Pickled cabbage “Provencal”
Today I want to introduce you to an interesting way of preparing pickled white cabbage with the addition of vinegar. This tasty and savory vegetable appetizer is a great addition to meat or poultry, as well as boiled or baked potatoes. Pickled cabbage “Provencal” turns out to be very crispy, moderately spicy, with a light garlic aroma.
Within 24 hours after preparation, the vegetable snack will be ready to eat. It can be prepared for future use and keeps well in the refrigerator.
In addition, pickled cabbage turns out so tasty, juicy and aromatic that it ends very quickly. Carrots and bell peppers of different colors make the appetizer bright and appetizing. Dense winter varieties of cabbage are best suited for this recipe.
Ingredients for making Provencal pickled cabbage:
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Ingredients
- Main ingredients:
White cabbage – 2 kg.
Bell pepper – 2 pcs.
Carrots – 4 pcs.
Garlic – 5 cloves.
Ground red pepper – 0.5 tsp.
Ground coriander – 1 tsp.
Ground paprika – 0.5 tsp.
- Ingredients for marinade:
Sunflower oil – 150 ml.
Apple cider vinegar 6% – 200 ml.
Water – 750 ml.
Sugar – 170 g.
Salt – 75 g.
Black allspice – 3 peas.
Coriander grains – 0.5 tsp.
Bay leaf – 3 pcs.
Pepper mixture – 0.5 tsp.
Recipe for marinated cabbage “Provencal”
Step-by-step instruction:
1. If necessary, clean the white cabbage from the upper darkened or dirty leaves. Shred the cabbage into as thin strips as possible. For this purpose, you can use a food processor, a special shredder or a vegetable peeler.
2. Wash the bell pepper, remove the seeds, and cut into thin strips. Add sweet pepper to cabbage. To make the appetizer look bright and appetizing, I use bell peppers of different colors.
3. Wash the carrots and peel them. Grate the vegetables into long strips. Add grated carrots to vegetables.
4. Peel the garlic cloves, cut into thin slices, and add to the rest of the ingredients.
5. For spiciness and aroma, add ground red pepper, paprika and coriander to the appetizer.
6. Mix and mash the ingredients with your hands so that the vegetables release their juice.
7. In a ladle or small saucepan, mix all the ingredients for the marinade: water, 6% apple cider vinegar and refined sunflower oil. Add salt, sugar and spices to the marinade. Stirring until the salt and sugar are completely dissolved, bring the marinade to a boil.
8. Immediately after the marinade boils, pour it into the vegetable mixture. Mix the ingredients. Under the influence of hot marinade, the vegetables will decrease in volume and be completely covered with brine.
9. Cover the pickled cabbage with a lid and place it in the refrigerator for 24 hours. Stir the vegetables several times throughout the day so that they are evenly saturated with the marinade. Serve pickled cabbage “Provencal” as a cold appetizer with meat dishes or as an addition to your favorite cereals.
10. The finished snack should be stored in the refrigerator in glass jars with a tight-fitting lid along with the marinade. Bon appetit!
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