Stuffed Peppers III

To prepare a delicious recipe for stuffed peppers with meat and cabbage, you will need fresh ingredients and a bit of patience to achieve a savory result. Start by cleaning the cabbage, cutting it into quarters and removing the tough core. Then, pass the tomatoes through a seed and skin separator machine to obtain a smooth tomato juice, which will add a special flavor to the dish.

Next, clean the peppers. Wash them well and remove the seeds and veins, being careful to keep the lid with the stem, which will give a more pleasing appearance to the final dish. In a skillet, sauté the onion in a little heated oil, stirring constantly until it becomes soft and translucent. Once the onion has cooled, it is time to combine it with the minced meat. Passing the meat through the grinder twice ensures a fine texture, and adding the sautéed onion will enrich the flavor of the mixture.

Add the washed and drained rice to the meat mixture, as well as salt and pepper to taste. Don’t forget to add 1 ½ teaspoons of fresh dill, which will give an extra freshness to the mixture. Mix all the ingredients well and start filling the peppers with this mixture, being careful not to overfill them. Cover the filling with the chopped pulp from the two tomatoes, which will help maintain the juiciness of the dish.

Fry the peppers in a little heated oil, turning them to brown evenly, then place them in an ovenproof dish, “standing up.” Cover them with their lids and intersperse the cabbage quarters alongside them. Mix the tomato juice with water to obtain a quantity that reaches up to one-third of the height of the peppers. Adjust the taste with salt and pepper, then pour this mixture over the peppers and cabbage. Sprinkle a few allspice berries to enhance the aroma.

Put the dish in the preheated oven and let it simmer for 40-50 minutes on medium heat, until the filling is well cooked, and the liquid has reduced. After the time has passed, carefully transfer the peppers and cabbage to another ovenproof dish, leaving the juice in the pot. Put the juice on the heat, letting it boil. Dissolve the flour in sour cream and a little cold water, then add this mixture in a thin stream to the boiling juice. Boil the sauce for a few minutes on low heat, stirring constantly until it thickens slightly.

Pour the strained sauce over the stuffed peppers and cabbage, sprinkling a few celery leaves for extra flavor. Return to the oven for about 20 minutes, at a moderate heat, to achieve a golden crust. Serve the dish warm, portioning the stuffed peppers, cabbage, and delicious sauce onto plates. If desired, at serving, you can add a spoonful of cold sour cream to complete this savory dish. Bon appétit!