Bell peppers stuffed with cabbage for the winter. Bell peppers stuffed with cabbage for the winter How to cook stuffed peppers with cabbage

Today I will cook one of my favorite snacks in my family - pickled peppers stuffed with cabbage.

This snack great for a family lunch or dinner, and looks great on festive table.

It will be a godsend for those who observe fast, and also, if you wish, you can preserve for the winter.

Ingredient List:

2 kg. red bell pepper (25-30 small pieces)

For filling:

1 head of cabbage (1 kg.)
1 large carrot
1 red hot pepper
1 head of garlic
1 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper

For the marinade:

1 l. water
200 gr. Sahara
200 ml. 6% vinegar (or 140 ml. 9%)
100 g vegetable oil
50 gr. salt
Bay leaf
allspice

Pickled peppers stuffed with cabbage - step by step recipe:

Let's start cooking, first prepare the pepper.

Try to choose the smallest, ripe, fleshy red pepper possible.

Cut off the top of the peppers along with the stalk and remove the seeds.

Discard the stalk, and cut the top into the filling.

We wash the peppers prepared in this way from the seeds under running water and go to the stove to blanch them.

Dip the peppers in boiling unsalted water and blanch for 2-3 minutes.

The main thing is not to overcook the peppers, so that they retain their shape, color and at the same time remain crispy.

We take out the peppers from the boiling water and turn them over so that the excess water is glass.

In the meantime, the peppers are slightly chilly, let's prepare the filling.

We rub the carrots with thin strips, I do this on a grater for Korean carrots.

If you have small carrots, use 2.

Cut the tops cut from the pepper into thin strips, chop the red hot pepper very finely and pour everything into a bowl with carrots.

Grind the garlic there on a grater.

To make it easier to mix, I will pour all the vegetables into a larger bowl.

Add salt and spices to the vegetable filling, I have a mixture of peppers and coriander.

Now mix the cabbage filling thoroughly, rubbing it lightly with your hands.

Let's start stuffing.

Fill the peppers tightly with the prepared cabbage filling and put them in a saucepan in which we will marinate them.

Use any container other than aluminum for this.

The peppers are stuffed, and now let's prepare the marinade.

Pour water into a separate small saucepan, add sugar, add vinegar (I have apple cider), vegetable oil, add salt and spices, I took bay leaves and allspice.

Mix everything well and bring the marinade to a boil.

Fill the stuffed peppers with boiling marinade, press them lightly so that they are completely covered with it.

We cover the pan with a lid and leave it in the kitchen for one day.

After a day, the pepper is ready for use, we put it in the refrigerator, where we store it.

Here we have such a delicious, juicy and aromatic appetizer.

I note that every day the pepper is more and more saturated with marinade and only becomes tastier.

If you plan to cook peppers according to this recipe for the winter, put them in jars, cover with boiling marinade, sterilize for 15-20 minutes. and roll up.

I would be very glad if you like the peppers prepared according to this recipe!

I wish you all Bon appetit!

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Pickled peppers stuffed with cabbage - recipe video:

Pickled peppers stuffed with cabbage - photo:

Bell peppers stuffed with cabbage and carrots is a preparation without which not a single family celebration can do for me! The fact is that pepper with vegetables turns out to be juicy, crunchy, surprisingly tasty. Well, behind the marinade there is a line of people who want to try it, it is so delicious!

I think that you do not need to persuade you to cook such a pepper stuffed with cabbage and carrots for the winter. Today I will share my version of this blank. The calculation is based on 1 kg of bell pepper. Bell peppers can be taken in different colors, but the size of the peppers should be small so that they fit freely in the jar.

Since I do not tamp the peppers, voids form in the jar, I sometimes add a few small tomatoes or cherry tomatoes as an interlayer, they salty very well in this marinade and look appetizing on a plate with peppers. Tomatoes - optional!

We will prepare products according to the list.

We free the white cabbage from the top sheets and chop it very finely on a shredder.

Rub the carrots on a coarse grater.

We mix carrots with cabbage, throw a pinch of salt to them and grind the vegetables well with our hands so that they become softer and let some juice flow.

My Bulgarian peppers, cut off the stalk, remove the seed box.

We fill the peppers with the filling very tightly.

Put the peppers stuffed with cabbage and carrots in a saucepan or glass container.

Now let's prepare the marinade. To do this, put sugar, salt, bay leaf, allspice peas in a saucepan.

Pour vinegar and vegetable oil into the marinade.

Last but not least, add water. We put the saucepan with the marinade on the fire and let the marinade boil.

Fill the stuffed peppers with marinade.

We put oppression on the peppers. Let the marinade cool down and then send our structure to the refrigerator for 2 days.

Two days later, we transfer the bell peppers stuffed with cabbage and carrots to sterilized jars. Better to put them in several rows. I have rows of peppers lined with cherry tomatoes. Fill the jars with marinade from the mold.

Put a small rag on the bottom of the pan, put the jar on the rag and pour water into the pan along the "shoulders" of the jar. We put the pan on fire. We sterilize each jar 15 minutes after boiling water. Then we roll up the jars with sterilized lids. We turn the jars upside down, cover with a blanket and leave to cool completely, then transfer the jars of pepper to the storage room.

Bell peppers stuffed with cabbage and carrots are ready for the winter!

And in winter we open a jar of stuffed peppers and enjoy!

This is delicious! Help yourself! Better cook it yourself !!

Pepper stuffed with cabbage for the winter, this is a unique dish - not only tasty, but also healthy. The vegetables used for its preparation are rich in important trace elements, so during cold weather they will help maintain energy balance, improve mood and reduce fatigue. Many recipes deserve attention, including those with ingredients such as honey, tomato or apples.

Sometimes the simplest recipe is the most interesting. Such, for example, is stuffed peppers codenamed "You will lick your fingers."

Ingredients:

pepper - 20 pcs.;
cabbage - 400 gr.;
salt - 1 tsp;
bay leaf - 4 pcs.;
black pepper - 6 peas;
vinegar (9%) - 125 ml;
water - 1 l.

The first point is the preparation of the pepper: wash, carefully remove the stalk and seeds, blanch (keep in boiling water for up to 10 minutes, then cool).

Next, you need to chop finely and, carefully stuffing the pepper with it, set it tightly vertically in sterile jars. The pepper is poured with hot marinade (water, salt, spices plus vinegar) and sent for re-sterilization: in a large saucepan with a thick cloth or wooden circle at the bottom and water is poured over the cans' shoulders.

After 20 minutes of boiling water, the workpieces can be sealed with sterile lids and wrapped until they cool completely.

Cooking without sterilization

Delicious peppers stuffed with cabbage can be prepared with significant time savings - without sterilization.

Ingredients:

pepper - 10-15 pcs.;
cabbage - 300 gr.;
greens - 25 grams each;
salt - at the rate of 1 tbsp. l. for 1 liter. marinade;
spices (pepper, cloves) - to taste.

Each prepared (with the stalk removed and the peeled seeds) pepper must be salted from the inside and allowed to brew for 2-3 hours.

At this time, you can do the filling - chop the cabbage and herbs, mix everything, if desired, salt the mass and sprinkle with spices. Stuff the pepper with the prepared mixture, put in jars and pour with brine (cold). For the first 10 days, the containers should stand at room temperature, then they can be sent to the refrigerator.

Important! Dishes sealed in unsterilized jars should not be stored for a long time. It is best to keep them refrigerated and try to eat the entire serving after opening.

Stuffed pepper marinade

If you want to experiment with marinated pepper recipes, you should prepare the following blank.

Pepper in tomato sauce

The addition of the tomato component will add new notes to the familiar taste of pepper. Ingredients:

pepper - 2 kg;
carrots - 500 gr.;
cabbage - 1 kg;
onions - 500 gr.;
greens - 1 bunch;
butter;
salt - 3 tbsp. l .;
sugar - 4 tbsp. l .;
tomato paste "Tomato" - 800 gr .;
spices (bay leaves, cloves, black and allspice peas);
vinegar (9%) - 3 tbsp. l.
water - 3 l.

Prepare - wash and clean - pepper, blanch it for 2-3 minutes, then put it in cold water.

Make minced meat, for which chop the ingredients: onion rings, grated carrots (plus fry), tear the greens. The mass can be salted, then mixed thoroughly and used to fill the peppers.

For pouring, purchased tomato paste is diluted in water and boiled with oil, spices and vinegar for 10 minutes. A small amount of hot tomato must be poured into a heated sterilized jar, then you can put the stuffed pepper, place it tightly in the container, and then completely "drown" it in the tomato filling. After resterilization, the jars are sealed and set aside until they cool.

The second recipe involves the preparation of tomato sauce from natural tomatoes. Fresh tomatoes must be chopped, brought to a boil over low heat, then cooled slightly, rubbed, returned to the pan and boiled down to a third of the original volume.

You can add salt and sugar to an almost finished mass, pour in vinegar, then remove it from heat. The composition and amount of ingredients are similar to the above recipe.

Peppers with cabbage and honey

The honey ingredient is increasingly used in various marinades. Bell peppers with cabbage, carrots, garlic and honey will do the best when cooked properly and allowed to brew.

Ingredients:

pepper - 5-7 pcs.;
cabbage - 400 gr.;
carrots - 50 gr.;
garlic - 1-2 teeth;
honey - 4 tbsp. l .;
vinegar (9%) - 75 gr.;
salt and sugar - 2 tbsp each l .;
vegetable oil - 100 ml.;
water - 500 ml.

The washed and peeled green and red peppers should be blanched for a few minutes, then cooled. Make the filling - chop the cabbage and carrots, crush the garlic or pass through a press, mix everything and season to taste.

Read also: Pickled hot peppers for the winter - 7 recipes "lick your fingers"

In each pepper, you must put 1 tsp. honey, pour salad, then put everything in steamed or boiled water jars and pour hot marinade. After sterilization, the jars can be sealed and allowed to cool.

Advice! If you choose multi-colored bell peppers for conservation, summer harvesting will remind you of the warm season not only with its wonderful taste, but also with its bright color.

Apple cider vinegar and carrot recipe

If you cook bell pepper with cabbage and carrots (in equal quantities), and pour it with a marinade based on apple cider vinegar and oil before clogging, in winter it will open in all its softness, spice and richness.

Ingredients:

pepper - 7-8 pcs.;
cabbage - 600 gr.;
carrots - 600 gr.;
hot pepper - 1 pc.;
garlic - 3-4 teeth;
greens - a bunch;
cumin - 10 gr.;
bay leaf - 2 pcs. to each bank;
salt - 1 tbsp. l .;
sugar - 300 gr.;
apple cider vinegar - 350 ml.;
vegetable oil - 100 gr.

There are a lot of recipes for this appetizer: some are supposed to add honey to the marinade, others - to prepare a marinade based on tomato juice, and others - to supplement the filling with caraway seeds or cloves.

This means that you can experiment and try to prepare this dish in different ways, and then choose which recipe you like best! So, let's take a look at the most interesting ones.

The classic recipe for bell peppers stuffed with cabbage

You will need:
Sweet pepper - 3kg
Cabbage - 1 fork weighing 2.5kg
Carrots -2 pcs
Garlic 3-4 heads
Marinade for 1 liter of water you need:
Sugar -200g
Salt -1 tbsp. spoon
Vinegar 9% - 200ml.
Vegetable oil -100ml.

1. Wash the pepper thoroughly, remove the stalk and seeds. Chop the cabbage, add the grated carrots, salt to taste and mix. Squeeze the garlic through a press.
2. Put a little crushed garlic in the prepared pepper and stuff with cabbage. Place the stuffed peppers vertically in a saucepan
3. Prepare the marinade. Add sugar, salt, oil to a liter of water, boil the vinegar and pour in the peppers. One liter will not be enough to completely pour the pepper. Make a 2 liter marinade right away.
4.Pot the saucepan with the peppers in the marinade on the fire. Cook for 10-12 minutes from the moment of boiling. Put pepper in prepared jars, fill with marinade, roll up the lids. Turn over, cover with a blanket and leave to cool completely.

Cooking peppers stuffed with cabbage with the addition of honey

The secret of this recipe is that the marinade contains honey, which gives this dish an unusual taste and aroma. It is important to note that it is best to use red or yellow bell peppers, as green peppers are bitter. To prepare 7-9 servings of this wonderful snack you will need:

Following the step-by-step instructions, we will make this dish.

Wash the peppers well, remove the seeds, and immerse them in boiling water for 4 minutes.
To prepare the filling, you need to peel the carrots and grate them on a coarse grater, cut the onion into half rings, cut the cabbage into strips, chop the garlic and parsley finely. Mix all vegetables well.
Stuff the bell peppers with vegetables and place in pre-sterilized jars. Add spices - black peppercorns, mustard seeds, bay leaf.
Next, we prepare the marinade. To do this, add 2 tbsp to 1 liter of water. l. honey, 1 tbsp. l. salt, 4 tbsp. l. sugar, 0.5 tbsp. 6% vinegar and 0.3 tbsp. 9% vinegar. Pour the stuffed peppers with the marinade, brought to a boil. Cover the jars and sterilize for 10 minutes, then roll up, turn over and cover with a warm blanket.

Recipe for pepper stuffed with cabbage with the addition of tomato juice

The main advantage of this recipe is its easy preparation, unusual taste and no need to sterilize the jars. You will need the following ingredients:

So, the cooking method is as follows.

Wash the pepper, remove the seeds.
Grate the carrots on a coarse grater, chop the cabbage into strips.
Mix carrots and cabbage, add herbs and salt to taste. Let it brew (about 30 minutes).
Stuff the pepper with the filling.
Next, prepare the tomato filling. To do this, pour tomato juice, vegetable oil into a saucepan, add salt to taste, sugar and vinegar. Put on fire and bring to a boil. Cook for 25 minutes.
Prepare 8 1L cans and steam sterilize.
After 25 minutes, put the peppers in jars, pour over the tomato filling and roll them up. Then turn it upside down and wrap it in a warm blanket.

Recipe for making peppers stuffed with cabbage and apples

For one can (3 L) of this snack, you will need the following ingredients:

Bulgarian pepper - 1.3 kg;
apples - 400 g;
white cabbage - 600 g;
onions - 1 pc.;
dill (1 umbrella), bay leaf;
salt - 3.5 tbsp. l .;
water - 1.5 l;
vinegar 9% - 200 ml;
sugar - 3 tbsp. l.

This recipe should be prepared in this way.

Wash peppers, remove seeds. Then place in a saucepan, pour boiling water over and leave for 1.5 hours.
Finely chop the cabbage, grind with salt until juice appears. Add finely chopped apples and onions to it. To mix everything.
Remove the peppers from the pan, cool, fill with the prepared filling.
Put an umbrella of dill, bay leaf in a 3 liter jar and place the stuffed vegetables tightly.
Pour 1.5 liters of water into an enamel pot (the one that was poured with pepper before), bring to a boil and boil for 5 minutes.
Pour the resulting marinade into the jar to the very top, cover and leave for 5 minutes.
Then drain the marinade from the jar, bring to a boil again and pour over. Then leave them again for 5 minutes.
Drain the marinade a third time, add 3 tbsp. l. sugar, vinegar, 3 tbsp. l. salt, bring to a boil again and pour into the jar. After that, immediately roll it up with a tin lid, turn it upside down, wrap it in a warm blanket.

Many, I think, are tired of banal cucumbers, tomatoes, canned for the winter? If yes, then I propose to remember about such salting as stuffed bell pepper. Now I will provide you with several variations of this bright summer treat.

Delicious recipes for making sweet peppers stuffed with cabbage

Everyone had a feeling when on a dark winter evening you want something summer, unusual. This salad will come to the rescue, as its bright colors will delight the eyes, and the taste will remind of summer, fresh vegetables just brought from the garden. Also, the dish will charge you with its vitamin and mineral composition.

And so that it does not become boring, you can show a little imagination, make each rolled up jar unique in taste.

A simple recipe for winter harvesting

For this salad you need to take:

Sweet (yellow and red) - 12-15 pieces
Bitter pepper - 1 pod
White cabbage - 1.5kg
Carrots - 200 grams
Fresh herbs - 1 bunch
Garlic - 3-4 cloves
Sunflower oil (refined or not, it's up to you) - 100 grams
Water - 300-350 milliliters
Vinegar 9% - one hundred milliliters
Salt - 1 tablespoon, flat
Sugar - 1 tablespoon, also without a slide
Allspice - 3-4 peas

Vegetables must be washed and peeled before cooking.

In peppers, you need to carefully cut out the stalk, clean out all the seeds, do not forget about the white pulp on which the seeds are located. Then you need to make the peppercorns softer. We do this by immersing them in boiling water for about 5 minutes. After the specified time, we take it out, let it cool.

Three carrots on a grater, chop the cabbage into thin strips. Chop hot peppers, herbs with garlic until finely crumbled. You can also press the garlic through a garlic press.

All this must be poured with marinade, which is extremely simple to prepare.

Dissolve sugar and salt in water, add vinegar, sunflower oil, mix well. The marinade is ready, fill the jars with it. It remains only to sterilize everything in boiling water for 20 minutes, previously.

After sterilization, roll jars of peppers under the lids, wrap them in a warm blanket, placing them upside down.

Stuffing with cabbage and carrots

This time we will add minced meat with carrots, because extra vitamin A and carotene will not harm in winter, and it will never hurt to add an appetizing crunch.

Medium bell peppers, yellow and red - 15 pieces
White cabbage - 1.5 kg
Carrots - 300 grams
Chile - 1 small
Greens, parsley and dill - 1 medium bunch
Salt - 3 tablespoons
Sugar - 1.5 tablespoons
Vinegar 9% - 50 milliliters
Water - 400 milliliters
Refined sunflower oil - 100 milliliters

We prepare vegetables in the same way as in the first recipe. We soften the peeled peppers in hot water and let it cool afterwards.

We cut the cabbage as usual, into strips, by the way, you can take her sister, grate the carrots. Chop the herbs with garlic, chop the chili until finely crumbled. Add one third of salt and sugar to vegetables, mix.

Now you can stuff our peppers, put them in a jar.

To prepare the marinade in heated water, dissolve the remaining salt and sugar, add vinegar, sunflower oil. Stir and pour in the appetizer.

Sterilize a jar of peppers in boiling water for about 30 minutes. After sterilization, we seal the jar with a lid, turn it upside down, wrap it in a blanket. By the way, an old down jacket is perfect for the role of a blanket.

Honey recipe

Ingredients:

Bell pepper - 10-12 pieces
White cabbage - 1.5
Carrots - 350 grams
Onion - 2 medium onions
Garlic - 5 large cloves
Parsley - 1 bunch
Honey - 2 tablespoons
Sugar - 4 tablespoons
Salt - 2 tablespoons
Vinegar 9% - 50 milliliters
Allspice - 5-6 peas
Bay leaf - 1 piece

My vegetable, we clean the seeds. Put in boiling water for 5 minutes.

Three carrots on a grater, cut the onion into half rings or feathers. Chop the cabbage into strips. Chop the garlic with parsley. We mix all the vegetables.

Stuff the peppers and put them in a jar. Put allspice, bay leaf between the peppers.

Marinade is, in fact, a feature of this recipe. Dissolve salt with sugar, honey and vinegar in water. You are waiting for the whole thing to boil, pouring jars with it.

Due to the marinade, the blank will acquire a tart spicy taste that will clearly delight you.

Winter harvesting in tomato juice

Ingredients:

Tomatoes - 3 kilograms
Bell pepper - 10 pieces
White cabbage - 1.5 kg
Carrots - 200 grams
Fresh herbs - 1 bunch
Garlic - 3-4 cloves
Salt - 3 tablespoons

We wash the tomatoes, carefully cut the stalk, cut into pieces. Next, you need to pass them through a meat grinder, or wipe them through a sieve. Add salt. Boil the resulting tomato juice for about half an hour. Do not use aluminum dishes, otherwise the juice will give off metal.

My pepper, remove the leg and seeds. We boil for 5 minutes.

Cut the cabbage with carrots into strips. Grind the garlic with herbs until finely crumbled.

Stuff the peppers with chopped vegetables, put them in a jar. Fill everything with boiling tomato juice and roll up the lid. We send to bask in a blanket, having turned the cans upside down beforehand.

With cabbage and apples

Ingredients:

Bell pepper - 15 pieces
Cabbage forks - 600 grams
Apples - 400 grams
Onions - 1 medium onion
Water - 1.5 liters
Vinegar 9% - 150 milliliters
Salt - 4 tablespoons
Sugar - 3 tablespoons
Bay leaf - 1 piece
Dill umbrella - 1 piece

My peppers, we clean them from seeds. We boil them for 20 minutes.

We cut the cabbage into strips, then grind it with salt until a small amount of juice appears. Cut the apples into a medium cube (1.5 by 1.5 centimeters). Cut the onion into feathers. Then we mix everything, we fill it with this mixture.

It remains only to put everything in a jar, fill with marinade. He prepares like all the previous ones. We take the water in which we softened the pepper, add vinegar, sugar and salt to it. Let it simmer for 10 minutes, so that the marinade evaporates a little and thickens. Pour it into jars, roll it well under the lids. As always, turn it upside down, wrap it up warmly.

Recipe without sterilization

There is not always enough time for conservation in the summer. Here recipes come to the rescue in which you can do without lengthy sterilization.

Ingredients:

Sweet pepper - 15 pieces
White cabbage - 1.5 kg
Carrots - 200 grams
Tomato juice - 2 liters
Greens - parsley and dill - 1 bunch each
Vegetable oil - 200 milliliters
Apple cider vinegar - 70 milliliters
Sugar - 3 tablespoons
Salt - 4 tablespoons off the top

We clean the meaty peppers. Boil the juice for about 5 minutes, then let it cool.

Cut the cabbage into strips, squeeze it with salt, add grated carrots, chopped greens. Mix well.

We fill the peppers with our cabbage-carrot mixture, put them in jars.

To prepare the marinade, pour the tomato juice into an enamel pot. We put salt-sugar in it, as well as vinegar. Don't forget about vegetable oil. Boil the juice for half an hour at a low boil.

Fill the vegetables with the resulting tomato mass, roll up the cans, then send them to warm up under the blanket.

When preparing canned stuffed peppers for the winter, always try to choose the brightest possible. This will ensure that you have a bright, summer-rich dish on your table in winter.

These are the recipes I got. I hope you enjoy them. Bon appetit, everyone, bye!