Stuffed Peppers with Red Cabbage

To prepare this delicious stuffed pepper recipe with cabbage, we start by making the preserving solution. In a large pot, we pour in 4 liters of water, to which we add 750 ml of vinegar, 750 grams of sugar, 6 tablespoons of salt, and one tablespoon of salicylic acid. We mix with a wooden spoon or whisk, ensuring that the salt, sugar, and salicylic acid dissolve completely. It is essential to obtain a uniform solution, as this will help preserve the peppers and enhance their flavor.

Once the solution is ready, we turn our attention to the peppers we will fill. We start by cleaning the peppers, gently removing the stems and seeds, so that a thin edge remains at the base of each pepper. This will allow the filling to be well secured and not leak during the preserving process. After cleaning the peppers, we wash them thoroughly under a stream of cold water and place them upside down on a rack or utensil to drain excess water.

In the meantime, we take care of the red cabbage. We shred it, either with a sharp knife or using a food processor, to obtain thin and even strips. Over the shredded cabbage, we sprinkle two handfuls of salt and mix well, letting it sit for about 30 minutes. This step is crucial, as the salt will help draw out the water from the cabbage, thereby enhancing the flavor and texture of the filling.

After the cabbage has rested, we squeeze it well, removing the resulting juice, and then we start filling each pepper with the squeezed cabbage. We ensure a compact filling by pressing it gently inside each pepper to avoid leaving air inside. We place the stuffed peppers in 3-liter, 2-liter, or 5-liter jars, making sure that the filled side is facing up. Once the jars are full, we sprinkle a few peppercorns and a few bay leaves for added flavor.

Now, it is time to pour the previously prepared vinegar and water solution over the peppers in the jars. Ensuring that all the peppers are completely covered, we leave the jars uncovered for 10 minutes. This step allows air to escape from the jars, and if we notice that the solution is not sufficient to completely cover the peppers, we can add a little more liquid.

After this interval, we close the jars with lids or cellophane, sealing them well, and store them in a cool, dark place, such as a pantry, where they will be kept for the long winters. Thus, we prepare to enjoy the taste of these stuffed peppers with cabbage, a delicacy that will bring a touch of summer to our tables, even on the coldest winter days.