7 Best Recipes for Stuffed Bell Peppers with Cabbage for the Winter

Bell peppers stuffed with shredded cabbage (according to winter recipes) occupy a place of honor on the list of winter appetizers. This dish is quick and easy to prepare. This appetizer adds variety to the traditional selection of canned goods prepared for winter. It can be served as a standalone dish or as a side dish with pork, poultry, or stewed or boiled vegetables.

The specifics of preparing bell peppers stuffed with cabbage

For the winter, you can marinate bell peppers, first stuffing the pods with finely shredded cabbage. This dish will have a wonderful aroma and unique flavor.

To prepare this pickled appetizer, it's best to use peppers of different colors and sizes. Wash them, remove the cores, and carefully remove the seeds. Fill the pods with finely shredded cabbage. Pre-mix the cabbage with grated carrots, season with salt, pepper, and mash.

Place the stuffed pods in a glass jar, pour in the marinade, and pasteurize for at least 30 minutes. Seal the lids while the appetizer is hot.

Selecting and preparing ingredients

To prepare this appetizer, you'll need a variety of peppers. The peppers should be uniform in size, not rotten, not misshapen, and free of damage or mold. The cabbage can be any autumn-winter variety. The other vegetables in the recipe should be fresh, free of rot and damage. Before cooking snacks for the winter All ingredients are washed with warm water and cleaned of dirt.

Sterilization of containers

Peppers stuffed with cabbage are best stored in a large glass jar; a small one will only hold a few. For canning, it's best to use 2- or 3-liter jars. Glass jars are thoroughly washed with water and baking soda, rinsed with boiling water, and sterilized over steam or in the oven. Seal them with metal or twist-off lids, which are first dipped in boiling water for a couple of minutes.

The most delicious and proven recipes

Any preserve should include cored peppers and finely shredded cabbage. Recipes vary only in the additional ingredients added to the minced vegetables or the marinade composition.

Traditional version of preparation

Compound:

• 2.05 kg bell pepper;
• 1.6 kg cabbage;
• 4 carrots;
• salt, sugar, pepper – to taste.

For the marinade (for 0.5 liters of liquid):

• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 105 ml 9% vinegar;
• a glass of vegetable oil;
• bay leaf, peppercorns.

How to cook:

• the head of cabbage is finely chopped;
• grate the carrots on a medium or fine grater;
• Combine the vegetables in a deep bowl, add salt and mash with your hands;
• You can add finely chopped herbs and garlic to the minced vegetables;
• peppers are stuffed with vegetables;
• stuffed pods are placed in jars;
• prepare the marinade (bring to a boil);
• the vegetables in jars are filled with the filling;
• containers are pasteurized for 30-55 minutes;
• The jars are rolled up with lids and placed on the floor, turned upside down.

Recipe without sterilization

This winter snack can be prepared without pasteurization. Canning is done according to the classic recipe. However, the stuffed peppers are first carefully placed in a saucepan, covered with the prepared hot marinade, and simmered for 30-50 minutes over low heat. Then, the hot, stuffed peppers are placed in jars and quickly sealed with lids.

Dish in tomato sauce

Compound:

• 15 pods;
• 950 g shredded cabbage;
• 2 carrots;
• a bunch of greens;
• 2 cloves of garlic;
• salt, pepper – to taste.

For filling:

• 1 liter of homemade tomato juice;
• 2 tablespoons of sugar;
• 1 tablespoon of salt;
• 85 ml vinegar.

Let's prepare a Romanian appetizer

Compound:

• 1.6 kg of Ratunda variety;
• 980 g shredded cabbage;
• 2 grated carrots;
• 2 finely chopped tomatoes;
• 2 onions;
• parsley, garlic;
• salt and pepper to taste.

For filling:

• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• half a glass of apple cider vinegar;
• bay leaf, peppercorns.

Stuffed peppers in a sweet honey marinade

Compound:

• 1.7 kg pods;
• 1 head of cabbage;
• 3 carrots;
• 2 onions;
• salt, pepper.

For filling:

• 1 liter of water;
• 1 tablespoon of salt;
• half a glass of honey;
• 95 ml vinegar.

Canned with apple cider vinegar and carrots

Compound:

• 1.7 kg peppers;
• 950 g cabbage;
• 3 carrots;
• pepper, salt.

For the marinade:

• 0.5 l of water;
• a glass of vegetable oil;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 95 ml apple cider vinegar.

Pickled peppers stuffed with sauerkraut

Compound:

• 2.05 kg sweet pods;
• 1.5 kg sauerkraut.

For filling:

• a glass of vegetable oil;
• a glass of water;
• 1 tablespoon each of salt and sugar.

Terms and conditions for storing winter preparations

It's best to store jars of stuffed peppers in a cool, dark place, such as a pantry or cellar. You can also store the preserves at home at room temperature. However, the jars must undergo a long pasteurization process first.

Preparations for the winter are made for one season.

By late fall, winter, and spring, all pickled vegetables should be eaten. Opened jars should be kept in the refrigerator.