Instant Provencal cabbage

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make instant Provencal cabbage? Prepare your food. If possible, choose autumn, firm varieties of cabbage; it is juicier and sweeter. But young, loose heads of cabbage will turn out worse. Take table vinegar, concentration 9%. Apple cider vinegar will also work. Vegetable oil is odorless, although some people like unrefined oil in salads.

2. STEP 2

   

   Wash the cabbage and remove the top rough and dirty leaves. Then chop it finely. You can use a special shredder, grater or regular vegetable peeler. But a sharp knife will do just fine.

3. STEP 3

   

   Mash the cabbage with your hands with sugar and salt until the juice begins to release and the cabbage itself softens.

4. STEP 4

   

   Wash the carrots, peel and cut into thin strips. Add to cabbage. Alternatively, you can grate it on a coarse grater.

5. STEP 5

   

   Wash the pepper, dry it and remove the core and seeds. Also cut it into thin strips and add to the cabbage.

6. STEP 6

   

   Peel the garlic, chop it, add it to the cabbage. Pour in vinegar, warm boiled water and vegetable oil.

7. STEP 7

   

   Stir, taste, adjust the amount of salt and sugar if necessary. Leave the cabbage under pressure for 3 hours (more is possible, the cabbage will only benefit from this). Then serve. Bon appetit!

Comments on the recipe

Helvi

20.09.2023

4.8

I also know a recipe for instant sweet cabbage.

Natalia M

20.09.2023

4.6

This is the second day I’ve been preparing cabbage salads, because in winter I found a head of excellent cabbage, suitable for salads and pickling. It takes a long time to wait for the cabbage to pickle, so I found a recipe for instant Provencal cabbage in my bookmarks. All the vegetables are in stock. After cutting, I mash the cabbage well with my hands so that there is more juice, and the salad will be more pleasant to eat. I grated the carrots on a coarse grater and cut the red bell pepper into half rings. I passed the garlic through a press, as I understood, this way it will quickly give off its aroma and pungency to the cabbage. The marinade is perfect for my taste, there is enough salt and sugar, not a lot of vinegar. I marinated the salad for six hours under pressure. The instant Provencal cabbage turned out crispy, very aromatic and tasty. The vegetables were well soaked and saturated with the marinade. This salad is just perfect for dinner as a side dish.

Lyudmila

20.09.2023

4.7

I made cabbage according to the recipe. It turned out very tasty. So I decided to repeat it today. Thanks for the recipe!!!!