Peppers with cabbage in vinegar (Motan recipe)

Peppers with Cabbage in Vinegar – A Winter Delicacy

Who doesn't enjoy a jar of peppers with cabbage in vinegar on chilly winter days? This recipe is not just a simple dish, but a tradition passed down from generation to generation. Peppers stuffed with cabbage, combined with horseradish and aromatic spices, create an explosion of flavors that will delight your taste buds.

Preparation Time: 30 minutes
Cooking Time: 0 minutes (fermentation)
Total Time: 3 weeks (fermentation)
Number of Servings: 4 jars of 1 liter

Ingredients
- 1 kg white cabbage
- 1 kg red cabbage
- 1 kg small peppers (preferably of various colors)
- 200 g horseradish
- Celery leaves (about 10-12 leaves)
- 2 tablespoons mustard seeds
- 2 tablespoons salt (1 tablespoon per kg of cabbage)
- For the vinegar solution:
- 1 part 9% wine vinegar
- 5 parts water
- 1 tablespoon salt per liter
- 5 tablespoons sugar per liter
- 5-7 peppercorns per liter
- 1 bay leaf per liter
- ½ teaspoon mustard seeds per liter

Brief History
This recipe for peppers with cabbage in vinegar represents a traditional method of preserving vegetables, used for centuries to maintain the taste and aroma of fresh vegetables. Over time, it has evolved, adapting to the culinary preferences of each family, and today it is an essential dish on holiday tables and beyond.

Step-by-Step Preparation

1. Preparing the Cabbage:
- Start by slicing the white and red cabbage into thin strips. Using a vegetable slicer can make this process much easier.
- Sprinkle one tablespoon of salt over the cabbage (1 tablespoon per 1 kg) and mix well. Cover the cabbage with a plate and let it sit for 2-3 hours until it softens and releases juice.

2. Preparing the Peppers:
- Wash the peppers well and remove the seeds and veins using a teaspoon. This step is essential to ensure even filling.
- Cut each pepper at the base in a cross pattern to allow air to escape. Place them upside down to drain well.

3. Preparing the Horseradish:
- Peel the horseradish and cut it into pieces of 3-4 cm, then cut each piece into quarters. The horseradish will add a spicy and aromatic flavor to the dish.

4. Filling the Peppers:
- Squeeze the cabbage well to remove excess water. Then, place the cabbage in a bowl and fill each pepper with cabbage, pressing well for even filling.

5. Arranging in Jars:
- Start placing the stuffed peppers in jars. Each jar should contain a few celery leaves, ½ teaspoon of mustard seeds, and 3-4 pieces of horseradish.
- Pack the peppers tightly in the jars, with the opening facing up. Add celery leaves on top and a few pieces of horseradish for extra flavor.

6. Preparing the Vinegar:
- In a pot, combine the vinegar, water, salt, sugar, peppercorns, bay leaf, and mustard seeds. Boil the mixture for 2-3 minutes, then let it cool slightly.
- Pour the hot vinegar solution into the jars, ensuring that you fill the jars completely and cover the peppers.

7. Finalizing the Jars:
- Gently shake the jars to release trapped air. Top up with more vinegar if necessary.
- Cover the jars with saucers and let them sit until the next day. The next day, check the vinegar level and top off again, then put the lids on.

Fermentation and Storage
- Place the jars in a cool, dark place. The peppers will be ready after about 3 weeks of fermentation. The smaller they are, the more appetizing they will look!

Practical Tips
- Choosing Peppers: Choose small, colorful peppers for a pleasing aesthetic.
- Varieties of Cabbage: You can also experiment with other types of cabbage or add spices like cumin for a different taste.
- Serving: This appetizer pairs perfectly with a meat roast or a fresh salad. You can also use it as a garnish for sandwiches.

Calories and Nutritional Benefits
This recipe is not only tasty but also healthy! Cabbage is rich in vitamins C and K, and horseradish offers antioxidant benefits. A jar of peppers with cabbage in vinegar contains approximately 50-70 calories per serving, depending on the amount of sugar and salt used.

Frequently Asked Questions
1. Can I use a different type of vinegar?
- Yes, you can experiment with apple cider vinegar or balsamic vinegar for a different taste.

2. How do I know when the peppers are ready?
- The peppers are ready when they have a crunchy texture and a balanced taste between sour and salty.

3. Can I keep the jars for more than 3 weeks?
- Yes, they can be stored for several months under proper conditions, but the taste will evolve.

Now that you have all this information, you are ready to try this delicious recipe for peppers with cabbage in vinegar. Don't forget to share the results with your loved ones and enjoy the taste of winter! Enjoy your meal!