Stuffed peppers with cabbage and carrots

Delicious Recipe: Stuffed Peppers with Cabbage and Carrots

If you're looking for a fresh and healthy salad recipe that brings a touch of summer to the cold winter days, stuffed peppers with cabbage and carrots are the perfect choice. This recipe is not just a simple salad, but an explosion of flavors and colors that will delight your senses and transform any meal into a feast. It is a traditional recipe, rich in history, passed down from generation to generation, and now it's time to rediscover it.

Preparation time: 30 minutes
Cooling time: 24 hours
Total time: 24 hours 30 minutes
Number of servings: 10 servings

Ingredients

- 10 medium bell peppers (preferably a mix of colors)
- 1 white cabbage (approximately 1 kg)
- 3-4 large carrots
- 1 kg red cabbage
- 1 celery root with leaves
- 2 roots of horseradish (fresh)
- 1 head of cauliflower (approximately 1 kg)
- a few thin slices of beetroot
- 2 tablespoons of wine vinegar (9 degrees)
- coarse salt (to taste)
- a small twig of sour cherry (optional for flavor)

Preparation Steps

1. Preparing the ingredients: Start by washing all the vegetables under a cold water stream. Make sure to remove any impurities. After washing, let them drain well on a clean towel or in a colander.

2. Cleaning the peppers: Cut off the stems and remove the seeds from each pepper. This is an important step because the peppers will need to be stuffed, and it's good to have a generous space for the delicious filling.

3. Preparing the cabbage: Clean the white and red cabbage of the first leaves. Cut them into thin strips using a sharp knife or a special grater for cabbage. These strips will form the base of the filling.

4. Carrots and celery: Peel the carrots and grate them. Also, take the celery root, clean it, cut it into quarters, and then chop the leaves finely to add to the filling.

5. Cauliflower and horseradish: Place the cauliflower in cold salted water for 10-15 minutes to remove impurities. Then, break it into small florets. The horseradish root is peeled and finely chopped.

6. Mix the filling: In a large bowl, combine the white cabbage, red cabbage, grated carrot, and chopped celery leaves. Massage the cabbage with a pinch of coarse salt to soften it slightly, then add the carrot and celery. Mix well to combine the flavors.

7. Stuffing the peppers: Using a spoon or spatula, fill each pepper with the cabbage mixture, ensuring that the filling is well compacted. The stuffed peppers are now ready for assembly.

8. Assembling in jars: Place the stuffed peppers upright in a large jar or glass pot, leaving a small space between each. Between the peppers, add cauliflower florets, pieces of celery, carrot rounds, and beetroot slices, and finally, add a twig of sour cherry (if using).

9. Preparing the brine: In a separate container, combine 2 liters of water with 2 large tablespoons of coarse salt and 2 tablespoons of vinegar. Mix well until the salt is completely dissolved. Pour the brine over the peppers in the jar, making sure they are fully covered.

10. Fermentation: Cover the jar with a tight lid and leave it in a cool, dark place for 24 hours. The next day, check if the brine has decreased; if so, add some of the reserved brine. The stuffed peppers are now ready to be stored.

Serving Suggestions

This stuffed pepper salad is perfect as a side dish or as a main dish, served alongside a slice of fresh bread. When serving, drizzle the peppers with a bit of quality olive oil and sprinkle with freshly ground pepper for an extra flavor boost.

Possible Variations

For a personal touch, you can add freshly chopped dill or even a few peppercorns to the brine for a more intense flavor. You can also experiment with different types of horseradish or add chopped garlic to the filling for an extra kick.

Calories and Nutritional Benefits

This recipe is not only tasty but also healthy. Peppers are rich in vitamin C, while cabbage offers plenty of fiber and antioxidants. A serving of stuffed peppers contains approximately 80 calories, making it an excellent choice for a balanced diet.

Frequently Asked Questions

1. Can I use other vegetables in the filling?
Yes, you can add vegetables like cucumbers or zucchini, depending on your preferences.

2. How long can I keep the stuffed peppers?
They can be kept in cellars or cool places for several months, thanks to the fermentation process.

3. How can I serve the stuffed peppers?
You can serve the peppers as a side dish with grilled meat or as an appetizer, alongside a refreshing drink.

Now that you have all the necessary details, all that's left is to start cooking! Stuffed peppers with cabbage and carrots are more than just a simple salad; they are a culinary experience that will bring joy and flavor to every bite. Enjoy them with friends and family, and cherish the moments spent together!

 Ingredients: 10 medium-sized bell peppers, 1 cabbage of about 1 kg, 3-4 large carrots, 1 kg of red cabbage, a head of celery with leaves, 2 roots of horseradish, a medium-sized head (up to 1 kg) of cauliflower, a few slices of red beet, 2 tablespoons of 9-degree wine vinegar, coarse salt, a small twig with cherry syrup leaves.