Peppers stuffed with cabbage – a savory preparation for the winter
Peppers stuffed with cabbage for the winter – a delicious preparation of pickled peppers with cabbage, onions, and carrots in a sweet and sour marinade. The resulting appetizer is piquant, aromatic, and well-balanced – simply finger-licking good. For storage in the pantry, the preparations must be sterilized; for storage in the refrigerator, sterilization is not necessary.
It will take 40 minutes to prepare, and the ingredients listed in the recipe with photos will make 3 1-liter jars.
Ingredients:
- red bell pepper – 1.5 kg;
- white cabbage – 500 g;
- onions – 180 g;
- carrots – 200 g;
- chili pepper – 2-3 pcs.;
- ground paprika – 5 g;
- apple cider vinegar – 200 ml;
- vegetable oil – 150 ml;
- salt – 15 g;
- granulated sugar – 150 g;
- bay leaf, allspice, peppercorns.
How to cook peppers stuffed with cabbage
Let's make the filling. Remove the outer leaves from the cabbage, cut out the core, and shred the cabbage finely.
Peel the carrots, grate them on a coarse grater, and pour them into a bowl.
We count the onion, chop it finely, add it to the cabbage and carrots.
Remove seeds from the chili pods, cut into cubes, and add to the chopped vegetables.
Pour a pinch of salt and sugar into a bowl, add ground paprika.
Stir the vegetables and leave for a few minutes until they become soft.
Remove the seeds from the red bell peppers. It's best to use smaller ones, as these are easy to fill liter-sized jars with.
Blanch the peeled pods in boiling water for 2-3 minutes until they become pliable.
We fill the peppers with the filling, not too tightly.
Place the vegetables in jars, pour in boiling water, and leave for a few minutes to warm up.
Pour vinegar and vegetable oil into a saucepan, add salt, granulated sugar, add bay leaf, a little black and allspice, pour in half of the water drained from the jars of vegetables.
If you like a spicy sauce, add sliced chili to the marinade.
Bring the marinade to a boil, stir until the sugar and salt are completely dissolved.
Pour the marinade into the jars.
Cover with lids and sterilize the liter jars for 12 minutes. Seal tightly, and after cooling, store in a cool pantry.
Bon appetit!
