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Provencal cabbage classic

Classic Provençal Cabbage

A simple recipe from easy-to-find ingredients. The classic version of Provençal cabbage calls for marinating the ingredients a bit longer, including some time at room temperature. To serve, you can garnish the cabbage with cranberries, apple slices, and fresh herbs. Use firm, white cabbage.

MariaS

Recipe author

Composition / ingredients

Servings:

White cabbage

Carrots

Bell pepper (red)

Sugar

0.5

Salt

Vinegar (9%)

0.5

Water

250

Vegetable oil

0.5

Bay leaf

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 29 % 5 g

Carbohydrates 65 % 11 g

86 kcal

GI: 45 / 0 / 55

Cooking method

Step 1:

How do you make classic Provençal cabbage? Gather the ingredients you'll need.
Step 2:

In a saucepan, bring the water, vegetable oil, salt, and sugar to a boil.
Step 3:

Add the vinegar and the boiling oil mixture to the shredded cabbage.
Step 4:

Add the thinly sliced carrots.
Step 5:

Also add the bell pepper cut into strips, the minced garlic, and the spices. Mix. Keep the cabbage at room temperature for 12 hours, then move it to a cold place. After another couple of hours, the cabbage is ready to serve.

A delicious, juicy cabbage appetizer!
All oils are beneficial only up to a certain temperature — the smoke point, at which the oil starts to burn and forms toxic substances, including carcinogens. For how to gauge frying temperature and choose the best oil for frying — and which to avoid altogether — read here.
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.