Cabbage-Stuffed Peppers for Winter
Cabbage-stuffed peppers for winter make an excellent preserve. Here's one more way to put up stuffed peppers — peppers stuffed with cabbage for the winter. The finished preserve keeps well and comes in handy for lunch or dinner as a meatless main, or as a side to meat or poultry. You can serve it chilled or hot, depending on what you're after.
Cooking method
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Step 1:
Gather the ingredients from the list.
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Step 2:
Finely chop the cabbage and the half onion.
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Step 3:
In the heated oil, lightly fry the onion, then add the cabbage. Season with salt and pepper.
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Step 4:
Braise the cabbage until the liquid has cooked off.
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Step 5:
Seed the peppers and drop them into boiling water for 3–4 minutes.
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Step 6:
Turn them upside down to let the water drain out.
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Step 7:
Fill the peppers with the cabbage filling. Separately, thin the tomato paste with the water and bring it to a boil. Set the peppers in the tomato sauce and bring to a boil. Simmer the peppers over low heat for about half an hour.
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Step 8:
Pack the hot peppers into sterile jars.
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Step 9:
Pour the tomato sauce over the top. Seal the jars and set them under a blanket to cool.
- Cabbage-stuffed peppers for winter are one more way to put up peppers.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
