Red cabbage-stuffed peppers for winter

Name: Red cabbage-stuffed peppers for winter
Ingredients: 2 large red cabbages (about 2 kg); 60 g coarse salt; 15 medium bell peppers; 4000 ml cold water; 1000 ml vinegar; 900 g sugar; 5 tablespoons coarse salt; 2 sachets of preservative; 1 teaspoon peppercorns; 4 bay leaves

Conserve - Red cabbage-stuffed peppers for winter by Vera P. - Recipia

Red cabbage-stuffed peppers for winter are packed in jars with diluted vinegar after 30 minutes of salting. The cabbage stays slightly crunchy, and the peppers take on a sweet-and-sour flavor; the filling sits snugly inside them. I choose peppers that are roughly the same size because they fit more neatly in the jar. Preparation: 60 minutes. Cooking: 0 minutes. Resting: 30 minutes. Total time: 90 minutes. Servings: 15. Approximately 50 kcal and 2 g protein per serving.

Ingredients

2 large red cabbages (about 2 kg)
60 g coarse salt
15 medium bell peppers
4000 ml cold water
1000 ml vinegar
900 g sugar
5 tablespoons coarse salt
2 sachets of preservative
1 teaspoon peppercorns
4 bay leaves

Preparation

1. Chop the 2 red cabbages in a food processor for about 15 minutes, then mix with 60 g coarse salt. Leave for 30 minutes. 2. Meanwhile, remove the stems and seeds from 15 bell peppers, wash them and leave them upside down for 15 minutes. 3. In a pot, mix 4000 ml cold water, 1000 ml vinegar, 900 g sugar, 5 tablespoons coarse salt and 2 sachets of preservative for about 5 minutes, until dissolved. 4. Squeeze the cabbage well and stuff the peppers. Arrange them upright in 2 clean 3 l jars for about 20 minutes. 5. Put 1 teaspoon peppercorns and 4 bay leaves in the jars, then pour in enough liquid to cover the peppers, about 5 minutes. Do not use the remaining liquid. Close the jars with clean lids.

Notes

Served with mashed beans, they’re a bit like an ordinary pickled cabbage salad, except each serving sits inside a pepper. Choose bell peppers with broad shoulders and firm walls so they stand upright and can hold the cabbage; very small ones are hard to stuff. Very mature red cabbage can be tougher, so chop it more finely in the food processor, not into thick strips. After salting, drain and squeeze the cabbage well, because the liquid left in it can dilute the liquid in the jars. Keep the jars in the refrigerator, not the cellar, and check that the peppers stay covered with liquid. If you can’t find red cabbage, you can replace it with 2 kg white cabbage, but the filling will have a different color and flavor.