Stuffed bell peppers with red cabbage

Stuffed peppers with red cabbage - An autumn delicacy

Stuffed peppers with red cabbage represent a traditional pickling recipe, cherished by generations. These peppers are not only a delicious choice for winter meals but also a symbol of seasonal preserves, bringing a splash of color and flavor to any dish. Besides taste, stuffed peppers are also an excellent way to preserve seasonal vegetables, transforming them into delights that can be enjoyed all year round.

Preparation time: 1 hour
Cooling time: 24 hours
Total time: 25 hours
Number of servings: 10 servings (depending on jar size)

Ingredients:
- 5 kg peppers
- 2 medium-sized red cabbages
- 1/2 celery
- 2 carrots
- 500 ml vinegar
- 4 tablespoons sugar
- Horseradish (about 250 g), peeled and cut into pieces
- Peppercorns (about 10-15)
- Bay leaves (3-4 leaves)
- Salt (to taste, but more than for a salad)

Preparing the pickled peppers:

1. Preparing the peppers:
Start by washing the peppers well. Ensure they are fresh and free from spots or blemishes. Cut the stems and carefully remove the seeds, making sure nothing remains that could spoil the final taste.

2. Preparing the filling:
Chop the red cabbage into thin strips, and grate the carrots and celery on a large grater. Mix all these ingredients in a large bowl, adding salt to taste. It is important that the mixture is a little saltier than a regular salad because the peppers will absorb some salt during the pickling process. Let the mixture sit for about an hour to release its juices and become more flavorful.

3. Stuffing the peppers:
After the filling has rested, stuff each pepper with the cabbage, carrot, and celery mixture. Make sure to pack them tightly so that each pepper is full and firm. A good idea is to use a spoon or a special stuffing tool to ensure the mixture is well compacted.

4. Preparing the jars:
Choose a large 5-liter jar to store the stuffed peppers. Place the stuffed peppers in the jar, alternating with pieces of horseradish and peppercorns. Place the bay leaves between the peppers to add flavor.

5. Preparing the brine:
In a pot, boil the vinegar with water (about 3 liters), sugar, and the 4 tablespoons of salt. Allow the mixture to boil until the sugar and salt are completely dissolved.

6. Filling the jar with brine:
Pour the hot brine over the peppers in the jar, ensuring they are completely covered. It is essential that the peppers are well covered for effective preservation.

7. Sealing and storing:
Seal the jar and place it in a cool, dry place to cool completely. It is preferable to let the peppers pickle for at least 24 hours before consuming them to allow the flavors to develop.

Serving suggestions:
Stuffed peppers with red cabbage are perfect alongside meats but can also be used to add a splash of freshness to sandwiches or salads. You can try serving them with a portion of grilled meat or on a platter of appetizers, alongside cheeses and olives.

Practical tips:
- Make sure the peppers are well-ripened but not overly soft, so they do not break during stuffing.
- You can also add other spices, such as dill or garlic, to vary the flavor.
- If you prefer a spicier note, you can add some hot peppers to the brine.

Nutritional benefits:
Peppers and red cabbage are rich in vitamins and minerals, providing a significant amount of vitamin C, fiber, and antioxidants. These pickles are excellent for digestion and contribute to maintaining a healthy immune system.

Frequently asked questions:
1. Can I use another type of cabbage?
Yes, you can use white cabbage, but red cabbage adds a vibrant color and a slightly different taste.

2. How long can the stuffed peppers be stored?
If stored properly, the peppers can last up to a year.

3. What other recipes can I combine with stuffed peppers?
These pickles pair perfectly with meat dishes but can also be added to salads or as a side for various vegetable dishes.

In conclusion, stuffed peppers with red cabbage are not only a traditional recipe but also a wonderful way to bring a breath of freshness and flavor to your meals. By experimenting with different ingredients and spices, you can adapt this recipe to your tastes. Enjoy every bite and savor the charm of these delicious pickles!

 Ingredients: 5 kg bell peppers, 2 red cabbages, 1/2 celery, 2 carrots, 500 ml vinegar, 4 tablespoons sugar, horseradish, peppercorns, bay leaves, salt

 Tags:  sauerkraut pickled cabbage pickles cabbage pickled bell peppers