Refrigerator Cabbage Provençal Salad

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The source makes a large, crunchy bowl from one kilogram of cabbage, two carrots and a handful of garlic. Its marinade contains a full liter of water, 100 ml of nine-percent vinegar and 100 ml sunflower oil, with bay leaves and allspice. The hot liquid softens the vegetables while a weight keeps them submerged. The original says two hours at room temperature before chilling; keep that rest short and refrigerate promptly. This is a refrigerator salad, even if packed into jars. The page’s suggestion that a sealed jar can last all winter has no tested processing method behind it. Serve cold and drain off excess marinade for sandwiches or alongside potatoes.

Recipe card

Refrigerator Cabbage Provençal Salad

Shredded cabbage, carrot and garlic dressed with a hot vinegar-and-oil marinade.

Prep 25 minCook 10 minTotal 155 minYield About 1.5 kg salad

Equipment: Large saucepan, heat-safe bowl, clean covered containers

Ingredients

1 kg white cabbage, thinly shredded 2 carrots, grated 4–5 cloves garlic, finely chopped 1 L water 1 tbsp salt 2 tbsp sugar 100 ml 9% vinegar 100 ml sunflower oil 2–3 bay leaves 5–6 whole allspice berries

Instructions

1. Cut vegetables

   Shred cabbage, grate carrots and chop garlic; place in a clean heat-safe bowl.

2. Make marinade

   Boil water with salt, sugar, bay leaves and allspice; remove from heat and add vinegar and oil.

3. Pour

   Pour hot liquid over vegetables, cover with a clean plate and press gently to keep submerged.

4. Rest briefly

   Let stand no longer than 2 hours while it cools.

5. Chill

   Transfer with marinade into covered containers and refrigerate until cold.

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How to tell when it is ready

Cabbage stays crunchy and absorbs lightly sour marinade.

Tips

• Cut cabbage evenly.
• Use heat-safe containers.
• Keep vegetables under liquid.
• Refrigerate promptly after short rest.

Troubleshooting

• If cabbage softens too far, shorten the hot-marinade rest.
• If too salty, drain servings rather than diluting jars.

Substitutions

• Use a comparable neutral vegetable oil instead of sunflower oil.
• Use similar white cabbage, not tender lettuce.

Variations

• Add a little hot pepper to the chilled salad.
• Marinate overnight under refrigeration for more flavor.

Serving suggestions

• Serve beside mashed potatoes.
• Add to a sandwich.
• Pair with roasted meat.
• Offer with bean stew.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate continuously and use within 1 week.

Food safety

Not a tested shelf-stable pickle; never treat sealed jars or hot pour alone as preservation.

Frequently asked questions

Can I store these jars all winter?

No. This version must stay refrigerated; pantry canning requires a tested recipe and process.

How should I store refrigerator cabbage provençal salad?

Refrigerate continuously and use within 1 week.

Keep the finished cabbage salad in the refrigerator.