tourism and the development of information networks, so do Russian dishes national cuisine become world famous and popular in other countries. This exchange of experience leads culinary experts to self-development and, as a result, to the creation of new masterpieces from simple products. Thus, cabbage has long been widespread in our region, from which it was made into salads, fermented, and used as a filling for pies. Today, there are countless recommendations and ways to prepare dishes with this wonderful and undeniably healthy vegetable. This time I want to draw your attention to interesting dish, which perfectly combines cabbage and cranberries - Provencal cabbage with cranberries. Cabbage marinated in the manner described below has a juicy and spicy taste. And the union with famous berry can provide for any person required quantity vitamin C, so necessary for everyone in winter during colds. On the festive table like this winter salad, thanks to its bright red berries, will immediately attract the attention of guests. Classic recipe amazing snack I described it in detail for you, my dear readers. I advise you to try this one too.
Ingredients:
- 1 kilogram of white cabbage,
- 100 grams of cranberries,
- 1 medium sized carrot,
- half a head of garlic,
- 100 grams of sugar,
- 100 grams of refined vegetable oil,
- 0.5 liters of purified water,
- 100 grams of table vinegar 9%,
- 1 tablespoon of table salt,
- 2 pieces of bay leaf,
- black peppercorns.
Step by step recipe with photo:
First of all, release white cabbage from the stalk, divide the cabbage head into 4 parts. Then cut each part into squares. 
Peel the carrots, rinse and grate on a coarse grater. 
Wash and dry the cranberries.
Place the vegetables in a convenient large container in layers, observing the following order: cabbage at the bottom, then carrots and cranberries. 
After this, start preparing the marinade. Peel the garlic in any way, cut the slices into slices. Pour water into a separate saucepan, add salt, sugar, garlic (I did not add it at my husband’s request), black pepper, bay leaf and refined oil, stir until the bulk ingredients dissolve. Cook the marinade for approximately 2-3 minutes, then add table vinegar and bring to a boil.
Now pour the prepared hot marinade over the vegetables.
Leave the cabbage to marinate for 2 days at room temperature. Provencal cabbage should be stored in any cold place, optimally at a temperature of 1-4 degrees, for no more than 2 weeks. I'm sure you will also be delighted with.
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