Provencal cabbage is considered a ready-made salad, which includes many other vegetables in addition to cabbage. Provencal cooks quickly, but it can be stored for a maximum of two weeks, so this cabbage is called a salad for several days. However, this circumstance does not prevent you from enjoying the amazing taste of Provencal cabbage.
It is necessary
-
- 1st way:
- 4 kg of cabbage;
- 1 kg of carrots;
- 1 tbsp. a spoonful of sugar;
- 2 tbsp. tablespoons of salt;
- raisins (to taste);
- 2 tbsp. tablespoons of vinegar;
- 1 tbsp. a spoonful of vegetable oil.
- 2nd way:
- one forks of cabbage;
- two carrots;
- Bay leaf
- dill seeds and caraway seeds;
- one tbsp. a spoonful of salt and sugar;
- 700-800 ml of water.
- 3rd way:
- 1 kg of white cabbage;
- 1, 5 glasses of water;
- 100 g of vegetable oil;
- 1 tbsp. a spoonful of salt;
- 70 g vinegar (2 tbsp. L.);
- 100 g sugar;
- Bay leaf
- black pepper
- cloves;
- 1, 5 carrots.
Instructions
Step 1
Cut the cabbage into small squares and remember it carefully with your hands, so that it becomes softer and gives juice. Chop the carrots into strips, and chop the garlic very finely or pass through a press. Transfer the resulting mixture to cabbage with raisins, and then transfer everything to glass or ceramic dishes.
Step 2
Prepare the fill. Pour one liter of water into a saucepan, into which add a glass of sugar, two tablespoons of salt (with a slide) and bring to a boil. Add a glass of vegetable oil and a couple of tablespoons of 80% table vinegar (about 120 ml) to the already boiling brine. Bring to a boil again and place the prepared and chopped vegetables in a saucepan.
Step 3
Put the cabbage in a warm place for six hours so that it is soaked in juice and fermented. Next, send the provencal to the refrigerator and store it there for no more than two weeks.
Step 4
Second cooking method:
Rinse the head of cabbage under water, remove all blackness and withered leaves, and then finely chop. Place the cabbage in a bowl. Separately chop the carrots (coarsely) and transfer to the cabbage, stir, but do not press. Also add the bay leaf, finely broken, dill seeds and mix again.
Step 5
Prepare glass jars for cabbage sourdough. Rinse the jars, put a mixture of cabbage and carrots in them, then press well and tamp (the better tamped, the more crunchy the taste will be in the final product).
Step 6
Pouring preparations. Mix salt and sugar in the indicated proportions in warm water. Then pour it over the cabbage and tamp it well. Next, put a plate on a jar of cabbage or cover with gauze, and leave to ferment for three days. All these days, pierce and mash the cabbage, and several times a day.
When the sourdough time is over, taste the cabbage for readiness. If it is ripe, then feel free to put it in the cold (but no more than 14 days).
Step 7
Third quick way:
Put a saucepan of water on the fire and add pepper, bay leaves, cloves, salt and sugar to it. After boiling, cook for three minutes.
Chop the cabbage and carrots, mix them, and then remove the water from the heat, add vinegar to it and pour into the cabbage. Drizzle with vegetable oil and leave for a couple of hours.
