Sauerkraut salad or Provencal cabbage with apples and berries is a delicious quick salad recipe.

Sauerkraut is an excellent dietary dish that we prefer to prepare for the winter. Most often, in winter it is eaten simply with sunflower oil. We offer you two recipe options for making sauerkraut salad. Both recipes are called: Provencal cabbage. We recommend trying both one and the other cooking methods, so that you can then choose the one that is most suitable for you. Please note that the second recipe requires less vegetable oil.

Ingredients: bell pepper, cowberry, grape, carnation, mustard, sauerkraut, cranberry, cinnamon, Bay leaf, vegetable oil, sugar, plums, vinegar, apples

Content

1 Provencal cabbage with apples and berries - method one.
- 1.1 How to make cabbage salad.
2 There is another way to prepare sauerkraut salad.
- 2.1 How to make a salad.

Provencal cabbage with apples and berries - method one.

To prepare 10 kg of Provençal cabbage, we will need the following products: sauerkraut (it is best to take a cabbage head) - 6 kg, sugar - 1 kg, vegetable oil - 1 kg, soaked apples, grapes or plums, lingonberries or cranberries - 500 g each product.

How to make cabbage salad.

The cabbage should be washed and cut into small pieces 3-5 cm in size.

Cut the apples into slices and remove the cores and seeds.

Also, remove the seeds from grapes or plums, whichever you choose. Rinse the berries.

Carefully place all this in an enamel basin, add sugar, mix and let it brew for a little time - 40 minutes will be enough.

After this, pour everything with vegetable oil and mix gently. Now you can pack it into jars, being careful not to crush anything. We need the fruits and berries to remain intact.

Close the jars of Provencal cabbage and place in a cool, dark place. Making a salad - Provencal cabbage with apples and berries according to the first recipe is ready!

There is another way to prepare sauerkraut salad.

To prepare Provençal cabbage according to the second recipe, we will need: 3 kg of sauerkraut, 400 g of sugar, 300 g of vegetable oil, 5 g of mustard powder, 250 g of pickled apples or cranberries, lingonberries and 200 g of marinade.

How to make a salad.

Chop the sauerkraut heads as in the first method, mix with seasonings, and pack into jars.

Next, we need a marinade.

We begin preparing the marinade by mixing 9 percent vinegar with water in an amount of 1:1, adding spices (bay leaf, pepper, sugar, cinnamon, cloves) to your taste, putting on fire and bringing to a boil.

Then, the marinade must be allowed to cool. To keep the marinade clean, you need to strain it through cheesecloth. Now you need to add vegetable oil and pour in the cabbage.

We close the jars with sauerkraut salad with a nylon lid and put them in the refrigerator.

In both cases, Provencal sauerkraut salad turns out very tasty, and both recipes can be prepared quickly and easily.

Remember that such cabbage can be stored for no more than 10 days and only in the refrigerator. Bon appetit!