Provencal cabbage classic

A simple recipe from the available products. Provencal cabbage the classic version involves keeping the products in the marinade for a little longer, including keeping at room temperature. When serving, such cabbage can be decorated with cranberry berries, apple slices, fresh herbs. Cabbage should be taken dense, white.

MariaS

Recipe author

Winner of the contest Best Recipe of the Week January 1-8

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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

Step-by-step cooking

Cooking time: 15 h

Step 1:
How to make Provencal cabbage classic? Prepare the necessary products for the preparation of classic Provencal cabbage.
Step 2:
In a saucepan, boil water, vegetable oil, salt and sugar.
Step 3:
Add vinegar and boiling oil mixture to chopped cabbage.
Step 4:
Add the thinly sliced carrots.
Step 5:
Also put the Bulgarian pepper, chopped garlic, spices, cut into strips. Mix it up. Keep the cabbage at room temperature for 12 hours, then transfer it to the cold. After another couple of hours, cabbage can be served to the table.

Delicious juicy cabbage snack!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.