In this article, you will find several interesting recipes for the preparation of peppers stuffed with cabbage.
Pepper stuffed with cabbage and carrots
Ingredients:
- sweet pepper of medium size - 20 pcs .;
- cabbage - 1 kg;
- carrots - 1 kg;
- garlic - 2 heads;
- parsley - 1 bunch;
- black peppercorns.
For brine:
- water - 1 l;
- vinegar - 150 g;
- salt - 2 tbsp. spoons;
- sugar - 1 cup;
- vegetable oil - 120 ml.
Preparation
Carrots three on a large grater, and cabbage shred. Add salt, mix well, lightly mute and leave to extract juice. In peppers, remove the core and blanch it for about 1 minute. Then we fill it with cabbage and carrots. At the bottom of each prepared jar we put garlic, bell pepper and parsley. We put stuffed pepper.
We prepare the brine: stir sugar, salt, vegetable oil and vinegar in water. Bring the mixture to a boil and pour the cans of pepper. Sterilize each liter jar about 30 minutes, and then roll. Canned pepper stuffed with cabbage, store in a cool place.
Marinated pepper stuffed with cabbage
Ingredients:
- sweet pepper - 10 pcs .;
- cabbage - 300 g;
- olive oil - 50 ml;
- green onions - 1 bunch;
- basil - 10 leaves.
For brine:
- white wine - 200 ml;
- vinegar wine - 100 ml;
- sugar - 100 g;
- garlic - 1 clove;
- curry - 2 tsp.
- Ground cumin - 2 teaspoons;
- salt - 1.5 tbsp. spoons;
- ground chilli - to taste.
Preparation
Finely shred cabbage, chop the green onions and basil. We combine the ingredients for the marinade, mix it and bring it to the boil. Put the peeled Bulgarian pepper into the boiling marinade and simmer for about 3 minutes on a small fire. After that, take it out with a noise and put it on a plate to cool it.
In the boiling marinade we lower the cabbage for about 1 minute. Then turn off the fire, and let the cabbage pester for another minute. 3. After that, throw it into a colander and cool it. In the cooled cabbage we add olive oil, basil, green onions and mix everything well. We remove sweet peppers from pedicels and seeds and carefully stuff cabbage. That's all, pepper, stuffed with cabbage in the marinade is ready, you can serve to the table!
Pepper stuffed with cabbage and rice
Ingredients:
- Bulgarian pepper - 10 pieces;
- carrots - 1 piece;
- cabbage - 300 g;
- onion - 3 pieces;
- rice - 5 tbsp. spoons;
- tomatoes - 3 pcs .;
- sour cream - 200 ml;
- garlic - 6 denticles;
- tomato sauce - 3 tbsp. spoons;
- bay leaves - 6 pcs .;
- black peppercorns - 10 pcs .;
- sweet pepper (peas) - 5 pcs .;
- salt - to taste.
Preparation
Grind the onion and fry it in vegetable oil. We add carrots grated on a grater and chopped cabbage, mix well, cover with a lid and simmer on a small fire for about 10 minutes. In the meantime, we prepare the pepper: mine, remove the stalk and core. Rice washed, pour it with boiling water and leave for 20 minutes, covering it with a lid. Tomatoes are cut into cubes. Throw the steamed rice into a colander, combine it with stewed cabbage , tomatoes, add salt, pepper and chopped garlic, mix well.
Fill the prepared pepper stuffing. Spread it in a pan with a thick bottom and fry, turning it several times. Prepare the sauce: mix the tomato sauce with sour cream, add a little water, if necessary, add salt and pour the pepper. Add the bay leaf, black and sweet pepper. Cover the pan with a lid, bring it to a boil, and then reduce the heat and puff the pepper for another 40 minutes.
Sour pepper stuffed with cabbage
Ingredients:
- sweet pepper - 2 kg;
- carrots - 250 g;
- cabbage - 2.5 kg;
- onion - 200 g;
- parsley - 1 bunch;
- vegetable oil;
- salt - 2, 5 tbsp. spoons;
- bay leaves - 7 pcs .;
- black pepper (peas) - 12 pcs.
Preparation
Pepper is cleaned, and then washed well. Onion finely chopped. Carrots three on a large grater. We shred cabbage with thin straws. Grind the greenery of parsley. On vegetable oil fry onions until soft.
Pepper blanch in boiling water for about 3 minutes. When it cools down, we stuff it with prepared filling. Pile the pepper in an enamel pot, and on top place the plate, which we press down with oppression. Let's leave the pepper for fermentation at room temperature of the day by 3. During this time, the rising juice will rise to the surface of the plate. When the Bulgarian pepper, stuffed with cabbage, will be ready, we transfer it to the jar and send it for storage in the refrigerator.