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Instant cabbage provençal

Cooking recipes / Top Picks / Salads

8 servings
4 hours

White cabbage - 1 kg, Carrots - 100 gr, Bell pepper - 100 gr, Garlic - 1 tooth, Water - 150 ml, Vinegar - 2 tbsp, Vegetable oil - 1.5 tbsp, Sugar - 50 gr, Salt - 1.5 tsp.

How to make instant provençal cabbage? Prepare the products. Choose cabbage if possible in autumn, hard varieties, it is juicier and sweeter. But young, loose heads will turn out worse. Take the vinegar, 9% concentration. Apple cider vinegar is also suitable. Vegetable oil is odorless, although some love unrefined in salads.

Wash the cabbage and remove the top coarse and dirty leaves. Then finely slash her. You can use a special chopping, grating or regular vegetable peeler. But a sharp knife is quite suitable.

Mash the cabbage with your hands with sugar and salt until the juice is released and the cabbage itself softens.

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

Wash the peppers, dry and remove the core with the seeds. Cut it also into thin straws, add to the cabbage.

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

Mix, taste, adjust the amount of salt and sugar if necessary. Leave the cabbage under oppression for 3 hours (you can do more, cabbage will only benefit from this). Then serve to the table. Enjoy your meal!