Stuffed peppers with cabbage and cauliflower

Stuffed peppers with cabbage and cauliflower: a traditional winter pickles recipe

Pickles are an integral part of gastronomy and especially of traditional winter meals. In this recipe, we focus on stuffed peppers with cabbage and cauliflower, a delicacy that will bring a touch of freshness to every meal, even on the coldest days. These stuffed peppers not only taste wonderful but are also very healthy, being full of vitamins and minerals.

Total preparation time: 3 hours
Preparation time: 1 hour
Cooking time: 2 hours
Number of servings: 10 jars

Necessary ingredients:
- 2 kg large, healthy peppers
- 1 medium cabbage
- 1 cauliflower
- 1 liter 9-degree vinegar
- 3 tablespoons coarse salt
- 3 tablespoons za'atar (aromatic spice)
- 5-6 bay leaves
- Fresh thyme sprigs
- Fresh dill, chopped
- Peppercorns
- Mustard seeds
- 2 liters of water
- 1 celery root, peeled and sliced
- 1-2 carrots, peeled and sliced

Preparing stuffed peppers is a satisfying activity, and the final result will surely impress family and friends. Let's get started!

Step 1: Preparing the peppers
The first step is to take care of our peppers. Choose large peppers with a firm texture and no spots. Wash them well under cold running water. Cut off the stems and carefully remove the seeds so that the peppers remain whole and easy to stuff.

Step 2: Preparing the filling
Cabbage will be the base of the filling. Wash the cabbage and finely shred it. Place the cabbage in a large bowl and add a little salt, thyme, and chopped dill. Knead with your hands until the cabbage releases its juices, becoming softer and more aromatic. This will be our filling.

Step 3: Assembling the jars
Prepare the jars you will use for pickling. Place thyme sprigs, dill, and a few bay leaves at the bottom of each jar. Carefully fill the peppers with the cabbage filling, making sure to press them gently to avoid trapping air inside.

Step 4: Preparing the other ingredients
Wash the cauliflower and break it into small florets. Peel the celery root and slice it thinly, as well as the carrots. Place a layer of cauliflower at the bottom of the jars, followed by the stuffed peppers. In between, add bay leaves, slices of horseradish, slices of celery, and carrot rounds.

Step 5: Preparing the brine
In a large pot, combine 2 liters of water, 1 liter of vinegar, 3 tablespoons of coarse salt, peppercorns, and mustard seeds. Bring to a boil and let it simmer for 10 minutes, stirring occasionally. The brine will add a special flavor to the stuffed peppers.

Step 6: Pouring the brine
When the brine has reached a boiling point, carefully pour it into the jars, ensuring that all ingredients are covered. Then, seal the jars with lids and place them between blankets to cool slowly. Let them sit like this until the next day, when you can transfer them to the pantry.

Step 7: Serving and storage
Stuffed peppers can be consumed after about 2-3 weeks from preparation, when the flavors have melded. They can be served as a side dish with meats, in sandwiches, or simply as an appetizer.

Useful tips:
- If you want a sweeter note, you can add a few tablespoons of sugar to the brine.
- Experiment with other ingredients, such as red onion or hot pepper, to create a spicier version.
- Stuffed peppers with grape seeds are an unusual and delicious variant.

Nutritional information (per approximate serving):
- Calories: 50 kcal
- Protein: 1 g
- Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g

Frequently asked questions:
1. Can I use red cabbage?
Yes, red cabbage adds a vibrant color and a slightly different taste, making it an excellent choice.

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

3. What other recipes can I try with peppers?
Peppers can also be used in salads or as an ingredient in various sauces.

Now that you have all the necessary information, it's time to start cooking! Preparing these stuffed peppers will not only bring joy to the kitchen but also an unforgettable taste to every winter meal. Enjoy your meal!