Recipe Provencal cabbage with pepper. Calorie, chemical composition and nutritional value.

Hello dear readers.
Today I want to share my proven recipe for instant Provencal cabbage. We have a recipe with bell pepper. Cabbage cooks quickly, the taste is sweet and sour, pleasant, the cabbage turns out juicy and crispy. This is such a delicious coleslaw, a quick and easy appetizer. We often cook this kind of cabbage in the fall; I used to buy it at the market, but now I cook it myself. Not only me, but also friends and guests like it. I will show and tell you how I prepare Provencal cabbage. Recipe with step-by-step photographs and detailed description. If you wish, you can easily prepare such a delicious dish at home.

The cabbage turns out delicious, cook it, you won’t regret it. This cabbage is not suitable for pies, pies, dumplings and borscht. This spicy and tasty salad will be an excellent addition to potatoes, porridge, and pasta.

The salad is so tasty that you can eat it as an independent dish, or serve it with meat, fish or barbecue.

Instant Provencal cabbage with bell pepper

Start your acquaintance with the salad with a classic recipe - Provencal cabbage with bell pepper. Having appreciated all its advantages, you can diversify the recipe at your discretion by adding the most unexpected ingredients.

• cabbage2 kg
• sweet pepper 1 pc.
• carrots 1 pc.
• garlic3 cloves
• For the marinade:
• water 1/2 cup
• sugar 2 tbsp. spoons
• black peppercorns 10-15 peas
• vegetable oil75 ml
• salt 1 tbsp. spoon
• vinegar 9% 1/2 cup

Cooking method:

1. Chop the cabbage thinly. Peel the carrots and peppers and cut into strips. Place in a large bowl, stir.
2. Mix water, salt, sugar and vegetable oil. Bring the marinade to a boil, carefully add the vinegar and garlic passed through a press.
3. Pour the marinade into the bowl with the cabbage. Stir.
4. Pack the cabbage tightly into the jars. Leave at room temperature for 6-7 hours or overnight. Then put it in the refrigerator. Theoretically, cabbage can be eaten immediately. But it is better to serve it the next day after preparation.

Tip: Cook in small batches. Cabbage tastes best on days 2-3 of cooking. Then it starts to sour. To get a spicy salad, you can add a pod of hot pepper, preferably red.

Serving method: Before serving, add blue onion and parsley cut into half rings to the salad.

Appetizer recipe with bell pepper

Fans of bell peppers will love the recipe for Provencal cabbage with this vegetable. The salad goes perfectly with a potato side dish. Just with fresh black bread, its taste will be a pleasure. To prepare you need:

• 5 kilograms of cabbage;
• one kilogram each of carrots and sweet bell pepper;
• 2.5 cups of vegetable oil (cup volume 200 ml);
• 1 glass of vinegar 9% (the amount should be adjusted to taste);
• 0.3 kg of granulated sugar, - 4 tablespoons of salt.

Provencal cabbage is prepared simply:

1. Cut all vegetables as thinly as possible with a sharp knife or a special shredder; for carrots, you can use a Korean carrot grater.
2. Place the slices in a deep bowl and lightly crush them with your hands. Add remaining ingredients to vegetables. Stir and let stand for a while until the juice starts to release.
3. Let stand for an hour to an hour and a half so that the slices are soaked and ready to be served. When serving, you can garnish with slices of slightly sour apple, cranberries or red currants.
4. Place the remaining snack in sterilized jars and refrigerate.

Most pickled cabbage recipes contain vinegar. But there is a category of people for whom vinegar is contraindicated for medical reasons or they simply do not eat dishes that contain acetic acid. In this case, you should not deny yourself the pleasure of a crispy pickled vegetable. You just need to cook it differently.

Cabbage "Provencal": classic recipe with cranberries

Pickled Provencal cabbage with cranberries is a very healthy and tasty salad. It contains no less vitamins than cabbage pickled in the traditional way. It is not spicy at all, which is why children love it.

• white cabbage 1 kg
• carrots 2-3 pcs.
• cranberries1 cup

• water1 liter
• sugar1 cup
• salt 1 tbsp. spoon
• vegetable oil 1/2 cup
• vinegar 9% – 1/2 cup
• bay leaf, peppercorns
• fresh mint a few leaves

Cooking method:

1. Chop the cabbage thinly. Grate the carrots using a Korean carrot grater or cut into thin strips. Pack the cabbage tightly into the jars.
2. Bring the water to a boil. Dissolve salt, sugar, vegetable oil in it. Boil for 2 minutes. Add bay leaf, peppercorns and mint.
3. Pour in the vinegar last. Pour hot brine over cabbage. Leave at room temperature for a day. Then place it in the refrigerator.

Tip: Instead of mint, you can add currant leaves or a cinnamon stick to the marinade.

Serving Directions: Sprinkle the salad generously with cranberries before serving. You can add green onions and dill.

Classic snack recipe

What are the most popular Provencal cabbage recipes? There are many of them and you just need to choose them according to your taste, taking into account the ingredients used. You can choose a recipe where the appetizer can be eaten within two to three hours, or one where the Provençal slices must sit for at least overnight. During this time, it will be saturated with all the aromas of spices and vegetables.

Provencal cabbage is prepared according to the classic recipe with garlic. If you don’t like its taste, then you can simply not use garlic. The dish will become a little less aromatic, but no less tasty even without it. The situation is the same with ordinary table vinegar.

The classic recipe contains vinegar. But as an alternative, you can use natural apple cider vinegar. Any recipe can be adapted in this way to suit your taste preferences. It’s worth starting to get acquainted with Provencal cabbage using a classic recipe. To prepare you will need:

• 1.5 kg of cabbage, 0.1-0.15 kg of carrots;
• 2-3 cloves of garlic, 1 glass of water;
• 1.5 heaped tablespoons of salt;
• 0.5 cups of sugar and 9% table vinegar (a little less is possible);
• 0.5 cups vegetable oil, spices (allspice and black pepper, bay leaf).

Preparation step by step:

1. Finely chop the main ingredient and grate the carrots on a coarse grater. Place vegetables in a deep bowl.
2. Prepare the marinade. To do this, bring water, salt, sugar, vegetable oil to a boil, stirring constantly until the salt and sugar are completely dissolved.
3. Remove the saucepan from the heat, add vinegar and spices. Peel the garlic and cut into thin slices. Add it to vegetables.
4. Pour the marinade over the slices, cover with a lid or a clean towel and leave on the table at room temperature for 10-12 hours.
5. Then put into sterilized jars and store in the refrigerator.

Provencal cabbage with grapes and apples

This original salad is reminiscent of summer, full of vitamins, and has a refreshing, spicy taste. Provencal cabbage with grapes and apples will not stagnate in your refrigerator.

• white cabbage 1 kg
• carrots300 g
• grapes300 g
• sour apples300 g

• water1 liter
• salt and sugar 50 g
• vinegar100 ml
• olive oil100 ml
• black pepper and allspice
• Bay leaf
• mint sprig

Cooking method:

1. Shred the cabbage thinly. Grate the carrots or cut into strips. Core the apples and cut into small pieces. Remove the stems from the grapes.
2. Boil the water. Dissolve salt, sugar in it, add spices and mint. Remove from heat. Pour vinegar and olive oil into the cooled marinade.
3. Pour the marinade over the cabbage and place under pressure. To do this, cover the container with cabbage with an inverted shallow plate. Place a three-liter jar filled with water on top.

A day later the cabbage is ready. It can be put into jars and stored in the refrigerator.

Recipe Provencal cabbage with pepper. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Provencal cabbage with pepper.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Provencal cabbage with pepper is 67.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cabbage salad "Provencal" for the winter with raisins

If your family loves pickled cabbage salad, but you don’t know how to chop it, prepare Provencal cabbage salad for the winter with raisins. The peculiarity of this recipe is the large cutting into pieces. It’s easy to chop this salad, and the taste doesn’t suffer at all.

• cabbage3 kg
• carrot800 g
• raisins glass

• water1 liter
• sugar1 cup
• salt 2 tbsp. spoons
• vinegar1 cup
• vegetable oil 1 cup

Cooking method:

1. Cut the cabbage into squares. Carrots in cubes. Remember to let the cabbage become softer and release its juice. Add raisins. Mix the vegetables evenly and place in an enamel pan.
2. The marinade is prepared in the same way as indicated in previous recipes. Boil the water. Dissolve salt, sugar and vegetable oil in it. Lastly, add the vinegar.
3. Pour the boiling solution over the vegetables. The salad should stand overnight at room temperature.
4. Then store it in the refrigerator, but no more than 2 weeks. The cabbage will become soft and sour.

Tip: You can add a few cloves of garlic or a piece of grated ginger to the marinade.

Serving method: Before serving, add onions and herbs to the salad.

Provencal cabbage with cranberry pieces

• white cabbage - approximately 2 kg;
• carrots - 2 pieces;
• garlic - 1 head;
• apples - 2 pieces;
• cranberries - 200 g;
• sugar - 200 g;
• vegetable oil - 200 g;
• water - 1 liter;
• salt - 2 tablespoons;
• vinegar 9% - 200 g;
• bay leaf - 2-4 pieces;
• black and allspice peas.

Cooking method:

1. Take white cabbage weighing about 2 kilograms. First, it must be freed from the stalk and divided into 4 parts.
2. Next, chop the cabbage into neat squares.
3. Grate the carrots on a coarse grater.
4. You need to take sweet and sour apples and cut them into fairly large slices, after removing the seeds.
5. Be sure to rinse and dry the cranberries.
6. Take a large container, for example a saucepan, and place the prepared vegetables in it in layers in the following sequence: cabbage, carrots, cranberries, apples.
7. Peel the garlic and cut into slices.
8. Prepare the marinade: add salt and granulated sugar to one liter of water, add chopped garlic, and add vegetable oil. Mix everything thoroughly until the salt and sugar are completely dissolved. Place the prepared marinade on the fire and wait until it boils. Cook for two to three minutes.
9. Add nine percent vinegar and bring to a boil.
10. Gently pour the hot marinade over the cabbage.
11. Place a plate on top of the layered vegetables and apply pressure. For oppression, you can take a jar filled with water. In this form, the cabbage should stand for two days at room temperature.
12. After two days, thoroughly but very carefully stir the cabbage.
13. Sterilize the jars and fill them with prepared marinated Provencal cabbage with cranberries. The cabbage is ready.

Instant recipe

If you are short on time and want to try the appetizer, you can prepare instant Provencal cabbage. It is done quickly, and the ingredients required are very simple.

For one kilogram of fresh vegetables, prepare one bell pepper, one carrot and one large clove of garlic. Also for preparation you will need:

• 0.15 l of water, 0.07 l of vegetable oil;
• 50 g sugar, 1 level tablespoon of salt;
• 2 tablespoons vinegar (9%).

Sequencing:

1. Finely chop the main product and place in a wide bowl. Add sugar and salt and lightly knead it with your hands. This is necessary so that the cutting gives juice and becomes a little softer.
2. Grate the carrots on a coarse grater, remove the seeds from the pepper. Then cut into thin strips. Chop the garlic. Add vegetables to bowl.
3. Heat the water a little, but not to a boil. Mix with vegetable oil and vinegar and pour the liquid mixture into a bowl with slices.
4. Place a plate on the cutting and place a weight on it. This could be a saucepan or a jar of water. This design should be placed in the refrigerator or cellar for three hours.

After this, the appetizer can be served to the table or put into jars for further consumption. It is worth saying that a kilogram of cabbage yields very little finished product. Therefore, it is worth stocking up on at least a small fork so as not to be disappointed when the cooked kilogram quickly runs out.

Since the vegetable is sold in stores all year round and is prepared according to this recipe very quickly, there is no point in preparing it in large quantities at once. The maximum amount that is recommended to be taken at once is the amount that you can eat in two weeks. It is not worth storing it any longer.

Daily sauerkraut Provencal with garlic

• fresh white cabbage – 3 kg;
• garlic - 3 heads (in this case, you don’t have to worry about overdoing it with garlic; on the contrary, it will make the cabbage tastier);
• medium sized carrots – 5-6 pcs.
• Ingredients for the marinade: water – 1.5 l;
• sunflower oil – 1 cup;
• sugar – 1 glass;
• salt without top - 3-4 tbsp. spoons;
• table vinegar 9% - 1 glass;
• bay leaf (optional) – 2 pcs.;
• black peppercorns (optional) – 5-6 pcs.;
• cloves (optional) – 3 pcs.

Usually I don’t change the proportions and take exactly as much as indicated in the recipe. From 3 kg of fresh cabbage I get half a large pan of the finished product, which is enough for the whole family, and I even treat my neighbors. If you need to prepare a lot of this daily cabbage, multiply all ingredients by 2

Cooking method:

1. Wash the head of cabbage, remove the top withered leaves and cut into small pieces.
2. They also partly have the zest of daily cabbage. For fermentation, we chop it, but here it’s important to just cut it.
3. We transfer it to a large container (it’s most convenient to put it in a basin) and add three peeled and washed carrots there. Mix with your hands.
4. Before preparing the marinade, prepare the garlic: peel, wash and cut into thin slices. Pour water into a saucepan (I usually measure it in a liter jar), add sugar and salt, pour in oil, and put on high heat. When the marinade begins to boil, carefully transfer the garlic into it and let it boil.
5. After this, immediately pour in the vinegar, boil for a few seconds and turn off. If you add garlic right away, it will turn blue, so throw it into almost boiling water.
6. Transfer the chopped cabbage with grated carrots into a large container (I use a 10-liter pan), pour in the marinade and mix thoroughly.

I used to do it a little differently: I compacted some of the cabbage, poured in some of the marinade, added the rest and poured the remaining sauce over it. In this case, the way you place the cabbage will not affect its taste in any way.

That's all, all that remains is to put it under oppression for a day.

If you cook Provencal cabbage during the day, feel free to serve it the next morning. It will be sweet and sour and crispy, just the way it should be.

I don’t immediately put it into jars. For 3-4 days she stands under oppression in a large saucepan, marinating. Store the prepared day-old cabbage in the refrigerator in a tightly closed container.

Provencal cabbage with beets and garlic

• Cabbage;
• beet;
• enough garlic to make several layers in a three-liter jar.
• Marinade
• Water - 1.5 liters;
• sugar - 200 grams;
• vinegar 9% - 200 grams;
• salt - 3 tablespoons without top;
• vegetable oil - 150 grams;

Cooking method:

1. Cut the cabbage into large pieces.
2. Cut the beets into slices.
3. Simply peel the garlic and divide it into cloves.
4. Place cabbage, garlic and beets in layers in a jar.
5. Prepare the marinade: boil water with sugar and salt. When it boils, turn off add vinegar and vegetable oil. Let it cool a little. Then pour the cabbage into the jar.
6. Leave for a day at room temperature. In a day the cabbage will be ready. In the future, you need to store it in the refrigerator under a nylon lid.

You can serve Provencal cabbage with any dish; it is always appropriate on the table. Each housewife tastes different cabbage; if you want it spicier, add more garlic, and if you want it sweeter, add beets.

Stewed cabbage with beets

This is a simple and easy dish for everyday meals. It is prepared in different ways: with tomatoes and herbs, with onions, beets or carrots, with or without vinegar. Try a recipe that contains all of these ingredients plus seasonings to suit your personal taste. To prepare four to five servings of this dish you will need:

• half a cabbage fork;
• onion;
• carrot;
• beet;
• vegetable oil;
• garlic (optional and to taste);
• tomato paste (3 tablespoons);
• paprika, red pepper, salt, sugar, herbs (optional and to taste).

Preparation:

1. Boil the beets.
2. Fry the chopped carrots and onions until half cooked.
3. Add chopped cabbage, spices, and a glass of water. Simmer for 20 minutes.
4. Cut the peeled beets into strips and add them along with the tomato to the stewed vegetables.
5. Continue simmering until done.
6. Finally add garlic and herbs.

Provencal cabbage with cranberries, apples and prunes

Cranberries and prunes add a special piquancy to this vitamin salad. It is very good to use this dish as a snack before lunch, because cabbage juice has a positive effect on the digestive system. Preparing this dish is not at all difficult, and cabbage will delight you with its unusual and bright taste.

• Cabbage - 1 pc. (about 1 kg);
• Dried apricots - 50 g;
• Cranberries (fresh or frozen) - 100 g;
• Carrots - 0.5 kg;
• Sugar - 100 g;
• Prunes - 50 g;
• Vinegar - 100 ml;
• Raisins - 50 g;
• Garlic - 6 cloves;
• Apples - 2 pcs.;
• Salt - 2 tbsp. spoon;
• Vegetable oil - 100 ml;
• Water - 500 g.

Cooking method:

1. Cut the cabbage into 2x2 cm squares.
2. Peel the garlic, dividing it into cloves.
3. Wash the dried fruits and add water. Let's discuss it.
4. Thaw the cranberries and salt the liquid. Wash fresh cranberries thoroughly under running water.
5. Cut the apples into large slices, grate the carrots.
6. Transfer the cabbage to a large container. Add salt and carefully knead the cabbage with your hands so that it becomes softer and juice begins to come out of it.
7. Let's prepare the marinade. To do this, add salt, sugar, oil and vinegar (9%) to the water. Mix everything and bring to a boil. Boil for a few minutes.
8. Add dried fruits, garlic cloves, carrots and cranberries to the cabbage. Mix everything well and pour in the marinade.
9. Place pressure on the cabbage and leave for 12 hours at room temperature.
10. We remove the oppression after 12 hours, place the cabbage in the refrigerator for another two days.

Provencal cabbage is a very tasty and healthy salad that takes very little time to prepare. To make your dishes even more delicious, use the following tips:

When preparing a salad with beets, this root vegetable can be replaced with bell pepper. This will only make the appearance of the dish more colorful and the taste more piquant.

You can store the prepared salad in the refrigerator for 3-5 days.

Pressing for cooking cabbage is quite simple to do. To do this, you need to take a regular plate, turn it upside down, and place a jar with 1 liter of water on top.

If you need a snack the very next day, then the cabbage should be poured with hot marinade. And if you are ready to wait a few days, then cold.

You can add spices and spices to the marinade for a richer taste, such as coriander or cloves.

If you already have ready-made cabbage, then add berries, fruits or dried fruits to it, you will get a new savory snack in a matter of minutes.

You can improvise and add any additional ingredients to the salad to your taste.

Recipe for Provencal cabbage with grapes

Ingredients:

• Cabbage – 1 kg;
• Carrots – 2 pcs.;
• White grapes – 0.3 kg;
• Apples – 300 grams;
• For the brine (or more precisely the marinade):
• Salt – 25 grams;
• Sugar – 70 grams;
• Vegetable oil – 100 grams;
• Vinegar 9% - 60 grams;
• Water – 1 liter;
• Bay leaf, mint, peppercorns, cinnamon - to taste.

Cooking method:

1. Recipe for quick-cooking marinated cabbage “Provencal”
2. Prepare the brine. Add salt, sugar and other seasonings to the water. Bring to a boil and cool to room temperature.
3. Add vinegar. Pour in vegetable oil.
4. Finely chop the cabbage and carrots.
5. Cut the apples into slices, wash the grapes.
6. Mix cabbage, carrots, apples and grapes, place tightly in a bowl and fill with brine.
7. Cover the top with a plate and place a small weight so that the cabbage is covered with brine.
8. Leave for a day at room temperature, then keep in the cold for a day.

Provencal cabbage without vinegar

To add some sourness, sour berries and fruits, such as cranberries, red currants or lemon, are suitable as a natural alternative to table vinegar. To prepare Provencal recipe without vinegar you will need:

• 1 kg. white cabbage, 3 cloves garlic;
• 2 tbsp. salt, 3 tbsp. Sahara;
• allspice and black pepper;
• two glasses of water.

The technology for cutting vegetables is similar to the previous recipes. But the preparation of the marinade is slightly different:

1. When using berries, you will need about 0.7–1 cup for the specified amount of vegetable. Preparing the marinade is easy. To do this, put spices, salt, sugar in a bowl of water, bring to a boil and turn off. Crush the berries with a masher and add to the slicing. Pour the prepared marinade over everything.
2. When using lemon, you will need the juice of one lemon per kilogram of vegetable (approximately 0.3 cups). The juice is added to the cuts at the same time as the marinade, but is not boiled.

Pickled Provencal cabbage is a very tasty and convenient snack. It can be prepared for several days at once, all the vitamins are preserved in it and, using natural acidifying agents, everyone can eat it.

Peking cabbage Provencal with cucumbers

The recipe for this salad is beloved and well-known, but its taste can become completely unrecognizable thanks to Provençal herbs and “zest.”

• Fresh cucumber 200 g
• Young (or Chinese) cabbage 300 g
• Parsley 120 g
• Olive oil 50 ml
• Garlic 15 g
• Provençal herbs (dry mixture) 30 g
• Dry wine, white 70 ml
• Grapes (white muscat) 150 g

Cooking method:

1. Combine wine, olive oil, chopped garlic and spice mixture.
2. Mix well, let it brew so that the aroma of the herbs better combines with the oil.
3. You can pour the dressing into a jar, cover with a lid, and lightly steam it.
4. Cool the mixture without opening the lid.
5. Tear the parsley and cabbage leaves with your hands, cut the cucumber into thin slices. Add grapes to the salad. Stir and season.

Red cabbage "Provencal" with canned green beans and tuna

• Leek 90 g
• Green beans 120 g
• Red cabbage 200 g
• Mayonnaise 60 g
• Lemon juice 80 ml
• Garlic
• Provencal herbs
• Tuna in its own juice 300 g
• Ground pepper

Cooking method:

1. Break the canned fish into pieces, drain the asparagus through a colander.
2. Finely chop the cabbage and leeks. Combine all salad ingredients.
3. Add garlic, lemon juice (you can also add fresh zest), ground pepper and Provençal mixture to the mayonnaise.
4. Stir the sauce and dress the salad before serving.

Provencal cabbage - useful cooking tips

To prepare salads from fresh vegetables, choose summer and autumn varieties of cabbage: its leaves are more juicy and contain less coarse fiber.

Salt, sugar and acidic ingredients speed up the release of vegetable juices. Therefore, adding sauce or dressing to the salad just before serving will keep the dish fresh.

To make the dressing more aromatic, make a preparation: put fresh herbs into the purified oil, having previously crushed them, heat the oil, cool without opening the bottle or jar, and put the container in a dark place. After a couple of months, strain the oil and use it to prepare any dishes. The aromatic oil will greatly decorate salads made from fresh vegetables.