Provencal Cabbage

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"