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Pepper stuffed with cabbage and carrots for winter

Peppers Stuffed with Cabbage and Carrots for the Winter

Peppers stuffed with cabbage and carrots for winter — a ready-made meal in a jar. This is a bit of an involved preserve, but a truly delicious one: open a jar and lunch or dinner is basically done, which makes it especially handy on meatless days. On a holiday table it doubles as a standout appetizer or a pretty, hearty side dish. The work sounds harder than it is, and you can split it across two days: prep all the vegetables first, then cook and can them the next day.

naniki

Recipe author

Pepper stuffed with cabbage and carrots for winter

Composition / ingredients

Servings:

Bell pepper

500

Green cabbage

200

Carrots

100

Onion

Sunflower oil

Tomato paste

100

Water

300

Salt

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

43 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. If you're buying peppers at the store, like I do, try to pick smaller ones so they'll fit into the jars. One stuffed pepper fit in a half-pint jar for me, and two fit in each quart jar.
Step 2:

Cut the onion and carrots into small dice and shred the cabbage finely.
Step 3:

Core and seed the peppers, then blanch them in boiling water for 3–4 minutes.
Step 4:

In sunflower oil, sauté the onion first, then add the carrots and cabbage. Cook until the vegetables are almost tender.
Step 5:

Let the filling cool slightly.
Step 6:

Fill the peppers with the vegetable mixture, packing them loosely and leaving about 1/2 inch (1 cm) of headroom at the top. Stir the tomato paste into water at a 1:3 ratio, bring to a boil, and lower the stuffed peppers into the sauce. Simmer over low heat for about 20 minutes.
Step 7:

Pack the hot peppers into sterilized jars,
Step 8:

and pour the boiling sauce over them.
Step 9:

Seal the jars right away, then turn them upside down and wrap them in a blanket until fully cooled.