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Print Recipe
 Pepper Stuffed with Cabbage for Winter Recipe
Another blank. Stuffed peppers, very tasty addition to meat, potatoes and just as a snack. Is prepared simply, quickly and without problems. Start...
Course Dinner Dishes, Holiday Food, Snacks, Special Food Dishes
Cuisine Germany
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks, Special Food Dishes
Cuisine Germany
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 pepper from the stalk of a seed.
    Remove the pepper from the stalk of a seed.
  3. Peel the onion.
    Peel the onion.
  4. Cut it into small pieces and send to stew in a frying pan with oil on a slow fire until soft. Stir often. Don't fry the onions!
    Cut it into small pieces and send to stew in a frying pan with oil on a slow fire until soft. Stir often. Don't fry the onions!
  5. The cabbage took a of one, in the end went for two. One big, one small. About 4 kg.
    The cabbage took a of one, in the end went for two. One big, one small. About 4 kg.
  6. Shred cabbage and put in a large bowl.
    Shred cabbage and put in a large bowl.
  7. Peel the carrots.
    Peel the carrots.
  8. Grate of her on a coarse grater and send to the cabbage.
    Grate of her on a coarse grater and send to the cabbage.
  9. Add salt. Definitely a stone and not iodized. And primina hands, stir everything up 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 primina hands, stir everything up well. Taste. It should be a little salty. Then add the onion and mix well again.
  10. Back to peppers. Put on the fire a pot of water. 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 them from the water and add a new batch.
    Back to peppers. Put on the fire a pot of water. 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 them from the water and add a new batch.
  11. This amount of pepper, we always put in two buckets. One does not fit, and the juice will be a lot. At the bottom lay a few stalks of celery and stuffed peppers with cabbage (as closely as possible), lay close to each other.
    This amount of pepper, we always put in two buckets. One does not fit, and the juice will be a lot. At the bottom lay a few stalks of celery and stuffed peppers with cabbage (as closely as possible), lay close to each other.
  12. After each row of peppers, add the celery again. Spread the pepper just above the middle of the bucket.
    After each row of peppers, add the celery again. Spread the pepper just above the middle of the bucket.
  13. Cover with a plate and put the yoke. I have one and a half liter cans. We send buckets to the loggia.
    Cover with a plate and put the yoke. 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 have them fermented after 5 days. Somewhere on the third day, began to test the juice for acidity. The whole process depends on the outside temperature. When you feel that the juice is sour and cabbage-flavored, Then ready.
    At an average daily temperature of 10-12 degrees, I have them fermented after 5 days. Somewhere on the third day, began to test the juice for acidity. The whole process depends on the outside temperature. When you feel that the juice is sour and cabbage-flavored, Then 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 banks. I have a liter and a half. On the bottom of the jar put the celery and top neatly folded pepper. The juice which remained after the leaven, and fill the jar. Cover the jars with lids and send them to the oven for sterilization, at a temperature of 170 degrees. From the moment when the first bubbles in the jars, sterilize them for 20 minutes. Remove the cans from the oven and roll up. Send them under a warm blanket until cool.
    Now we put them in banks. I have a liter and a half. On the bottom of the jar put the celery and top neatly folded pepper. The juice which remained after the leaven, and fill the jar. Cover the jars with lids and send them to the oven for sterilization, at a temperature of 170 degrees. From the moment when the first bubbles in the jars, sterilize them for 20 minutes. Remove the cans from the oven and roll up. Send them under a warm blanket until cool.
  17. But also, this pepper can be put in the refrigerator and consumed immediately. Very tasty snack. Very tasty with various dishes.
    But also, this pepper can be put in the refrigerator and consumed immediately. Very tasty snack. Very tasty with various dishes.
  18. Enjoy your meal. Thanks.
    Enjoy your meal. Thanks.
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