Cabbage salad "provencal"

Cabbage salad "provencal"

Category: Culinary recipes

Ingredients
White cabbage	1 kg (take juicy cabbage for salad)
bulb onions	1 PC. average
garlic	4 teeth
carrot	1-2 medium
fresh cucumbers	2 pieces (can be replaced with zucchini, or add 1 zucchini)
fresh sour apples	2 pcs. middle
tangerines	1 PC.
fresh large plums	1-2 pieces (can be replaced with 3/4 cups prunes)
fresh grapes	1 cup (can be substituted for 1/2 cup raisins)
dried apricots	3/4 cups (you can put fresh apricots)
fresh or frozen cranberries	3/4 cups
fresh pear	1 medium, better than soft varieties
fresh lemon	1 piece medium (remove the bones when cutting)

Cooking method

• You can use any fruit from the freezer to your taste, and you do not need to defrost it. You just need to keep in mind that, for example, cherries can color the entire salad red, so fruits need to be selected by color.
• The selection of fruits and vegetables for the salad is your improvisation and depends on your preferences.
• Marinade for salad (calculated per 1 liter of water)
• Water - 1 liter
• Granulated sugar - 1 glass
• Sunflower oil - 1 glass (it would be nice to market sunflower with a smell)
• Vinegar - 1 glass
• Salt 1 \ 2 tbsp. l.
• What to do:
• 1. Cut the cabbage into large squares (about 2x2 cm), fold into a large container (bowl, saucepan). Add onion thinly cut into strips, chop the carrots on a coarse grater, add the garlic passed through a press. Add 1 tsp. salt and rub the cabbage with your hands to give juice. Try for salinity, you don't need much salt. It is also not necessary to rub hard, we are not going to salt it for the winter.
• 2. To this mixture we add all the other fruits and vegetables cut to your taste in cubes, strips, etc. It should be borne in mind that in the future vegetables will give their juice to the salad and may greatly decrease in size, and it is preferable to see them in the salad nature, not virtually. Mix everything carefully.
• 3. We make the marinade.
• Since vegetables and fruits give a lot of juice, I make a marinade in 1/2 proportion of the necessary products
• Pour water into a saucepan, heat, add sugar, salt, oil. Let the mixture boil, and after boiling, immediately add the vinegar. When the marinade boils again, pour it boiling into the prepared salad. Mix everything thoroughly and gently and taste for salinity. Close the lid and leave to "make friends" for a day. Stir a few more times in intervals so that everything is soaked in the marinade and the vegetables give their juice together. At first it will seem that the marinade is very small, but as the salad matures and mixes, it will be enough.
• Everyone, enjoy! Feel the smells coming from the pan when you open
• covers!
• 
• Transfer the salad to a jar along with the marinade, and store in the refrigerator. The salad keeps well for a long time.
• 
• Bon Appetit! Eat to your health!

and for canning for the winter, can it be adapted in banks? Or will it not be stored for months?

And how many percent of vinegar? And that photo is not visible, the bottle is familiar, but I don’t remember how many percent.

And how many percent of vinegar? And that photo is not visible, the bottle is familiar, but I don’t remember how many percent.

Vinegar is any percentage, I had white wine and grape vinegar in small bottles, apple cider, balsamic can be used, now the choice is large. Previously, I did it in general from diluted from essence.

and for canning for the winter, can it be adapted in banks? Or will it not be stored for months?

Why preserve. It is so good that it is made from fresh fruit.Now and in winter it's not a problem to buy these fruits and vegetables, and then your imagination will tell you.
Such a salad in the refrigerator easily costs 1-1.5 months, it is checked.

Here's another idea for you what can be done with such a marinade, and it will be very tasty.
Proven by personal experience.

We select vegetables and fruits by color so that they do not stain each other.

1. Red color.
We take the beets and cut them fresh (not boiled) into thin strips (like for Korean carrots). We also add garlic, onions to it. And then add red berries to the beets, black currants (you can from the freezer), prunes, a little cranberries and fill it all with hot marinade, like on cabbage. Calculate only with the amount of marinade; there will be a lot of own juice from vegetables. Soak the salad for 4 hours and eat fresh vegetables with fruits and berries for health. This salad option also works well in the refrigerator. Can be used as a side dish.

2. Yellow.
We take fresh carrots. And then everything is the same as described above. Only add berries and fruits of white or yellow color - for example dried apricots, apricots (frozen), sea buckthorn berries, red currants, pears, apples, etc. use as a salad or as a side dish.

Bon Appetit!

I made such a salad! It turned out 2 one and a half liter cans. Dare in two days. They ask to cook more. Made with prunes, dried apricots and raisins. Super! Thanks for the recipe! My husband said that as a child, he always ran to the store for Provencal cabbage. He loved her very much. And this one turned out to be even tastier! It reminded him of a distant childhood. But this one surpassed everything. THANK YOU again !!!

Yes, I generally put your page with your recipes in my favorites. The magic wand. Such unusual and original recipes. Delicious! THANK YOU again !!!

I made this salad yesterday. Real jam. Thanks to Admin for the recipe.

I tried this salad, I really liked it. Yum yum yummy

So when is this salad served, as an appetizer or as a dessert? I'm just picking up salads without mayonnaise on the DR

As an appetizer, of course, or a side dish. It tastes sweet and sour.

thanks for the answer, that's just vinegar 9%, okay?

It will work, but it is better to use a mild aromatic vinegar like apple cider vinegar.

The salad is just super !!!

Dear Admin, take the salad report




I wanted to eat it even at the cutting stage
Thanks for the recipe. This salad will be an excellent addition to the New Year's table. And most importantly, there is a lot of it (I don't know for how long)

[Anyutochka]

Anyutochka, thank you for remembering this salad
It really comes in handy for the table, very tasty! I hope everyone will like it

Admin! I made this delicious beauty! Thanks for the recipe !!!

[Natasha]

Admin! I made this delicious beauty! Thanks for the recipe !!!

Natasha, to your health!
The taste and beauty are still the same, super tasty! I also love this salad

A good recipe for the disposal of New Year's stocks of vegetables and fruits. Today I made a salad, managed to brew and have already eaten
I added any fruits, vegetables, berries that I found along the way to the cabbage, a rich set turned out





Bon Appetit!

Made such a salad, a lot of marinade. I didn't obey, I think it won't be enough. Read carefully
And when you can eat? Let it brew for how long?

[Anatolyevna]

Anatolyevna, I often make such a dish. I eat almost immediately. A night in the refrigerator is enough. Over time, it becomes more acidic, more pickled, and from the beginning it is almost fresh, but tasty this way and that.

Thank you! We'll eat tomorrow, if we have enough patience.

Thank you! We'll eat tomorrow, if we have enough patience.

To your health! Hope you like the taste
I wait 4 hours, enough to start eating, And if the night stands, it will gain strength and taste

[Tatyana]

TatyanaForgive me wretch! It turns out that I have never reported on the topic! I was going to sotavlyat NG menu and went to you for a salad and saw my mistake 2 times !! After all, I have already cooked 2 times.I solemnly swear that this time I will definitely show off my beauty! The salad is very elegant, it looks gorgeous on the table! Thank you Tanya for the recipe!

[Ilona]

Ilona, FOR HEALTH!
Well, since I've already prepared a salad twice, I forgive
And just do the salad is very tasty, unusual and looks beautiful on the table

Oh, well, thanks, took the sin off the soul! ... Only here's a strange thing, I couldn't find it in my bookmarks, I went to visit you (I went very well, got hold of more recipes). Tan please tell me in which section should I look for it?

[Cold meals and snacks]

But look below (or above) the line shows:

Forum / CULINARY RECIPES | Cold meals and snacks | Topic: Provencal cabbage salad

Come back in, I'll just be glad

Thank you lady!
I'll chew the maharisha! Truncated is written for the gifted! Thank you Tanya!

Tanya, appreciate the scale of our love for your salad! The smell is breathtaking!





I'll start trying tomorrow!

Thank you Tanyusha, this salad has become traditional in our family for the holidays!

[Ilona]

Ilona, I would love to appreciate the scale, but ... the volume of the basin is not indicated
However, you can see a fair amount of vegetables in the basin.

Great salad! Delicious, well worth it, does not spoil Lots of fruits and vegetables for all tastes!

Ilona, ​​FOR HEALTH! Everyone - family and guests, and neighbors

[Tatyana]

Tatyana, weighed! 5kg of gorgeous salad! But just a little bit, the only thing I put 4 tangerines and 3 pretty cucumbers (they are pulled out first) and rubbed one carrot on a Korean grater, rubbed the second one on chips. Everything else is prescription.

Tatyana, weighed it! 5kg of gorgeous salad!

ha ha, wow! FOR HEALTH!

For this salad, I always froze specially summer small crunchy cucumbers, and then threw them into the salad without defrosting - nothing will happen to them, they are soaked in marinade, thaw right in the salad, but the taste of summer cucumbers
And also froze autumn prunes

Thanks Tanyusha, I wrote everything down.

[Admin]

Admin, Tanya again we have such a salad! Delicious!

[Admin]

Admin, Tanya again we have such a salad! Delicious!

Tonya, to your health! Delicious feast!

Yesterday a friend asked me if I know the recipe for Provencal cabbage?
Of course I know !! I said and went to Admin, looked in the blanks and was almost upset)), but the search engine led in the right direction
The recipe went to the people, well, I made myself yesterday

[Jeanne]

Jeanne, otteto beauty! I want this too! It's great that I reported, otherwise I passed such a salad!

[Elena_Kamch]

Elena_Kamch, be sure to do it !! Delicious)) I didn't have cranberries in the city, so I made frozen cherries)) I think I didn't spoil it. I'll be discharged, in the country, according to the rules, I will do it with cucumbers), but for me it would be better to cut the garlic into rings. Somehow it smells very harsh of garlic, but I think that in a couple of days in the refrigerator everything will make friends and I will be happy !!!

Added on Tuesday 11 Oct 2016 08:27 AM

On a 10 liter pan of chopped vegetables / fruits, I added the marinade per liter of water, a plate and a jar on top. Everything went down to the 7 liter mark this morning. And a lot of brine.

10 liter saucepan

Did you make as many as 10 liters ?! ... Here is the heroine! We walked half the first horse!

Duc, what's this? A little or a lot? So a little, to try or you have forgotten that I am a cabbage maniac, and in any of its cabbage manifestations.
Moreover, everything has already settled there)))

Added on Tuesday 11 Oct 2016 08:42 AM

For the sake of "half a cabbage" I would not even start

[10 liter saucepan]

On 10 liter saucepan chopped vegetables / fruits added marinade per liter of water, plate and jar on top. Everything went down to the 7 liter mark this morning. And a lot of brine.

Jeanne, to your health! Here, these are dimensions!

And the cabbage is really tasty
Be careful with the brine, its soooo much turns out.At first it seems not enough, and then such a surplus
And the cabbage stands well in the cold, in my refrigerator it keeps quiet for a couple of weeks in a jar

If no cranberries are available, lingonberries, or another sour berry, work well. Cherry still strongly stains all cabbage - well, that's how you like it

[Tatyana]

Tatyana, so there are both cranberries and lingonberries, but I'm hanging on here in Moscow (I went to adjust the pressure), so while with cherries)))

[Zhannochka]

Zhannochka, health to you, get well soon - they are waiting for you at home, you are needed there more!

[Admin]

Admin, thanks))) overworked a little ..

Well, of course ... to cook salads with such pans and there were a lot of other blanks
I hope your winter will pass satisfyingly, everyone will be happy

[Admin]

Admin, Tanya, do you need to peel the lemon? I was about to do it and realized that I was hanging on a lemon

[Lena]

Lena, I pluck the lemon in slices right with the peel - it's delicious! It will cook from the marinade, the skin will become soft and tasty
I take out the bones, they are bitter

Yeah, thanks, got it! Doing further

Added Thursday, 13 Oct 2016, 10:46

I, of course, do not have Janine's scales, but I made a 5-liter saucepan.
Tanya, and if the salinity seems a little, add salt? And no oppression is needed? Something I have somewhere at the bottom of the marinade

[Elena_Kamch]

Elena_Kamch, your cabbage is just like a young, transparent one)) but I didn't remember about lemon, but I squeezed the juice of two oranges there
There was a liter jar of my amount)) I gave out to all lazy relatives

[Zhannptica]

Zhannptica, Jeanne, well, what a kind girl you are in addition to everything! Give out so much goodies! And so maaalo for myself! I'm for the cabbage .... The most eternally nada! Already I think it will not be enough!

I went and looked at you Pretty Woman! You look great!