Composition / ingredients
Cooking method
In many families, Provencal cabbage is a favorite snack (especially in autumn). There are actually many varieties of recipes hiding under this name. Someone has this crispy cabbage with pepper, someone with apples, but always with garlic. Today we will prepare all the gifts of summer in one jar. Now it can be done all year round - after all, there are enough cabbage varieties, and someone has fresh vegetables for preservation, and they are on sale all year round. From the specified amount, 2 800-gram jars of salad are obtained.
1. Chop all the vegetables with straws. it is convenient to chop cabbage with a special shredder.
2. Put everything in a basin and mix with your hands together with sugar and salt.
3. We make a marinade - boil the water, cool it, add oil and vinegar.
4. Pour the chopped vegetables with marinade. Let it stand for a while and put it in clean, dry jars, close with plastic lids.
5. Store in a cool place. It is convenient to do it periodically in small portions.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
