Provencal Cabbage
10 servings
60 minutes
Provencal" is obviously from Provence. The official version is that regular sauerkraut looked too simple on restaurant menus. And then in that very Hermitage restaurant, where Olivier was invented, a more effective recipe was invented for cabbage: it was colored with carrot, beetroot or orange juice, kept in a piquant marinade and pickled fruits were added - grapes, plums, pineapples. And already in Soviet times, a la russe additives - lingonberries and cranberries - went to the cabbage with a foreign name . The pretty Provencal cabbage will not fade on white tablecloths and will adequately cope with the role of an appetizer, a side dish for traditional New Year's ducks and geese, it can be added to vinaigrette or Olivier instead of the usual pickled cucumbers to slightly update the taste of familiar salads. The recipe was shared with us by the chef of the restaurant "Dr. Zhivago"
1
Wash the cabbage, remove the first leaves and tough parts.
- White cabbage: 5 kg
2
Cut into 4x4 cm squares.
- White cabbage: 5 kg
3
Peel the carrot.
- Carrot: 500 g
4
Cut into thin strips.
- Carrot: 500 g
5
Prepare the marinade: bring water to a boil.
- Water: 6 l
6
Add salt, sunflower oil, black pepper, bay leaf, sugar, and vinegar.
- Salt: 250 g
- Vegetable oil: 1 l
- Black peppercorns: 6 g
- Bay leaf: 2 g
- Sugar: 850 g
- Vinegar: 400 ml
7
Layer the cabbage, grapes, plums, and carrots, and top with cranberries.
- White cabbage: 5 kg
- Grape: 1 kg
- Red plums: 1 kg
- Carrot: 500 g
- Frozen Cranberries: 600 g
8
Pour with hot marinade.
- Water: 6 l
9
Cover and let sit in a warm place for a day.
10
Put in the refrigerator for 72 hours.