Pepper salad stuffed with cabbage. How to freeze stuffed peppers for the winter

Pepper is one of my favorite vegetables due to its variety in colors and flavors. In addition, it is very useful: it contains a huge amount of vitamin C and easily digestible sugars, which contribute to the removal of metals from the body. In the autumn I try to harvest it enough, besides different ways: canned, marinated, sour and frozen. And all my efforts are to replenish the vitamin reserves of all family members in the winter-spring period. Today I suggest you look at interesting recipes with photos of stuffed peppers for the winter. You will lick your fingers - this is the motto of this blank.

Peppers stuffed for the winter with cabbage and carrots without sterilization

The value of this recipe lies in the perfectly matched combination of pepper and cabbage with carrots, due to their complementary complexes of food and biologically active substances. In the process of cooking, vegetables are sweet and crunchy, and most importantly - fragrant.

For 2 cans with a capacity of 1 liter, you need:

• Sweet green pepper - 700 gr.;
• Carrots - 300 gr.;
• Cabbage - 400 gr.;
• Bay leaf - 2 pcs.;
• Allspice - 2 pcs.;
• Carnation - 2 soc.;
• Black pepper - 6 pcs.;
• Parsley greens - 2 sprigs;
• Salt - 40 gr.;
• Apple cider vinegar 6% - 30 gr.

Brine filling for 1 liter of water:

• Water - 1 l;
• Salt - 20 gr.;
• Apple cider vinegar 6% - 60 ml.

Tip: while mixing, the cabbage must be crushed so that the juice appears.

Let's get cooking:

Bulgarian pepper is selected medium, up to 8 cm long and without visible defects, washed under running water. We clean and wash the carrots.

We chop the cabbage into small strips, rub the carrots on a fine grater, and send the sliced ​​\u200b\u200bto a bowl. Add salt to it and Apple vinegar, mix everything thoroughly.

We cut the peppers in the area of ​​\u200b\u200bthe stalk and remove it along with the core and seeds. Blanch the peeled vegetables for 3-4 minutes. until softened and rinsed with cold water.

We put the filling in the cooled peppers, trying not to damage it.

In each prepared jar we send allspice and black pepper, cloves and a sprig of parsley, and then stuffed vegetables with cabbage and carrots, and on top - a bay leaf. Pour the contents of the jars with boiling water twice and drain the water when the jars feel warm to the touch. For the third time, pour brine (boiling spicy water with salt for 5 minutes.)

We take out the bay leaves, cover the jars with lids, roll them up and wrap them in a blanket.

Tip: when chilled in cold water, vitamin C is retained in peppers.

Rolls without sterilization are ready quickly, and most importantly - very tasty.

Stuffed peppers for the winter: a recipe with a photo "Lick your fingers"

With recipes like this one, you can surprise loved ones and friends. You will ask why? It's simple, one of the ingredients is spicy roots, which absolutely no one uses. I assure you that the dish will come out unusual, but it will only please everyone.

The number of ingredients per liter jar:

• Sweet pepper - 500 gr.;
• Carrots - 300 gr.;
• White roots (parsley, parsnip, celery) - 30 gr.;
• Onion - 40 gr.;
• Dill greens - 8 gr.;
• Salt - 8 gr.;
• Sunflower refined oil - 80 gr.

Marinade filling for half a liter of water;

• Water - 0.5 l;
• Sugar - 40 gr.;
• Salt - 15 gr.;
• Apple cider vinegar 6% - 150 ml.

How to cook:

1. We wash the selected peppers (without any visible damage), cut out the tails with the core, wash the seeds with running water.
2. To give the fruits elasticity, keep them in boiling water for 5 minutes.
3. We clean the carrots and white roots and cut into small strips. Onion cut into thin half rings. Wash greens and finely chop.
4. Pour into a deep frying pan sunflower oil, after it warms up, add the onion and white roots, frying them until golden brown, and then add the carrots and fry them until soft. Pour into a bowl, cool a little, and add salt and herbs.
5. Stuff the peppers with the vegetable mixture and put them in a jar.
6. At the same time, we prepare the filling: we send sugar and salt into the boiled water, boil for 5 minutes, and pour in the vinegar.
7. We fill the contents of the jar with marinade and send it to a deep pan for sterilization for 70 minutes.
8. We take out the jar with tacks, cover with the prepared lid and cork.

Tip: the water in the sterilization pan should be at the level of 1/3 so that it does not splash out.

Well, here are the canned stuffed peppers for the winter - you will lick your fingers. Recipes with photos are easy to understand and remember.

Stuffed peppers with minced meat and rice for the winter in the freezer

Frozen stuffed pepper- a good solution to quickly and tasty feed the family. A cooked dish from such blanks differs from pickled ones in its unique aroma of fresh vegetables. Fruits in the freezer also retain almost the original indicators of vitamins. Therefore, it is better for kids to freeze peppers for the winter, because they especially need vitamins in winter. And for those children who do not eat fruits, you can easily mix pepper puree into the filling with rice and vegetables, removing the skin from them.

Required Ingredients:

• Pepper - 10 pcs.;
• Minced pork and beef - 300 gr.;
• Rice - 150 gr.;
• Carrots - 100 gr.;
• Onion - 50 gr.;
• Cabbage - 50 gr.;
• Chicken egg - 1 pc.;
• Dill greens - 5 gr.;
• Salt - 10 gr.

Tip: rice needs to be slightly undercooked so that it does not boil in the main dish.

Cooking a dish:

1. Peppers choose red or orange thick-walled and without defects. We wash and separate the stalk with the core and seeds. And put the vegetables in hot water for 5 minutes. to acquire elasticity. And then we put them in cold water for cooling.
2. While the rice is cooking, cut the onion into small cubes, grate the carrots, finely chop the dill and cabbage.
3. In a deep bowl, combine the minced meat with rice, carrots and onions, and also add the egg, cabbage, herbs and salt.
4. Mix everything thoroughly and stuff the peppers. We send the prepared vegetables in a vacuum bag and put it in the freezer.
5. And don't forget to put a bag of stuffed peppers in the freezer for the winter.

Tip: the egg, before combining with rice and vegetables, must be washed with soda, even if it looks clean.

Bulgarian stuffed peppers canned

During Lent, I often open these canned food for the main course, as peppers are very satisfying. And I use tomato sauce for other lean dishes: borscht dressings or stewed beans, due to this, the taste is more aromatic.

Ingredients for 2 jars with a capacity of 1 l:

• Sweet pepper - 1.5 kg;
• Carrots - 640 gr.;
• Parsley and celery root - 60 gr.;
• Onion - 120 gr.;
• Dill greens - 15 gr.;
• Allspice - 2 pcs.;
• Spicy capsicum- 3 rings;
• Vegetable refined oil - 100 gr.
• Tomato Filling:
• Red tomatoes - 500 gr.;
• Salt - 15 gr.;
• Sugar - 20 gr.

Cooking method:

1. We choose yellow, sweet, thick-walled peppers of small size, wash and cut out the stalk with inner pulp and seeds. We lower the fruits into boiling water and keep them there for 2-3 minutes.
2. Wash vegetables for minced meat, clean and finely chop the roots with herbs, cut the onion into half rings, and three carrots on a fine grater.
3. Sliced ​​carrots, white roots, onions, fry until tender and mix with salt and herbs.
4. Prepare the tomato filling: washed and chopped tomatoes, put in a saucepan and send to the fire. Cook until soft and rub the hot mixture through a sieve, add hot and fragrant pepper, sugar and salt to the resulting mass and, stirring, bring to a boil.
5. Meanwhile, fill the peppers with minced meat and put them in jars.
6. Then pour hot on top. tomato sauce and sterilized for 80 minutes. each jar with a lid.
7. We take out the blanks with tacks, roll them up and put them to cool under the table.

Tip: you need to grind hot with a wooden spoon, because it does not heat up.

It turned out a delicious and unusual Bulgarian pepper appetizer.

Preparation of stuffed peppers with vegetables in jars

There are dishes that delight the eye and really want to try them. This is how these peppers are made: whole little orange fruits in red gravy. Once, at dinner with relatives, I noticed how my aunt calmly took a small pepper and ate it, and she absolutely does not eat and does not close the pepper. And then she told me: well, he looked very appetizing.

Required ingredients for 2 half-liter jars:

• Sweet pepper - 6 pcs.;
• Cabbage - 150 gr.;
• Onion - 30 gr.;
• Carrots - 60 pcs.;
• Ground black pepper - a pinch;
• Salt - 5 gr.

Tomato Filling:

• Tomatoes - 700 gr.;
• Ground paprika - 3 gr.;
• Parsley greens - 1 branch;
• Bay leaf - 1 pc.;
• Salt - 5 gr.

Appetizer preparation:

1. Wash and clean all vegetables. Cut off the stem from the pepper and remove the inner pulp with seeds. We send peppers to hot water to acquire softness, and then to cold water to preserve vitamin C.
2. Onions, carrots and cabbage are cut into small cubes and chopped in turn in a blender bowl, to small pieces (not to puree).
3. In a preheated pan with oil, send the onion and fry until golden brown, and then add the carrots and, after a while, the cabbage. Salt the vegetables, mix and cover with a lid to simmer for 10 minutes.
4. Washed red tomatoes, blanch in boiling water and remove the skin. We interrupt the tomatoes with an immersion blender and pour into a deep saucepan.
5. Bring to a boil and add spices: paprika, bay leaf, finely chopped herbs and salt.
6. While the tomato sauce is simmering for about 15 minutes, stuff the peppers and place them in a roasting pan.
7. Then pour the tomato filling into the brazier, remove the bay leaf, bring to a boil and, covered with a lid, simmer the vegetables for 20 minutes.
8. We fill the jar with hot peppers, fill it with filling and seal it. We send the blanks to the blanket until completely cooled.

It’s not at all difficult, which is why you cork peppers stuffed with cabbage and carrots for the winter without sterilization.

Pepper stuffed with eggplant in tomato for the winter

I want to surprise you with the last combination: pepper with eggplant. It would seem that everything is ordinary and simple, but the eggplant filling will be soft, and the consistency will resemble vegetable puree. And in combination with tender pepper, you get the perfect snack.

For 2 cans with a capacity of 1 l:

• Sweet pepper - 1 kg 700 gr.;
• Eggplant - 1 kg;
• Carrots - 350 gr.;
• Onion - 170 gr.;
• Tomatoes - 1.5 kg;
• Refined vegetable oil - 100 gr.;
• Salt - to taste.

Tomato filling per 1 liter:

• Apple cider vinegar 6% - 50 ml;
• Black pepper - 5 pcs.;
• Allspice - 3 pcs.;
• Sugar - 15 gr.;
• Salt - 15 gr.

Tip: it is better to take thick-walled red pepper, because it does not boil too much.

Tip: the resulting tomato can be rubbed through a sieve to obtain a uniform consistency.

Meal preparation:

1. We wash the pepper, remove the tails and core with seeds. Blanch the fruits in hot water for about 5 minutes.
2. We cut the washed and peeled eggplants into cubes and send them to a bowl with a pinch of salt to make the glass bitter. Cut the onion into small cubes, and three carrots on a grater.
3. We wash the tomatoes, cut them into halves and put them in a blender bowl.
4. Pour the juice into a saucepan with a thick bottom and boil it for 40 minutes, stirring occasionally. In the middle of the process, add sugar with salt, both spicy peppers.
5. While the filling is cooking in small portions Fry eggplant in hot oil in a pan until soft. Then fry onions and carrots until golden brown.
6. In a bowl, combine the onion with carrots and eggplant, salt to taste.
7. Pepper stuffing minced vegetable and put in a saucepan with ready hot tomato sauce. We wait until boiling and boil the peppers in the tomato for 30 minutes, and for 5 minutes. before the end of cooking, add vinegar.
8. We lay out the peppers in jars, pour the hot tomato mass and roll up the lids. After cooling, put away for storage.

Try and cook stuffed peppers in jars for the winter with this recipe.

The video will reveal the cooking technology to the smallest detail. I hope you enjoyed my selection of recipes with photos of stuffed peppers for the winter. You will lick your fingers during the meal, I guarantee!

Foreword

Peppers stuffed with vegetables are harvested by many housewives for the winter. By that time, vegetables preserved until winter have already lost their taste and vitamins. And homemade preparations for the winter, prepared at the height of the harvest, still retain the sunlight and warmth of summer.

Correct workpiece

Of course, at the height of the vegetable harvesting season, you need to work a little. But the result is worth the effort. The vegetable season lasts until late autumn, and there is plenty of time to stock up on vegetables for the winter. Better buy a fleshy red bell pepper for stuffing. The taste of such pepper will be richer. You need to choose a medium-sized fruit. It should easily fit into the jar and at the same time be voluminous enough for stuffing.

An ideal option for harvesting is vegetables harvested on the day of conservation from the garden. If this is not possible, you need to choose the freshest and juiciest fruits.

There are many wonderful recipes stuffing peppers for the winter. It's worth trying at least a few of them. In winter, the whole family will enjoy these wonderful dishes with pleasure. They diversify the menu for those who fast.

cabbage stuffed pepper recipe

Peppers stuffed with cabbage for the winter can be harvested until late autumn. it tasty dish, which can be served as a separate appetizer or with a side dish. It is very convenient to open such a jar for dinner, providing a family vegetable dish without any extra effort. To preserve such a dish you will need:

• 1 kg of sweet bell pepper;
• a small head of cabbage;
• carrots - 1-2 pieces.

To prepare the marinade, you will need:

• 1 liter of water;
• 150 ml of vinegar;
• 200 g of sugar;
• 100 ml of sunflower oil;
• 2 tablespoons of salt.

Pepper must be thoroughly washed, carefully cut the stalk to preserve the shape of the cup. Remove the remaining seeds inside and dry the vegetables. While they are drying, the cabbage is being cooked.

The top damaged leaves are removed from the washed head of cabbage. The cabbage is cut into long thin strips. Carrots are peeled and washed under running water. It is better to grate it on a coarse grater, but you can also cut it into thin strips. You can use a special grater for cutting cabbage and carrots. Korean carrots. This will improve the taste of the dish. In addition, vegetables cut in the same way will look more appetizing. Shredded cabbage and carrots are mixed.

Carefully, so as not to damage the shape of the workpiece, peppers should be stuffed with a mixture of cabbage and carrots. You need to fill it tightly enough, but without much effort.

The stuffed pepper is placed on its side in a deep pan.

To prepare the marinade, sugar, salt, vinegar and sunflower oil are added to the water. When the liquid boils, it is poured over the prepared vegetables. Now they must be put under oppression in a dark, cool place for 2 days.

After 2 days, stuffed peppers are tightly packed in washed and sterilized jars. Top them with marinade. Banks put on the stove to be sterilized. Liter jars with vegetables are sterilized for about 15 minutes. After that, the jars are closed with metal lids and rolled up. The winter dish is ready.

Peppers stuffed with carrots

The combination of carrots and peppers is very tasty. This dish is a must. In addition, it is bright and will decorate even festive table. A large number of carrots will add vitamins, so necessary in winter. Required products:

• 1 kg of sweet pepper;
• 1 kg of carrots;
• 100 g of fresh herbs;
• 1 small head of garlic.

For marinade:

• water 2 l;
• 1 glass of vinegar;
• 1 cup of sugar;
• 4 tablespoons of salt;
• sunflower oil 8 tablespoons.

Prepare the marinade by adding vinegar, salt, sugar and sunflower oil to the water. Bring it to a boil. Dip the prepared cups of pepper into the boiling liquid and boil them for 7 minutes. A minute before the end of cooking, add greens to the marinade. Remove the vegetables from the marinade and stuff them with grated carrots.

Sterilize the washed jars and put greens and garlic in them. Place tightly on top stuffed vegetables. When the marinade boils, pour jars over it. After a couple of minutes, when the vegetables warm up well, the marinade is poured into a saucepan and brought to a boil again. After that, the marinade is re-filled into jars and rolled up.

To some, this re-filling procedure may seem complicated. It can be replaced by sterilizing pepper jars in boiling water. For liter jars, 15 minutes of sterilization is required.

Peppers stuffed with eggplant

A lot of people love this recipe. The combination of eggplant and pepper makes a great appetizer. Garlic adds a special piquancy to the dish. Roasting enhances the taste of vegetables. Tomato juice, combined with garlic and eggplant, resembles eggplant in adjika. To prepare you need to buy:

• 2 kg sweet bell pepper;
• 1 kg of eggplant;
• 1-2 heads of garlic;
• 1 liter fresh tomato juice

For the marinade you will need:

• sugar 200 g;
• vinegar 100 g;
• 1 tablespoon of salt;
• vegetable oil 50 g.

Washed and processed peppers should be poured with boiling water, left in water until completely cooled.

Cut eggplant into thin slices along the length. The thickness of the plate should not exceed 1 cm. Put them in a container, salt and let them stand for 20 minutes. After that, wash the plates, dry and fry in a pan on both sides until cooked. Place the fried eggplant on a paper towel to remove excess oil.

Smear the chopped garlic on the plates.

Remove vegetables from water. Roll the eggplant plates into a tube and place them in the fruit. Peppers are stuffed with one or more tubes, depending on the size of the pepper and eggplant.

Banks are washed and sterilized. Stuffed vegetables are stacked in them.

Fresh tomato juice put on fire. When it boils, sugar is added to it, vegetable oil and salt. Tomato juice with ingredients is left to boil for about 5 minutes, after which vinegar is poured into it. After mixing the marinade, it is poured into jars of pepper.

Banks are sterilized for about 35 minutes. After that, they are wrapped up and left "under a fur coat" until completely cooled.

Peppers stuffed with vegetables

The highlight of the dish is the combination of several vegetables for the filling. Pre-roasting enhances their taste. interesting recipe, excellent Lenten dish. The abundance of vegetables will support the body with vitamins and fiber in the winter. Required products:

• 3 kg of Bulgarian sweet pepper;
• 1 kg of onion;
• 2 kg of carrots;
• 0.5 kg of cabbage;
• sunflower oil for frying;
• cloves, black and allspice peas.

For marinade:

• 3 liters of fresh tomato juice;
• 100 g of sugar;
• 50 g of salt;
• 50 ml of vinegar.

Onions and carrots are peeled and finely chopped. Cabbage is shredded into small strips. Each vegetable is fried in vegetable oil separately. After frying, the products are laid out in a colander to drain excess oil.

While the vegetables are getting rid of excess oil, you need to prepare the peppers for stuffing. Prepared peppers are boiled for about 2 minutes in boiling water.

Roasted vegetables are mixed and placed in cooled peppers.

Pre-washed jars are sterilized. They are first placed in a few peas of black and allspice, as well as a couple of cloves. Stuffed peppers are stacked tightly on top.

Fresh tomato juice is put on fire. As soon as it boils, sugar and salt are added to it. Tomato juice is left on the fire for another 7 minutes, after which vinegar is poured into it. After mixing the tomato juice, it is removed from the fire. hot marinade pour into prepared jars with pepper.

Jars of stuffed peppers are sterilized for about 35 minutes.

Frozen Stuffed Peppers

In addition to canning, there is another great way to make preparations for the winter. Peppers stuffed for the winter can be frozen.

You can freeze peppers, carrots, cabbage and eggplant separately. And in winter, prepare the desired dish from frozen semi-finished products. In this case, there is no need to boil the vegetables. The freezing process brings it to half-cookedness to the same extent as boiling.

It is only necessary to carefully process all vegetables before freezing. In a frozen or thawed state, they cannot be processed.

Before freezing, the peppers are thoroughly washed, the stalk is carefully cut out, all the seeds are removed and washed again. Place prepared peppers on a clean kitchen towel to dry.

Eggplants can be frozen in slices. Thawed plates are quite possible to fry in winter. But it is difficult to give a golden crust to thawed vegetables when frying. Therefore, it is better and easier to prepare the straws and freeze them in an already twisted state. Before freezing, excess fat should be removed from the tubes with a napkin.

Cabbage, carrots and onions are chopped or grated. If you plan to roast vegetables, it is better to roast them fresh. In this case, excess fat is also removed with a napkin before freezing.

After preparation, the vegetables are placed in containers for freezing. It is advisable to save each vegetable in a separate container. In winter, it will be possible to combine cutting, depending on the desire. But you can immediately freeze stuffed peppers for the winter.

Freezer bags can be used instead of freezer bags. Freezer bags hold more food. Each package should be sealed as tightly as possible. Otherwise, the vegetables may dry out.

Prepared peppers will take the most space. Freezing a lot of peppers is unlikely to succeed.

Preparing a dish of frozen vegetables is much easier, as they cook faster.

Unlike conservation, frozen foods can be used to prepare a hot dish in a short time.

Depending on the desire, stuffed vegetables can be poured with sour cream or tomato sauce. You can add rice or meat to the preparation.

Real hostesses are extremely fond of canning, pickling and salting! They simply cannot do without replenishing their winter stocks with new blanks. Home preservation necessarily include all sorts of vegetable salads, mushroom marinades, fermentations, without which we cannot imagine our table cold winter. But traditional Russian cuisine is updated annually with new recipes that surprise us with their simple preparation and wonderful taste. Here are some of them - "Peppers stuffed with cabbage for the winter" recipes. They make it possible to prepare for the future a beautiful, fragrant and delicious snack without much effort!

"Peppers stuffed with cabbage for the winter" recipe with photo

You will need the following products:
- 1 kg of sweet pepper,
- 1 head of cabbage,
- 1-2 carrots.

- 200 g of sugar,
- 2 tablespoons salt,
- 150 ml of table vinegar,
- 100 ml vegetable oil.

Sweet pepper is washed thoroughly under cold water. Then the stalks are cut from it along with the seeds. Dry the peppers and set aside for now. Peeled carrots are washed and rubbed on a coarse grater, or cut with a knife into thin strips. Dry and wilted leaves are torn off the cabbage, and it is shredded. Carrots are mixed with cabbage, and sweet peppers are stuffed with them, which are placed on their side in a bowl or deep saucepan.

Next, prepare the marinade. Sugar, salt, vegetable oil and table vinegar. The marinade is brought to a boil and poured over stuffed peppers. Oppression is placed on top of the peppers, and they are left for 2 days in this state. After two days, the peppers stuffed with cabbage are transferred to sterilized dry jars and poured with marinade. Banks are placed to be sterilized in boiling water for about 15 minutes.

Sterilized jars with stuffed peppers are immediately rolled up with boiled metal lids. Banks are wrapped in a blanket before cooling, and then sent to long-term storage to a cool, dark place. Pepper with cabbage this recipe turns out delicious and crispy. For an additional note in the taste of the workpiece, you can add a couple of tablespoons of honey to the marinade. It is advisable to choose a bright pepper for harvesting (yellow or red). Greens are not needed in the recipe, as it has the property of bitterness.

Recipe " How to cook peppers stuffed with cabbage for the winter"Vitamin"
Ingredients for vegetable vitamin winter preparation:
- 3 kg of sweet pepper,
- 3 kg white cabbage,
- 2 carrots,
- 4.5 tablespoons salt (3 tablespoons in tomato sauce and 1.5 tablespoons in cabbage),
- 200 g of sugar,
- 2 liters of tomato juice,
- 150 ml of 9% vinegar,
- 400 ml vegetable oil.

Sweet pepper is washed, freed from seeds and washed again. The cabbage is finely shredded. Carrots are rubbed on a coarse grater. Carrots are poured into the cabbage and salt is added to taste. The cabbage is kneaded a little so that it becomes softer, and the juice is left to flow. To it, you can add chopped parsley or dill, bitter and allspice pepper (for an amateur). Prepared peppers are tightly stuffed with cabbage and carrots.

Now you need to prepare the tomato filling. Tomato juice, vegetable oil and 9% vinegar are poured into a separate pan, salt and sugar are poured. The filling is mixed and put on a moderate fire to boil. Stuffed peppers are laid in the boiled tomato filling, and let them boil over low heat for 25 minutes from the moment of boiling.

Liter glass jars(about 7-8 pieces will be needed for the specified amount of initial products) and sterilized over steam for 4-5 minutes. Peppers stuffed with cabbage are placed in jars and poured tomato sauce. Full cans are hermetically rolled up and wrapped in a blanket for 6-8 hours. The blank can be consumed in just a few days or left until winter. Delicious canned stuffed peppers can be stored for a year without losing their palatability, as well as . And to be sure of this, just cook it using this photo recipe "Peppers stuffed with cabbage for the winter"!

"" recipe
Products for the preparation of the workpiece need the following:
- 50 pcs. sweet peppers,
- 2.5 kg of cabbage,
- 0.5 kg of carrots,
- 0.3 kg of onion,
- 1 pod hot pepper,
- 100 g celery,
- 2 heads of garlic.
For marinade per 1 liter of water you need:
- 200 g of sugar,
- 2 tablespoons with a hill of salt
- 200 ml of 9% vinegar,
- 200 ml of vegetable oil.

Pour all the ingredients for the marinade into a separate saucepan and bring to a boil. In sweet peppers, the tops are not completely cut off to make original caps, and the seeds are removed. The pepper is washed, boiled in the marinade for 5 minutes and cooled. For the filling, the cabbage must be finely chopped and mixed with chopped parsley and celery, finely chopped garlic and hot pepper. Then salt is added to the cabbage mixture, and the vegetables are rubbed together. The filling should be a little salty.

Onion half rings and grated carrots are stewed in oil until half cooked, and then added to the cabbage. The filling is mixed again, and at this stage it needs to be tasted, salted and peppered. Ready stuffing sweet peppers are filled and vertically laid in enamelware for fermentation as tightly as possible so that there is less free space between them. Stuffed peppers are poured with the marinade in which they were boiled and covered with oppression from above. The design for 2 days is put to ferment in a warm place.

sweet pepper preparation, stuffed cabbage and vegetables, will be ready to eat in two days. If it is supposed to be stored for the winter, then pickled peppers are transferred to glass jars, if desired, fresh parsley or dill is added to them, and they are poured with boiled marinade. If the marinade is not enough, then you can cook more. Pepper jars are sterilized in boiling water, rolled up with lids and sent to where everything is stored.

For some reason, it is generally accepted that making peppers stuffed with cabbage for the winter is more difficult than other preparations. It probably depends on the quantity, I think that if you make a dozen cans at once, then yes, and you can’t manage it in a whole day. And if one or two jars at a time, then preparing bell peppers stuffed with cabbage for the winter is not difficult.

For stuffing for the winter, I select small peppers so that more enters into liter cans. I make the filling from white cabbage with onions, carrots and parsley, so I rather get peppers stuffed with cabbage and carrots for the winter. And the marinade is standard in composition: water, vinegar, salt and sugar, sunflower oil. I chose liter jars because, firstly, an open jar will not stand in the refrigerator for a long time. Secondly, it is more convenient and faster to sterilize (only 15 minutes), thirdly, you don’t need a lot of vegetables for a liter jar, you can always roll up one or two jars between other things.

I make the filling for sweet peppers stuffed with cabbage for the winter with the addition of carrots and onions. Canning carrots are very capricious, so in order to avoid unpleasant surprises, I lightly fry the carrots in oil along with onions - and tastier stuffing will be, and stuffed peppers are stored without problems.

The number of vegetables in the recipe is indicated for one liter jar.

• Bulgarian pepper of different colors - 8-10 pcs (small);
• cabbage - ¼ small fork;
• carrots - 1 medium;
• onion not very large - 1 pc;
• salt - to taste;
• parsley - half a bunch;
• sunflower oil - 2 tbsp. l.

For marinade per liter jar:

• Water - 300 ml;
• refined sunflower oil - 3 tbsp. l;
• coarse salt - 0.5 tbsp. l;
• sugar - 1 tbsp. l. with a low hill;
• table vinegar 9% - 50 ml.

Peppers stuffed with cabbage for the winter photo recipe

Cut off the tops of the peppers and remove the seeds from the middle. Rinse the peppers inside, shake out all the seeds. Boil water in a saucepan, dip peppers in boiling water, turn off the heat. Leave in hot water for 3-4 minutes. Remove with a slotted spoon, turn over to glass water.

Cut off about a quarter from a cabbage head and chop as for a salad (straws). I take bright, sweet carrots, rub them on a coarse grater, cut the onion into small cubes.

Heat two tablespoons of sunflower oil in a frying pan (I use only refined oil). Pour the onion, hold it for about two minutes until it softens a little. Add carrots, simmer, stirring for about five minutes. Both carrots and onions will not change color and will not fry, they will only soften.

Slightly salt the shredded cabbage (I throw 0.5 teaspoon of coarse salt) and mash it with my hands so that it becomes soft and gives a little juice. Transfer carrots with onions and finely chopped parsley to the cabbage. Mix.

Stuff the peppers tightly to the very edge.

Fill liter jars with stuffed peppers, packing vegetables tightly so that there are fewer empty spaces. The tighter you fill the jars, the less marinade you will need.

Pour a little more than a glass of water into the pan (250 ml is a faceted glass to the edge), add oil, salt, sugar, table vinegar. Boil. Pour jars of pepper with boiling marinade.

I sterilize peppers stuffed with cabbage for the winter in a large wide saucepan. At the bottom I put a dense fabric, folded in two layers. I put a jar of pepper on it. I put the lid on top, do not roll it up. I pour hot water so that 3-4 cm remains up to the neck. I put it on the stove, I make the fire stronger than average. As soon as it boils, I note the time, reduce the fire and sterilize the liter jars for 15 minutes with a slight boil of water. I carefully take out one at a time, roll up the lids. I turn over, wrap with a blanket. I leave for the day. Then I take it out to the pantry or put peppers stuffed with cabbage for the winter for storage in the basement. Good luck with your preparations!

Many, I think, are tired of banal cucumber-tomatoes preserved for the winter? If yes, then I propose to recall such pickling as bell pepper stuffed with cabbage. And now I will provide you with several variations of this bright summer treat.

• 1 Delicious recipes cooking sweet peppers stuffed with cabbage for the winter
  • 1.1 A simple recipe for winter bell peppers stuffed with cabbage
  • 1.2 Cooking peppers stuffed with cabbage and carrots for the winter
  • 1.3 How to preserve cabbage stuffed peppers with honey
  • 1.4 Winter preparation 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

Delicious recipes for sweet peppers stuffed with cabbage for the winter

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

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

A simple recipe for winter bell peppers stuffed with cabbage

For this salad you need to take:

• Sweet bell pepper (yellow and red) - twelve to fifteen pieces
• Hot pepper - one pod
• White cabbage - one and a half kilograms
• Carrot - two hundred grams
• Fresh herbs - one bunch
• Garlic - three to four cloves
• Sunflower oil (refined or not, you decide) - one hundred grams
• Water - 300-350 milliliters
• Vinegar 9% - one hundred milliliters
• Salt - one tablespoon, without a slide
• Sugar - one tablespoon, also without a slide
• Allspice - three to four peas

And so, before cooking, it is necessary to wash and clean the vegetables, that is, prepare them.

In peppers, it is necessary to carefully cut the stalk and clean out all the seeds, do not forget about the white pulp on which the seeds are located. After that, you need to make the peppers softer. We do this by immersing the pepper in boiling water, and keep it like that for about five minutes. After the specified time, take out and let cool.

Three carrots on a grater, chop the cabbage into thin strips. Grind hot pepper, herbs and garlic to fine crumbs. Garlic can also be crushed through a garlic press.

All this must be poured with marinade, which is prepared utterly simply.

Dissolve sugar and salt in water, add vinegar and sunflower oil and mix well. The marinade is ready, we fill it with our peppers. It remains only to sterilize the whole thing in boiling water for twenty minutes, in advance.

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

Cooking peppers stuffed with cabbage and carrots for the winter

This time we will supplement minced meat with carrots, because extra vitamin A and carotene will not hurt in winter, and it will never hurt to add a delicious crunch.

• Bell peppers of medium size, yellow and red - fifteen pieces
• Carrots - 300 grams
• Chili pepper - one small peppercorn
• Greens, 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 pepper in hot water and let it cool after.

We cut the cabbage as usual, into strips, rub the carrots on a grater. Grind the herbs and garlic, chop the chili pepper to small crumbs. Add one third of the salt and sugar to the 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 over the peppers.

Sterilize a jar of peppers in boiling water for about thirty minutes. After sterilization, we cork the jar with a lid, and, turning it upside down, 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

Ingredients:

• Bulgarian sweet pepper - ten to twelve pieces
• White cabbage - one and a half kilos
• Carrots - 350 grams
• Onions - 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

Wash the peppers and clean out the seeds. Put them in boiling water for 5 minutes.

Three carrots on a grater, cut the onion into half rings or feathers. We shred the cabbage. Mince garlic with parsley. Mix all vegetables.

Stuff the peppers and place in a jar. Between the peppers put allspice and bay leaf.

The marinade is, in fact, the highlight of this recipe. Dissolve salt and sugar, honey and vinegar in water. Wait until the whole thing boils and fill them with peppers.

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

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

Winter preparation of pepper stuffed with cabbage in tomato juice

Ingredients:

• Tomatoes - three kilograms
• Bulgarian sweet 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 stem and cut into pieces. Next, you need to pass them through a meat grinder, or wipe through a sieve. Add salt. Boil the resulting tomato juice for about half an hour. Do not use aluminum utensils, otherwise the juice will give off metal.

Wash the pepper, remove the leg and seeds. Boil for five minutes.

Cabbage and carrots cut into strips. Grind the garlic with herbs until fine crumbs.

Stuff the peppers with chopped vegetables and place in a jar. Pour all of them with boiling tomato juice and roll up the lid. We send to bask in a blanket, turning the jars over with the lid down. Stuffed and marinated in tomato juice, the pepper is ready.

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

Ingredients:

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

Wash peppers, remove seeds. Boil them for twenty minutes.

Cut the cabbage into strips, then grind it with salt until a small amount of juice appears. We cut the apples into medium cubes (one and a half by one and a half centimeters). We cut the onion with feathers. Then we mix everything and stuff our peppers with this mixture.

It remains only to put everything in a jar and fill with marinade. It is 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 boil 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 thing upside down and wrap it 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 conservation in full. And here recipes come to the rescue, in which you can do without lengthy 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 without top

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

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

We stuff the pepper with our cabbage-carrot mixture and put it in jars.

To prepare the marinade, pour tomato juice into enamel pan. We put salt-sugar in it, attacks vinegar. Let's not forget about vegetable oil. Boil the juice for half an hour at a low boil.

Pour our peppers with the resulting tomato mass, roll up the jars and send them to bask under the covers.

To prepare canned stuffed peppers for the winter, always try to choose the brightest specimens possible. This will create a guarantee that in winter you will have a bright dish saturated with summer colors on your table.

These are the recipes I got. I hope you and your family enjoy them. Everyone Bon appetit and bye!