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Instant Provencal cabbage

Quick Provençal Cabbage

Delicious, tempting, zesty, and fast! Quick Provençal cabbage is one version of pickled cabbage made with vinegar. The result is a juicy, good-looking salad with a bright flavor, helped along by the addition of bell pepper.

MariaS

Recipe author

Composition / ingredients

Servings:

White cabbage

Carrots

100

Bell pepper

100

Garlic

Water

150

Vinegar

Vegetable oil

1.5

Sugar

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

52 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make quick Provençal cabbage? Gather the ingredients. If you can, choose a firm, fall-variety cabbage — it's juicier and sweeter. Young, loose heads don't turn out as well. Use 9% table vinegar; apple cider vinegar works too. Use odorless vegetable oil, though some people prefer unrefined oil in salads.
Step 2:

Wash the cabbage and remove the coarse, dirty outer leaves. Then shred it thinly. You can use a special shredder, a grater, or even a regular vegetable peeler — but a sharp knife works just fine.
Step 3:

Scrunch the cabbage with your hands together with the sugar and salt until it starts to release its juice and softens.
Step 4:

Wash, peel, and cut the carrots into thin strips. Add them to the cabbage. Alternatively, you can grate them on a coarse grater.
Step 5:

Wash and dry the pepper and remove the core and seeds. Cut it into thin strips as well and add it to the cabbage.
Step 6:

Peel and chop the garlic and add it to the cabbage. Pour in the vinegar, the warm boiled water, and the vegetable oil.
Step 7:

Mix, taste, and adjust the salt and sugar if needed. Leave the cabbage under a weight for 3 hours (longer is fine — the cabbage only benefits from it). Then serve. Enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, tanginess, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for example).
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.