Cabbage marinated with grapes. Cabbage with grapes: preparing unusual dishes Provencal cabbage in large pieces with garlic

Cabbage, pickled with plums Ingredients White cabbage - 10 kg Plums - 5 kg Caraway seeds - 25 g Cloves - 10-12 buds Salt -250 g Cut the plums into halves and remove the seeds. Peel the cabbage from the top leaves, chop and place in layers in the prepared

Cabbage with grapes Finely chop the cabbage and carrots, place in the prepared container, layering with grapes and basil, pour in a boiling solution (15 g of salt and 100 g of honey per 1 liter of water). Cover with a breathable lid. On the third to fifth day of exposure at room

Cabbage with plums and beets Divide the plums into halves, remove the pits. Peel the beets and cut into pieces, cabbage into pieces the size of half a plum. Prepare a solution (15 g of salt and 100 g of honey per 1 liter of water) and bring it to a boil, adding cloves, cinnamon and

Pickled white cabbage with plums? 1 fork white cabbage? 300 g unripe plums For filling:? 70 g salt? 100 g sugar? 500 ml of water Chop the cabbage, remove the pits from the plums and cut into slices. Place cabbage and plums in layers in the prepared container. Then

Pickled red cabbage with grapes? 1 fork red cabbage? 80 g salt? 500 g of unripe green grapes? grape leaves Remove the top leaves from the cabbage fork. Chop the cabbage, add salt and lightly grind. Wash the grape leaves and

Pickled savoy cabbage with grapes? 1 fork savoy cabbage? 100 g of grapes? 20 g mustard? 100 ml vegetable oil For the marinade:? 50 g sugar? 45 g salt? 150 ml 9% vinegar? black peppercorns? 1.2 liters of water Shred the cabbage. Bring the water for the marinade to a boil.

Red cabbage with grapes? 1 fork red cabbage? 500 g of unripe grapes? 20 g salt? grape leaves Remove the top leaves. Chop the cabbage and lightly rub with salt. Wash and dry the grape leaves. To the bottom of the prepared container

309. Cabbage with grapes For a 3-liter jar: 2 kg of white cabbage 100 g of green seedless grapes 1 tbsp. spoon of cumin 1 tbsp. spoon of salt 2 tbsp. spoons of sugar. Separate 3-4 cabbage leaves, chop the rest of the cabbage, add salt and sugar, carefully

A favorite snack in the fall season is Provencal cabbage, crispy, with peppers, apples, and garlic. Recipes for quick preparation of such pickled cabbage are found in every home. This is not just a salad, it's all the gifts of summer in one jar.

How to cook Provencal cabbage at home

This preparation is famous for its quick preparation. Crunch lovers choose this recipe because they don’t have to wait a whole week for sourdough, and after just a few hours you can treat yourself to a delicious snack.

The salad goes amazingly with meat, fried or from the oven. It goes very well with boiled young potatoes in their jackets and country-style potatoes.

This dish also has opponents, those who do not eat pickled food with vinegar. But there is a very small amount of it, it will not do any harm, but it will make the cabbage similar to sauerkraut.

I like the fact that there are no clearly defined ingredients for the recipe. In the classic form, sweet peppers, carrots and garlic are always used. In the south, they often make cabbage with grapes and apples; I like the recipe with cranberries, which add sourness. There is a recipe similar to piluska, with beets, even with raisins.

There are also no restrictions on cutting cabbage: into strips, small and large squares, slices, on a grater, or in a shredder. Slice as you like.

The cabbage is poured with hot marinade, vinegar, salt and spices. Usually, the sample can be taken immediately after cooling. In winter versions, the actions are the same, with the addition of mandatory sterilization of the jars and rolling under the lids while hot.

How to prepare marinade for Provencal cabbage

This is perhaps the most important thing in the dish. It is necessary to maintain the norm of acid and salt. Spices, bay leaf, dill seed, black and allspice pepper, cinnamon, coriander, celery, cloves are added to taste.

The required ingredients are water, preferably purified, ordinary table salt and sugar. Various components can add acid:

1. Table vinegar 9%
2. Vinegar essence calculated as a percentage
3. Lemon acid
4. Apple vinegar
5. Vinegar
6. Lemon juice if you don't trust vinegar

When choosing a recipe, keep in mind that additives in the form of raisins, prunes or apples reduce storage time; it is better not to use these for winter preparations.

Choosing cabbage for pickling

The appetizer can be prepared all year round, so in summer early varieties of cabbage are used. But it is not suitable for winter preparations. It will quickly lose its crispness and become soft.

In the fall, at the time of mass harvesting, we will take late varieties of cabbage. The Slava variety is very suitable for all types of cabbage preparations.

It is not difficult to identify late cabbage; usually these are small, dense heads of cabbage with dark green leaves.

The top leaves must be present on the head of cabbage; we use them to determine the freshness and storage conditions of the cabbage. Do not take heads of cabbage with frozen or dried leaves; such cabbage will be limp and not crispy.

Classic Provencal cabbage recipe step by step

A traditional recipe uses a standard set of products, which is best adhered to. Spices are allowed to be chosen as desired.

We take:

• A kilo of white cabbage
• One medium carrot
• Thick-walled bell pepper
• Two thirds of a glass of water
• clove of garlic
• Three large spoons of sunflower oil
• One and a half teaspoons of table salt
• One and a half large spoons of sugar
• Two large spoons of 9% vinegar

Cooking process:

Remove the top and damaged leaves from the cabbage fork. Shred as thinly as possible. It’s good if you have a special shredder. Place the slices in a large wide bowl; an enamel basin works well. This is necessary for ease of mixing.

Salt our shredder and sprinkle with sugar. We remember everything with our hands quite a bit, just don’t overdo it, otherwise the crunchiness will disappear. The cabbage should settle a little.

Cut the pepper into thin strips, carrots, if desired, into cubes or slices. Chop and add garlic. Mix the vegetables with your hands or a spoon.

Make the marinade, boil water, cool slightly, up to 60 degrees, add oil and vinegar. As for the oil, some people like it with the smell of seeds, unrefined, but it can be bitter. Pour in the vegetables and mix again.

Now we place a plate directly on top of the cabbage so that the diameter covers everything, and on it a jar of water or other weight. Place the container in a cool place overnight. Sometimes it’s enough to wait three hours and try.

Quick Provencal cabbage, recipe with beets

A very beautiful dish is obtained by adding red beet roots. Cranberries will add sourness to the recipe. For those who love spicy sensations, I advise you to add grated horseradish or chili pepper. It is quite suitable for winter preparation, but it tastes better a few hours after preparation.

We will take:

• One small head of cabbage
• One beetroot
• Two medium sized carrots
• Half a liter of water
• Half a glass of table vinegar
• Handful of cranberries
• Two teaspoons of granulated sugar
• A teaspoon with a small heap of salt
• A teaspoon of grated horseradish root

Cooking process:

First, cook the beets. Do not overcook for too long, let the vegetable have a little crunch, then it will be tastier. Next, grate the boiled and cooled root vegetable on a regular grater.

Remove the outer “clothing” from the cabbage and chop it with a finely sharp knife. We also pass the carrots through a grater. Mix all the vegetables in a wide bowl. Salt, sprinkle with sugar and knead a little with your hands.

Next, add horseradish and beets to the settled cabbage and mix again. Fill with boiled water and vinegar, cover with oppression and leave for five hours. Then, if desired, either eat it or leave it to ferment. Can be rolled up in sterile jars for the winter.

Provencal cabbage in large pieces with garlic

Crispy, piquant and tangy cabbage, cut into large chunks or squares. Due to this cutting, the appetizer looks more like a salad. It cooks just as quickly.

We will take:

• One and a half kilos of cabbage
• One small carrot
• Half a head of garlic
• Half a glass of sunflower oil
• Two thirds of a glass of table vinegar 9%
• One laurel
• Three glasses of water
• Five black peppercorns
• Half a teaspoon of coriander
• One and a half large spoons of table salt
• One clove bud (optional)

Cooking process:

We peel the head of cabbage from the top leaves and cut it into cubes with a sharp knife, put it in a wide bowl. Grind the carrots using a regular grater. It is best to chop the garlic into fine crumbs. Mix everything with cabbage; if desired, you can add vegetables in layers.

Pour oil into vegetables and prepare marinade. Boil water, add spices, salt and finally pour in vinegar. Pour hot brine over the vegetables and put pressure on top. Let marinate for four hours.

Provençal cabbage with bell pepper

We take:

• Two kilos of fresh cabbage
• Three bell peppers of different colors
• Three medium carrots
• Two glasses of water
• Six large spoons of sunflower oil
• Five large spoons of vinegar 9%
• Lavrushka
• Clove of garlic
• Half a teaspoon of dill seeds
• Two large spoons of regular salt
• Four large spoons of granulated sugar

Cooking process:

Peel the head of cabbage from the top leaves and shred it into thin noodles. Wash the carrots, scrape them and chop them into thin cubes. Cut out the centers of the peppers and cut them into thin strips.

We take a convenient, preferably enamel bowl and put the cabbage in it, knead it a little with our hands so that it settles slightly. Add peppers with carrots and finely chopped garlic, mix. Sprinkle dill seeds on top.

Cook the marinade from water, salt, sugar and spices. At the end add vinegar. Pour the vegetables hot and put them in the cold under pressure for five hours. To make the appetizer more sour, keep it in brine overnight.

Provencal cabbage with cranberries and apples

In this recipe, the sourness from the cranberries is softened by the taste of apples, so everyone especially likes the snack. Instead of cranberries, you can put another sour berry, for example, lingonberries.

We will take:

• Half a kilo of fresh cabbage
• Two sweet peppers
• Two sweet and sour apples
• Two small carrots
• clove of garlic
• A third of a glass of sunflower oil
• Half a glass of boiled water
• Half a glass of cranberries
• One and a half tablespoons of 9% vinegar
• A teaspoon of table salt
• Big spoon of sugar
• A third of a teaspoon of coriander

Cooking process:

Finely chop the peeled cabbage forks. Three carrots on a regular grater. Cut the pepper into thin strips. Mix vegetables. We remember a little with our hands.

Wash the apples and wipe them dry, remove the cores, it is better to leave the skins. Cut into thin slices. We put them in vegetables, sprinkle coriander on top, salt, add sugar and mix.

We dilute oil and vinegar in warm water and pour in the slices. Cover the top with a plate and place pressure. Leave the snack in this form for a couple of days in a cool place.

After two days, remove the oppression, add cranberries and mix. The dish is ready.

Provencal cabbage pickled for the winter

In winter, opening such a jar with fried potatoes is a pleasure. All vitamins will be preserved, the taste can be adjusted as desired.

We take:

• Small head of cabbage
• One medium carrot
• Three laurel leaves
• Liter of water
• Five black peppercorns
• Three cloves of garlic
• Large spoon of table salt
• A teaspoon of vinegar essence 72%
• Large spoon of granulated sugar

Cooking process:

Thinly slice the cabbage and grate the carrots. Sterilize and dry the jars. At the bottom of each place a bay leaf, a clove of garlic and a couple of peppercorns. Then we compact the cabbage and carrots in layers alternately. You don’t need to press it too hard, otherwise it won’t crunch.

We put the water on the stove, add sugar, salt and wait until it boils, at the end add vinegar. Fill the jars with boiling brine and immediately roll them under the metal lids. Let it cool while wrapped.

Provencal cabbage cooked with raisins

Quite a healthy treat thanks to the combination of raisins and cabbage. Many people like the sweetish taste, the only drawback is that such a snack cannot be stored for a long time.

We take:

• Two kilos of cabbage
• Half a kilo of carrots
• Two cloves of garlic
• Half a glass of sunflower oil
• Half a glass of granulated sugar
• A big spoon of salt
• A large spoon of vinegar 9%
• A tablespoon of raisins

Cooking process:

We separate the cabbage forks into leaves and cut them into squares. Grate carrots into strips on a Korean grater. Chop the garlic with a knife, mix all the vegetables and add thoroughly washed and dried raisins.

Cook the marinade, add oil and vinegar to it at the end. Pour in the vegetables and leave for six hours. Then we put it in the cold. Store for no more than 48 hours.

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How to cook Provencal cabbage with grapes and apples

Some may find the combination of cabbage and grapes unusual. A light and healthy summer dish is not suitable for winter preparations.

We take:

• A kilo of fresh cabbage
• Liter of water
• Three small carrots
• Three sour small apples
• Three hundred grams of grapes
• Half a glass of table vinegar
• Half a glass of olive oil
• Laurel leaf
• Two large spoons of sugar and salt
• Five black peppercorns

Cooking process:

We clean and finely chop the cabbage, three carrots, core the apples and cut them into cubes. We wash the grapes and tear them off the branches.

Boil water, dissolve sugar in it, add salt, and add spices. When the brine has cooled, add oil and vinegar.

Mix vegetables and fruits in a convenient bowl and put them in a saucepan or jar, fill them with marinade and keep them under pressure for about a day, then put them in the cold.

Provencal cabbage, video recipe

Quick Pickled Cabbage with Grapes - The aroma and spiciness of basil combine wonderfully with the piquantness of the grapes, the royalty of the cabbage and the sweetness of the honey. Having tried this incredibly tasty pickled cabbage with grapes at least once, you will remain a fan for life.

Ingredients:

• Cabbage - 2 kilograms;
• grapes - 1 kilogram;
• carrots - 200 grams;
• basil - 100 grams.

• Water - 1 liter;
• salt - 15 grams;
• honey - 100 grams.

Step-by-step recipe for quick pickled cabbage with grapes

1. Chop the cabbage and carrots into strips.
2. Place in a three-liter jar, layering with grapes and basil.
3. Prepare a filling of honey, salt and water. Boil water, add salt, cool slightly and add honey.
4. Pour more hot brine over the cabbage in a jar, tie the jar with gauze and leave at room temperature.
5. On the second day, the cabbage is ready to eat. Store cooked cabbage in the refrigerator.

Quick pickled cabbage with grapes is a wonderful and surprising appetizer. It is like a holiday, decorates and complements even the everyday table.

Delicious preparations for you, and bon appetit!

I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.

Grapes add a subtle aroma and tartness to pickled or sauerkraut. And the grape berries themselves will taste like champagne. You will learn how to properly prepare cabbage with grapes in this article.

Sauerkraut with grapes - a healthy and savory snack

Ingredients

White cabbage 2 kilograms Carrot 500 grams Sour apple 4 pieces) Bulgarian pepper 1 piece(s) Grape 500 grams

• Number of servings: 1
• Cooking time: 15 minutes

Sauerkraut with grapes

For piquancy, various ingredients are added to sauerkraut: carrots, cranberries, lingonberries, apples, bell peppers. An unusual dish is obtained if grapes are used as one of the ingredients.

To prepare this snack you will need:

• 2 kg of white cabbage;
• half a kilo of carrots;
• four sour apples;
• one bell pepper;
• half a kilo of light grapes;
• spices and salt to taste.

After thoroughly washing the vegetables and fruits, chop the carrots, cabbage and peppers, cut the apples into halves and remove the cores. Place all the ingredients in layers in an enamel pan or bucket, sprinkling with salt and spices. Press down with a plate or wooden circle and place under pressure.

For the first five days of fermentation, we pierce the cabbage daily with a wooden stick to release gases. After this, we either store it in a cool place directly in a saucepan under pressure, or tightly pack it in sterilized jars and put it in the refrigerator.

Pickled cabbage with grapes: recipe

Cabbage with berries can not only be fermented, but also pickled. This savory appetizer is quick to prepare. It is better to take dark grapes: they will color the dish a pleasant pink color. But you can also use white varieties.

For the main dish you will need a head of cabbage and grapes (2:1 by weight), as well as a couple of red onions. For the marinade filling you need:

• liter of water;
• two large spoons of salt;
• half a glass of nine percent vinegar;
• a glass of sugar;
• seasonings to taste;
• two cloves of garlic.

Before cooking, vegetables and berries must be thoroughly washed. Then you should cut the cabbage into squares and the onion into strips. Place the vegetables and grapes tightly in an enamel pan so that the top layer consists only of cabbage.

Now you need to prepare the marinade. To do this, dissolve salt and sugar in boiling water, add garlic and spices, simmer over low heat for 10 minutes: the solution should be saturated with the aroma of the seasonings. Then add vinegar.

Pour the hot marinade into the pan with the future appetizer. It should cover the top cabbage layer by about an inch. Press down with a plate or wooden circle and place under pressure. After 24 hours, put the pan in the refrigerator.

You can try the appetizer just a day after cooling. But this recipe makes it easy to prepare cabbage for the winter. To do this, vegetables are placed in jars (0.7 l), marinade filling is added and sterilized for 20 minutes. Then close the lids tightly or roll them up and put them in a cool place.

If you cook cabbage with grapes correctly, it will retain a pleasant crispness and delicate aroma throughout the winter months.

In autumn and winter, pickled vegetables are considered the most popular snacks on the table. They are not only tasty, but also healthy. I will show you how to prepare marinated cabbage with grapes; it will be ready in 2 days.

If you are not in a hurry, then after this you can put such cabbage in the basement or cellar and store the jars for a month or more. But usually after two days, when the cabbage is already ready, my household begins to slowly eat it, it turns out very tasty.

Required Products:

- 500 grams of white cabbage;
- 1 carrot;
- 1 tea. l. honey;
- 1 tables. l. salt;
- 300 grams of water;
- a bunch of grapes;
- a few sprigs of parsley.




I chop the white cabbage thinly and so that it is convenient to eat later. Do not cut into fibers that are too long.




I peel the carrots and rub them through a coarse grater. Carrots will give the cabbage a pleasant sweetish flavor.




I begin to pack, or rather compact, the cabbage and carrots into a clean jar.




I also add washed parsley sprigs mixed with vegetables. Greenery will harmonize well in the overall composition. The cabbage will also be more flavorful.




For piquancy, I put grapes in jars. Just first I wash it and remove it from the brushes so that there are no twigs in the jar. The grapes will also speed up the fermentation process of the cabbage, and it will pickle quickly.




At the very end, I add a little honey so that the cabbage is not sour, but rather unusually dessert-like.




I'm preparing the marinade. Pour salt into water at room temperature and stir until completely dissolved.




I pour brine over the cabbage so that the cabbage is well salted and becomes such that it can be served to everyone. Due to the fact that the cabbage will be covered in brine, it will cook quickly. If you usually fermented cabbage and waited for the juice to appear from it, then here everything is already ready for pickling. The process was doubled.




I cover the jar with a clean gauze cloth and leave it in the room for a day, and then move it to a cool place.
It turns out that on the second day the cabbage and grapes will marinate and be ready to eat.




The most interesting thing is that in such cabbage you can eat all other foods from a jar. The grapes also turn out to be delicious and have an unusual taste.

Bon Appetite!
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