Cabbage is often used as a side dish or as an ingredient in hot or cold snacks. Some national cuisines prefer spicy dishes, where cabbage plays the main role. Pickled bell peppers with cabbage filling are a great snack for any meal.
For a recipe for peppers stuffed with hot cabbage
To prepare this spicy and spicy dish, you will need to take:
- half a medium head of cabbage;
- 8-10 pieces of red bell pepper;
- 10 garlic cloves;
- a bunch of leafy celery;
- 1 pod of hot red pepper;
- 2 onions;
- 2-3 carrots;
- 1 teaspoon of ground black pepper;
- 1 teaspoon of salt;
- 50 ml of vinegar (apple cider can be used);
- 1 teaspoon of sugar;
- 100 ml of sunflower oil.
Cooking peppers with spicy cabbage
At the very beginning of the preparation of this dish, you will need to peel the bell pepper from seeds and rinse. Next, boil a small amount of water in a saucepan and steam the peeled peppers, while they should soften a little.
You can use this same recipe to prepare winter blanks. In this case, the pepper and cabbage must be put in liter jars and sterilized for an hour.
Next, you need to finely chop the cabbage and mash it a little with your hands. Then start preparing the onions and carrots. They should be cleaned and chopped as thin as possible. Heat the sunflower oil in a deep frying pan and fry the onions in it. When the onion is browned, add the carrots to it and sweat it a little. Pepper and lightly salt the vegetable dressing.
Rinse the leafy celery well, chop and place in the pan as well. You should also send there hot red peppers, cut into thin rings. Peel the garlic cloves, crush them very finely and add to the whole mass in a frying pan. Then add a spoonful of sugar and vinegar (preferably apple cider). Mix all the stuffing products and fill the prepared scalded peppers with them.
You may not need to stuff the peppers, but simply put the cabbage in a saucepan in layers, alternating with halves of bell pepper. But peppers must be scalded.
Put the celery leaves on the bottom of the saucepan and put the stuffed hot cabbage on them. Cover the top with celery too. If possible, crush the peppers with a small weight or an ordinary inverted plate.
As soon as the cabbage is saturated with pungency and spices (after about 12 hours), you can consume it. In this form, the dish can be stored in the refrigerator for a very long time, and it will remain as tasty and aromatic.
The cabbage is juicy, tasty and crispy. Leafy celery and hot peppers add a special piquancy to this dish. The appetizer is good at any time of the year and goes well with meat and potatoes.
