Cabbage Provence Classic Recipe

"Provence" is a cabbage that will retain all vitamins in the process of preparation and will delight their taste. The fragrant and crispy kale "Provence" is preparing very quickly and simply. Our article presents several recipes for this delicious kale.

1

Cabbage "Provence"

It is important to choose the right cabbage for salad. Choose not tough and juicy. The mandatory ingredient is the red Bulgarian pepper. Carrots can add at their discretion. For cooking you will spend 15 minutes and you will have a delicious snack that you can serve with potatoes or meat.

Ingredients:

• 1 kg white cabbage
• One pepper
• One carrot
• 1 garlic teeth
• 150 ml of water
• 2 tbsp. 9% vinegar
• 70 vegetable oil
• 50 g sugar
• 1.5 ppm Sololi.

Cooking:

1. Remove the ugly leaves from the cabbage. Take a special batch and grind cabbage. Or with a knife can be done.
2. Fold the cabbage into a bowl or pan.
3. Add sugar and salt. Long remember the cabbage hands so that it will let juice.
4. Pepper Cut the thin straw and send to the cabbage.
5. On a special grater for carrots along Korean, soda carrots or knife cut the thin straw.
6. Add chopped garlic. Grind your knife or garbage.
7. Mix all, then pour water, vinegar and little.
8. Mix again and try the cabbage to taste.
9. Cover the cabbage and put something heavy on top, such as a jar with water.
10. Send to the refrigerator for 6 hours than the longer you can be - the more tastier it will be.
11. Spread it on banks and send stored in the refrigerator

2

Classic "Provence"

To prepare this salad you do not have to spend a lot of time and money on expensive ingredients. To make "Provencal" you need:

• Cabbage - 2 kg
• Pepper Bulgarian - 1 pc
• Carrots - 1 pc
• Garlic - 3 teeth

It will also be necessary to cook marinade. For its preparation, take such ingredients:

• Water - Flatakana
• Sugar sand - 2 tbsp.
• vegetable oil - 75 ml
• black pepper - 15 peas
• vinegar - Polovakana

Cooking method:

1. Cut very thin cabbage.
2. Carrots grind with a large grater.
3. Peppers cut into thin lumps.
4. Mix all vegetables.
5. After the brine boils, add garlic with davilka and pour vinegar.
6. Mix the marinade with vegetables.
7. Spread cabbage on jars and leave for 8 hours.
8. Place in the fridge.
9. Salad wake the day and serve on the table. Serve with loaf and greens, it is better to use parsley.

Using 1 kg of cabbage will turn out not much lettuce, if you want to make it more, then increase the other ingredients accordingly. But it is better to then make a fresh salad, as he is stored not all winter and cook it quite easily and quickly. A spicy salad will suit various dishes, but you can eat it and just with bread. Bon Appetit!