Peppers stuffed with cabbage and carrots for the winter. Peppers stuffed with cabbage for the winter - the best recipes Bell peppers stuffed with cabbage and carrots

Do you want some tasty pepper? And most importantly, not high in calories? Then these recipes are definitely for you. I'll tell you how to cook delicious stuffed bell peppers. These recipes are suitable for both vegetarians and vegans. So you need to cook!

Pepper in tomato sauce

Adding a tomato component will add new notes to the familiar taste of pepper. Ingredients:

pepper – 2 kg;
carrots – 500 gr.;
cabbage – 1 kg;
onion – 500 gr.;
greens – 1 bunch;
oil;
salt – 3 tbsp. l.;
sugar - 4 tbsp. l.;
tomato paste “Pomodorka” - 800 gr.;
spices (bay leaf, cloves, black and allspice peas);
vinegar (9%) – 3 tbsp. l.
water - 3 l.

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

Make minced meat by chopping 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.

To fill, store-bought tomato paste is diluted in water and boiled with oil, spices and vinegar for 10 minutes. The hot tomato must be poured in a small amount into a heated sterilized jar, then you can lay out the stuffed pepper, place it tightly in the container, and then “drown” it completely in the tomato sauce. After re-sterilization, the jars are sealed and set aside until they cool.

The second recipe involves preparing tomato sauce from natural tomatoes. Fresh tomatoes need to be chopped, brought to a boil over low heat, then, after cooling slightly, wiped, returned to the pan and boiled to a third of the original volume.

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

How to cook delicious stuffed peppers with cabbage, rice and herbs

So, in order to stuff bell peppers with cabbage, I needed the following ingredients:

– cabbage (1 head) – if you like cabbage, see the recipe for cabbage cutlets.

– onions (2 pcs.)

– hot chili sauce

– tomato paste (2 tbsp.)

– bell pepper (12-15 pcs.)

At the initial stage, I prepare the necessary ingredients by washing them thoroughly under running water.

I remove the core and seeds from the bell pepper.

Peel the onion and cut into small cubes.

I grate the carrots on a fine grater.

I chop the cabbage finely.

At the next stage, I pour carrots and onions into a heated frying pan with oil.

Fry until golden brown for about 5-7 minutes over medium heat, stirring occasionally.

I cut the remaining bell pepper caps into small slices.

I pour the bell pepper into the pan.

I fry for 3 minutes and then add three tablespoons of chili sauce.

Simmer the cabbage for 10-15 minutes, after pouring one glass of boiled water into the frying pan.

After the allotted time, I pour out the rice, mix the contents and simmer for another 10 minutes, so that the rice is not cooked.

And add chopped greens and salt to taste. Additionally, you can add pepper.

I stuff the bell pepper with the prepared contents.

I fill the pan with pepper with two glasses of water diluted with tomato paste.

Peppers stuffed with cabbage and rice are steamed with the lid closed for 30 minutes.

Be sure to try this pepper, I think you will like it. Bon appetit!

I have long suspected that cabbage goes well with sweet peppers, but I only combined them in the pickled version. And here everything is so detailed, appetizing and tempting!

This recipe is really new to me. And this recipe is very suitable for summer, since I try to use more vegetables and less meat. Curry seasoning goes well with these stuffed peppers.

I advise you to place the stuffed peppers not in a pan, but on a baking sheet and bake in the oven. Baked peppers are much superior to boiled ones in both their aromatic smell and taste. In this case there will be less gravy, but it is not particularly needed for this dish. Instead of chili sauce, I add tomato paste, ground red pepper and a little sugar.

Delicious, delicious! But why add rice there again? I make it without rice, just peppers stuffed with stewed cabbage.

Rice makes it more satisfying and also adds extra flavor to the dish.

As a conservative, I’m used to peppers stuffed with rice, minced meat and onions with carrots, but your vegetable version is simply wonderful - it won’t spoil your figure and is perfect during Lent. Looks very tasty - I'll definitely try it!

I often make preparations for the winter, so if you roll the peppers into jars, you can eat them in the winter. The filling can be anything, just not meat. After the pepper is cooked, place it, along with the tomato in which it was cooked, into sterilized jars and roll up the lids.

When I prepare this dish, I add a few tomatoes to the filling, then the taste of the dish becomes even richer.

I also often stuff peppers with minced meat, rice with mushrooms, and stewed carrots. Only the chili sauce is too spicy for me. I stew peppers with vegetable filling in water. And then I add tomato sauce. To do this, add a tablespoon of flour to lightly fried onions and carrots, and then drop by drop (so that there are no lumps) add tomato paste or juice diluted with water, salt, pepper - to taste. Then I pour the prepared gravy over the prepared peppers.

The recipe is very interesting, and the peppers turn out juicy and tasty. I also tried cooking by replacing rice with pearl barley. It also turns out interesting, although with pearl barley it takes a little more time.

Sweet pepper stuffed with cabbage and carrots in tomato

Necessary:

three kilograms of sweet peppers;
three kilograms of cabbage;
carrots (large) - 2 pcs;
salt – 4.5 tbsp;
tomato juice – 2 l;
vinegar (9%) - 150 ml;
vegetable oil – 0.4 l;
sugar – 0.2 kg.

Chop cabbage and carrots. Mix vegetables, add salt to taste. Stuff peeled peppers with vegetables. Separately make a filling of tomatoes. Pour the juice into a container, add all the spices and spices to it. And let it cook. Take a separate bowl, put the stuffed vegetables in it, add the hot sauce to them and boil it all together, reduce the heat and simmer for 30 minutes.

Prepare the jars. Place stuffed vegetables in them. There is no need to compact it tightly; the remaining free space is filled with filler. Roll up the containers, wrap them in warm clothes and let them cool.

Not everyone has time to engage in conservation in full. In this case, recipes without sterilization will help out.

Pepper and cabbage for the winter - a juicy homemade appetizer

Stuffing and cooking peppers in this way allows you to get a spicy taste and aroma, so it can be safely served as a decoration for a holiday table in combination with various pickles, salads and hot dishes.

To preserve vegetables for the winter, you will need the following ingredients:

sweet pepper - 8-9 large fruits;
white cabbage and young carrots – 1 kg each;
garlic, fresh herbs and bay leaf;
salt, sugar, vinegar essence;
chili pepper (for piquancy) and other spices as desired.

The main vegetables for cooking are washed in cold water, then the stalk is carefully cut out with a sharp knife and the inside is cleaned of all seeds, the pepper is rinsed again and allowed to dry.

The head of cabbage with carrots is grated or chopped, mixed together, the required amount of herbs, coarse salt are added and, if desired, to add piquancy to the finished snack, several small rings of cayenne chili.

While the cabbage is pickling in its own juice, the containers are sterilized, for which they are steamed together with the lids and then allowed to dry. After 1-2 hours, fill the peppers with slightly salted cabbage and herbs, add a little crushed garlic.

The resulting vegetable preparations are sent for canning. To do this, they are placed in jars - 2-3 pieces each. for 1 container - and pour hot and aromatic marinade on top.

To prepare it, mix salt, ground pepper and bay leaves with 500 ml of water in a saucepan, bring to a boil, add a little vinegar and other spices to taste, for example, cumin or dried cloves. Aspirin or citric acid can be used as additional preservatives.

The last step is to twist or roll up the preserves, turn them upside down and, after cooling, store them on dark shelves. And in winter they serve this incredibly juicy and easy-to-prepare appetizer to the table. Bon appetit!

DELICIOUS SNACK pickled peppers stuffed with cabbage lean recipe

Today I will prepare one of my family’s favorite appetizers - pickled peppers stuffed with cabbage.

This appetizer is great for a family lunch or dinner, and looks great on a holiday table.

It will be a godsend for those who fast, and if desired, it can be preserved for the winter.

List of ingredients:

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 gr. 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 most ripe, fleshy red pepper, the smallest size.

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

We discard the stem and cut the top into the filling.

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

Place 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.

Remove the peppers from the boiling water and turn them cut side down to drain off excess water.

Source - http://CollectionRecipes.rf

While the peppers are slightly chilled, prepare the filling.

We grate the carrots into thin strips, I do this using a Korean carrot grater.

If you have small carrots, take 2 pieces.

We cut the tops cut from the pepper into thin strips, cut 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 used a mixture of peppers and coriander.

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

Let's start stuffing.

We fill the peppers tightly with the prepared cabbage filling and place them in a pan in which we will marinate them.

Use any container for this except aluminum.

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

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

Mix everything well and bring the marinade to a boil.

Pour the boiling marinade over the stuffed peppers and press them lightly until they are completely covered.

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.

This is such a tasty, juicy and aromatic snack that we have.

I note that every day the pepper becomes 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, pour boiling marinade over them, and sterilize for 15-20 minutes. and roll it up.

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

I wish everyone bon appetit!

Pickled peppers stuffed with cabbage - video recipe:

Pickled peppers stuffed with cabbage - photo:

Finger-licking stuffing with vegetables in tomato sauce

Another way to stuff peppers with cabbage and other vegetables and marinate them for the winter is to use tomato sauce. This way the fruits are better preserved, and tomato juice gives them more flavor. This appetizer can be served in combination with a variety of dishes.

To prepare the recipe, use the following ingredients step by step:

sweet pepper, bell pepper – 2 kg;
white or red cabbage – 2 kg;
large carrots - 4-5 fruits;
salt, canned tomato juice, vegetable oil and vinegar.

First, wash the pepper in cold water, then cut out the stalk, carefully remove the seeds so as not to damage their entire structure, and then blanch.

The cabbage is also cleaned of dirt and finely chopped in the classic way. The carrots are washed, peeled and grated on a medium or coarse grater.

Mix the vegetables together in a suitable bowl or pan, add rock salt, knead a little with your hands and leave to salt for 1-2 hours at room temperature or in the refrigerator. Then the peppers are stuffed with the resulting mixture.

At this time, prepare the tomato sauce. Store-bought or home-prepared tomato juice is poured into the pan, the main thing is that it is as fresh and natural as possible. Bring it to a boil. Bay leaf, salt and ground black pepper are added as seasonings.

As soon as the juice boils a little (4-5 minutes), add peppers pre-stuffed with cabbage into it and let the vegetables simmer over low heat for about half an hour. While stewing is happening in the pan, sterilize the container for seaming. Do this over steam or in the oven, not forgetting to boil the lids as well.

When hot, place the stewed peppers in jars, quite tightly together, and fill the containers to the brim with hot tomato sauce.

Next, according to standard technology, the blanks covered with lids are turned over, wrapped in a warm blanket and left to cool completely at room temperature. After this, they are placed on dark shelves until winter.

Peppers stuffed with cabbage and carrots

We took the classic recipe for stuffed peppers with cabbage as a basis.

For the blanks we need to take:

15-20 pieces of sweet bell pepper (preferably in different colors - red, yellow and orange);
1.5-2 kg of white cabbage;
300-400 grams of carrots;
one pod of hot pepper;
4-5 cloves of garlic;
greens - parsley, dill (you can also take basil);
100-150 ml of sunflower oil (you can take both refined and unrefined);
350-400 ml water;
100 ml 9% vinegar;
one tablespoon of salt (preferably without a slide);
one or one and a half tablespoons of sugar;
4-5 peas of allspice.

So let's begin our process.

First, take the bell pepper and wash it thoroughly. Then carefully cut off the stalk, cut out the cores from the peppers and wash them again to remove the remaining seeds.
Now we need to blanch the peppers to make them a little softer. To do this, put water in a saucepan, bring to a boil and lower the peppers into boiling water for 5 minutes, no more, otherwise they will become too soft. For blanching, you can use a colander, slotted spoon or cheesecloth.
Then we take out our blanched peppers and place them on a plate to cool slightly.
Now let's get to the cabbage. We rinse it under warm water, remove excess leaves and chop into small strips. It is advisable to chop it as finely as possible so that it is properly saturated with the marinade. After chopping the cabbage, transfer it to a deep plate.
Next we move on to carrots. You need to rinse it thoroughly under warm water, remove the thin skin with a knife and grate it on a fine or medium grater.
All we have to do is prepare the garlic, herbs, and hot peppers. Grate the garlic on the finest grater or press it using a garlic press. Finely chop the hot peppers and herbs with a knife or take a special blender attachment for chopping herbs, if you have one at home.
Take shredded cabbage, carrots, chopped herbs, pepper, garlic, place in a deep plate or dish and mix thoroughly. Add salt and stir again.
Next, we stuff our peppers with the resulting mixture of vegetables and place them on a plate.
Let's move on to preparing the marinade for canning. The process is quite simple: take a pan, pour water in the proportions indicated at the very beginning, add sugar, salt, vinegar and sunflower oil. Bring the marinade to a boil, stirring constantly. That's it. Everything is ready.
Now let's move on to the final part. We take jars, having previously sterilized them. This can be done in the oven or steamed. Also remember to boil the caps before screwing them on. Place black peppercorns at the bottom of the jars and place our stuffed peppers. All that remains is to sterilize the jars of pepper. To do this, boil water in a saucepan and place the jars there for 20-25 minutes. Then we take everything out and begin to tighten them. We place the jars of pepper upside down on the floor, covering them properly with a blanket. That's it!

It's better than just licking your fingers...

This was a recipe for bell peppers stuffed with cabbage for the winter with sterilization. But if you don’t always have time to preserve vegetables according to all the rules, we have another great option. We invite you to try cooking peppers stuffed with cabbage for the winter without sterilization. It will require even less time to prepare, but the result will be no worse.

Stuffed peppers without sterilization recipe for the winter

Necessary:

15 sweet peppers;
half a kilo of cabbage;
carrots – 0.2 kg;
tomato juice – a couple of liters;
parsley, dill, one bunch of each is enough;
vegetable oil – 0.2 l;
apple cider vinegar – 70 ml;
sugar and salt 3 and 4 tbsp respectively.

Wash and peel the peppers, keep in boiling water for 5 minutes and cool. Chop the cabbage into strips, rubbing it with salt and squeezing. Add grated carrots, chopped herbs and mix. Fill the peppers with the vegetable mixture and place them in containers.

Make the marinade: take an enamel pan and pour the juice into it. Add all the spices and herbs. Boil the marinade over low heat for 30 minutes. Add the marinade to the vegetables, roll up the jars and place them under a blanket.

Recipe Peppers stuffed with cabbage for the winter

Let's prepare the pepper and celery. Let's wash them.

Remove the stalk with seeds from the pepper.

Peel the onion.

Chop it finely and put it in a frying pan with oil over low heat until softened. Stir frequently. No need to fry the onions!

I photographed one cabbage and ended up with two. One is big, the other is small. Approximately 4 kg.

Shred the cabbage and place in a large bowl.

We clean the carrots.

Grind it on a coarse grater and add it to the cabbage.

Add salt. Definitely stone and not iodized. And, pressing with your hands, mix everything well. Let's taste it. It should turn out a little salty. Then add the onion and mix everything well again.

Let's get back to the peppers. Place a pan of water on the fire. When the water boils, put the peppers in it and blanch them in portions. As soon as the peppers can be pierced with a fork, remove them from the water and add a new batch.

This is the amount of pepper we always put in two buckets. It won’t fit in one, and there will be a lot of juice. We put several stalks of celery on the bottom and stuff the peppers with cabbage (as densely as possible), lay them out tightly to each other.

After each row of peppers, add celery again. Place the peppers just above the middle of the bucket.

Cover the top with plates and place pressure. I have one and a half liter jars. We send the buckets to the loggia.

At an average daily temperature of 10-12 degrees, they fermented after 5 days. Somewhere on the third day, I started checking the juice for acidity. The whole process depends on the external temperature. When you feel that the juice is sour and tastes like cabbage, it’s ready.

This is what they look like in a bucket.

Now we put them in jars. I have one and a half liter ones. Place celery at the bottom of the jar and carefully place the pepper on top. Fill the jars with the juice that remains after fermentation. Cover the jars with lids and place them in the oven for sterilization at 170 degrees. From the moment the first bubbles appear in the jars, sterilize for 20 minutes. Remove the jars from the oven and roll them up. Place them under a warm blanket until they cool completely.

But also, this pepper can be put in the refrigerator and consumed immediately. Very tasty snack. Very tasty with a variety of dishes. Bon appetit. Thank you.

Recipe for peppers stuffed with cabbage and apples

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

bell 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.

Prepare the appetizer according to this recipe in this way.

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

Peppers stuffed with cabbage for the winter are a unique dish – not just tasty, but also healthy. The vegetables used for its preparation are rich in important microelements, 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 the stuffed pepper codenamed “Finger-licking good.”

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 to prepare 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 it finely and, carefully stuffing the pepper with it, place 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, at the bottom of which there is a thick cloth or a wooden circle and water is poured up to the “hangers” of the jars.

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

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 g each;
salt - based on 1 tbsp. l. for 1 l. marinade;
spices (pepper, cloves) - to taste.

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

At this time, you can start filling - chop the cabbage and herbs, mix everything, if desired, add salt and sprinkle with spices. Stuff the peppers with the prepared mixture, put them in jars and fill them with brine (cold). The containers should be kept at room temperature for the first 10 days, then they can be placed in the refrigerator.

Important! It is advisable not to store dishes sealed in unsterilized jars for a long time. It is best to keep them in the refrigerator and try to eat the entire serving after opening.

Stuffed peppers marinated

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

Pepper in tomato sauce

Adding a tomato component will add new notes to the familiar taste of pepper. Ingredients:

pepper – 2 kg;
carrots – 500 gr.;
cabbage – 1 kg;
onion – 500 gr.;
greens – 1 bunch;
oil;
salt – 3 tbsp. l.;
sugar - 4 tbsp. l.;
tomato paste “Pomodorka” - 800 gr.;
spices (bay leaf, cloves, black and allspice peas);
vinegar (9%) – 3 tbsp. l.
water - 3 l.

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

Make minced meat by chopping 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.

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

Peppers with cabbage and honey

The honey ingredient is increasingly used in various marinades. Sweet peppers with cabbage, carrots, garlic and honey will work best if you cook them correctly and let them brew.

Ingredients:

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

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 put it through a press, mix everything and season to taste.

Read also: Pickled hot peppers for the winter – 7 finger-licking recipes

You need to put 1 tsp in each pepper. honey, pour over the salad, then put everything in jars treated with steam or doused with boiling water and pour over the hot marinade. After sterilization, the jars can be sealed and wait for cooling.

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

Recipe with apple cider vinegar and carrots

If you cook bell peppers with cabbage and carrots (in equal quantities), and add a marinade based on apple cider vinegar and oil before sealing, in winter they will reveal themselves in all their softness, spice and richness.

Ingredients:

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

Step 1: prepare the vegetables.

Peel the bell pepper from the seeds and remove the tail. Place peeled vegetables in hot water for 6-10 minutes, and then cool.
Peel the cabbage, rinse and chop into thin strips. Do not forget to remove the bitter stalk so that it does not spoil the taste of the preparation.
Wash and peel the carrots, then grate them on a fine or medium grater.
Mix cabbage with carrots. Add to them finely chopped chili pepper, chopped garlic and chopped dill and parsley. Stir the salad.
Add salt to the vegetables and mix everything very thoroughly again.

Step 2: Stuff the peppers.

Using a spoon, stuff the peeled peppers with cabbage, carrots and other vegetables. Stuff the peppers tightly, lightly pressing the filling inside.

Step 3: Pour the marinade over the stuffed peppers.

Place the peppers stuffed with cabbage and carrots inside a clean, sterilized and heated jar. Fill the container with vegetables almost to the top, but leaving enough space for the marinade.

Boil water with sugar and salt in a saucepan. When the marinade boils, add vinegar and vegetable oil, stir and pour this mixture into jars with stuffed peppers.

Step 4: prepare stuffed peppers for the winter, with carrots and cabbage.

After you pour in the marinade, sterilize the jars with the preparations (for example, in boiling water or in the oven). One and a half liter jars need to be sterilized 45 minutes, and liter - 30 minutes.
Without allowing the pieces to cool, close them tightly with lids and turn them over. Let everything cool down like this to room temperature. After that, the stuffed peppers can be stored in the pantry for the winter.

Step 5: serve stuffed peppers for the winter, with carrots and cabbage.

Stuffed peppers are a delicious appetizer and side dish. They are good with meat and cereal or mashed potatoes. It doesn’t matter whether you are faced with the task of preparing a holiday dinner or a regular family lunch, vegetables prepared according to this recipe will always come in handy, so be sure to use them by offering them to your guests or family.
Bon appetit!

Chili pepper is optional in this dish; add it only if you like spicy preparations. Or you can make a couple of jars with it and the rest without.

Autumn is not only a wonderful and beautiful time of year, but it is also the period when we begin to prepare for winter, when we collect the gifts of autumn and try to make as many supplies as possible for the winter, since cold, windy and snowy days await us ahead .

In winter we feel worse than in summer due to a lack of vitamins, and our mood most often leaves much to be desired.

Therefore, today we would like to introduce you to a recipe for preparing bell peppers stuffed with cabbage for the winter. As the name already implies, we will need simple products, but their compatibility will provide a high concentration of vitamins, give an unforgettable taste and bright aroma, and the color scheme will remind us of summer colors.

Recipe for making bell peppers stuffed with cabbage for the winter

We will need:

15-20 pieces of sweet bell pepper;
1.5-2 kg of white or red cabbage;
300 grams of carrots;
2 liters of tomato juice (preferably homemade);
greens - a bunch of parsley and a bunch of dill;
100 ml of vinegar (you can take 6% or 9%, or you can take apple cider vinegar);
3-4 tablespoons of sugar;
4 tablespoons salt.

Cooking method.

Take the bell pepper, wash it thoroughly, cut out the core and rinse again under warm water. We need to boil the peppers a little in boiling water to make them a little softer. Therefore, we lower the peppers into boiling water for 4-5 minutes. Then place the prepared peppers on a plate and let them cool slightly.

Now finely chop the cabbage, grate the carrots on a medium or fine grater, and finely chop the greens. In addition to dill and parsley, you can also add basil or other herbs at your discretion and taste preference.

Next, take a deep plate, put the cabbage and salt it. Mix well and squeeze it out. Add grated carrots and herbs to the cabbage.

We stuff our peppers with cabbage and carrot mixture and place them in jars.

Let's start preparing the marinade. Take a saucepan, pour in tomato juice, add salt, sugar, vinegar and vegetable oil to it. Boil everything over low heat for about 30-35 minutes.

Pour the prepared marinade into the jars of bell peppers, screw on the lids and place them on the floor in an inverted position, covering everything with a warm blanket or rug.

That's it! Fast, tasty and very simple!

Peppers stuffed with cabbage and carrots

We took the classic recipe for stuffed peppers with cabbage as a basis.

For the blanks we need to take:

15-20 pieces of sweet bell pepper (preferably in different colors - red, yellow and orange);
1.5-2 kg of white cabbage;
300-400 grams of carrots;
one pod of hot pepper;
4-5 cloves of garlic;
greens - parsley, dill (you can also take basil);
100-150 ml of sunflower oil (you can take both refined and unrefined);
350-400 ml water;
100 ml 9% vinegar;
one tablespoon of salt (preferably without a slide);
one or one and a half tablespoons of sugar;
4-5 peas of allspice.

So let's begin our process.

First, take the bell pepper and wash it thoroughly. Then carefully cut off the stalk, cut out the cores from the peppers and wash them again to remove the remaining seeds.

Now we need to blanch the peppers to make them a little softer. To do this, put water in a saucepan, bring to a boil and lower the peppers into boiling water for 5 minutes, no more, otherwise they will become too soft. For blanching, you can use a colander, slotted spoon or cheesecloth.

Then we take out our blanched peppers and place them on a plate to cool slightly.

Now let's get to the cabbage. We rinse it under warm water, remove excess leaves and chop into small strips. It is advisable to chop it as finely as possible so that it is properly saturated with the marinade. After chopping the cabbage, transfer it to a deep plate.

Next we move on to carrots. You need to rinse it thoroughly under warm water, remove the thin skin with a knife and grate it on a fine or medium grater.

All we have to do is prepare the garlic, herbs, and hot peppers. Grate the garlic on the finest grater or press it using a garlic press. Finely chop the hot peppers and herbs with a knife or take a special blender attachment for chopping herbs, if you have one at home.

Take shredded cabbage, carrots, chopped herbs, pepper, garlic, place in a deep plate or dish and mix thoroughly. Add salt and stir again.

Next, we stuff our peppers with the resulting mixture of vegetables and place them on a plate.

Let's move on to preparing the marinade for canning. The process is quite simple: take a pan, pour water in the proportions indicated at the very beginning, add sugar, salt, vinegar and sunflower oil. Bring the marinade to a boil, stirring constantly. That's it. Everything is ready.

Now let's move on to the final part. We take jars, having previously sterilized them. This can be done in the oven or steamed. Also remember to boil the caps before screwing them on. Place black peppercorns at the bottom of the jars and place our stuffed peppers. All that remains is to sterilize the jars of pepper. To do this, boil water in a saucepan and place the jars there for 20-25 minutes. Then we take everything out and begin to tighten them. We place the jars of pepper upside down on the floor, covering them properly with a blanket. That's it!

It's better than just licking your fingers...

Recipe for stuffed peppers in honey marinade and tomato marinade.

At the very beginning of the article we mentioned experiments. After all, any dish can be perfected countless times by changing at least one ingredient in the composition, and the result is always something tasty and unusual. So we decided to experiment a little and present you with two recipes for peppers stuffed with cabbage in a marinade with honey and in a marinade made from tomato juice.

For both recipes the set of main ingredients is the same. The only difference is the components for preparing marinades.

We will need:

15 pieces of sweet bell pepper;
1.5 kg of white cabbage;
300-350 grams of carrots;
2 medium onions;
4-5 cloves of garlic;
greens - a bunch of dill and a bunch of garlic;
5-7 peas of allspice;
2-3 pieces of bay leaf.

For the honey marinade we will need:

2-3 tablespoons of honey;
3-4 tablespoons of honey;
9% vinegar;
1 tablespoon of salt (without a slide).

For the tomato marinade we need:

3 kg of tomatoes;
3 tablespoons salt.

The cooking method is the same as for previous recipes. Namely:

First, wash and process the bell pepper and boil it in boiling water for 5 minutes.

Next, finely chop the cabbage and grate the carrots. Peel the onion and cut into half rings. Press the garlic through a garlic press or grate it on a fine grater. Finely chop the greens.

Mix cabbage, carrots, garlic, onions and herbs. Stuff the peppers and put them in a jar. We also put bay leaves and allspice in the jars to make our appetizer more fragrant.

Let's prepare the marinade with honey. Take a pan, pour water, add honey, sugar, salt and vinegar. Mix everything thoroughly and bring to a boil. As soon as the mixture boils, pour the peppers into the jars. Next, sterilize everything in boiling water for 20-25 minutes. Then we twist the jars, turn them over, place them on the floor and cover them tightly with a warm blanket.

To prepare tomato marinade, we first need to wash the tomatoes, cut out the stem and cut our tomatoes into pieces. Next, we pass everything through a meat grinder, or rub it through a sieve. Then pour everything into a saucepan, add salt and simmer for 30-40 minutes over low heat. As soon as the marinade is ready, pour it into our stuffed peppers in jars, twist them and place them on the floor in the same way, covering them tightly with something warm.

Pickled peppers stuffed with vegetables are ready for the winter with cabbage! Bon appetit!

Today I will prepare one of my family’s favorite snacks - 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 desired, it can be preserve for the winter.

List of ingredients:

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 gr. 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 most ripe, fleshy red pepper, the smallest size.

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

We discard the stem and cut the top into the filling.

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

Place 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.

Remove the peppers from the boiling water and turn them cut side down to drain off excess water.

While the peppers are slightly chilled, prepare the filling.

We grate the carrots into thin strips, I do this using a Korean carrot grater.

If you have small carrots, take 2 pieces.

We cut the tops cut from the pepper into thin strips, cut 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 used a mixture of peppers and coriander.

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

Let's start stuffing.

We fill the peppers tightly with the prepared cabbage filling and place them in a pan in which we will marinate them.

Use any container for this except aluminum.

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

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

Mix everything well and bring the marinade to a boil.

Pour the boiling marinade over the stuffed peppers and press them lightly until they are completely covered.

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.

This is such a tasty, juicy and aromatic snack that we have.

I note that every day the pepper becomes 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, pour boiling marinade over them, and sterilize for 15-20 minutes. and roll it up.

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

I wish everyone bon appetit!

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