Quick Provencal Pickled Cabbage

Delicious, appetizing, spicy, fast! Instant Provencal cabbage is one of the options for pickled cabbage using vinegar. The result is a juicy and beautiful salad with a bright taste. This is also facilitated by the addition of bell pepper.
cook time: 4h
Zoe Kendrick
Quick Provencal Pickled Cabbage

Nutrition Facts (per serving)

53
Calories
2g
Fat
9g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Salt 1.5 tsp
Sugar 50 g
Water 150 ml
Carrot 100 g
White cabbage 1 kg
Vegetable oil 1.5 tbsp
Vinegar 2 tbsp
bell pepper 100 g

Recipe instructions

Step 1

Step 1
How to make instant Provencal cabbage? Prepare your food. If possible, choose autumn, firm varieties of cabbage; it is juicier and sweeter. But young, loose heads of cabbage will turn out worse. Take table vinegar, concentration 9%. Apple cider vinegar will also work. Vegetable oil is odorless, although some people like unrefined oil in salads.

Step 2

Step 2
Wash the cabbage and remove the top rough and dirty leaves. Then chop it finely. You can use a special shredder, grater or regular vegetable peeler. But a sharp knife will do just fine.

Step 3

Step 3
Mash the cabbage with your hands with sugar and salt until the juice begins to release and the cabbage itself softens.

Step 4

Step 4
Wash the carrots, peel and cut into thin strips. Add to cabbage. Alternatively, you can grate it on a coarse grater.

Step 5

Step 5
Wash the pepper, dry it and remove the core and seeds. Also cut it into thin strips and add to the cabbage.

Step 6

Step 6
Peel the garlic, chop it, add it to the cabbage. Pour in vinegar, warm boiled water and vegetable oil.

Step 7

Step 7
Stir, taste, adjust the amount of salt and sugar if necessary. Leave the cabbage under pressure for 3 hours (more is possible, the cabbage will only benefit from this). Then serve. Bon appetit!

Additional rubrics

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