I finely chopped the white and red cabbage, mixing them together and sprinkling coarse salt. I left from evening until morning. The next day I removed the juice that the cabbage left, squeezing it in my palms.
I washed the peppers, then removed the back of the seeds.
I filled each pepper with the cabbage mixture, then placed them in jars. I put some hot peppers.
I prepared the spicy fix according to the instructions given by the producer, and I put the mixture over the stuffed peppers from the jars.
I sealed the jars and waited for about 4 weeks, after which I ate with great appetite.
& # 8222Hard work, after all, if I think about how many times I was put in front of some bland and stony stews, with the taste of rice and watery rust, unconsciously called stuffed peppers. A national dish, this cooking can be paradisiacally tasty, but only with a little effort and expense.
• 10 bell peppers, both large and healthy
• 250 g minced pork
• 200 g minced veal
• 150 g of rice
• 1 large onion (yes big!)
• 1 liter of meat soup
• 1 kg of tomatoes
• 1 glass of white wine
• 1 teaspoon sugar
• 100 ml thick tomato broth
• 1 cup of sour cream
• salt, pepper - to your liking
• thyme, parsley, dill
• 1 tablespoon goose fat (2 tablespoons oil)
- take care of (clean, wash, remove the stalks) the peppers
- soak the onion over low heat in the lard
- chop the greens
- mix the meat with onion, eggs, rice - thyme powder, dill, salt,
pepper, 50 ml broth (some from Oradea also put some meat and bacon
smoked, for taste)
- fill the peppers, cover with tomato slices
- fit in a pan greased with lard or oil - to stand supported
on top of each other, towering like towering towers, with the opening upwards
can breathe in the heat
- pass the tomatoes
- cover the peppers with soup, wine and fresh, seasoned tomato paste
of salt, pepper, cover, put in the oven or on the stove, on the fire
small, covered, about an hour
- mix 50 ml broth with sour cream and sugar
- After an hour of quiet cooking, maybe even better, and dropped and
juice, pour the sour cream sauce and leave in the oven, to
calm down and get the tomato caps a beautiful golden-brown color
- Sprinkle like this, a pamplezir, green parsley and offer hot
Mystery: They are not really good overnight, the skin of the peppers oxidizes and catches
metallic taste. & # 8221
First boil 1 liter of water, add a tablespoon of salt, then let cool.
Grate 1 kg of red cabbage, obtaining slices with a thickness of approx. 1 cm. Sprinkle 1 teaspoon with a pinch of salt and mix well.
Wash 10-12 medium green peppers and cut the back. We remove the seeds and the ribs then we stuff the cabbage in them. We wash a 2.5 liter jar in which we put the peppers next to each other with the tips down. Put a thin clove of horseradish split in half between the peppers, sprinkle 1 teaspoon of cumin, teaspoon of black peppercorns and teaspoon of mustard seeds.
Those who prefer special flavors can add a little coriander and a few unripe cherry leaves to the bottom of the jar.
In the past, 2-3 bay leaves were put in the jar, but this can change the taste in a way that is unpleasant for some. If we still put bay leaves, do not put cumin because these two spices are not compatible. Then pour sterilized salt water and ferment as before.
Some mix red cabbage with white cabbage in equal parts, so that the pickles do not have such a wild color and last longer. In addition, this taste is more intense and more like the taste of sauerkraut.
Peppers stuffed with white and red cabbage - Recipes
An excellent combination, goes great with steaks or various foods. My mother-in-law put the pickles this way: some barrels with carrots, celery, gogonele and others with cabbage and cauliflower.
Find the recipe for the first pickle combination.
For cabbage and cauliflower we need:
For each liter of water I put 1 tablespoon of salt and one tablespoon of vinegar.
I put the liquid on the fire and boiled for about 7-8 minutes.
I chopped the cabbage, and I unwrapped the cauliflower in small bunches.
I placed them in jars (barrels), I put horseradish sticks and peppercorns on top.
I added brine over the cabbage and cauliflower and sealed the barrels.
I stored it in a cool place.
13 Response to "Cauliflower and red cabbage - pickles"
What a super color the cabbage has. Yes, what can I say, they are all very good. I kiss you!
Excellent combination, next to a steak :)
Do you already have them near the steak & # 39)
I have water in my mouth. I haven't eaten sauerkraut since I was at home, and now that I've seen this color, I feel like it. send me two or three jars.
Dia, it's a good idea with red cabbage, especially for the chromatics on the plate. that's how the white cabbage tastes great. but in appearance it is not who knows what :) Pup!
Teo, just on Thursday I ate a healthy portion next to some meatballs on the grill. a madness :)
Anto, it's so simple for the dream to come true :)
Daniela, our mother-in-law gave us bigger barrels to saturate us :)) Are you sure you want the jar, so the appetite barely opens :) Pup!
it looks super good and I did and meow came out.
I'm so glad you came out and liked it! I really like pickles like this :)
Are they windy or left untouched until consumed?
If you put pickles, they generally bloom, but when you put chopped cabbage and cauliflower, it's hard to wind them. It preserves and resists very well and left untouched :)
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Peppers Stuffed with Red Cabbage- Voros kaposztaval toltott paprika
These Peppers Stuffed with Red Cabbage I can't help but prepare them year after year. If we don't Peppers Stuffed with Red Cabbage The ruin is coming & # 8230 So the bottom line is that anything pickle I would offer it in exchange for stuffed peppers it is not accepted & # 8230 I recommend you to try this combination too, you will definitely prepare it every year.
3 kg red cabbage
3 kg bell peppers
2 hands loose salt (salt never)
peppercorns, bay leaf
4 l cold water
750 ml vinegar
6 tablespoons salt once (in bulk)
1 tablespoon salicyl (preservative powder)
Pepper Stuffed Cabbage Recipe
Staple the jar and put it in a cool place for cold days. Finely chop the cabbage and rub with pickle salt.
Here are some keyword resumes to help you find the search, the copyright owner is the original owner, this blog does not own the copyright to this image or post, but this blog summarizes a selection of keywords you are looking for from some reliable blogs and I hope this will help you a lot
Cut the cabbage into thin slices, the onion into thin slices, the carrot into thin straws or pass it through the Korean-style carrot grater. By ileana, Sunday, December 12, 2010, 5:20 p.m. Red and white cabbage is cleaned of the first leaves, then chopped thinly. Peeled carrot is given through a grater. Celery head is cleaned and cut into 4, the leaves are finely chopped. then unfolds into.
visit the full article here: https://aquiahora.ro/ardei-umpluti-cu-varza-si-morcov-pentru-iarna/ They look good, they are easy to prepare and they have an unmistakable taste. 1 kg of peppers (I have cabbage should be salty as a salad. The recipe for peppers with sauerkraut, in a jar, crispy and tasty, also belongs to my mother.
The recipe for peppers with sauerkraut, in a jar, crispy and tasty, also belongs to my mother.
3 kg cabbage (2 small cabbages). Recipe for bell peppers (donuts) stuffed with cabbage. This recipe for peppers stuffed with cabbage can also be prepared with vinegar diluted with water, a liter of vinegar of 9 degrees to 2 l of water and 30g of salt to a liter of liquid.
I started to heat the peppers in the 2 jars, in layers. Carrots and celery are grated, finely chopped. Classic pickles, these peppers are wonderful with stews or steaks.
visit the full article here: http://dulcesarat.blogspot.com/2011/11/ardei-umpluti-cu-varza-pt-iarna.html It is an indispensable aperitif at festive meals, and not only in the autumn but I have adapted the recipe to the conditions of the block and of course not in such a large amount. Peppers combine perfectly with any meat dish. Peppers stuffed with cabbage are great to salad with a tasty main course.
Finely chop the cabbage and rub with pickle salt.
Here is a simple and delicious recipe for peppers stuffed with cabbage. By ileana, Sunday, December 12, 2010, 5:20 p.m. Peppers are cleaned of stalks and seeds.
Ingredients peppers stuffed with cabbage. With hot peppers, horseradish and thyme, these peppers with cabbage die great here you can find the recipe for donuts stuffed with cauliflower. Murata, in a jar, crispy and tasty, also belongs to my mother.
visit the full article here: https://www.gustos.ro/retete-culinare/ardei-umpluti-cu-varza-4.html Stuffed peppers are absolutely delicious, either fresh, cooked in the oven or in brine for the winter. Murata, in a jar, crispy and tasty, also belongs to my mother. Recipe for peppers stuffed with sauerkraut.
From the simplest ingredients you get a very delicious, aromatic, spicy and crunchy appetizer, which you will enjoy throughout the cold season.
Today we reveal the simplest recipe for peppers stuffed with cabbage and, we say, the best. It is important that peppers are delicious pickled with cabbage, without vinegar and. 1 kg of peppers (I have cabbage should be salty as for salad.
I started to heat the peppers in the 2 jars, in layers. They are delicious on frosty winter days. Add salt, a few peppercorns and leaves. Take into account the weather outside and if it is very hot do not start pickling! How to prepare peppers stuffed with cabbage for the winter.
visit the complete article here: https://www.reteteculinare.ro/carte_de_bucate/conserve_muraturi/ardei-umpluti-cu-varza-rosie-2002
Boil in boiling water for about 5 seconds, leave to cool. Peppers are cleaned of stalks and seeds. Today we reveal the simplest recipe for peppers stuffed with cabbage and, we say, the best. Peppers stuffed with cabbage are very tasty pickles, easy to prepare and will help us in winter, if we have them in the pantry. After we put them in jars. I usually put a single jar that I open for Christmas or 10 bell peppers.
visit the full article here: https://savoriurbane.com/ardei-umpluti-reteta-strabunicii-mele/
It is important that peppers are delicious pickled with cabbage, without vinegar and. By admin, October 26, 2010. This pickle variant is among the favorites of Romanians. Finely chop the cabbage and rub with pickle salt. Grate the carrots, chop the cabbage, rub with salt and let it soften.
visit the full article here: https://lecturisiarome.ro/2020/10/ardei-umpluti-cu-varza-in-saramura/
Romanian stuffed peppers, classic recipe, with minced meat and rice filling. This recipe for peppers stuffed with cabbage can also be prepared with vinegar diluted with water, a liter of vinegar of 9 degrees to 2 l of water and 30g of salt to a liter of liquid. Take into account the weather outside and if it is very hot do not start pickling! Finely chop the onion and fry in hot oil until soft. By admin, October 26, 2010.
visit the full article here: https://aquiahora.ro/ardei-umpluti-cu-varza-si-morcov-pentru-iarna/
Bell peppers 10 pcs, white cabbage 2 kg, carrots 2 pcs, white onions 2 pcs, celery leaves 2 pcs, sunflower oil 50 ml, pickle salt 1 tbsp, ie never. Add salt, a few peppercorns and leaves. For a 10 liter jar we need: Grate the cabbage or chop as finely as possible, mix with thinly sliced carrots, rub with salt, pepper, put bay leaves, a little thyme, a few celery leaves chopped and leave until the next day (or at least. The recipe for pepper stuffed with sauerkraut.
visit the full article here: https://haihuin2.com/2020/09/12/ardei-umpluti-cu-varza-reteta-pentru-iarna-ca-la-bunica-acasa/
It is important that peppers are delicious pickled with cabbage, without vinegar and.
visit the full article here: https://www.gustos.ro/retete-culinare/ardei-umpluti-cu-varza-4.html
Carrots and celery are grated, finely chopped.
visit the full article here: https://www.delicatesa.ro/retete/gogosari-umpluti-cu-varza-2659
Grate the carrots, chop the cabbage, rub with salt and let it soften.
visit the full article here: https://www.gustos.ro/retete-culinare/gogosari-umpluti-cu-varza-1.html
Murata, in a jar, crispy and tasty, also belongs to my mother.
visit the full article here: https://huff.ro/stil/reteta-de-post-ardei-umpluti-cu-varza-murata-121180
Grate the cabbage or chop as finely as possible, mix with thinly sliced carrots, rub with salt, pepper, put the bay leaves, a little thyme, a few chopped celery leaves and leave until the next day (or at least.
Donuts stuffed with red cabbage - A recipe worth trying
Donuts stuffed with red cabbage are among the most popular and tasty pickles and go well with any dish, especially seasoned with a pork steak.
In addition, to pickle donuts stuffed with red cabbage you do not need too many ingredients or too much time, in other words it is a pickle recipe available to anyone.
Donuts stuffed with red cabbage are best dipped in vinegar, but there are also recipes with brine combined with vinegar, these being preferred if capsicums are used instead of donuts.
Also, instead of red cabbage you can use white cabbage or you can combine the two, adding grated carrot for more color.
Careful! The recipe for donuts stuffed with red cabbage that we propose is calculated for 5 kg of donuts and a jar of about 5 liters.
carrots - 2 pieces (optional)
celery - 1 small piece or half of large celery
Choose donuts without stains and bumps and wash with cold water.
Remove the spine and seeds, taking care not to break the donut.
Chop the red cabbage, preferably as small as possible.
Grate the carrots and celery and mix with the red cabbage.
Add salt to taste and knead the composition.
The composition is left to soak for an hour, so that the donuts filled with red cabbage are as tender as possible after they die.
The donuts are filled with the obtained composition, thickening as much as possible.
During this time, boil the vinegar mixed with 3 liters of water.
Add sugar and salt.
The donuts filled with red cabbage are placed in a jar.
Cut the horseradish into large pieces and add over the donuts stuffed with red cabbage, along with the bay leaves and pepper.
Pour the hot vinegar over the donuts filled with red cabbage and staple the lid.
Store in a dry and cool place.
Tip: Donuts stuffed with red cabbage will be even tastier if you add a tablespoon of honey instead of a tablespoon of sugar.
Also, to enhance the taste and get a special flavor, the gaps left among the donuts filled with red cabbage can be covered with white grapes and carrot slices, and above the donuts can be placed apple slices as a lid.
Donuts stuffed with red cabbage
If we still started to pickle slightly more pretentious this year, for real gourmets and not only, we turned to another old recipe, inherited from my mother, but & # 8220neonorated & # 8221 for about 10 years.
Without being really pretentious from the point of view of the one who prepares the pickles for the winter, the preparation being with vinegar, so the pickles obtained a little more sour, the family being mainly inclined towards the pickles in brine, less sour, I almost forgot how is still preparing. The inspiration being at hand, in a few minutes I reread the recipe in a hurry and I set to work.
Ingredients needed in the recipe: large donuts (well baked, without stains), capsicum, red cabbage, carrots, celery leaves, garlic cloves, dried onion, horseradish root, wine vinegar, 9 degrees, coarse salt, caster sugar, pepper berries, mustard berries, bay leaves.
Working options! There is no mistake if you fill the donuts with red cabbage and white cabbage, do not add carrots or put. Many years ago, inspired by root salad, I mixed celery root and / or parsley root. Some delicious pickles came out.
The cabbage is chopped as finely as possible, and the roots are put on the large grater. Add coarse salt and mix the ingredients well in a bowl.
The mixture is rested for 1 hour to release its water. The mixture of cabbage and roots is squeezed well in the hands, drain the water and the filling for donuts is ready.
As long as the water is left in the vegetables, remove the stalks and seeds from the donuts, wash them well beforehand and let them drain.
The glass jars, with a wide mouth, are washed well with detergent and warm water. Then rinse with cold water.
On the bottom of the jar put: horseradish root, garlic cloves, onion slices, peppercorns, mustard seeds, bay leaves.
The donuts are filled with the mixture of cabbage and roots.
The donuts filled with red cabbage are placed in jars, as tight as possible, preferably in layers, with the mouth up, taking care to fill the gaps between the layers with capsicum and / or whole carrots. Thus place the donuts, use less liquid storage mixture. The last layer, in the jar, will be made of celery leaves.
There is no mistake! In the jar, among the donuts filled with red cabbage, also to fill the gaps, you can slip whole plums (stronger, well ripened), bunches of cauliflower and / or cucumbers.
You can't believe it! Pickled plums served with a pork steak, are a real delicacy. Many years ago, I also put jars with only plums, preserved in vinegar.
Prepare a mixture of liquid, water & # 8211 food vinegar from wine, 9 degrees (in no case acetic vinegar, obtained synthetically), in a ratio of 3: 1. In the liquid mixture add a teaspoon of coarse salt (salt was also used to rub the mixture of cabbage and roots) and a tablespoon of caster sugar for each liter of liquid mixture.
The liquid is boiled and boiled for a few minutes. Let it rest for 10 minutes.
The preservative liquid is added to the jar, using a smooth, polish, to slowly drain over the donuts, during which time the air gradually comes out of the jar.
Do not forget ! The tip of a wide-bladed knife, placed under the jar, saves you trouble. After so much work, a broken jar is missing. And to be & # 8220tacamul & # 8221 complete, to be the last jar in the endowment. To keep up with the woods, looking for a jar in the neighborhood or going through the cities, to buy it. Not to mention the meticulousness with which you have to collect all the shards. Better missing!
The jar with donuts filled with red cabbage is covered with a lid and left for 1 hour, to put the liquid in the jar and let all the air out. Twist the jar lightly, carefully, a few times, to help the air out.
The jar is tied to the mouth with cellophane, placed in 2-3 layers, using kitchen thread.
The jar tied to the mouth is left at room temperature, to cool gradually. When the cellophane is completely stretched, the jar can be stored cold, in the pantry, cellar, shed, balcony (closed, in winter).
Don't experiment! Preventively, the jars stored cold, in balconies, where there are no possibilities to close, are covered in winter with a blanket, so as not to freeze the liquid. By freezing the liquid, after thawing, the donuts can be soaked.
Donuts stuffed with red cabbage are served with steaks of any kind of meat, prepared in a pan, oven, grill. It goes great with fatter steaks, pork or sheep.
Don't look at the glass of red house wine made from grapes.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I want to believe that the distance from my homeland is not an obstacle for you, to prepare our delicious Romanian recipes for pickles for the winter. Maybe my recipes written on this blog will help you.
Bell peppers stuffed with two types of cheese
A recipe with a Mediterranean flavor. Peppers are among my favorite vegetables, especially if they are & # 8222 soaked & # 8221 a little on the fire. The fire brings out their natural sweetness on the surface. Here they are in combination with cheese, olives and oregano. A table itself or a garnish. You decide!
- 4 red bell peppers, cut in half and clean of ribs and seeds
- 3 tablespoons extra virgin olive oil
- 200 g mozzarella
- a finely chopped yellow bell pepper
- 120 g ricotta cheese
- 2 tablespoons fresh oregano leaves
- 24 pitted black olives, cut in half
- two large cloves of garlic, crushed
- salt and pepper to taste
Rub the pepper halves with a tablespoon of oil. Break the mozzarella and divide it evenly between the red peppers. Put over the yellow bell pepper and then the ricotta. Then sprinkle the oregano leaves and finally the olives. Mix the garlic with the remaining oil and salt and pepper. Pour it evenly over the peppers.
Preheat the oven to 210 degrees. Leave in the oven for about 15-20 minutes, until the peppers soften and the cheese melts. In the end, I kept them for 2-3 minutes under the grill heated to 240 degrees! Eat hot with a salad (or a steak, if you can not refrain from meat!) Good appetite!
Peppers stuffed with white and red cabbage - Recipes
Peppers stuffed and especially peppers stuffed with sauce are another one of the beautiful memories of childhood, one of the recipes that our grandmother delights us in the summer holidays. Her sauce was as good as I've ever eaten since. I tried to reproduce it, although very good and my sauce still doesn't look like grandma's!
I recommend you too peppers stuffed with rice, fasting, or au gratin stuffed peppers in tomato sauce. More recipes with peppers can be found here. You can find more pork recipes here. (click on the underlined words for recipes)
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