Pickled cabbage "Provencal"

Pickled cabbage "Provencal"

Category: Blanks

Ingredients
Cabbage	2 Kg
Carrot	2 pcs.
Cranberry	200 g
Grapes (without it)	150 g
Apples (can be reduced or without them at all)	3-4 pcs.
You can have a few pieces of prunes
Brine:
Water	0,5 l
Vegetable oil (unrefined sunflower)	0.5 tbsp.
Vinegar (I have apple cider)	90 ml
Sugar	0.5 tbsp.
Salt	1 tbsp. l. with a small slide
Garlic (cut)	a couple of teeth

Cooking method

• Boil everything for a couple of minutes.
• Chop the cabbage, mix with grated carrots. Place in a saucepan in layers, sprinkling with cranberries and apple slices. Tamp the layers.
• Cover with boiling brine. Put on a little oppression.
• In the morning, the cabbage is ready. Toss in a refrigerator or other cool place.
• In brine, you can change the proportions, increase or decrease the amount of ingredients to suit your taste - in any case, it turns out -

Note

This recipe came to me from a relative from Russia, for which many thanks to them!

Cabbage is very tender, tasty, juicy, salt and vinegar are not pronounced, you can eat half a saucepan at a time

The cabbage is delicious! Sometimes I sit down and eat only her

The photo will be a little later.

Aprelevna Photos

I also have a recipe for Provencal cabbage

I confirm - very tasty !!!!

Thank you for your recipe for this cabbage.

[Admin]

Admin, your recipe is a culinary masterpiece
And mine is a minimum of simple products and an excellent result

I read a twig ... licked my lips ...

I make a quick cabbage with beets.

Chop a kilo of fresh cabbage, cut one beet and a couple of carrots into thin strips, press 3-4 cloves of garlic and cut another 3-4 (well, finally, garlic, to taste).

Marinade: half a glass of water, half a glass of sugar, half a glass of vegetable oil, six tablespoons of 9% vinegar and one or two tablespoons of salt. Bring the resulting mixture to a boil.

Pour the marinade into a saucepan with vegetables and put the "oppression" on top.
Let stand for 12 hours at room temperature, another 12 hours in the refrigerator.
Wonderful cabbage, under a glass

Many thanks to the author!
Made with carrots, raisins and apples and fragrant sunflower oil, without garlic. The cranberries were not at hand. The proportions for the marinade were exactly yours.
The cabbage is great! Crispy, moderately firm. Slightly sourish, slightly sweetish. The children dwindled on a whole plate.
At the first bite it seemed to me that something was missing: I wanted to add salt and acidify. But having tasted it, I realized that this was exactly the taste I was looking for for children.
We will do it often!

Klementina, I'm glad you liked the cabbage. Try it with cranberries, it will be more aromatic and sour, but my daughter would not eat cranberries ...

At the expense of souring in the refrigerator, as they say in the comments: this cabbage is not for long-term storage, it has little salt and acid, although I still keep it for a long time in the refrigerator.

And I like "Provencal" cabbage more, based on very dense heads of cabbage sauteed in large chunks in shredded cabbage. Then all the fruits remain practically fresh, and the oil can also be refined.

[about]

Cabbage is interesting, especially for its additives. Made with cranberries, apples and grapes. I also added a gram of hot red pepper. Another time I'll try it with prunes. And I didn't have enough in it withaboutwhether. Sofim, Thank you!