Boiled peppers stuffed with cabbage is a unique and appetizing dish that combines the traditions of Eastern European cuisine and the bright flavors of a grated Ukrainian or Polish feast. This treat will not only please you with its unusual taste, but will also decorate any table, adding bright colors and flavors to it.
Kvashing as a way of preserving vegetables has deep roots and is used in many cultures
.
It preserves not only the nutrients but also the rich flavor of the food.
Pickled peppers, in turn, became especially popular in the fall, when it was harvest time, and housewives used this method to store vitamins and delight their loved ones with delicious dishes during the cold months.
Ingredients:
- Peppers – 1.5 kg;
- Cabbage – 3 kg;
- Carrots – 2 pcs;
- Onion – 3 pcs;
- Vegetable oil – 150 ml;
- Salt – 2 tbsp.
Preparation of pickled peppers stuffed with cabbage:
Remove the top leaves with tough veins from the cabbage, but save them for further use. The rest of the fork is chopped with a thin straw, rub carrots on a coarse grater
. Cut thin semicircles of onion. In a frying pan in vegetable oil, fry the onion, and then add the carrots.
Mix the chopped cabbage with salt, stir and squeeze slightly. Add the fried onions and carrots to the cabbage and mix.
Clean the insides of the peppers
.
If the peppers have thick walls, then it is dropped into a salted boiling water and cook for 2 minutes.
Immediately after boiling, drop the peppers into cold water, then let them dry. Next, stuff each pepper with cabbage.
Put the stuffed peppers in a deep bowl, pour the juice left from the cabbage.
Cover the peppers with cabbage leaves, put a weight on top and leave to sour for 1 day.
After a day, the cabbage and peppers should release juice.
If this does not happen, pour vegetable oil into the basin and wait another day.
After cooking, the peppers can be stored in the refrigerator for several months. This is a delicious dish that goes with meat, chicken and even fish.
