AuthorNata AlbotCategoryPickles and preservesDifficultyIntermediateChoose medium bell peppers. Slice the top off and remove the core and deseed. Wash the peppers and put them in a large bowl. Pour some hot (almost boiling) seasoned water over.
After 15-20 minutes drain the water. In a large pan, sauté the onion just a little bit. Add the grated carrots and stew.
Add finely chopped cabbage. Season with salt and stir.
After the mix has cooled, stuff the peppers. Separate the oil from the juice released after stewing, and add to the cabbage.
Arrange the stuffed peppers in a pan, put some fresh celery leaves
between the peppers. When finished, press well with your hands to eliminate all
the oxygen.
Ingredients
Directions
Choose medium bell peppers. Slice the top off and remove the core and deseed. Wash the peppers and put them in a large bowl. Pour some hot (almost boiling) seasoned water over.
After 15-20 minutes drain the water. In a large pan, sauté the onion just a little bit. Add the grated carrots and stew.
Add finely chopped cabbage. Season with salt and stir.
After the mix has cooled, stuff the peppers. Separate the oil from the juice released after stewing, and add to the cabbage.
Arrange the stuffed peppers in a pan, put some fresh celery leaves
between the peppers. When finished, press well with your hands to eliminate all
the oxygen.