Pepper stuffed with cabbage for the winter cooking recipes. Pepper stuffed with cabbage and carrots for the winter

08.08.2020 Cakes

It is worth preparing pepper for the winter, stuffed with cabbage, since this dish will be able to provide full protection of the body against viruses and infections. Novice cooks will have to put in a little effort, but the end result will delight you.

Pepper stuffed with fresh cabbage for the winter without additional sterilization

Often lovers home preservation the long preparation stage, including sterilization of cans, is frightening. However, if from all the recipes for peppers stuffed with white cabbage you choose this one for the winter, the process of harvesting vegetables will be quick and simple.

Ingredients:

salt, black peppercorns - to taste;
bell pepper- 3.5 kg;
carrots - 2 pcs. large size;
dill and parsley - 0.5 bunch each;
sunflower oil- 3 tbsp. spoons;
onion- 1.2 kg;
white cabbage - 3 kg.

Preparation

Wash the peppers and clean their insides, then put them in a separate container, pour a little boiling water into it and leave to stand for a minute under a closed lid. Then drain the water. Cut the cabbage into thin strips and the carrots and onions into small cubes. You can also grate the carrots using a coarse grater.

Put the onion in a well-heated cauldron with sunflower oil, stew for a minute until it acquires a transparent shade and add the carrots. Vegetables should be simmered under a tightly closed lid until they become soft. Salt the cabbage at the same time and remember it a little with your hands so that it sips a little juice. Then add the carrot-onion mixture, stir everything well, add finely chopped greens, a little laurel and black pepper. Mix thoroughly again and start stuffing the peppers with this mass, trying to tamp the filling well.

Put the ready-made peppers in a large container, fill with cabbage juice, close the lid and move to a place with a low temperature for three days, after placing oppression on it. After that, transfer the vegetables to jars, fill with the released brine and transfer to the refrigerator.

Pepper with cabbage for the winter stuffed with vegetables and honey

Ingredients:

sugar - 2 tbsp. spoons;
vinegar - 65 ml;
white cabbage - 1.7 kg;
salt - 1 tbsp. a spoon;
onions - 450 g;
carrots - 600 g;
Bulgarian pepper - 3 kg;
- 1 teaspoon for each pepper.

Preparation

Rinse the peppers and carefully remove the entrails and stalks. Transfer them to a saucepan, pour in enough water so that it completely covers the peppercorns, wait for a boil and boil for a couple of minutes, tightening the fire a little. Cool vegetables by immersing them in cool water and letting dry.

Chop the onions, cabbage and carrots as finely as possible, lightly salt and remember the mixture well to achieve juicing. Fill the peppers as tightly as possible with this filling. For this, the vegetables are pressed down with a spoon. When the peppercorn is almost full, add the honey and place the peppers in clean and dried jars. Dissolve vinegar, granulated sugar and salt in a liter of water and pour the contents of the jars with this marinade. Then close the jars with well-fitting lids and sterilize in a saucepan for about 10 minutes. Now all that remains is to roll them up.

Peppers stuffed with cabbage in homemade marinade

Ingredients:

bitter pepper - 1.5 pcs.;
water - 1 l;
white cabbage - 3.5 kg;
carrots - 3 pcs.;
sunflower oil - 0.75 cups;
dill and parsley - 1 bunch each;
bell pepper - 35-40 pcs.;
sugar - 1 tbsp. a spoon;
garlic - 12 teeth;
salt - 2 tbsp. spoons;
vinegar 9% - 0.5 cups.

Preparation

Wash Bell pepper, clean the seeds out of it and immerse in boiling water for about 5 minutes. Then set it aside to cool. Chop the cabbage into thin strips, grate the carrots with a coarse grater, chop the garlic, herbs and hot pepper very finely. Mix all the vegetables thoroughly, salt and start stuffing the peppers with this filling, which must then be put in jars. To prepare the marinade, salt and granulated sugar are dissolved in water, and vinegar and a little sunflower oil are also added.

Pour the marinade over the peppers in the jars, cover them with airtight lids and sterilize in freshly boiled water for about 20 minutes. Then roll up and place strictly upside down. You can turn them back only after they have completely cooled down.

Stuffed peppers are being cooked different ways with the addition of all kinds of fruits, honey and spices. Pepper stuffed with cabbage and carrots for the winter is a wonderful independent dish. The vegetables included in it contain B vitamins, which are indispensable for maintaining high level energy, elimination of depression and getting rid of sleepless nights. These products are useful in any form: both boiled and raw. Therefore, if we cook pickles, we will get not only pleasure from eating, but also a lot of nutrients for our body.

Stuffed peppers cooked according to this recipe for the winter turns out to be really tasty, nutritious and aromatic. Housewives have been using this method of preparation for winter preparations for more than a dozen years.

Components:

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

Manufacturing technology:

Boil the peppers for 5 minutes. Cool down.
Grate the carrots on a medium grater.
Finely chop the garlic and hot pepper.
Chop the cabbage or cut into thin strips.
Mix the prepared foods gently.
Fill the peppers with assorted vegetables, ramming, and put in jars.

Brine preparation:

Put all the other ingredients according to the recipe in the water.
Pour the cooked peppers in containers with hot brine.
Sterilize for 20 minutes (1 liter cans).
Tighten the lids, cover with a blanket and wait until it cools completely.

With honey

For the winter, pepper stuffed with cabbage with honey, cooks quickly and turns out to be very tasty. Honey attaches to the workpiece spicy taste and aroma. The list of ingredients in this recipe is for one three-liter can.

Components

Sweet pepper - 8-10 pieces;
Cabbage - 0.6 kg;
Carrots - 2 pieces;
Bow - 1 head (large);
Garlic - 5-6 teeth;
Sugar - 2 tbsp. l .;
Water - 1.5 l;
Vinegar, 9% - 50 ml;
Parsley - 1 bunch (small);
Honey - 2 tbsp. l .;
Condiments: black peppercorns, mustard seeds, laurel leaf (to taste);
Salt - 1 tbsp. l.

Cooking method:

Boil the pepper for 5 minutes.
Cut vegetables into strips, chop herbs and garlic, mix.
Fill the pepper with the vegetable mixture and put it in a sterilized container.
Cook the marinade from seasonings, sugar, salt and vinegar with honey.
Fill the jar with marinade and sterilize for 30 minutes.
Tighten with a tin lid, wrap and cool.

With tomato juice without sterilization

Peppers stuffed with cabbage can be poured not only with a standard marinade, but also tomato juice... This makes the workpiece even tastier and healthier. Try it, you will definitely like it!

Ingredients:

Peppers - 3 kg;
Cabbage - 3 kg;
Tomato juice - 2 liters (better than freshly squeezed from ripe tomatoes);
Lean oils - 250-300 ml;
Carrots - 5 pcs.;
Vinegar, 9% - 150 ml;
Rock salt - 3 tbsp. l .;
Sakh. sand - 100-150 g;
Herbs and spices (to taste).

Step-by-step instruction:

Apples recipe

Peppers stuffed with cabbage and carrots for the winter may contain other ingredients. For example, apples added to a vegetable mix give the pickle its unique flavor and aroma. To make the workpiece look bright on the table, it is better to use peppers of different colors.

Grocery list:

Peppers - 1.4 kg;
Carrots - 1 kg;
Apples - 500 g;
Cabbage - 1 kg;
Bulb onion - 200 g;
Water - 1.5 l;
Vinegar, 9% - 100 ml.;
Sugar - 3 tbsp. l .;
Rock salt - 1 tbsp l .;
Dill, laurel leaves - to taste.

Recipe:

Blanch the peppers for 5 minutes. Cool down.
Cut carrots, cabbage and apples into arbitrary pieces.
Fill the peppers with assorted vegetables and place in prepared containers.
Boil water. Pour it into containers with stuffed peppers. Wait for the cans to cool.
Pour the water into a deep saucepan and add the rest of the ingredients according to the recipe. Boil. Pour in a second time. Seal with metal lids.
Turn over and cover with a warm blanket. Cool down.

Spicy and aromatic

This stuffed peppers with vegetables are prepared for the winter by those housewives whose family and friends prefer hot snacks, even to a small extent "vigorous". If you like softer pickles, don't use this recipe. It should also not be given to young children and people whose stomachs cannot stand spicy foods.

Products:

Sweet pepper - 40-45 pieces (choose equally);
Cabbage - 4 kg;
Carrots - 6-7 pieces;
Garlic - 15 cloves;
Chili peppers - 3 pieces;
Greens: celery, parsley - to taste;
Horseradish root - 1 pc. (about 150 g);
Sugar - 1 tbsp. l .;
Rock salt - 1 tbsp l.

For brine:

Granulated sugar - 3 tbsp. l .;
Vinegar, 9% - 50 ml;
Water - 1.6 l;
Ground black pepper - 1 tablespoon;
Vegetable oil - 200 ml;
Salt - 3 tbsp. l.

Cooking process:

Steam the peppers in a water bath for 10 minutes.
Cut carrots and cabbage into strips.
Finely chop the greens with a knife.
Chop horseradish root, chili and garlic on a grater or in a meat grinder.
Combine the entire filling, add sugar and salt, and then mix gently.
Fill the pepper vegetable mixture and put in sterile jars.
Dissolve all marinade products in boiling water and bring to a boil.
Pour the brine into containers. Cover with lids. Sterilize for 25 minutes (1 liter container).
Cover the overturned jars with a warm blanket. Leave to cool completely.

Under oppression

Unfortunately, this pepper stuffed with cabbage for the winter does not cook as quickly as the ones presented above. But he gets his special flavor and taste. If you are not too lazy to spend several days on canning, be sure to try making pickles according to this recipe.

Ingredients:

Peppers - 1 kg;
Carrots - 3 pcs.;
Cabbage - 400 g;
Rock salt - 1 tbsp l.

Brine components:

Vinegar, 9% - 50 g;
Water - 1 l;
Sakh. sand - 2 tbsp. l .;
Rock salt - 2 tbsp l .;
Odorless oils - 100 ml;
Allspice - 3-4 pcs.;
Laurel leaves - 2 pcs.

Manufacturing technology:

Boil the pepper for 4-5 minutes.
Finely chop the carrots and cabbage. Salt, mix gently;
Fill the pepper tightly with the vegetable filling and put in a deep saucepan;
Boil the brine in another vessel. To do this, add all the ingredients according to the recipe for the brine into a container with water. Pour vinegar last. The brine should boil.
Pour vegetables with brine and put pressure on. Leave on the table for several days, until completely sour.
After three to four days, decompose the contents into containers. Boil the brine and pour over the jars.
Sterilize for 15 minutes (1 L jar). Cork and cool under a blanket.

In romanian

Peppers stuffed in Romanian have a very original taste. Of course, the recipe will take a little tinkering. But believe me, it's worth it. The pickle turns out to be simply incomparable. In addition, it is absorbed better by the body.

Pickle products:

Peppers - 3 kg;
Cabbage - 5 kg;
Carrots - 1 kg;
Onion - 1 kg;
Odorless oils - 250 g;
Salt - 150 g.

Completing of the work:

Boil the peppers for 4-5 minutes.
Cut onions, cabbage and carrots into strips and simmer in a skillet in vegetable oil. Stew should not be long, until half cooked.
Salt the filling and fill the pepper with it.
Place the stuffed peppers tightly in a wide container.
Deliver the load and leave it for 3 days.
Put in jars, pour over the released juice and sterilize for 25 minutes (containers with a volume of 1 liter).
Cork, cover with a warm blanket. Wait for cooling.

Stuffed peppers with rice

This is a recipe from the "open-warm-eat" category. It is very convenient to make such preparations if there are schoolchildren in the house who are able to warm up food for themselves after school. But unlike classic recipe white cabbage is present here. It reduces the calorie content of the dish and saturates the preparation with useful microelements and vitamins.

Components:

Bell peppers - 8 pcs. (large);
White cabbage - 500 g;
Raw rice - 130 g;
Onions - 2 pcs. (large);
Carrots - 5 pcs. (medium);
Sakh. sand - 1 tbsp. l .;
Garlic - 2 cloves;
Lean oils - 50 ml;
Tomato juice - 250 ml;
Salt - 1 tbsp. l.

Step-by-step instruction:

Blanch the peppers for 4 minutes.
Chop carrots, onions, cabbage.
In a saucepan, simmer all vegetables and raw rice in boiling oil.
Fill the peppers with the mixture, but do not tamp tightly, there should be a place of about 1-1.5 cm on top.
Pour in hot salted water and boil for 15 minutes.
Transfer to jars, add boiled tomato juice and sterilize for 35 minutes.
Cork, wrap up and allow to cool.

If this is your first time going to cook peppers stuffed with cabbage and carrots for the winter, be sure to listen to useful tips from experienced housewives:

Peppers for stuffing are best chosen with walls of medium fleshiness. Thin-walled ones will creep in before you finish cooking, and fleshy ones won't allow you to place a lot of filling.
Choose juicy and tender carrots for blanks. Lignified root vegetables in pickles acquire the taste of planed chips.
Cabbage should also be juicy and sweet. It is advisable to choose mid-season varieties with a delicate texture for blanks with vinegar.

We also recommend that you watch the video recipes presented in this article. Some ingredients, their quantity and even how they are cooked in them differ from the printed versions. After all, the taste and color, as they say ... In general, choose your recipe!

And finally, I would like to add that according to any of the recipes presented above, yummy is obtained. But you still, before preparing a huge batch of stuffed peppers, be sure to cook a little for a test. What if you think that there is not enough salt? Or maybe you would like to make a sweeter or sour preparation? In general, experiment and share your results in the comments!

I have always wondered how people harvest such a beautiful pepper stuffed with cabbage and carrots for the winter. Do cans really stand in a regular closet? It turned out that yes. No problem. Everything is solved by ordinary sterilization. Warm up the jars of ready-made stuffed cabbage and carrots with peppers for 20 minutes in boiling water - and that's it, you can surprise the guests who come in the middle of winter. The marinade is made on apple cider vinegar with the addition of vegetable oil, which makes the preparation soft in taste.

Ingredients:

bell pepper - 7-8 pieces of medium size
cabbage - 1 small head of cabbage
carrots - 1 piece
hot peppers- ½ pod
garlic - 3-4 cloves
parsley - sprig
dill - twig
cumin - a pinch
Bay leaf 2 pcs. per can
salt 1 tbsp. l.
sugar 1 cup
apple cider vinegar 1 cup
water 1 l
refined oil 100 ml

How to prepare stuffed peppers with cabbage and carrots for the winter

For this blank, choose a medium-sized bell pepper. If you take a multi-colored bell pepper, the appetizer will look bright and appetizing on the table. Seed out the peppers.

Transfer the peppers to a saucepan with boiling water, boil for 2 minutes (this process is called blanching - this will soften the peppers and make it easier to stuff with cabbage and fit into jars). Then remove the saucepan from the heat and remove the pepper.

Chop the cabbage into thin strips and place in a large bowl. Sprinkle salt (2 tsp) on top and carefully remember the cabbage with your hands.

In the meantime, peel the carrots and chop thinly, or chop on a grater. Add carrots to a bowl of cabbage and add finely chopped parsley and dill there. You can also add a few sliced tomatoes. Stir the vegetables and let sit for 15 minutes.

Peel the garlic and chop it coarsely, add it piece by piece to each peppercorn. Use hot peppers to taste. Fill the peppers tightly with the resulting cabbage salad.

Fill the pre-washed and sterilized jars with stuffed pepper. You can stick a bay leaf around the edges.

Prepare a marinade for which, per liter of water, take 1 tablespoon of salt, 1 glass of sugar, a glass apple cider vinegar, and 100 ml of refined oil. Boil the marinade and add a pinch of cumin.

Pour the marinade over the jars of stuffed peppers and sterilize them in a saucepan of water for 20 minutes. Roll up the lids and turn over the cans, throw a thick towel on top and leave for a day until it cools completely.

Such a blank is stored in the pantry.

Bell pepper is a healthy and beautiful vegetable. He himself can embellish any table, or they can diversify the menu. It is noteworthy that it can be consumed not only raw. Various preparations for the winter are made with it, including stuffing.

Stuffed bell peppers for the winter are prepared in a variety of ways: with carrots, cabbage, marinated, with and without sterilization. Consider various options for this delicious preparation which brings back memories of summer and contains many useful vitamins and minerals.

Pepper stuffed with cabbage marinated for the winter

You will need (for 10 servings):

Cook like this

Peel the peppers finely chop the cabbage... Boil water, put pepper in it and blanch for 10 minutes. Cool down. Trying not to damage the vegetables, stuff them with cabbage, crushing it a little. Place vertically in prepared jars.

Prepare the marinade: pour water into the container, add to it all the spices and herbs necessary for the recipe. Boil. Pour the filled jars with the resulting marinade.

Now you need to put the containers with vegetables on sterilization for 20 minutes.

Close the jars with lids, cover with a warm fur coat, but do not turn over and let them stand, cool.

Pepper stuffed with cabbage for the winter recipe with carrots

The following ingredients are required:

Peel the pepper dip in boiling water and stand for 5 minutes. Place the peppers on a plate and let cool. Peel and grate the carrots. Cut the cabbage into thin strips. Chop greens, garlic and hot peppers. Salt prepared carrots and cabbage, mix. Fill the peppercorns with the vegetable mixture and put them in jars, on the bottom of which put the peppercorns.

Prepare the marinade: pour water into a container, add all the spices and herbs. To mix everything. Pour vegetables with this liquid. Now put on sterilization for 20 minutes.

Then everything is as usual: close with lids, turn upside down and cover with warm clothes.

Pepper stuffed with cabbage and carrots, in tomato juice for the winter

You need to take:

3 kg of tomatoes;
10 Bulgarian peppercorns;
cabbage - half a kilo;
carrots - 0.2 kg;
a bunch of greens;
3 to 4 cloves of garlic;
salt - 3 tbsp.

The first step is to prepare the tomatoes: rinse, cut arbitrarily... Pass through a meat grinder. Add salt to them. The resulting tomato juice must be boiled for 30 minutes. Now peel the vegetables for stuffing, blanch for 5 minutes. Chop the carrots and cabbage into strips. Chop the garlic and herbs.

Stuff the sweet peppers with the vegetable mixture and transfer to the jars. Pour over boiling tomato juice, close the lids. Put the workpiece upside down, covered with a warm blanket.

Bell peppers stuffed with cabbage and carrots in tomato sauce

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;
lean oil - 0.4 l;
sugar - 0.2 kg.

Chop cabbage and carrots. Mix vegetables, salt to taste. Stuff the peeled peppers with vegetables. Separately fill with tomatoes... Pour the juice into a container, add all the spices and herbs to it. And put it to boil. Take a separate dish, put the stuffed vegetables in it, add hot pouring to them and boil everything together, reduce the heat and simmer for 30 minutes.

Prepare jars. In them shift stuffed vegetables... It is not necessary to tamp it tightly, the remaining free space is poured with fill. Roll up the containers, wrap them in warm clothes and let them cool down.

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

Stuffed peppers without sterilization recipe for the winter

Necessary:

15 sweet peppers;
a pound 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 in 3 and 4 tablespoons, respectively.

Wash peppers, peel, hold in boiling water for 5 minutes and cool. Chop the cabbage into strips, rub it with salt and squeeze. Add grated carrots, chopped greens to it and mix. Fill the peppers with the vegetable mixture and place them in containers.

Make a marinade: take an enamel pot, 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 the blanket.

Another recipe without sterilization.

Recipe "Moldavian"

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. Take out the vegetables, let the water drain. Take a heat-resistant dish, pour oil into it, heat and put onions and carrots to it, salt. Simmer vegetables until tender. Add chopped cabbage to them.

Now you can start stuffing. Thereafter stack stuffed vegetables into the container tightly to each other. Cover with a plate, place the load on top. Vegetables will be allowed own juice and in a few days the workpiece 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.

Greetings dear readers. Stuffed peppers with vegetables for the winter is not only a snack for the winter, but also a good option to keep vegetables with all the vitamins for the winter.

The harvesting of vegetables continues until late autumn, of course, everyone has to work hard. The question often arises, they say, how to maintain a good harvest of Bulgarian, sweet pepper. One option is to stuff and roll up in jars. It turns out a good homemade semi-finished product with preserved vitamins.

Preparation before harvesting for the winter.

Pepper is enough unique vegetable... It is rich not only in vitamins, useful substances, brightly colored, it is just as juicy, crunchy, always brings variety to the table. It can be eaten not only raw, but also in any other form.

Course in fresh keeping bell peppers all winter is hard only if they are frozen. But it is not always possible to freeze, so the most common type of preservation for the winter is: stuffed peppers with vegetables in jars for the winter.

Today we'll talk about the most interesting recipes and how to freeze it for the winter. But first, let's talk about some of the tricks of our housewives. They help to get high-quality and tasty stuffed peppers with vegetables for the winter.

The most ideal option is pick pepper exactly on the day of harvest... If this is not possible, then you need to choose the freshest and most meaty. If you buy them, then carefully select each fruit.
Best for stuffing suitable red peppers... They are more meaty and juicy. Although there is different varieties, there are also green very juicy.
When choosing a pepper, pay attention to sizes and grades... You need to choose medium, meaty, which will go well into the jar. And it is best to marinate multi-colored, but one variety in a jar. So they will marinate evenly.
All peppers should be no visible damage.
Peppers and other vegetables must be well rinsed, cleaned and dried... This will prevent the vegetables from becoming watery. Be sure to dry.

Well, there is a lot of stuffed pepper recipe for the winter. I advise you to choose several recipes and cook for the winter.

In order not to repeat myself in each recipe below, I will describe how to cook vegetables:

Stuff the pepper with cabbage.

Stuffed with cabbage

Everyone in our family loves cabbage, so we always do something with cabbage for the winter. One of the options is stuffed peppers with vegetables for the winter, in this case the vegetable is cabbage. This type of preparation is perfect as an appetizer or as a side dish. Without special efforts and you can cook quickly Tasty dinner for family.

And so let's get started we need:

1 kg of sweet bell pepper;
1 head of cabbage (not large);
1-2 carrots.

For the marinade:

1 liter of water;
150 ml vinegar;
200 gr. Sahara;
100 ml of sunflower oil;
2 tablespoons of salt.

Step 1.

First cooking pepper as described above. In the meantime, the pepper dries up, cook the cabbage.

Step 2.

We wash and clean the cabbage with carrots. In this recipe, it is best to cut them into a thin salt shaker. But ideally if you grate them for korean carrot... So it is better preserved taste qualities and the view gets better.

Mix the carrots and cabbage.

Step 3.

Now neatly without damaging pepper, fill its cavity with a mixture of carrots and cabbage. You need to stuff tightly without damaging the pepper. Stacking stuffed peppers on its side in a saucepan.

Step 4.

Now preparing the marinade... In another saucepan, mix all the ingredients: water, salt, sugar, vinegar and sunflower oil. We put it on the stove, on the fire. When it boils, turn off the stove and pour it into a saucepan with vegetables.

Now remove the pan for 2 days under oppression in a dark and cool place.

Step 5.

After 2 days, transfer stuffed peppers to sterilized jars, tightly and fill in brines. Now we put jars in a pot of water, sterilize... Banks need to boil for 15 minutes. Thereafter roll up the lids, turn the cans over onto the lids and wrap them in a warm blanket. After cooling, put it away for storage.

Is the "Globe" the same from the Soviet times or according to the modern one?

Once our grandmother came to visit us and for lunch we opened a jar of stuffed peppers. Everything is as usual. But our grandmother was delighted with our peppers and said that the taste was very familiar, even from Soviet times.

Well then we rummaged through the Internet and it turned out this is a recipe for stuffed store imported peppers that were sold in Soviet time... So for those who want to remember or just try stuffed peppers with vegetables for the winter according to Soviet times, try it, lick your fingers.

We do not have exact proportions, we do it in large, enough, volumes. Therefore, the recipe is described in parts.

Ingredients:

sweet bell pepper;
8 parts carrots;
1 part onion;
1 part parsnip
vegetable oil;
greenery;
salt.

For 1 liter of sauce:

tomato sauce (1 liter);
50 gr. Sahara;
30 gr. salt;
ground pepper (you can mix different peppers, all to taste).

Step 1.

Peel the peppers, rinse and blanch in boiling water for 3-4 minutes. While it is drying, we go further.

Step 2.

We clean the carrots, grate. Now cut the onion into rings... Now you need to separate from each other fry the carrots and onions over low heat in vegetable oil.

Now let them cool down and then mix everything. Add herbs and salt... For 1 kg of the mixture, a handful of finely chopped greens and about 2 teaspoons of salt. Mix everything thoroughly.

Step 3.

Now stuffing peppers... Tight, but very gentle so as not to break the pepper.

Step 4.

Now in a different dish making sauce... Mix tomato sauce, salt and sugar, and season with ground pepper to taste (we use a mixture). Mix everything thoroughly.

Step 5.

Put the peppers in sterilized jars and pour the sauce... Now we put on a boil. For 0.5 liter cans - boil for 70 minutes. For cans 1 liter - boil for an hour and 20 minutes.

Then we roll up and cover with a warm blanket. After cooling, put it away for storage.

Stuffed honey peppers for the winter.

honey filling

Stuffed peppers with vegetables for the winter is a common thing, but you can also add honey with vegetables. The taste is simple ... In short, jars of such pepper go away even before the snow falls)))) Garlic marinade, sweet and sour filling, just awesome stuffed peppers. Be sure to try this recipe.

Honey is best, whenever possible, to take Linden from acacia. It has the best pronounced taste and color.

Ingredients:

Bulgarian pepper - 12-15 pieces;
2 heads of garlic (large);
600 gr. cabbage;
300 gr. carrots;
1 liter of water;
200 - 250 gr. Sahara;
20 grams of salt
20 ml vinegar 9%;
0.5 teaspoon of honey (put in each pod).

Step 1.

Blanch the peppers and dry.

Step 2.

Finely chop the cabbage. Grate the carrots, salt and crush.

Step 3.

Cut the garlic into rings.

Step 4.

We fill the pepper. 0.5 teaspoon of honey, a couple of garlic rings and the rest, fill with a mixture of cabbage and carrots. And immediately fill the cans tightly. We take liter jars.

Step 5.

Now we cook the brine. We mix all the ingredients: water, sugar, salt and vinegar. Bring to a boil and cook for 2-3 minutes. Now we pour the brine into the sterilized jars to the top.

Step 6.

We sterilize for 35 minutes. Then we roll up and everything is as usual.

The brine becomes cloudy over time. This is fine. These jars will last all year long in a cool, dark place.

Stuff with eggplants in tomato juice.

pepper stuffed with eggplant with tomato juice

Now we will consider stuffed peppers with vegetables for the winter, where the vegetable will be eggplant in tomato juice. It is better to select the ratio of vegetables yourself. We need:

bell pepper;
400 grams of sugar;
about 200 gr. salt;
70% vinegar essence;
lemon juice (squeezed from 1 lemon);
a few peas of allspice;
1.5 liters of water;
1.5 liters of tomato juice;
Bay leaf;
garlic and parsley.

Step 1.

Cooking the peppers and leaving them to dry.

Step 2.

It is necessary to prepare the marinade number 1. To do this, mix 1.5 liters of water, 200 gr. sugar, 100 grams of salt and 2 teaspoons of vinegar essence. Stir well.

Step 3.

Mix 1.5 liters of tomato juice, salt, sugar, 3 bay leaves, about 5 allspice peas, 1.5 teaspoons of vinegar essence. Stir well. This is marinade number 2.

Step 4.

Eggplant diced mode. But not too shallow.

Step 5.

Bring Marinade No. 1 to a boil. Dip all the peppers into the boiling marinade for 1-2 minutes. Then we take it out and cool it down.

Meanwhile, put the chopped eggplant there and boil for 6 minutes. Then we transfer it to drushlak.

Step 6.

Grind the garlic with parsley and add to the eggplant. We mix. We fill the peppers with this mixture and put them in sterilized jars.

Step 7.

Now we put marinade No. 2 on fire and bring to a boil. After that, fill the jars with them.

Step 8.

Now we put the jars in a saucepan with water, cover with lids and boil for 15-20 minutes. Then we roll up the cans and everything is as usual.

Pepper stuffed with carrots.

Beautiful appetizer it turns out

Continuing the theme of stuffed peppers with vegetables for the winter. Now we will make not only tasty, but also beautiful. Carrots add flavor to the stuffed pepper dish.

We need:

1.5 - 2 kg of bell pepper;
1 kg of carrots;
1 kg of onions;
1 tablespoon vinegar essence 70% (if you use a 2 liter can);
10 tablespoons of salt;
8 tablespoons of sugar;
1 teaspoon black peppercorns;
3 carnation buds;
0.5 teaspoon black allspice;
3 bay leaves;
3 - 3.5 liters of homemade tomato juice.

Step 1.

Prepare the pepper, dry it.

Step 2.

Meanwhile making homemade tomato juice... To do this, wash the tomatoes well, chop and grind through a sieve. Boil the juice, cook for 20 minutes. Remove the foam. Now we season the juice with all the spices, except for the bay leaf.

Step 3.

Chop onions and carrots and fry separately by adding a bay leaf. Then mix everything, removing the bay leaf and cool.

Step 4.

We fill the pepper with vegetables. We put it in a large saucepan, cook for 5-7 minutes.

Step 5.

Now we boil the juice again, remove the spices and pour through a sieve into the jars, leaving a little space. Now pour the essence on top and roll up the lids. Now we cover the jars with a warm blanket and, after cooling, put them in storage.

Stuffed with apples and cinnamon peppers.

pepper stuffed with apples in banks for the winter

Another unusual recipe... Although we are preparing stuffed peppers with vegetables for the winter, we could not get by with the apples. We like it very much. The taste is sweet and spicy. Well suited to the festive table. It is better to make such blanks in small jars.

Ingredients:

5 pieces of red and yellow bell peppers;
1 kg of white, sour apples.

For the marinade you need:

0.8 liters of water;
1 teaspoon ground cinnamon
2 tablespoons of sugar;
1.5 tablespoons of salt;
250 ml vinegar 6%.

Step 1.

We prepare the pepper, everything is as usual and dry.

Step 2.

Cut the apples into quarters. If they are large, then you can cut them into more pieces. We blanch them for a very short time. Then we put it in pepper. And immediately we fill sterilized jars.

Step 3.

We make the marinade, combine the ingredients, boil and pour in the vinegar.

Step 4.

We fill the jars with marinade and sterilize for 15 minutes.

Step 5.

Now we roll up the cans and the rest as usual.

So we got stuffed peppers with vegetables for the winter, only instead of vegetables inside - one outside and sweet filling inside.

Delicious frozen stuffed peppers for the winter.

frozen stuffed peppers

Stuffed peppers with vegetables for the winter can not only be pickled, but also frozen. A good option... There are two ways to freeze: you can cook the stuffed peppers as usual and then freeze, or you can freeze all the ingredients separately.

When we freeze all the ingredients separately, then you can safely make other dishes from them, combine various vegetables, and so on. Let's consider both options with an example.

Option 1.

Freeze the whole stuffed peppers. In principle, any variant of stuffed peppers can be frozen.
You do not need to cook vegetables in advance. But, for example, if you want to cook minced meat stuffing with rice, then you need to boil the rice in advance. Then mix with minced meat, finely chopped onion, salt and pepper. And just tamp the peppers.
Better to put peppers in bags in the freezer. But not much, it is impossible for them to touch each other. If they freeze together, it will be difficult to separate them before cooking.
You do not need to defrost them before cooking. You need to get it out of the freezer and into a preheated pan. After frying on all sides, you can simply boil in the sauce and on the table.

Option 2.

Peppers, carrots, cabbage, and eggplants can be frozen individually. You do not need to boil them.
Be sure to process all vegetables before freezing. Frozen or after defrosting, they cannot be processed.
Eggplant can be frozen in plates. And after defrosting, they can be fried. But you won't get a golden crust. Better still fry in advance and wrap in tubes. Before freezing, soak the fat with napkins. Then freeze.
Cabbage, onions and carrots are finely chopped or grated. If you planned to fry, then it is better to do it before freezing. And the grease needs to be removed with napkins or paper towels.
It is better to freeze each vegetable in separate containers or bags. You can combine them in different ways before cooking.

Unlike pickled peppers, frozen convenience foods cook faster.

For the winter, it is worth preparing peppers stuffed with cabbage, since this dish can provide full protection of the body from viruses and infections. Novice cooks will have to put in a little ...

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 pepper (with the stalk removed and the seeds cleaned) 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). 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 scrub - 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 correctly 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.

Washed and peeled green and red peppers should be blanched for a few minutes, then chilled. 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"

Put 1 tsp in each pepper. 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 preservation, 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;
caraway seeds - 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 cumin or clove seeds.

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 2.5 kg
Carrots -2 pcs
Garlic 3-4 heads
Marinade for 1 liter of water you need:
Sugar -200gr
Salt -1 tbsp. a spoon
Vinegar 9% - 200ml.
Vegetable oil -100 ml.

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 unusual taste and aroma. It is important to note that it is best to use red or yellow bell peppers, as green peppers tend to be bitter. To prepare 7-9 servings of this wonderful snack you will need:

Following step by step instructions, let's 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, finely chop the garlic and parsley. 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, 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 uncomplicated preparation, unusual taste and no need to sterilize jars. You will need the following ingredients:

So, the cooking method is as follows.

Wash the pepper, remove the seeds.
Grate the carrots, 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 pepper in jars, pour 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 leaves 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.

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. Bulgarian 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 little 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 the 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 leaves, sweet 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, open a jar of stuffed pepper and enjoy!

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

Home »Homemade preparations, Eggplant, zucchini and sweet pepper preparations

	A recipe from my aunt. In winter, it is an excellent addition to cutlets, sausages or pilaf ...
	Ingredients: 1 kg sweet pepper For filling: 500 g carrots 300 g cabbage 200 g onions 100 ml vegetable oil Salt, ground black pepper to taste To fill: 800 ml water 2 tablespoons tomato paste 100 ml vegetable oil 100 g sugar 70 ml vinegar 9% 1.5 tablespoons of salt Bay leaf, peppercorns, allspice Output: about 2 - 2.5 liters
Chop the cabbage finely and gently wring it with your hands:

Saute the onion in butter:

Add carrots and simmer until soft. Cool down:

Mix with cabbage. Add herbs, salt, pepper to taste:

Cut the stalks of the peppers, remove the seeds. Blanch in boiling water for 2 minutes. Throw in a colander, rinse with cold water:

Fill with prepared cabbage filling:

Store tightly in clean, sterilized jars:

Combine all components of the pouring in a saucepan and bring to a boil. boil for 5 minutes:

Pour the peppers with the resulting marinade:

Sterilize 50 minutes:

Roll up, turn over and wrap until it cools completely:

The presented recipe “Pepper stuffed with cabbage, in tomato”, you can prepare from the following ingredients: Cabbage, onions, Carrots, Sweet peppers, Tomato paste. Similar photo recipes for the dish Pepper stuffed with cabbage in tomato can be found in the menu Homemade preparations, Eggplant, zucchini and sweet pepper preparations

harch.ru

Pepper stuffed with vegetables in tomato juice

If you have tried many preservation recipes and do not know what else to prepare for the original for the winter, try to make a preparation of bell peppers stuffed with vegetables.

Ingredients for an 800 gram can:

bulgarian pepper - 3 pcs.
onions - 150 g (two small onions)
carrots - 300 g (two medium carrots)
cabbage - 200 g
vegetable oil for frying - 70 ml
tomatoes - 1 kg
salt to taste
sweet peas - 3 pcs.

Recipe

Prepare the ingredients for the minced meat. Peel and chop the carrots using a special grater or shredder in large pieces. If there is no shredder, then first cut the carrots into circles, then into cubes.
Peel the onion and cut into small cubes.
Chop the cabbage into strips.
Pour vegetable oil into the pan, wait until it warms up, put the cabbage and fry it lightly, until soft.
When the cabbage is fried, put it in a colander placed on a cup to drain the excess oil.
Add vegetable oil to the same pan, pour the carrots into the pan and fry them halfway through. At the end, just like cabbage, fold the carrots in a colander.
Last of all, fry the onion in a pan and, like other components of the minced meat, put it in a colander.
Grate the tomatoes and pass through a sieve in order to separate the juice from the seeds. Salt the resulting juice.
Move browned vegetables - carrots, cabbage and onions. Salt to taste.
Cut off the stalk of the peppers, remove the seeds.
Put a pot of water on the stove, add cool salt to the water, about a tablespoon. When the water boils, dip the peppers in boiling water and boil for three minutes. Then remove the peppers from the pan, cool.
Stuff the cooled peppers with minced vegetables.
Sterilize the jar and lid. You can read how to do this in the article on how to sterilize cans and lids. Then pour the tomato juice into a saucepan and boil.
Put the stuffed peppers in a jar.
Pour over boiled tomato juice and add sweet peas. Cover the jar with a loose lid.
Prepare a large pot or bucket for pasteurization. Place a jar holder on the bottom of the pan. Pour enough water so that it reaches the shoulders of the jar. When the water boils, using special tongs or potholders, grab the jar by the neck and lower it into the pan.
Pasteurize the jar of peppers for 20 minutes. At the end of pasteurization, use tongs to remove the jar and now tighten the lid tightly.
Turn the jar upside down and cover with a towel until it cools completely. Store canned stuffed with vegetables pepper in a cool place.

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Pepper stuffed with cabbage for the winter: the most interesting recipes

Content:

Everyone knows that in the cold season, the human body is usually sorely lacking in vitamins. It is very difficult to buy fresh vegetables and fruits in winter, and most housewives in our country always take care of home preparations in advance. It's so nice to open a jar of something tasty on a cold winter evening!

Today we will talk about one interesting appetizer- pepper stuffed with cabbage for the winter. If you have not tried this dish yet, then it's time to learn. After all, these vegetables are just a storehouse of vitamins and microelements: for example, bell pepper is rich in B vitamins (B1, B2 and B6), which are indispensable in case of loss of strength, depression, insomnia, and white cabbage contains thiamine (vitamin B1), which has a positive effect on the functions of the nervous system and muscles, protects against polyneuritis. Thus, having prepared this dish, you will not only enjoy its pleasant taste, but also strengthen your immunity!

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Recipes for making peppers stuffed with cabbage for the winter

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.

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A simple recipe for bell peppers stuffed with cabbage

According to this recipe, we need:

sweet pepper - 35-40 pcs., and bitter - 1 pc.;
sunflower oil - 0.5 tbsp.;
white cabbage - 3 kg;
garlic - 12 cloves;
fresh herbs (dill, parsley) - 2 bunches;
water - 1 l;
vinegar 9% - 0.5 tbsp.;
salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
carrots - 2 pcs.

The cooking method for this dish is as follows.

Wash the bell peppers, remove the seeds, put them in boiling water for 5 minutes, let cool. Grate the carrots, chop the greens, chop the cabbage into strips, finely chop the garlic and hot pepper.
Mix everything and salt.
Stuff the bell peppers with the resulting filling and put in jars.
Make a marinade. To do this, add salt, sugar, vinegar and vegetable oil to the water.
Pour the resulting marinade into jars and cover them with a lid. Then sterilize as follows: 1 liter jars - 20 minutes, 2 liters - 30 minutes.
Now they can be closed and turned upside down until they cool completely.

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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 tend to be bitter. To prepare 7-9 servings of this wonderful snack you will need:

medium sized bulgarian pepper - 7-10 pcs.;
white cabbage - 1/2 pc.;
water - 1 l;
sugar - 4 tbsp. l .;
vinegar 9% - 0.3 tbsp.;
onions - 2 pcs.;
carrots - 2 pcs.;
garlic - 5 cloves;
vinegar 6% - 0.5 tbsp.;
parsley - 1 bunch;
honey - 2 tbsp. l ..
spices to taste: black peppercorns, mustard seeds, bay leaf;
salt - 1 tbsp. l. with a slide.

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, finely chop the garlic and parsley. 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, 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.

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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:

white cabbage - 3 kg;
sweet bell pepper - 3 kg;
tomato juice - 2 l;
vegetable oil - 400 ml;
vinegar 9% - 150 ml;
carrots - 2 pcs.;
salt - 4, 5 tbsp. l .;
sugar - 200 g

So, the cooking method is as follows.

Wash the pepper, remove the seeds.
Grate the carrots, 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.

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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 leaves 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.

Probably every housewife has her own branded recipes cooking certain dishes. It is possible that, having cooked peppers stuffed with cabbage, you add another new one to the piggy bank cooking masterpiece, having tasted which, guests will be delighted and will certainly take an interest in its recipe! The main thing is to try as many cooking options as possible and choose the one that you like the most. And in winter, it will be a pleasure to open a jar with this appetizer, which will perfectly complement any dish, and will also help to always stay in good shape in the cold season and not suffer from a lack of vitamins. Bon Appetit!

jlady.ru

Recipes for blanks of peppers stuffed with cabbage for the winter

1 Delicious recipes cooking bell peppers stuffed with cabbage for the winter
- 1.1 A simple recipe for winter preparation of bell peppers stuffed with cabbage
- 1.2 Cooking peppers stuffed with cabbage and carrots for the winter
- 1.3 How to preserve peppers stuffed with cabbage with honey additive
- 1.4 Winter harvesting of pepper stuffed with cabbage in tomato juice
- 1.5 How to cook peppers stuffed with cabbage and apples for the winter
- 1.6 How to close peppers stuffed with cabbage without sterilization

Bitter pepper - one pod
Carrots - two hundred grams
Fresh herbs - one bunch
Garlic - three to four cloves
Water - 300-350 milliliters
Vinegar 9% - one hundred milliliters

Carrots - 300 grams
Salt - three tablespoons
Water - 400 milliliters

Cut the cabbage into strips as usual, grate the carrots. Chop the herbs and garlic, chop the chili pepper until finely crumbled. Add one third of salt and sugar to vegetables and mix.

Carrots - 350 grams
Onion - two medium onions
Garlic - 5 large cloves
Parsley - one bunch
Honey - two tablespoons
Sugar - four tablespoons
Salt - two tablespoons
Bay leaf - one piece

Tomatoes - three kilograms
Carrots - two hundred grams
Fresh herbs - one bunch
Garlic - three to four cloves
Salt - three tablespoons

Cabbage forks - 600 grams
Apples - 400 grams
Water - one and a half liters
Salt - four tablespoons
Sugar - three tablespoons
Bay leaf - one piece
Dill umbrella - one piece

White cabbage - one and a half kilograms
Carrots - two hundred grams
Tomato juice - two liters
Sugar - three tablespoons

kolbasa59.ru

Pepper stuffed with cabbage for the winter - the best recipes

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

Delicious recipes for making sweet peppers stuffed with cabbage for the winter

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

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

A simple recipe for winter preparation of bell peppers stuffed with cabbage

For this salad you need to take:

Sweet bell peppers (yellow and red) - twelve to fifteen pieces
Bitter pepper - one pod
White cabbage - one and a half kilograms
Carrots - two hundred grams
Fresh herbs - one bunch
Garlic - three to four cloves
Sunflower oil (refined or not, it's up to you) - one hundred grams
Water - 300-350 milliliters
Vinegar 9% - one hundred milliliters
Salt - one tablespoon, no slide
Sugar - one tablespoon, also without a slide
Allspice - three to four peas

And so, before cooking, you need to wash and peel the vegetables, that is, prepare.

In peppers, you must carefully cut the stalk and 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 the pepper in boiling water, and keeping it that way for about five minutes. After the specified time, we take it out and let it cool.

Three carrots on a grater, chop the cabbage into thin strips. Chop hot peppers, herbs and garlic until finely crumbled. Garlic can also be pressed 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 and sunflower oil and mix well. The marinade is ready, pour our peppers into it. It remains only to sterilize the whole thing in boiling water for twenty minutes, previously.

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

Cooking peppers stuffed with cabbage and carrots for the winter

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 - fifteen pieces
White cabbage - one and a half kilograms
Carrots - 300 grams
Chili pepper - one little peppercorn
Herbs, parsley and dill - one medium bunch
Salt - three tablespoons
Sugar - one and a half tablespoons
Vinegar 9% - fifty milliliters
Water - 400 milliliters
Refined sunflower oil - one hundred milliliters

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

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

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

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

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

How to preserve cabbage stuffed peppers with honey

Bell peppers - ten to twelve pieces
White cabbage - one and a half kilos
Carrots - 350 grams
Onion - two medium onions
Garlic - 5 large cloves
Parsley - one bunch
Honey - two tablespoons
Sugar - four tablespoons
Salt - two tablespoons
Vinegar 9% - fifty milliliters
Allspice - five to six peas
Bay leaf - one piece

My pepper, we clean the seeds. We put them 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 and bay leaf between the peppers.

Marinade, in fact, is the chip of this recipe. Dissolve salt and sugar, honey and vinegar in water. Wait until the whole thing boils and pour peppers on it.

Sterilize jars of peppers, roll them up. Well, then, as usual, you wrap it up in a blanket.

Due to the marinade, stuffed peppers will acquire a tart, spicy taste that will obviously delight you.

Winter harvesting of pepper stuffed with cabbage in tomato juice

Ingredients:

Tomatoes - three kilograms
Bell pepper - ten pieces
White cabbage - one and a half kilograms
Carrots - two hundred grams
Fresh herbs - one bunch
Garlic - three to four cloves
Salt - three tablespoons

We wash the tomatoes, carefully cut the stalk and 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 five minutes.

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

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

How to cook peppers stuffed with cabbage and apples for the winter

Ingredients:

Bell peppers - fifteen pieces
Cabbage forks - 600 grams
Apples - 400 grams
Onions - one medium onion
Water - one and a half liters
Vinegar 9% - one hundred fifty milliliters
Salt - four tablespoons
Sugar - three tablespoons
Bay leaf - one piece
Dill umbrella - one piece

My pepper, clean from seeds. We boil them for twenty 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 (one and a half to one and a half centimeters). Cut the onion into feathers. Then we mix everything and fill our pepper with this mixture.

It remains only to put everything in a jar and fill with marinade. It is being prepared, like all the previous ones, quite simply. We take the water in which we softened the pepper, add vinegar, sugar and salt to it. Let it simmer for ten minutes, so that the marinade evaporates a little and thickens. Pour it into jars and roll it well under the lids. Well, as always, we turn this case upside down and wrap it up warmly.

Now you can taste delicious sweet, slightly sour stuffed peppers in winter. Few can resist this.

How to close peppers stuffed with cabbage without sterilization

Sometimes in the summer there is not always enough time for preservation in full. And then recipes come to the rescue in which you can do without long-term sterilization.

Ingredients:

Sweet pepper - fifteen pieces
White cabbage - one and a half kilograms
Carrots - two hundred grams
Tomato juice - two liters
Greens - parsley and dill - one bunch each
Vegetable oil - two hundred milliliters
Apple cider vinegar - seventy milliliters
Sugar - three tablespoons
Salt - four tablespoons off the top

We wash and clean the peppers from seeds and white pulp. We boil it for about five minutes, then let it cool.

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

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

To prepare the marinade, pour the tomato juice into an enamel pot. We put salt-sugar in it, and at the same time vinegar. Do not forget about vegetable oil. Boil the juice for half an hour at a low boil.

Fill our peppers with the resulting tomato mass, roll up the cans and send them to warm up under the blanket.

For the preparation of canned stuffed peppers for the winter, always try to choose the brightest possible specimens. 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 and your family will enjoy them. Bon appetit, everyone, and bye!

kolbasa59.ru

Winter recipes for peppers stuffed with cabbage

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 they 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 bell pepper (yellow and red) - 12-15 pieces
Hot 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, we 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 adding an appetizing crunch will never hurt.

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 down afterwards.

We cut the cabbage as usual, into strips, by the way, you can take her red-headed 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 with 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 peppers - 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, in fact, is the chip 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 obviously delight you.

Winter harvesting in tomato juice

Ingredients:

Tomatoes - 3 kilograms
Bell peppers - 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!

olgushka1971.ru

Stuffed peppers with vegetables in a tomato for the winter

Every summer I try to make as many (and varied) winter blanks as possible. After all, when winter comes, it is so nice to get a jar from the basement, open it and enjoy the taste of your homemade preparations. Maybe many housewives will disagree with me and say: “Why torture yourself with this complicated and long process of canning, because today you can buy any canned vegetables and fruit in stores”. But I think that homemade, crispy, delicious canned cucumber or fragrant Bulgarian pepper with garlic, or an amazing salad from chopped tomato you can't buy with onions in any store, for any money. Please note that the amount of ingredients for stuffed peppers in a tomato is calculated for one liter can.

To cook stuffed peppers in tomato for the winter, you will need:

allspice - 3 pcs. (peas)
bulgarian pepper - 3 pcs.
carrots - 150 g (2 pcs.)
white cabbage - 200 g
salt to taste
onions - 2 pcs.
sunflower oil - 3 tablespoons
tomatoes - 1 kg

How to cook stuffed peppers in tomato for the winter.

1. Peel and wash carrots and onions. Grate the carrots on a special shredder or cut into medium strips with a knife, chop the onion into small cubes.
2. Rinse mature white cabbage (not young!) Under running water, chop into strips.
3. Wash the Bulgarian pepper, dry it with napkins, cut off the top with a stalk, remove the seeds, rinse the inside of the seeds.
4. Wash the tomatoes, grate. Pass the pulp through a fine sieve to separate the juice from the skins and seeds.
5. Pour tomato juice into a stainless saucepan, add salt according to your taste, put on maximum heat, let it boil. Reduce heat and simmer for 10-15 minutes.
6. Put the pan on fire, pour in 1 tbsp. l. oil, reheat. Pour the cabbage into the pan, fry until soft. Pour the fried cabbage into a deep container.
7. Return the pan to the stove, pour in 1 tbsp. l. butter, pour carrots, fry for 2-3 minutes.
8. Return the pan to the stove. Pour in another tablespoon of oil, add chopped onion. Fry it until translucent, then send it to the fried vegetables.
9. Salt the sautéed vegetables to your liking, stir. The vegetable filling is ready. Now the only thing left is to prepare the peppers for stuffing.
10. Pour water into a wide saucepan, for this amount of peppers you will need about 2-2.5 liters, add 1 tbsp. l. (with a slide) salt, cover, let it boil.
11. Dip the peppers in boiling water, blanch for 3-4 minutes. Catch the peppers with a slotted spoon (just do not forget about your safety), transfer them to a plate, cool.
12. Stuff the cooled peppers tightly with the prepared vegetable filling.
13. Put stuffed peppers in a prepared clean, sterilized jar, add allspice peas and pour over cooled boiled tomato juice. Cover the jar with the contents with a loose lid.
14. At the bottom of a large saucepan, place a special metal wire rack or tea towel that you do not mind. Place the pot on the stove. Put a jar with stuffed peppers, pour water at room temperature so that it is at the level of the jar's hangers. Turn on the fire under a pot of water.
15. Pasteurize the jar with pepper for 25 minutes (the pasteurization countdown time is from the moment the water boils in the pan).
16. Carefully, using special tongs, remove the jar of pepper from the pan. Screw on the cap tightly.
17. Check again to see if the cap has been tightened securely. If everything is fine, turn the jar upside down, wrap it up with a towel. Leave in this position until it cools completely.
18. Transfer the cooled jar with prepared stuffed peppers to a cool place for long storage.

Your preparation for the winter is ready!

Bon Appetit! Eat to your health!

We also propose to cook according to the video recipe Pepper stuffed with carrots and onions for the winter.

Video recipe Pepper stuffed with carrots and onions for the winter