Provencal cabbage classic salad

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   How to make Provencal cabbage classic salad? Prepare all the necessary products.

2. STEP 2

   

   Pour water, vegetable oil into a saucepan and add salt and sugar. Place the saucepan on the fire and bring to a boil. Stir the contents of the saucepan until the salt and sugar crystals dissolve. How to choose the right oil, read the article at the end of this recipe.

3. STEP 3

   

   Remove the top leaves from the cabbage, rinse and chop with a knife or other familiar method. Place the cabbage in a deep bowl and add vinegar to it, then pour in the boiling marinade.

4. STEP 4

   

   Wash the carrots in running water with a brush, peel them and cut into thin cubes. You can also chop carrots using a Korean carrot grater. Add carrots to the bush.

5. STEP 5

   

   Wash the bell pepper in running water, remove the stem and seeds, cut into strips. Peel the garlic and chop it with a knife or press. Add chopped bell peppers, garlic, and spices to the cabbage. You can use any spices to suit your taste. Mix everything well. Keep the cabbage at room temperature for 12 hours, covered with a towel or lid, and then transfer it to the cold. After a couple of hours, the cabbage can be served.

Comments on the recipe

sofija

05.11.2023

5

I cook sauerkraut according to the classic recipe with carrots.

Natalia M

05.11.2023

4.6

Winter cabbage makes salads a little dry, but you still want fresh vegetables. An excellent option for me was Provencal cabbage classic salad. I didn’t want to chop the cabbage by hand, so I used a grater in a meat grinder. The result was thin, airy shavings. I also grated the carrots in a meat grinder using another attachment. This is convenient if you need to chop a large number of vegetables. I had bell peppers frozen in cups. I cut them in half and then further across into strips. I cut the garlic into slices. For the marinade, I mixed everything in a ladle and boiled. It seemed to me that there was too much vinegar and I only took half. Then I realized that I could have added the whole portion, it would have been more sour. But that's my taste. I poured the marinade over the vegetables, mixed, compacted and left to steep. Honestly, after 4 hours I already put the bowl of salad on the table. And I put the rest in the refrigerator. The salad is so juicy, sweet and sour, and the garlic gives it a spicy kick. After cooling, the cabbage became even tastier.

Lwsja

05.11.2023

4.9

This healthy vitamin salad is very easy to prepare! Classic Provencal cabbage is my favorite recipe for quick pickled cabbage and the most delicious. Thanks for the recipe!