Stuffed peppers with white and red cabbage

Stuffed Peppers with White and Red Cabbage: A Flavorful and Colorful Delight

I present to you a recipe that combines tradition with the rich and fresh flavors of vegetables. Stuffed peppers with white and red cabbage are an excellent choice for a hearty meal, but they can also serve as a special side dish for a festive event. This recipe is not only simple but also packed with nutrients, providing you with a rich source of vitamins and minerals. Furthermore, preparing them is a true art that will delight your senses.

Preparation time: 30 minutes
Fermentation time: 4 weeks
Number of servings: 6 jars (approximately 12 servings)

Ingredients:
- 1 kg bell peppers (preferably red or yellow for a touch of sweetness)
- 500 g white cabbage
- 500 g red cabbage
- 2-3 hot peppers (depending on your preference)
- 2-3 tablespoons coarse salt
- 1 packet of Pikant Fix spicy (or other hot spices, to taste)

Recipe history:
Stuffed peppers are a beloved dish in many cultures, ranging from simple recipes to extremely elaborate ones. This specific recipe with white and red cabbage is an excellent way to preserve vegetables and transform them into a savory delicacy. The fermentation process not only enhances the flavor but also increases the nutritional value of the dish, making it easier to digest.

Step by step:

1. Preparing the vegetables:
Start by finely chopping the white and red cabbage. Use a sharp knife or a grater to get small pieces that will blend perfectly. Mix them well and sprinkle coarse salt over them. The salt will not only help with preservation but also draw out the juice from the cabbage, providing a crunchy texture.

2. Fermentation:
Cover the cabbage mixture and let it sit at room temperature from evening until morning. This fermentation process will help the cabbage become softer and absorb the flavors. Make sure the mixture is well pressed to extract all the juice.

3. Preparing the peppers:
The next day, remove the juice released by the cabbage by squeezing it with your hands. Now it's time to prepare the peppers. Wash them thoroughly and remove the stems and seeds, being careful not to damage them. The peppers should remain whole to be filled.

4. Filling the peppers:
Fill each pepper with the cabbage mixture, ensuring it is well packed. Use a spoon or even your fingers to make sure the cabbage is compact inside the pepper.

5. Placing in jars:
Arrange the stuffed peppers in sterilized jars, leaving a little space at the top. Add a few hot peppers between the stuffed peppers for an extra kick.

6. Preparing the Pikant Fix:
Follow the instructions on the Pikant Fix package and prepare the spicy mixture. Pour it evenly over the stuffed peppers in the jars, ensuring that everything is well covered.

7. Sealing the jars:
Seal the jars with the appropriate lids. It is essential to ensure they are tightly closed to prevent oxidation.

8. Final fermentation:
Place the jars in a dark and cool place where they can ferment for about 4 weeks. Check occasionally to ensure the process is proceeding normally.

After this period, your stuffed peppers will be ready to enjoy! They will have a rich flavor and a crunchy texture, perfect for serving as a side dish or as an appetizer.

Useful tips:
- If you prefer a sweeter version, you can add a pinch of sugar to the cabbage mixture.
- Instead of Pikant Fix, you can experiment with other spices, such as cumin or paprika, to achieve different flavors.
- If you don't have jars, the stuffed peppers can be stored in the refrigerator in an airtight container, though the fermentation process will not be as pronounced.

Frequently asked questions:
1. Can I use another type of cabbage?
Absolutely! You can experiment with Chinese cabbage or kale for a different texture.

2. How can I serve the stuffed peppers?
Stuffed peppers are delicious on their own, but they can be served alongside yogurt or sour cream for a creamy touch.

3. How long can I keep the stuffed peppers?
They can be stored in the refrigerator for several months due to the fermentation process.

Delicious combinations:
These stuffed peppers with white and red cabbage pair perfectly with a fresh tomato salad and feta cheese or with a refreshing yogurt drink. You can also try serving them alongside an apple compote for a sweet and sour contrast.

Try this recipe, enjoy the cooking process, and savor the final result! Stuffed peppers with white and red cabbage are more than just a dish; they are a culinary experience that will remind you of family meals and the culinary traditions that unite us. Bon appétit!