Provencal Cabbage
Preserves • European
Description
‘Provencal’ obviously comes from Provence. The official version is that regular sauerkraut looked too simple on restaurant menus. So, at a restaurant called ‘The Bistro’, where Olivier salad was invented, a more impressive recipe for cabbage was created: it was colored with carrot, beet, or orange juice, marinated in a spicy brine, and added pickled fruits like grapes, plums, and pineapples. Later, during the Soviet era, the cabbage with a foreign name was enhanced with additions like lingonberries and cranberries. This charming Provencal cabbage won’t pale on white tablecloths and will serve well as an appetizer or a side dish for traditional New Year’s ducks and geese. It can also be added to vinaigrette or Olivier salad instead of ordinary pickles to refresh the taste of familiar salads. The recipe was shared with us by a chef from ‘The American Diner’.
Ingredients
- Vegetable Oil 0 qt
- Green peppercorns 0 oz
- Bay leaf 0 oz
- Sugar 30 oz
- Salt 10 oz
- Vinegar essence 15 fl oz
- Dried cranberries with sugar 20 oz
- Grapefruits 0 lbs
- Carrot 20 oz
- Plums 0 lbs
- White Cabbage 10 lbs
- Water 5 qt
Step-by-Step Guide
Step 1
Wash the cabbage, remove the outer leaves and tough parts.
Step 2
Cut into 4x4 cm squares.
Step 3
Peel the carrot.
Step 4
Cut into thin strips.
Step 5
Prepare the marinade: bring the water to a boil.
Step 6
Add salt, sunflower oil, black pepper, bay leaf, sugar, and vinegar.
Step 7
Layer the cabbage, grapes, plums, and carrots, then top with cranberries.
Step 8
Pour hot marinade over the layers.
Step 9
Cover and let steep in a warm place for one day.
Step 10
Refrigerate for 72 hours.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!