Provençal Cabbage with Apples and Cranberries
Preserves • Russian
Description
An intricate recipe where, in addition to the cabbage itself, cranberries, apples, and spices play a significant role. As a result, Provençal cabbage can not only serve as an appetizer for vodka but also pairs perfectly with braised pork and grilled sausages. Although it can be served alongside something more gourmet, like roasted duck breast, this side dish will not appear too simple.
Ingredients
- White Cabbage 5 lbs
- Cranberry 15 oz
- Green Apples 1 piece
- Carrot 1 piece
- Garlic 1 head
- Bay leaf 3 pieces
- Lemon-Pepper Mix to taste
- 9% Vinegar 5 fl oz
- Vegetable Oil 5 fl oz
- Sugar 5 oz
- Salt 2 spoons
Step-by-Step Guide
Step 1
Remove the core from the cabbage and cut the leaves into squares measuring 3 to 4 cm on each side.
Step 2
Cut the carrot into thin strips or grate it using a special grater.
Step 3
Cut the apple in half, remove the core, slice it into quarters, and then finely chop.
Step 4
Thinly slice the garlic.
Step 5
Divide all the ingredients into approximately three parts. Place one third of the cabbage at the bottom of a suitable container, and then add one third of the carrots on top.
Step 6
Arrange a third of the apples on top.
Step 7
Sprinkle a third of the cranberries.
Step 8
Sprinkle a third of the garlic.
Step 9
Repeat all the layers twice, until the vegetables and cranberries are used up.
Step 10
Prepare the marinade. Bring 1 liter of water to a boil, then add vinegar, vegetable oil, sugar, salt, pepper, and a bay leaf.
Step 11
Pour the cabbage with boiling brine and place it under a weight (a one-liter jar filled with water can be used) for 3 days.
Step 12
Once the cabbage is ready, transfer it to jars and store it in the refrigerator.
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