Cabbage Provencal - 2 cooking recipes

See traditional and original recipes for Provencal cabbage on bestrecipes24.com. Selected options with carrots, raisins, bell peppers, cranberries, garlic and beets. You can eat it right away, or you can close it for the winter. The energy value of the dish is from 34 kilocalories. Financial costs are minimal, excellent results are guaranteed!

Such a simple vegetable as cabbage also requires proper selection. First of all, you need to evaluate the head of cabbage for crispness. If it becomes deformed when squeezed, it means the cabbage is not ripe enough. This is not suitable for pickling or as a snack. Fresh cabbage should not have spots, a strong unpleasant aroma or cracks. The leaves should fit very tightly to each other. Dark colored scraps are a sign of a stale vegetable. If after cooking part of the cabbage remains unused, it is necessary to wrap it in cling film. And place it in a cool place, optimally in the refrigerator.

Interesting recipe: 1. Cut the peeled and washed beets into strips.2. Finely chop the hot pepper into squares approximately 2.5*2.5 cm in size - cabbage.3. Pass the garlic through a press.4. Mix the ingredients.5. Add the required amount of salt and sugar, peppercorns, and bay leaves to the water.6. Bring the mixture to a boil, remove from the stove.7. Pour in vinegar.8. Pour the resulting marinade over the vegetables.9. Place under pressure.10. Leave until 8 hours.11. Transfer to a suitable glass container and refrigerate for 12 hours.

Helpful tips:• Damaged and dried leaves must be removed before cooking.• Before serving, you can add greens, onions, and sunflower oil to the resulting salad.