Cabbage «provencal»

Chococcino cake (75 votes)  
Category Billets
 
Cooking time: 4h 20m
Person: 6 servings
Complexity: Easily

Cooking process

Cabbage & quot; mayonnaise & quot;

Cabbage "provencal" - A pickled snack, which will be a worthy addition to any holiday table. And when you consider that almost cabbage marinated in its own juice, it loses all of its vitamins and beneficial trace elements, and so this wonderful salad not only get delicious, but also useful. The main feature of this recipe is that it saves time spent on the preparation process itself. Help yourself!

Ingredients for "mayonnaise" cabbage:



White cabbage 1 kg
Bulgarian pepper red large 1 piece
Carrots large 1 piece
large Garlic 1 clove
Water boiled 125 milliliters
Sugar 60 grams
vinegar 5 ml
Salt 1 tablespoon
Vegetable oil, refined 75 milliliters

Inventory:

    The three-liter sterilized jars - 2 pieces
    Nylon cover - 2 pieces
    Tablespoon
    Cutting board
    Knife
    Deep bowl
    Average grater
    Plate - 2 pieces
    Fine Grater or frog
    Saucer
    Deep bowl
    Deep enamelled pan
    Flat plate
    Fridge
    Salad bowl or bowl feed

    Preparation of "provencal" cabbage:

    Step 1: Prepare the cabbage.

    shinkuem cabbage

    Wash the cabbage under running warm water and spread on a cutting board. Using a knife, vegetable shinkuem and shift the cabbage chips in a deep bowl free.

    Step 2: Prepare the carrots.

    shinkuem carrots

    Using a knife, clear the carrot from the skins and carefully wash under running water. We shift vegetables on a cutting board and, using a medium grater, rub it in chips and once we shift into a clean bowl. Attention: carrots can be cut on a cutting board with a knife into thin strips.

    Step 3: Prepare paprika.

    cut into strips pepper

    Wash the pepper under running water and spread on a cutting board. With a knife cut the vegetables lengthwise into two halves and then remove the tail and seeds. The same sharp inventory cut into each part on a thin strip, and we shift to a free plate.

    Step 4: Prepare the garlic.

    rub on a small grater garlic

    We spread a clove of garlic on a cutting board and a sharp knife lightly presses it. Immediately thereafter, remove the husks and gently wash vegetables under running water. Now, using a fine grater, rub the garlic directly into a clean saucer and yet laid aside. Attention: instead grater to grind the garlic, you can use the frog.

    Step 5: prepare the marinade.

    pour water into the bowl

    pour part 1/2 boiled cold water into a deep bowl, here is pour salt and sugar. Using a tablespoon all carefully stir until dissolved grains. Important: adding water as necessary, since if cabbage itself juicy, then half the norm of sufficient water. After pouring the marinade in oil and vinegar, again all we mix well until smooth and we can move on to the process of preparation of pickled cabbage. Attention: 5 milliliters of vinegar approximately equal to 1 teaspoon.

    Step 6: prepare cabbage "mayonnaise".

    Put the cabbage in a pot provencal

    In a large enameled saucepan pour all chopped vegetables, and do not forget the garlic and use a tablespoon or clean hands all mix well until smooth. After that, pour the marinade and all again all thoroughly mixed.
    put the cabbage on top of the press

    To dish of marinated well, it must be covered with something heavy. In this case, it will fit three-liter jar, filled with the usual cold water and tightly closed lid kapron. On top of cabbage "mayonnaise" lay flat plate, definitely bottomed down, and then put on top of the jar. Now put the pot in a cool place and wait 4 hours.
    pour the cabbage in a jar

    At the end of the allotted time release the cargo from the cabbage and dish, and the dish itself pour into clean sterilized three-liter jar, close it tightly with a lid and put caproic infuse in the refrigerator.

    Step 7: Post cabbage "mayonnaise".

    mayonnaise cabbage

    Already after four hours of cabbage "mayonnaise" is ready, so it can be easily spread in a bowl or in a bowl and serve a dinner table. Cole turns crisp, moderately sour, with a pleasant sweetness barely noticeable. Feeding can be in the form of a snack or as a main dish with slices of bread.

    Enjoy your meal!

    Tips to the recipe:

    - For the preparation of dishes, you can use the young cabbage, then marinating time is slightly reduced.

    - Cooked cabbage "mayonnaise" can be stored in the refrigerator for a long time, then it will be even tastier due to the fact that the longer you marinate.

    - To prepare the marinade should be used 9% vinegar and only rock salt.

    - This cabbage can be fed with all sorts of side dishes. For example, it may be mashed potatoes, boiled any kinds of cereals, and meat preparations of different starting and ending with cooked roast.