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Provençal Cabbage in a Jar

Make a cabbage salad and treat your family! A treat this good is not to be ignored! The salad couldn't be simpler, yet it's incredibly delicious! It keeps beautifully in the fridge — though in my house there's never any need, since it vanishes at the speed of sound!

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Recipe author
Provencal cabbage in a jar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 36 % 5 g
Carbohydrates 57 % 8 g
81 kcal
GI: 50 / 0 / 50
    1. Shred the cabbage as thinly as you can.
    1. Peel, wash, and grate the carrots. Peel the garlic.
    1. Pour the water into a saucepan, set it over the heat, and bring to a boil.
    1. Add the salt and sugar to the boiling water and hold over low heat until fully dissolved.
    1. Then pour the vinegar and vegetable oil into the marinade and add the bay leaves and garlic cloves.
    1. In a large bowl, combine the cabbage and carrots, pour over the hot marinade, and set a weight on top.
    1. Leave at room temperature for 3 hours, then pack into jars and refrigerate.
  • It came out delicious!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table vinegar - 11  kcal/100g

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