Peppers stuffed with cabbage for the winter

For some reason, it is generally accepted that making peppers stuffed with cabbage for the winter is more difficult than other preparations. It probably depends on the quantity, I think that if you make a dozen cans at once, then yes, and you can’t manage it in a whole day. And if one or two jars at a time, then preparing bell peppers stuffed with cabbage for the winter is not difficult.

For stuffing for the winter, I select small peppers so that more can fit into liter jars. I make the filling from white cabbage with onions, carrots and parsley, so I rather get peppers stuffed with cabbage and carrots for the winter. And the marinade is standard in composition: water, vinegar, salt and sugar, sunflower oil. I chose liter jars because, firstly, an open jar will not stand in the refrigerator for a long time. Secondly, it is more convenient and faster to sterilize (only 15 minutes), and thirdly, you don’t need a lot of vegetables for a liter jar, you can always roll up one or two jars between other things.

I make the filling for sweet peppers stuffed with cabbage for the winter with the addition of carrots and onions. Canned carrots are very capricious, so in order to avoid unpleasant surprises, I lightly fry the carrots in oil along with onions - this way the filling will be tastier, and stuffed peppers are stored without problems.

The number of vegetables in the recipe is indicated for one liter jar.

• Bulgarian pepper of different colors - 8-10 pcs (small);
• cabbage - ¼ small fork;
• carrots - 1 medium;
• onion not very large - 1 pc;
• salt - to taste;
• parsley - half a bunch;
• sunflower oil - 2 tbsp. l.

For marinade per liter jar:

• Water - 300 ml;
• refined sunflower oil - 3 tbsp. l;
• coarse salt - 0.5 tbsp. l;
• sugar - 1 tbsp. l. with a low hill;
• table vinegar 9% - 50 ml.

Peppers stuffed with cabbage for the winter photo recipe

Cut off the tops of the peppers and remove the seeds from the middle. Rinse the peppers inside, shake out all the seeds. Boil water in a saucepan, dip peppers in boiling water, turn off the heat. Leave in hot water for 3-4 minutes. Remove with a slotted spoon, turn over to glass water.

Cut off about a quarter from a cabbage head and chop as for a salad (straws). I take bright, sweet carrots, rub them on a coarse grater, cut the onion into small cubes.

Heat two tablespoons of sunflower oil in a frying pan (I use only refined oil). Pour the onion, hold it for about two minutes until it softens a little. Add carrots, simmer, stirring for about five minutes. Both carrots and onions will not change color and will not fry, they will only soften.

Slightly salt the shredded cabbage (I throw 0.5 teaspoon of coarse salt) and mash it with my hands so that it becomes soft and gives a little juice. Transfer carrots with onions and finely chopped parsley to the cabbage. Mix.

Stuff the peppers tightly to the very edge.

Fill liter jars with stuffed peppers, packing vegetables tightly so that there are fewer empty spaces. The tighter you fill the jars, the less marinade you will need.

Pour a little more than a glass of water into the pan (250 ml is a faceted glass to the edge), add oil, salt, sugar, table vinegar. Boil. Pour jars of pepper with boiling marinade.

I sterilize peppers stuffed with cabbage for the winter in a large wide saucepan. At the bottom I put a dense fabric, folded in two layers. I put a jar of pepper on it. I put the lid on top, do not roll it up. I pour hot water so that 3-4 cm remains up to the neck. I put it on the stove, I make the fire stronger than average. As soon as it boils, I note the time, reduce the fire and sterilize the liter jars for 15 minutes with a slight boil of water. I carefully take out one at a time, roll up the lids. I turn over, wrap with a blanket. I leave for the day. Then I take it out to the pantry or put peppers stuffed with cabbage for the winter for storage in the basement. Good luck with your preparations!