Boiled cabbage with pepper for the winter recipes. Cabbage with pepper for the winter: the best recipes with photos

Home / Flower garden

Back

Published: 07/11/2020

Reading time: 5 min

0

2

• 1 What is it?
• 2 Description of preparation:
• 3 What dishes are they added to?
• 4 Interesting facts
• 5 Marinated cabbage with bell pepper
• 6 Cabbage marinated with pepper, classic
• 7 Best Pickled Pepper Recipes
• 8 Preparing ingredients for making pickled cabbage
• 9 Stuffed with cabbage
• 10 Stuffed with vegetables
• 11 Tsitsak

What it is?

Fermentation is one of the ways to prepare crops, berries and fruits for the winter, as a result of which, in the process of physical and chemical factors, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in their own juice (they are crushed, chopped, chopped), table salt is added, and under the influence of lactic acid bacteria the fermentation procedure (fermentation) occurs.

Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken in a volume of 5% of the liquid, and for fermentation in personal juice in a proportion of 1.5-2% of the volume of vegetables.

ATTENTION: The fermentation period depends on the temperature and amount of salt. There are no differences in the methods of preparing regular and stuffed peppers.

Recipe “Moldavian style”

Necessary:

• sweet peppers - 5 kg;
• cabbage - 3 kg;
• carrots and onions, one kilogram each;
• vegetable oil - 300 ml;
• salt - 170 g.

Peel the peppercorns, pour boiling water over them and blanch for 4 minutes. Remove vegetables

, let the water drain. Take a heat-resistant dish, pour oil into it, heat it and add onions and carrots to it, add salt. Simmer vegetables until done. Add shredded cabbage to them.

Now you can start stuffing. After this, place the stuffed vegetables

into the container tightly to each other. Cover with a plate and place a weight on top. The vegetables will release their own juice and in a few days the preparation will be ready. You can also roll it up for the winter.

As you can see, recipes for preparations for the winter

from this delicious and healthy vegetable can be varied. Other ingredients are often added: apples, honey, rice.

Sauerkraut with cabbage has a special filling taste - sour, spicy, sharp - very tasty! And useful. Cabbage is imbued with the aroma of spicy herbs, carrots, onions, and pepper, of course, also gives its own taste. For a group of men, or just for dinner or lunch with boiled or - it’s better not to think of it! Everything in the recipe is natural; the fermentation process itself takes place without adding vinegar, just like when you ferment cabbage. You will have to wait about a week, but the first sample can be taken in 3-4 days. Usually peppers are fermented late in the fall, when the remains of the harvest are harvested, and there is not much to choose from. But if possible, choose peppers for stuffing that are green, fleshy and not very large.

So, let's prepare pickled peppers stuffed with cabbage.

Ingredients:

— green bell pepper – 1.5 kg; — white cabbage – 1 kg; — carrots – 3 pcs; - onion - 3 large onions; - coarse salt (table salt) - 3-4 tsp. with a slide; - parsley and celery - a bunch each; - vegetable oil - a third of a glass.

Recipe with photos step by step:

Grate the carrots on a coarse grater. There should be a lot of carrots and onions, about half as much as cabbage. Cut the onion into small cubes. Heat vegetable oil in a saucepan or deep frying pan. Pour the onion into the oil and simmer until soft, without frying the onion (without frying at all, the onion will turn out transparent). Add carrots to the stewed onions. Heat for 3-5 minutes until the carrots absorb the oil. There is no need to fry it either; we just soften the carrots slightly so that they lose their volume and are saturated with aromatic oil. Finely chop the white cabbage (as usual for pickling or salads). Sprinkle the cabbage with coarse salt (1 teaspoon), rub it lightly with your hands so that it releases juice and becomes softer. Leave for 10 minutes. Mix cabbage with carrots and onions. Pour out all the oil from the pan. Finely chop a large bunch of parsley and celery. Add to the cabbage, mix everything. Pour in the remaining salt (another 2-3 teaspoons) and mix. After 5 minutes, taste for salt. The cabbage should be slightly salted. We have the filling ready, now we can work on the pepper. Carefully cut out the stalk with seeds from the bell pepper. We take it out, trying not to damage the walls of the pepper. Shake out the remaining seeds, wash the peppers outside and inside. Boil water in a large saucepan. As soon as the water begins to boil intensely, add the first batch of pepper. Blanch for 2-3 minutes without bringing to a boil. You can hold the pepper longer to make it softer - then the pepper will ferment faster, but will lose its elasticity and crispness. Using a slotted spoon, remove the pepper and turn it over to drain the water. When the pepper has cooled, fill it tightly with the prepared filling. Place vertically in a wide pan or any container convenient for fermentation. Cover with an inverted plate and place a weight on top. Cover with a towel. In a day, the cabbage will give a lot of juice, the pepper will be completely covered with aromatic brine. Peppers will ferment at room temperature for a week. Then you need to take it out to a cool basement or put it in the refrigerator. You can serve pickled stuffed peppers whole or cut in half and sprinkle with fragrant sunflower oil. On a note. If the peppers will be stacked in several layers, then it is better to alternate layers, laying the peppers vertically and horizontally.

It’s also worth preparing

Stuffed peppers are prepared in different ways with the addition of all kinds of fruits, honey and spices. Peppers stuffed with cabbage and carrots for the winter are a wonderful stand-alone dish. The vegetables included in it contain B vitamins, which are essential for maintaining high energy levels, eliminating depression and getting rid of sleepless nights. These products are useful in any form: both boiled and raw. Therefore, if we prepare pickles, we will not only get pleasure from eating them, but also a lot of nutrients for our body.

Stuffed peppers prepared according to this recipe for the winter turn out really tasty, nutritious and aromatic. Housewives have been using this cooking method for winter preparations for decades.

Components:

• Peppers - 35-40 pieces;
• Cabbage – 5 kg;
• Carrots (medium) – 3-5 pieces;
• Garlic – 10-12 cloves;
• Hot pepper – 1 pod;
• Sah. sand – 1.5 tbsp. l.;
• Salt – 1 tbsp. l.;
• Unscented oils – 120 ml;
• Vinegar, 9% – 100 ml;
• Purified water – 1 liter.

Manufacturing technology:

1. Boil the peppers for 5 minutes. Cool.
2. Grate the carrots on a medium grater.
3. Finely chop the garlic and hot pepper.
4. Chop the cabbage or cut into thin strips.
5. Gently mix the prepared products.
6. Fill the peppers with assorted vegetables, tamping them down, and put them in jars.

Preparation of brine:

1. Add all other recipe ingredients to the water.
2. Pour hot brine over the cooked peppers in containers.
3. Sterilize for 20 minutes (1 liter jars).
4. Screw on the lids, cover with a blanket and wait until it cools completely.

Description of preparation:

How to cook peppers sauerkraut with cabbage? 1. Cut off the stem of the pepper. Remove seeds and rinse thoroughly. The main thing is not to damage the “body” of the peppers. 2. Peel and rinse the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. 3. Greens - celery, parsley - rinse and finely chop. 4.

Cut the cabbage into four parts, remove the stalk, then finely chop. Place in a large bowl. Add salt and rub thoroughly with your hands. 5. Chopped onions and carrots should be fried. First, fry the onion in vegetable oil over medium heat until soft, then add the carrots. Stirring, fry for 2-3 minutes. 6.

Add fried carrots and onions, chopped herbs, bay leaf, pepper and cumin to the cabbage with salt. Mix everything. 7. Blanch the peppers in boiling water for four minutes. Then use a slotted spoon to transfer to cold water. They need to cool down. 8. Stuff the cooled peppers tightly with a mixture of cabbage and spices.

Place in a huge enamel pan (don’t forget that juice will release (and rise!) during fermentation). Place a wooden circle or plate and pressure (natural stone or large jar of water) on top. Leave the peppers and cabbage in the room (about 20 degrees) to ferment for 3-4 days. 9.

Stuffed peppers with cabbage and carrots recipe

Stuffed peppers with cabbage and carrots step by step recipe

I offer my friends an original dish - peppers stuffed with cabbage and carrots. It turns out not only original, but also incredibly tasty. If you wish, you can even make preparations for the winter using this technology. Then you can eat them at any time. If you want, even during fasting days, since this is a fasting dish. So, see the recipe below for how to cook stuffed peppers with cabbage and carrots.

INGREDIENTS

To prepare the dish you will need the following:

• 5 (five) kg of pepper;
• 1 (one) kg of carrots;
• 3 (three) kg of cabbage;
• 1 (one) kg of onion;
• 300 g butter;
• 150 grams of salt.

COOKING

1. So let's get started! Take the vegetables, clean them thoroughly and wash them. Peel the carrots and onions, remove the stem and pepper seeds.
2. Pour boiling water over clean peppers for a couple of minutes. Then we take it out and let the excess water drain.
3. Finely chop the cabbage. Grate the carrots. Finely chop the onion.
4. Take a cast-iron bowl and pour the heated oil into it, then add the onion, simmer a little and pour in the carrots.
5. Mix everything and simmer for a couple more minutes.
6. Mix cabbage with hot onions and carrots, add salt. Vegetables should be a little salty.
7. Now stuff the peppers and place them tightly in the pan. We cover them with a plate on top and put pressure on them, the cabbage will release juice. It is necessary that this juice completely covers the pepper.
8. After 3 or 4 days, the pepper will acquire a sweet and sour taste and can be consumed.
9. In general, that’s all, try to prepare at least a jar for testing.

Bon appetit!

Check out another recipe for a Lenten appetizer made from stuffed peppers below.
If you want to receive new recipes, subscribe ➽➽➽ CLICK HERE!
( 1 rating, average 4 out of 5 )

gotovimrecepty.ru

What dishes are they added to?

Pickled pepper perfectly complements first courses: borscht, solyanka, pea soup, rassolnik, fish soup. The vegetable is used as an appetizer at a casual dinner or a formal table. The preparations are taken with them into nature.

Pepper goes well with baked potatoes, dill, barbecue or camp soup. Stuffed peppers are great for a picnic—they don’t need to be heated, and they take up minimal space.

Fans of spicy dishes prefer to eat pepper with black toasted bread. This simple combination has a bright and unusual taste.

We suggest you familiarize yourself with Vaccination of decorative rabbits

Interesting Facts

• There are approximately 1,000 varieties of peppers in the world.
• The pepper genus includes approximately one and a half thousand plants - herbs, vines and shrubs. Peppers are most often found in the American tropics and in some places in East Asia.
• The homeland of pepper is India, where the first mentions of it were found about three thousand years ago.
• In the 16th century, red pepper was brought to Russia. Now it grows in all regions of the country.
• Pepper is used not only for cooking, but also for medicinal purposes. For example: warming ointments, in the manufacture of pepper plaster, are used in the manufacture of drugs to improve appetite, digestion and blood circulation.
• Not every red pepper is spicy; such varieties are called sweet, for example: paprika. The sweetness of this pepper varies from mild to strong. It is a famous vegetable crop.
• Depending on the variety, peppers have a variety of beneficial properties. For example: red pepper contains a lot of vitamin C, sweet pepper contains vitamin A, and eating green pepper will stop the development of atherosclerosis, hot pepper will relieve depression.

Marinated cabbage with bell pepper

For 1 medium head of cabbage you will need:

• 3-4 carrots, quite large;
• 4 sweet peppers of different colors;
• 5 large red onions;
• a glass of vegetable oil;
• 5 tbsp. a small spoonful of sugar;
• 3 tbsp. level spoons of fine salt;
• 150 ml 9% vinegar.

Grind the shredded cabbage, adding a teaspoon of salt. Mix chopped onion, bell pepper, grated carrots with cabbage.

Advice! To prevent vegetables from losing their shape, it is better to stir them with your hands.

Season the vegetable mixture of peppers, onions, cabbage and carrots with the remaining ingredients, mix well, let the vegetables release their juice a little. Pour oil into the mixture. Place in sterile containers. Place in the refrigerator. Cabbage marinated with pepper is ready in three days.

Pickled peppers stuffed with cabbage and carrots

It’s not for nothing that they say that any vegetable has a use. Here is one of the recipes that requires small green peppers - pickled peppers stuffed with cabbage and carrots. I tried fermenting red ones - it wasn’t the same at all. Now I only take green ones, even unripe ones are good. You will need cabbage of winter or autumn varieties, juicy, dense - the kind that is used for pickling. Before stuffing, I scald the peppers so that they ferment faster, stuff them with filling and place them under load for several days. It turns out to be a delicious snack, let me tell you!

I prepare pickled peppers with cabbage and carrots without adding vinegar and water. The fermentation process at room temperature lasts three to five days, then the pickles are put in the refrigerator so as not to over-acidify.

To prepare pickled bell peppers with cabbage you will need:

Immediately put a pot of water to blanch the vegetables. While it was boiling, I prepared the vegetables. I took the peppers of approximately the same size: small, 6-8 cm high, with fleshy, dense walls. I repeat once again: green peppers are ideal for pickling; red peppers have a different taste and cooking time.

Using a knife, I trimmed the pulp around the stalk, carefully removed the seed box, and shook out the seeds. I weighed it and it turned out to be a little over a kilogram. Wash it under running cold water.

I put the peppers in boiling water for one minute. I took it out with a slotted spoon and cooled it under cold water.

Important! When blanching the peppers, the water in the pan should not boil again, and there is no need to cook the vegetables. Put it in for a minute, take it out, cool it. Otherwise, they will be overcooked and become completely soft.

I choose winter varieties of cabbage for pickling, always juicy. The heads of cabbage are small in size, but very heavy, dense as stone. Usually white or slightly greenish in color with wide veins. If you find it difficult to choose, ask the seller at the market which variety is suitable for pickling. I shred the cabbage into thin long strips.

I add half the salt. I stir, lightly grind so that the cabbage gives more juice and set aside.

I grate the carrots on a coarse grater. Finely chop the onions and pulp of the peppers, separating them from the tail.

I heat the oil, it needs to be warmed up well. I pour in the onions and turn down the heat. I sauté until the cubes become translucent.

Advice. Do not leave onions unattended, even over low heat. It should not be browned; the cubes should remain light in color and not browned.

Add pepper cubes and cook until soft. Vegetables do not change color, except that they become lighter.

I lay out the carrots and mix. I increase the heat a little, stirring until the carrots are soft.

This is what a finished vegetable fry looks like: nothing is browned, the vegetables are just softened and soaked in oil.

Finely chop celery leaves, parsley, dill. I mix it with cabbage. I advise you to add more greenery, the proportions are at your discretion. If you like celery, add more; if you like parsley, add another bunch.

I add sautéed onions and carrots along with oil. I put them hot as soon as I remove the pan from the heat.

Add the remaining salt and mix well, distributing the greens evenly.

I stuff the peppers, stuffing them very tightly, leaving no voids. For fermentation you will need a wide enamel or plastic container. It is advisable to place the peppers vertically, closely in one layer. If you are preparing a large portion, then make a row at the bottom vertically, then lay two or three layers horizontally.

I pour out the brine. There is not enough of it yet, but during the pickling process the cabbage will give juice, and the brine will completely cover the peppers. I cover it with an inverted plate and put a load on top (a jar of seams). I throw on a towel and place it in the kitchen on a windowsill or some other place so that the pickles are visible. The next day a sour smell will appear, the brine will increase and the fermentation process will begin. In three to four days the peppers will ferment. In late autumn, when the house is cool, they can stand for a week; in warm weather they will be ready faster.

Advice. Check the fermented peppers every day. If not covered with brine, use a heavier weight. And make sure that no white film or mold appears on the surface.

I remove the weight, the plate remains on top. I close the lid and put it in the refrigerator.

Actually, that’s all, pickled peppers stuffed with cabbage and carrots are ready. You can keep it in the cold for a couple more days to pick up a vigorous, sour taste, or cool it and take a sample. An excellent appetizer with hot boiled potatoes and strong drinks! Bon appetit everyone! Your Plyushkin .

recipe-plushkina.ru

Cabbage marinated with pepper, classic

For one medium-sized head of cabbage you will need:

• 2 carrots and onions;
• 3 sweet peppers;
• according to Art. spoon without top sugar, salt;
• 100 ml of vegetable oil and 9% vinegar;
• spices: bay leaf, allspice 5 peas.

Place the chopped vegetables in a bowl. Pour mixed oil, salt, vinegar, sugar into them. Place spices on the bottom of a sterile bowl and the vegetable mixture on top.

We suggest you familiarize yourself with what type of fence can be installed at your dacha

Advice! There is no need to compact the peppers and cabbage too much, but it is necessary to compact them a little - this way the vegetables will better absorb the marinade.

We keep the workpiece in the room for 2 days, covering it with a lid. Then we take it out into the cold.

Peppers stuffed with cabbage and carrots for the winter

Autumn this year has immediately come into its own. It suddenly got colder. It's a little sad that summer is over. But we are pleased with the abundance of vegetables and the opportunity to cook something interesting.

I have harvested the last pepper harvest this year, and I’m already happy with everything – small, uneven... :). Some of the pepper was finely chopped and frozen; it will come in handy in winter. And I decided to ferment a few peppers with a spicy filling of cabbage, carrots, garlic and spices.

I love this kind of pickled pepper for the special taste of the filling. It seems to be ordinary sauerkraut, but with the aroma of spices, garlic, and pepper gives its own note. All this is sharp, sharp...

The appetizer turns out very appetizing. It would be appropriate in “severe male company”, and just right with boiled potatoes, and with fragrant butter.

In addition, we ferment our cabbage-stuffed peppers, not pickle them, i.e. vinegar is not used. The product turns out to be the most naturally fermented. – pure lactic-acid fermentation and health