Stuffed sweet peppers are always a bright decoration of any table and, of course, a delicious and aromatic dish. In the recipe below, the main filling is white cabbage, and the peppers themselves are not cooked.
Ingredients:
- 12 sweet bell peppers;
- 6 medium heads of onions;
- 3 kg of chopped white cabbage;
- 2 chilli peppers;
- 2 rounded tablespoons of salt.
Preparation:
- Peel the onion and cut into thin half rings. Free the fresh pods of hot pepper (chili) from seeds, chop in random order.
- Put the chopped vegetables into the oil heated in a frying pan, mix and cook over medium heat until the onions are golden brown.
- While the onions and peppers are fried, chop the cabbage, do not crush it, it should be crispy.
- The vegetables in the pan are cooked, now they need to cool a little, and then add to the cabbage, salt and mix into a homogeneous mass.
- Choose bell peppers strong and without external damage, they should not be very small in size. Wash all the fruits well, cut off the top with a stalk at each, carefully pull out the seed part and rinse it inside with running water, thereby removing the remnants of individual seeds.
- Fill each pepper tightly with a spicy cabbage filling. Some of the cabbage will remain, we still need it.
- Take a deep saucepan with a large volume (preferably from 7 liters), put a thin layer of shredded cabbage on the bottom. Then, while standing, lay the stuffed peppers, fill the voids between them with cabbage. The top layer will also be cabbage, it should completely hide the peppers.
- Cover the vegetables with a suitable-sized plate, and put any press on it (for example, a three-liter jar filled with plain water).
- In this state, leave the contents of the pan for 3 days at room temperature.
- After three days, the peppers stuffed with cabbage will be ready, they should be stored further in the refrigerator. A large saucepan will not fit in the refrigerator, so vegetables can be placed either in jars or in a special container.
