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 Pepper Stuffed with Cabbage for Winter Recipe
Another gap. Stuffed peppers, a very tasty addition to meat, potatoes and just as a snack. It is prepared simply, quickly and without problems. To begin...
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the pepper and celery. Wash them.
    Prepare the pepper and celery. Wash them.
  2. Remove the stalk with seeds from the pepper.
    Remove the stalk with seeds from the pepper.
  3. Peel the onion.
    Peel the onion.
  4. Cut it into small pieces and send it to stew in a frying pan with oil over low heat until soft. Stir frequently. Do not fry the onion!
    Cut it into small pieces and send it to stew in a frying pan with oil over low heat until soft. Stir frequently. Do not fry the onion!
  5. The cabbage was taken one at a time, in the end it turned out to be two. One big, one small. About 4 kg.
    The cabbage was taken one at a time, in the end it turned out to be two. One big, one small. About 4 kg.
  6. Chop the cabbage and put it in a large bowl.
    Chop the cabbage and put it in a large bowl.
  7. Peel the carrots.
    Peel the carrots.
  8. Grate it on a coarse grater and send it to the cabbage.
    Grate it on a coarse grater and send it to the cabbage.
  9. Add salt. Definitely a stone, and not iodized. And pressing with your hands, mix everything well. Taste. It should be a little salty. Then add the onion and mix well again.
    Add salt. Definitely a stone, and not iodized. And pressing with your hands, mix everything well. Taste. It should be a little salty. Then add the onion and mix well again.
  10. Let's go back to pepper. Put a pot of water on the fire. When the water boils, put the peppers in it, we will blanch them in portions. As soon as the pepper can be pierced with a fork, remove it from the water and add a new portion.
    Let's go back to pepper. Put a pot of water on the fire. When the water boils, put the peppers in it, we will blanch them in portions. As soon as the pepper can be pierced with a fork, remove it from the water and add a new portion.
  11. We always put this amount of pepper in two buckets. One will not fit, and there will be a lot of juice. Put a few stalks of celery and stuffed peppers with cabbage on the bottom (as tightly as possible), lay them close to each other.
    We always put this amount of pepper in two buckets. One will not fit, and there will be a lot of juice. Put a few stalks of celery and stuffed peppers with cabbage on the bottom (as tightly as possible), lay them close to each other.
  12. After each row of peppers, add the celery again. Spread the pepper just above the middle of the mold.
    After each row of peppers, add the celery again. Spread the pepper just above the middle of the mold.
  13. Cover with a plate and put the oppression. I have one and a half liter cans. We send buckets to the loggia.
    Cover with a plate and put the oppression. I have one and a half liter cans. We send buckets to the loggia.
  14. At an average daily temperature of 10-12 degrees, I ferment them after 5 days. Somewhere on the third day, they started testing the juice for acidity. The whole process depends on the outdoor temperature. When you feel that the juice has become sour and with a cabbage flavor, then it's ready.
    At an average daily temperature of 10-12 degrees, I ferment them after 5 days. Somewhere on the third day, they started testing the juice for acidity. The whole process depends on the outdoor temperature. When you feel that the juice has become sour and with a cabbage flavor, then it's ready.
  15. This is what they look like in a bucket.
    This is what they look like in a bucket.
  16. Now we put them in jars. I have a liter and a half. Put the celery on the bottom of the jar, and carefully fold the pepper on top. Fill the jar with the juice that remains after the starter. Cover the jars with lids and send them to the oven for sterilization, at a temperature of 170 degrees. From the moment the first bubbles appear in the jars, sterilize them for 20 minutes. Remove the jars from the oven and roll them up. Send them under a warm blanket until they cool down completely.
    Now we put them in jars. I have a liter and a half. Put the celery on the bottom of the jar, and carefully fold the pepper on top. Fill the jar with the juice that remains after the starter. Cover the jars with lids and send them to the oven for sterilization, at a temperature of 170 degrees. From the moment the first bubbles appear in the jars, sterilize them for 20 minutes. Remove the jars from the oven and roll them up. Send them under a warm blanket until they cool down completely.
  17. But also this pepper can be put in the refrigerator and immediately eaten. A very tasty snack. It goes very well with various dishes.
    But also this pepper can be put in the refrigerator and immediately eaten. A very tasty snack. It goes very well with various dishes.
  18. Enjoy your meal. Thanks.
    Enjoy your meal. Thanks.
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