Instant provencal cabbage

Step-by-step cooking

1. Step 1:

   

   How to make instant provencal cabbage? Prepare the products. Cabbage, if possible, choose autumn, hard varieties, it is juicier and sweeter. But young, loose heads will turn out worse. Take table vinegar, concentration of 9%. Apple cider vinegar is also suitable. Vegetable oil is odorless, although some people like it unrefined in salads.

2. Step 2:

   

   Wash the cabbage and remove the top coarse and dirty leaves. Then finely chop it. You can use a special shredder, grater or a regular vegetable peeler. But a sharp knife is also quite suitable.

3. Step 3:

   

   Mash the cabbage with your hands with sugar and salt until the juice is released and the cabbage itself is softened.

4. Step 4:

   

   Wash, peel and cut the carrots into thin strips. Add to the cabbage. Alternatively, you can grate it on a coarse grater.

6. Step 5:

   

   Wash the pepper, dry it and remove the core with the seeds. Cut it into thin strips as well, add it to the cabbage.

7. Step 6:

   

   Peel the garlic, chop it, add it to the cabbage. Pour vinegar, warm boiled water and vegetable oil.

8. Step 7:

   

   Mix, taste, adjust the amount of salt and sugar if necessary. Leave the cabbage under the yoke for 3 hours (you can do more, cabbage will only benefit from this). Then serve to the table. Bon appetit!