Instant Provence Cabbage - 6 Recipes

Instant provencal cabbage is a great addition to meat, potatoes or soup. Try to cook crispy, healthy, delicious cabbage according to our recipes.

Classic instant recipe

The usual version of the snack is prepared for several days. But you can cook a delicious salad for dinner much faster.

You will need:

• granulated sugar - 50 gr;
• one carrot;
• forks of white cabbage;
• salt - 15 g;
• water - 150 ml;
• three cloves of garlic;
• vinegar 9% - 30 gr;
• vegetable oil - 50 gr.

Algorithm of actions:

1. We sort out the cabbage, remove the bad leaves and the core. The remaining leaves are cut into middle stripes.
2. In a pan or deep bowl, spread the chopped vegetable.
3. Pour sugar and salt on top. Squeeze the cabbage lightly with your hands. So more juice will come out of it, which is what we need.
4. We grind the peeled carrots on a grater and load to the cabbage.
5. We get rid of the husks of garlic cloves. We cut each of them into very thin slices and throw in a salad.
6. Pour water, oil and vinegar into a pan with vegetables, mix.
7. We put in the refrigerator for three hours. After that, you can serve a fresh salad to the table. Bon Appetit!

How to quickly make a snack slices?

This salad will turn out more crispy with a rich spicy taste.

What you need to take:

• sunflower oil - 90 ml;
• carrots - 1 pc.;
• coriander - 5 g;
• white cabbage - 1.5 kg;
• salt - 23 gr;
• a head of garlic - half;
• water - 600 ml;
• vinegar - 60 ml;
• peas of black pepper - 5 gr;
• Bay leaf.

How to make provencal cabbage slices:

1. Cabbage head peeled from the top leaves is chopped into cubes and put into a deep bowl.
2. We carry the peeled carrots through a grater with large links. We connect it with the main component.
3. We sort the garlic into slices, peel each, finely chop and sprinkle with the remaining vegetables.
4. Pour oil, mix.
5. Getting to the marinade. To do this, boil water, cool to room temperature.
6. Pour it into a separate container, then pour salt, peas, coriander, add vinegar.
7. Ready marinade pour vegetable salad.
8. We need to crush the resulting snack with something heavy. You can put a jar of water, for example.
9. Leave the salad to marinate in the refrigerator for 4 hours.

Provencal cabbage with beets

A real summer bright salad will give a good mood.

Grocery list:

• salt - 10 g;
• head of cabbage;
• vinegar - 60 ml;
• beets - 1 pc.;
• water - 500 ml;
• carrots - 2 pcs.;
• sugar - 16 gr.

Step-by-step preparation:

1. Separately, cook the beets in a pan. Cool it, remove the skin.
2. Remove unnecessary leaves and stalk from the cabbage fork, chop with middle strips.
3. We wash the carrots through a grater with beets.
4. We load the chopped vegetables into a spacious bowl or bowl.
5. Put sugar, salt and remember the mass with your hands. So the salad will turn out more juicy.
6. Mix cooled boiled water with 9% vinegar. Pour the liquid into the vegetable mixture.
7. Leave the dish for three hours. You can serve a snack for lunch or dinner. Before serving, chop the chopped onion and season with a portion of sunflower oil. Bon Appetit!

With cranberries

This recipe will be useful to sour lovers.

Essential Ingredients:

For salad:

• raisins - 50 gr;
• white cabbage - 1 kg;
• cranberries - 60 gr;
• one green apple;
• carrots - 1 pc.;
• brush of green grapes.

For marinade:

• peppercorns - 10 pcs.;
• water - 500 ml;
• two bay leaves;
• vegetable oil - 60 ml;
• dry mustard - 4 gr;
• granulated sugar - 80 g;
• vinegar - 60 ml;
• salt - 15 gr.

Cooking step by step:

1. Go through the cabbage. Coarse good leaves with a knife.
2. Cut the apple into slices.
3. Coarse the peeled carrots on a grater.
4. Remove the grapes from a twig and put on a plate. Defrost cranberries.
5. We begin to lay the prepared products in a pan in layers.
6. First comes the cabbage, carrots, then again cabbage, raisins, cabbage, grapes, cabbage, cranberries, cabbage.
7. Getting to the production of brine.
8. Bring the water to a boil. Pour seasonings, salt with sugar, butter, vinegar into it.
9. Boil the mixture for 1 minute.
10. We fill in a snack with a solution and let it brew for 3 hours.
11. Stir salad before serving.

Daily cabbage provence

The longer cabbage costs, the richer and softer its taste and consistency turn out.

Recipe Components:

• sugar - 60 g;
• cabbage - 2.5 kg;
• vegetable oil - 0.2 l;
• salt - 30 gr;
• carrot - 2 pcs.;
• boiled water - 1 l;
• garlic - 2 prongs;
• vinegar - 50 ml.

Step-by-step instruction:

1. Shred the cabbage as you like.
2. We carry two peeled carrots through a grater with large links.
3. We cut into small cubes cloves of garlic.
4. We put alternately chopped vegetables in a spacious pan.
5. Boil water separately, pour oil into the simmering liquid, add bulk ingredients and vinegar.
6. Let the mixture stand on fire for a minute.
7. It remains to pour the resulting brine on the salad.
8. We put the load on top and close the snack in the refrigerator for a day.

With bell pepper

You will need:

• carrots - 3 pcs.;
• garlic - 1 clove;
• Bulgarian pepper - 3 pcs.;
• dill seeds - 5 g;
• sunflower oil - 80 ml;
• filtered water - 0.4 l;
• white cabbage - 2 kg;
• salt - 30 gr;
• one leaf of lavrushka;
• sugar - 100 gr;
• vinegar - 75 gr.

Step-by-step preparation:

1. We chop peeled cabbage head into thin strips.
2. We remove the hat, seeds and partitions from the peppers. Take bell peppers of different colors. The salad will turn out prettier.
3. Cut the peeled carrots into thin strips.
4. We combine the prepared products in a basin or a spacious bowl. We crush a lot of hands a little.
5. Finely chop the garlic, add to the vegetables. Sprinkle dill seeds.
6. For a spicy marinade, boil water, throw salt, granulated sugar into it, pour vinegar and sunflower oil, mix the liquid.
7. Pour the hot pickle into the salad.
8. We put a heavy object on the vegetables under the marinade and close it in the refrigerator for 5 hours.