Provencal cabbage with apples and cranberries
10 servings
60 minutes
An intricate recipe, in which, in addition to cabbage as such, cranberries, apples and spices actively participate. As a result, Provencal cabbage can not only claim the role of a vodka snack, but will also make an ideal pair with stewed pork and grilled sausages. Although it can be served with something more gastronomic, for example, with fried duck breast, such a side dish will not look simple.
1
Cut the core of the cabbage and slice the leaves into squares of 3-4 cm.
- White cabbage: 3 kg
2
Cut the carrot into thin strips or grate it on a special grater.
- Carrot: 1 piece
3
Cut the apple in half, remove the core, slice into quarters, and thinly shred.
- Green apples: 1 piece
4
Slice the garlic thinly.
- Garlic: 1 head
5
Divide all ingredients into about three parts. At the bottom of a suitable container, place one third of the cabbage, and on top of it, one third of the carrots.
- White cabbage: 3 kg
- Carrot: 1 piece
6
Place a third of the apples on top.
- Green apples: 1 piece
7
Sprinkle the third cranberry.
- Cranberry: 400 g
8
Sprinkle the third garlic.
- Garlic: 1 head
9
Repeat all layers twice until the vegetables and cranberries run out.
- White cabbage: 3 kg
- Carrot: 1 piece
- Green apples: 1 piece
- Cranberry: 400 g
- Garlic: 1 head
10
Prepare the marinade. Boil 1 liter of water, add vinegar, vegetable oil, sugar, salt, pepper, and bay leaf.
- Vinegar 9%: 150 ml
- Vegetable oil: 200 ml
- Sugar: 200 g
- Salt: 2 tablespoons
- Mix of peppers: to taste
- Bay leaf: 3 pieces
11
Pour the cabbage with boiling marinade and place it under a weight (a liter jar of water can serve as a weight) for 3 days.
12
When the cabbage is ready, transfer it to jars and put it in the refrigerator.