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Provencal cabbage with instant beetroot

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687
Kitchen French
Calorie content 97.1 kcal
Portions 4 l.
Cooking time 12 h.
Proteins * 1.1 gr.
Fats * 5.1 gr.
Carbohydrates* 23.4 gr.
* per 100 gr. product
Provencal cabbage with instant beetroot
Content

The recipe for Provencal cabbage with the addition of beets is becoming popular. The appetizer turns out to be smart, crispy and very tasty. You will delight your family with it, and it will be a good treat for friends at the festive table. This cabbage is served with meat or fish, and fried potatoes on fast days. For the pungency and vigor of taste, various spices, grated horseradish or cranberries are often added to cabbage, but this is to taste.

Ingredients

Cooking process

step 1 out of 6
First, prepare all the vegetables for the Provencal cabbage and the pickling utensils. Cut the cabbage into 8-10 longitudinal slices, only so that they remain with a part of the stalk. Peel the beets and chop into thin circles. This is conveniently done with a food processor. Cut the hot pepper into 2 longitudinal halves and remove the seeds. Brush the garlic cloves.
step 2 out of 6
Place the chopped vegetables in a bowl in two layers. Place a few pieces of cabbage on the bottom of the dish. Put half of the beetroot circles, celery, hot pepper and garlic on top of it (you can cut it into slices).
step 3 out of 6
Then put the rest of the cabbage in the second layer and cover it with beets, celery, garlic and hot peppers.
step 4 out of 6
In another bowl, cook the cabbage marinade using the amount of pure water, salt, sugar, spices and vegetable oil specified in the recipe. Boil the marinade for 2 minutes, add table vinegar to it and turn off the heat immediately.
step 5 out of 6
Then pour the boiling marinade into a bowl with vegetables. Put a flat plate and any weight on top of them. Leave the Provencal cabbage with beets for pickling for one day at home temperature. After a day, taste the cabbage, and add what is missing, and you can serve it to the table.
step 6 out of 6
Move it to a cool place. Do not store cabbage for more than 3-4 days, otherwise it will become like sauerkraut, but better prepare a new batch of snacks.
Delicious and successful dishes!

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