Cabbage "Provansal" - home cooking recipes!

Sauerkraut is one of the most popular and popular dishes in the national cuisines of many peoples of the world, and above all Slavic. Recipes for sour milk are known to a great variety, and each is good in its own way. A cabbage-crunch with pleasure "eat" as salads to the second dishes, it goes to the preparation of borscht, cabbage soup, etc., and just like that, with a black loaf good excellent!

Every noble mistress has her favorite, years of tested and verified to the smallest recipes of the leaven of this very useful and tasty vegetable. For example, cabbage "Provansal". Varieties of it are many. Such cabbage is pickled with pickled carrots and without, with cranberries and grapes or only with apples - antonovka or other (sour sorts). Someone puts garlic in a pickle, some more scented spices - to your liking.

By the way, the name is associated with the French province of Provence - it was from there that the first recipes of such cabbage went, having then acquired various variations!

Recipe

Cabbage "Provansal", cooked according to this recipe, can be served to the table on the same day, literally in an hour three to four after it was marinated. Although, of course, the full, rich taste of the product will be acquired after a day. She will perfectly shade the taste of roasted meat or meat stew, it will be good in pies or in itself, as a salad seasoned with vegetable oil. On request, cabbage "Provansal" as a salad can be supplemented with finely chopped onions - for lovers of spicy.

• Approximately three kg. Cabbage finely chopped with straw knife or a special shredding machine - who has what.
• On a large grater rub three or four carrots, preferably medium or large sizes. If carrots are small, take a couple of things more. In addition to the grater, you can simply cut it into thin circles or pieces - to your taste. Bright orange, it will look equally beautiful in any form.
• Your cabbage "Provansal" will acquire a specifically pleasant smell and taste, if you cut into slices and add a couple of cloves of medium-sized garlic.
• Lay the billets in a wide container - a large bowl, basin or pan. Add a couple of leaves of the laurel, a little cloves, five hectares of black peppercorns, as much - bitter black. All carefully mix, slightly primed, so that vegetables, more precisely, cabbage, let the juice. To pour them with vegetable oil - about two hundredgram glass or slightly less, if you plan to add oil while using it. Transfer to a high pan so that you can put it on the pickle.
• The marinade is prepared: one and a half liters of water are put: a glass of sugar (two hundred grams), three tablespoons of salt (canteens), a glass of nine percent vinegar (also two hundred grams) pours in. Everything is stirred and brought to a boil, it remains on the fire for about three minutes.
• Pour the marinade vegetables, put the press, close the lid tightly, allow to cool and leave to marinate in a cool place. And then eat and enjoy!

Another Recipe

Salad "Provansal" does not have to be from pickled cabbage - it is quite possible to make it fresh, adding some ingredients. And immediately submit to the table without waiting.

• We take white cabbage, kilograms two, we clean from the upper leaves and cut out the cobs. Cabbage itself shredded neat small straw - and that is convenient, and looked aesthetically! Fold in a wide bowl, add a tablespoon of salt, only without a slide, three of the same spoons of sugar, mix with your hands, rubbing cabbage and primed for juice.
• On a large teurochke rub a half a kilogram of carrots and two hundred gr. Black radish. Radish to take just this, do not substitute another vegetable.
• Thin half-crumbs to crumble onion - 200 gr., It is possible and it is less - already as you like.
• Add all the blanks to the cabbage and stir again with your hands - to mix evenly. Separately mix two hundred gr. (A glass) of vegetable oil and one third of a glass of nine per cent vinegar. Fill with a mixture of salad and again thoroughly stir everything.
• Ready to serve the dish on the table.
• On request, you can also put mayonnaise "Provansal", a few spoons. This will make the salad more tender, juicy, add extra flavoring sensations.

Afterword - aftertaste

As the above recipes suggest, an important role in cooking is played not only by strict observance of norms and order, but also by improvisation. A good hostess is a virtuoso of her own business. And that's why even the usual preparation of the cabbage habitual for all of us turns into a work of art!