Pepper with cabbage
Stuffed Peppers with Sauerkraut Recipe – A Traditional Delicacy
Who doesn’t love the fresh and tangy taste of pickles? Today, I’m sharing a family recipe, inherited from my mother, that always delights us with its unique flavors. Stuffed peppers with sauerkraut are a delicious dish, full of flavor, with a subtle hint of cumin and dill that will add a special touch to your table. This recipe is not only simple but also rich in stories and memories, symbolizing culinary traditions.
Preparation time: 30 minutes
Fermentation time: 1-2 weeks (depending on ambient temperature)
Number of servings: 6 servings (from 2 kg of peppers)
Ingredients:
- 2 kg peppers (preferably thin green peppers or bell peppers)
- 1 large cabbage
- 3-4 celery leaves
- 1 teaspoon cumin
- Coarse salt, to taste
- 5-6 sprigs of fresh dill
- A handful of bay leaves
- Whole peppercorns (a mix of 5 peppercorns is ideal)
- A few mustard seeds
- Thyme (fresh or dried)
- 2 roots of horseradish, cut into thin sticks
- 3 liters of water
- 1.5 tablespoons of coarse salt
- 1.5 tablespoons of vinegar
Preparation:
1. Preparing the cabbage:
Start by finely chopping the cabbage. Add a teaspoon of cumin, chopped celery leaves, and salt, mixing well. Let this mixture rest for an hour to allow the salt to take effect and enhance the flavors.
2. Preparing the peppers:
Wash the peppers thoroughly under a strong stream of water, then dry them carefully. Remove the seeds, being careful not to damage them. Fill the inside of each pepper with coarse salt, allowing them to absorb the salt for an hour. This will help intensify the flavor.
3. Stuffing the peppers:
Fill the peppers with the cabbage mixture, pressing well to ensure that the cabbage is well packed inside the peppers. This step is essential to prevent the cabbage from rising during fermentation.
4. Preparing the jars:
In each jar (preferably 1-liter or a 2-liter container), place a layer of celery leaves, thyme (fresh or dried), and a bay leaf. Carefully arrange the stuffed peppers in the jars, interspersing them with bay leaves, thyme, and horseradish sticks. Add peppercorns and mustard seeds for extra flavor.
5. Preparing the brine:
To prepare the brine, boil 3 liters of water, to which you add 1.5 tablespoons of salt and 1.5 tablespoons of vinegar. Optionally, you can also add a few bay leaves and peppercorns during boiling. Let it boil for a few minutes, then turn off the heat and let it cool slightly.
6. Filling the jars:
Carefully pour the brine over the stuffed peppers, ensuring they are completely covered. On top, add aromatic leaves (celery, thyme) for extra flavor. Seal the jars tightly while they are still warm.
7. Fermentation:
Place the jars on a tray in the pantry, as it is possible that excess liquid will form in the coming days as the cabbage ferments. If you notice that the liquid decreases too much, top it up with brine according to the recipe. If not, let the peppers remain above the water.
Useful tips:
- Choose fresh peppers, without spots or signs of damage. Thin green peppers or bell peppers are the most suitable for this recipe.
- Coarse salt is essential for fermentation, so do not replace it with fine salt.
- Sauerkraut is an excellent source of probiotics, beneficial for gut health.
- Store the pickles in a cool, dark place to prevent excessive fermentation.
- These pickles can be served alongside meats, salads, or even as an appetizer. A delicious combination would be alongside a stew or a cheese platter.
Frequently asked questions:
1. How long do pickles last?
Pickles can be stored for several months as long as they are kept away from direct light and heat.
2. Can I use other spices?
Of course! You can experiment with spices like garlic, hot pepper, or other aromatic herbs.
3. What should I do if the cabbage hasn’t fermented?
Make sure that the salt was sufficient and that the jars were sealed tightly. Sometimes, fermentation can take longer, depending on temperature.
This stuffed pepper with sauerkraut recipe is perfect for bringing a touch of tradition and flavor to your table. Enjoy every bite and savor the pure aroma and taste of homemade pickles. It is a simple recipe but with a depth of flavor that makes it truly special. Enjoy your meal!
Ingredients: 2 kilograms of peppers (preferably thin green peppers or capia peppers, which I couldn't find here), one large cabbage, a few celery leaves, a teaspoon of cumin (it gives a very good taste), coarse salt to taste (I add a bit more salt to the cabbage than I would for a regular salad), a few sprigs of dill, a handful of bay leaves, whole peppercorns (I used a mix of 5 peppercorns), a few mustard seeds, fresh or dried thyme, 2 roots of horseradish cut into thin sticks, 3 liters of water, one and a half tablespoons of coarse salt, one and a half tablespoons of vinegar.
