Provençal Marinated Cabbage
A crunchy cabbage salad — give it a try! This lovely cabbage will brighten up a gray day. Crisp, fragrant, and tangy — impossible to resist!
Galla
Recipe author
Provençal Marinated Cabbage
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
56 kcal
GI:
56
/
0
/
44
- Remove the outer leaves from the cabbage and shred it — not too thinly.
- Peel, wash, and grate the carrots on the coarse side of a box grater.
- Combine the carrots and cabbage in one bowl, lightly scrunching them with your hands.
- Make the marinade: pour the water, vegetable oil, and vinegar into a saucepan, add the sugar and salt, drop in the bay leaf, set over the heat, and bring to a boil.
- Peel the garlic and score each clove with a knife. Pick over the cranberries and rinse them.
- Add the garlic and cranberries to the cabbage, pour over the hot marinade, set a weight on top, and leave at room temperature until fully cooled, then refrigerate overnight.
- Transfer the cabbage to jars and keep refrigerated.
- Serve alongside any side dish — simple yet so tasty!
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- 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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