Pickled Peppers Stuffed with Cabbage

Ingredients for Cooking Pickled Peppers Stuffed with Cabbage

The main

  1. Red cabbage 300 grams
  2. White cabbage 300 grams
  3. Bulgarian peppers 8 pieces (medium size)
  4. Cilantro 1 bunch
  5. Bitter pepper 3 pods
  6. Ginger Root 50 grams
  7. Garlic 1 head

For marinade

  1. Water 1.5 liters
  2. Rice vinegar 200 milliliters
  3. Sugar 150 grams
  4. Salt 30 grams
  5. Sesame oil 50 milliliters
  • Main Ingredients: Cabbage, Pepper, Garlic, Greens


Saucepan, glass jars with lids, a kitchen knife, cutting board, deep plate, tablespoon, soup ladle, stewpan.

Cooking pickled peppers stuffed with cabbage:

Step 1: prepare the filling.

Prepare the cabbage, picking up the cabbage from dried leaves. Do not forget to remove the stumps so that later they do not spoil our whole taste, making it bitter. Chopped prepared red and white cabbage in thin stripes.
Rinse the cilantro greens properly, pat dry, rid it of thick stems and crumble very finely.
Mix chopped cabbage and greens in one bowl.

Step 2: prepare the peppers.

Rinse the peppers thoroughly with warm water.
Peel the bitter seeds and remove the stalk, and then cut along into large pieces.
For bell peppers, cut off the top, take out the seeds and remove the whitish partitions. Rinse the vegetables from the inside, and then wait until the excess moisture drains. As a result, you should get hollow inside a cup of sweet peppers.

Step 3: stuff the peppers.

Hollow bell peppers start with a mixture of red and white cabbage with cilantro. Press the filling tightly so that it enters as much as possible.

Step 4: put the vegetables in a jar.

Dismantle the garlic and peel it. Peel the ginger root, rinse thoroughly and cut into large pieces.
Place the peppers stuffed with cabbage in the prepared glass jars. Lay the vegetables in layers tightly to each other. And on the sides and in between add garlic, ginger and hot peppers so that the spices give the peppers and marinade a brighter, vigorous taste and aroma.

Step 5: prepare the marinade.

In a stewpan, prepare the marinade. To do this, mix together all of the indicated ingredients, except for the oil so far, and bring to a boil. Boil the marinade for 5 minutesand then pour sesame oil into it and mix well.

Step 6: pickle the pepper stuffed with cabbage.

Pour peppers stuffed with cabbage with hot marinade. Cover and make filled jars in a large pot of hot water. Bring everything to a boil and sterilize the jars with blanks for 7-10 minutes. Make sure that water from the pan is not poured into the workpieces, for this it is better to maintain a moderate fire.
Close the hot jars with blanks tightly with lids, cool to room temperature, and then hide them in a dark, cool place with other pickles and jams. The first test can be removed after 2 weeks.

Step 7: serve pickled peppers stuffed with cabbage.

Serve pickled peppers stuffed with cabbage as an appetizer and better on the festive table, so that everyone would appreciate it. And immediately get ready that you will begin to persistently ask for a recipe for such a wonderful preparation.
Enjoy your meal!

Recipe Tips:

- Rice vinegar can be replaced with wine, and sesame oil with ordinary sunflower. Of course, the aroma and taste will be a little different, but I think this is unprincipled.

- Pay attention to the preparation of cans. Rinse and sterilize the container. Do not forget about the covers.