Provencal Cabbage

This crunchy and juicy marinated cabbage recipe is quite simple. This dish is also known as quick pickled cabbage. Provencal Cabbage is not meant for long-term storage as it only lasts for up to two weeks before it becomes sour.

White Cabbage

12 cups

Carrots

2-3 pieces

Garlic

2-3 cloves

Sunflower Oil

2/3 cup (can use less)

Cloves

3-4 pieces

Allspice

5-8 pieces

Bay Leaves

2 pieces

For the Marinade (per 6 cups of water)

Vinegar

4/5 cup (9%)

Sugar

1 cup

Salt

3 tbsp

To prepare Provencal Cabbage, shred the cabbage into strips, grate the carrots. Peel and finely chop the garlic. Combine all the vegetables, place them in a container, add cloves, bay leaves, and allspice. Drizzle the cabbage with vegetable oil, mix well, and pack into jars.

Prepare the marinade by boiling water with salt, sugar, and vinegar. Pour the cabbage with the prepared marinade. Leave Provencal Cabbage at room temperature for 6 hours. Then refrigerate it.

(4/5)