14 quick recipes for preparing pickled Provencal cabbage for the winter

Provencal cabbage is a savory appetizer, the recipe for which is known to many housewives for the winter. You can prepare it in a couple of minutes. You just need to chop the cabbage, pour it into a jar, add peppers, carrots, and pour the hot marinade over the salad. If the jar is closed with a tin lid, then the snack is pasteurized. You can pour Provencal into a three-liter jar and close it with a plastic lid. This snack will have to be stored in the cold.

Features of preparing Provencal cabbage for the winter

To prepare the Provencal salad, take a medium-sized head of cabbage, finely chop it or cut it into small squares. To add a spicy taste, add a chili pod. You can make a snack with sweet peppers, beets, carrots, raisins or sour cranberries.

All chopped vegetables are placed in a three-liter jar. Then pour hot or cold marinade with the addition of sugar, salt, vinegar and sunflower oil. The preparation for the winter is pasteurized for 15-25 minutes (depending on the size of the jar).

Requirements for main ingredients

This snack can be prepared from an early or late variety. The cabbage head should be fresh and free of rotten or insect-damaged leaves. To give the snack a spicy or sweet taste, add peppers, carrots, apples or berries.

The main thing is that they do not have rot, mold, or be damaged by insects. Before preparing the snack, all ingredients are sorted, inspected, washed, and chopped.

How to properly prepare the container?

“Provencal” is prepared in 1, 2, 3-liter jars. The container is washed with water with the addition of soda, then sterilized. Jars of salad are closed with tin or twist-off lids. They are also washed with water and soda, then doused with boiling water. You can first cook the vegetables in an enamel pan and later transfer them to jars. True, it is advisable to keep such a salad in the cold for no more than 2 weeks.

How to cook Provencal cabbage at home?

There are several recipes for Provencal appetizers. The technology is the same, the salads differ only in composition. The cabbage is chopped, various vegetables and fruits are added, and then the marinade is poured over it.

Traditional recipe

The marinated snack includes:

• 1 cabbage head;
• 1 carrot;
• hot pepper pod;
• 2-3 cloves of garlic.

Marinade:

• water - 220 milliliters;
• salt, sugar - 33 grams each;
• vinegar (9 percent) - 42 milliliters;
• sunflower oil - 52 milliliters.

Shred the cabbage, put it in a saucepan, and knead it. Add grated carrots, chopped peppers, chopped garlic. Then the appetizer is poured with boiled but cooled marinade. Chopped vegetables placed in a pan are covered with a plate, and some kind of pressure is placed on top.

At room temperature, “Provencal” can stand for about 2-3 days. Then it is transferred to three-liter jars and stored in the cold for no more than 2 weeks.

Instant recipe

You can prepare a delicious appetizer in just a day if you pour the vegetables not with cold, but with hot marinade.

The ingredients are taken in the same quantities as for preparing the Provencal salad according to the traditional recipe.

With sweet pepper

Instead of hot chili pepper, you can use Bulgarian. The remaining components of the traditional recipe are not changed. Vegetables are chopped and poured with chilled or hot marinade.

With beets

What products are included in:

• 1 cabbage head;
• 1 beet;
• 1 carrot;
• 1 small spoon of horseradish.

Marinade:

• water - 225 milliliters;
• salt, sugar - 33 grams each;
• vinegar - 45 milliliters.

With apple and grapes

What's included:

• 1 cabbage head;
• 1 carrot;
• a bunch of dark grapes;
• 2 apples;
• 5 cloves of garlic.

For filling:

• water - ¼ liter;
• salt, sugar - 1 large spoon each;
• vinegar - 46 milliliters;
• vegetable oil - 0.5 cups.

With cranberries

What products will you need:

• 1 cabbage head;
• 1 carrot;
• a handful of cranberries;
• 2 apples;
• 4 cloves of garlic.

Marinade:

• salt - 1 large spoon;
• sugar - 3 spoons;
• water - half a liter;
• vinegar - 44 grams;
• sunflower oil - 0.5 cups.

With brine

What vegetables will you need:

• 1 cabbage head;
• 1 carrot;
• 2 cloves of garlic;
• chili pod;
• caraway.

Brine:

• water - 0.5 liters;
• salt - 3 large spoons.

All vegetables need to be chopped, poured into a saucepan, poured with chilled salty brine, and placed under pressure. It is recommended to keep the salad warm at first. After 2-3 days it will be ready. Then you need to transfer it to glass jars and put it in the cold.

With green beans and tuna

What is included in the salad:

• fresh red cabbage - 205 grams;
• boiled green beans - 155 grams;
• a jar of tuna in its own juice - 300 grams;
• onion - 1 head;
• garlic - 1 clove;
• salt, pepper - to taste;
• mayonnaise - 65 grams.

Cabbage pieces "Provencal"

To prepare the salad, you don’t have to chop the cabbage head; you can cut it into pieces, add chopped vegetables, and pour marinade over it. Usually the head of cabbage is cut into large pieces when preparing “Provencal” with apples. Fruits are also cut into slices. In this case, the carrots can be cut into slices.

Without vinegar

You can make a Provencal appetizer from sauerkraut. In this case, vinegar is not needed. You just need to add sliced ​​chili peppers, a handful of cranberries, and season the salad with vegetable oil.

With cranberries and raisins pieces

What you will need:

• cabbage pieces - 1.05 kilograms;
• cranberries - a handful;
• carrot - 1 piece;
• raisins - 105 grams.

For filling:

• water - 405 milliliters;
• sugar - half a glass;
• salt - 1 spoon;
• vinegar - 36 grams;
• sunflower oil - half a glass.

With garlic in a jar

What products you need to buy:

• 1 cabbage head;
• 1 carrot;
• 6-7 cloves of garlic.

For filling:

• water - ¼ liter;
• salt - 2 large spoons;
• vinegar - 42 milliliters;
• sunflower oil - 0.5 cups.

With grapes and apple

What ingredients will you need:

• 1 head of cabbage;
• grapes - 105 grams;
• apples - 2 pieces;
• cranberries - a handful;
• carrots - 1 root vegetable;
• bell pepper pod.

Marinade:

• water - ½ liter;
• vinegar - 30 milliliters;
• salt, sugar - 1 tablespoon each;
• sunflower oil - 76 milliliters.

With cranberries, apples and prunes

What's included:

• 1 head of cabbage;
• a handful of cranberries;
• 1 carrot;
• 2 apples;
• a handful of prunes.

Fill:

• salt - 1 large spoon;
• sugar - 3 spoons;
• water - ½ liter;
• vinegar - 47 grams;
• sunflower oil - half a glass.

The cabbage head should be cut into squares, the carrots should be finely grated, and the apples should be cut into small slices. All vegetables must be placed in a saucepan in layers. Then the ingredients are poured with hot marinade and placed under pressure for 2-3 days. The filling should completely cover the chopped vegetables. The finished salad is mixed, placed in three-liter jars and placed in the cold.

How and for how long can you store it?

Shredded cabbage, along with chopped vegetables and other ingredients, should be kept warm for the first 2-3 days. It is advisable to cook the appetizer in an enamel saucepan and then transfer it to jars. Later, the cabbage should be taken out into the cold and eaten within 2 weeks.

If you make “Provencal” for the winter, then immediately place the vegetables in a glass container, fill the jars with hot marinade and pasteurize for 15-25 minutes, and then roll up the lids. This canned cabbage can be stored in a cool pantry for about 1 year.