Bell pepper stuffed with stewed vegetables, pickled

Category: Vegetable and fruit dishes
Bell pepper stuffed with stewed vegetables, pickled

Ingredients

Bell pepper
White cabbage
Carrot
Turnip onion
Vegetable oil
Salt, ground black pepper

Cooking method

  • This tasty, tender, slightly sweet and sour dish is an excellent appetizer, or a side dish for sausages, small sausages, sausages, boar knee, game. It differs from all other similar recipes here and on the Internet, united by the common conventional name "Pepper stuffed with cabbage, pickled", it differs in that all the vegetables with which these peppers are stuffed undergo complete heat treatment - languishing, or stewing, until fully cooked ... Therefore, this dish will not crunch on your teeth like raw sauerkraut, but it will be no less tasty, and maybe even more, especially for people who love sauerkraut, but crispy cabbage is not too tough for them ...
  • The general guide to action is simple: simmer-simmer chopped vegetables (cabbage, carrots, onions) in oil and our own juice, until cooked, peel and blanch the peppers, fill them with these stewed chilled vegetables ready to eat, and then ferment the stuffed peppers under natural pressure lactic acid fermentation.
  • The hardest part about this recipe is getting the right proportions of vegetables and peppers. Ideally, all stewed / stewed vegetables should fit in peeled peppers, without residue. But, since almost any sweet pepper (preferably oblong) is suitable here, except perhaps super thick-walled ratunda or gogoshar, it is not possible to give the exact weight of the ingredients, due to the varying degrees of filling of various peppers. Very, very roughly, you can give a starting, for reference, proportion as follows:
  • Pepper-5kg
  • Cabbage-3kg
  • Carrot-1kg
  • Onion-1kg
  • Oil-300gr
  • Salt and pepper to taste.
  • I already have just a little bit of an eye on the required proportions, so I am gaining more in a visual-associative-subconscious way than in exact weight. Here in the photo is almost everything that I need this time, well, except for salt, ground black pepper, and horseradish leaves (but this latter is optional, that is, not necessary). Pepper bought four different varieties, I chose smaller ones, because it is more convenient for me to eat such small peppers by prying them on a fork. The rest of all vegetables are from their own or mother-in-law's garden.
  • Bell pepper stuffed with stewed vegetables, pickled
  • Cabbage left ¾ of the head of cabbage in the photo. And the whole head of cabbage could have been let in, - sometimes the sight gets lost when you don't cook this very often ...
  • We clean, grind vegetables. Cut the onions not coarsely, - into cubes, quarter rings. Rub the carrots with a grater, not coarsely - not finely. We chop the cabbage, too, not coarsely, - thinly, and cut it into a length of about 5 cm, or whatever you like ... Put it all together in a stewing container, pour in vegetable oil, and simmer until fully cooked, under the lid. This time I did it in a wok under the lid, slowly, simmering for an hour and a half over the lowest heat, stirring occasionally. As a result, you should have a stewed / stewed cabbage with vegetables - soft, juicy, oily, and in no case overdried. Before stewing is complete, you need to salt and pepper well these vegetables to taste. Under-salting will worsen the taste of the dish, over-salting will also.
  • Bell pepper stuffed with stewed vegetables, pickled
  • In general, you can not dance these dances with tambourines, and it is easier to cook all this, in your kitchen equipment - slow cooker, multicooker, pressure cooker on stewing mode.
  • While the vegetables are being prepared, clean the inside of the pepper from seeds and membranes, in any way convenient for you.True, here it is advisable to bypass the stalk with a knife, and remove it from the entrails so that the border remains with the pepper, which will keep the vegetable mince inside it.
  • Bell pepper stuffed with stewed vegetables, pickled
  • Blanch the peppers in boiling water for 4 minutes a batch, let them cool. Peppers should keep their shape, but also be soft, semi-cooked.
  • We fill the cooled peppers with cooled minced meat, under the neck of the pepper. We lay them (ATTENTION!) Horizontally, tightly. It is desirable that the last layer comes out even. I didn't succeed, and it doesn't matter. Fermentation vessel - glazed ceramics, enameled iron. I had at hand a free ceramic pot of 7 liters from Emelya Anri, an ideal option for fermentation.
  • Bell pepper stuffed with stewed vegetables, pickled
  • We cover the peppers with a flat surface (I have a plate), put oppression on top, - I have a three-liter jar with separately sauerkraut - a present from my mother-in-law. We leave this structure at room temperature.
  • Bell pepper stuffed with stewed vegetables, pickled
  • After a day, vegetable juice and oil will almost completely cover the plate. It's good!
  • Bell pepper stuffed with stewed vegetables, pickled
  • A day later, bubbles begin to appear and play under the plate - the process has begun!
  • Bell pepper stuffed with stewed vegetables, pickled
  • A day later, the bubbles were already playing actively - it's time to move this structure to a cool place, or immediately to the refrigerator, for several days, for ripening. But you can already try the dish! All of the above terms are approximate, and depend on the actual room temperature and distance from heat sources.
  • Bell pepper stuffed with stewed vegetables, pickled
  • After a few days in a cool place or refrigerator, the dish is almost ready. It can and should be eaten. With us, while we taste these peppers, there is little left for dokvaska. Usually, no matter how much I cook at a time, this pepper leaves no more than a week ...
  • Bell pepper stuffed with stewed vegetables, pickled
  • Bell pepper stuffed with stewed vegetables, pickled
  • Bon Appetit!
  • P.S. A couple more life hacks to the recipe, in pursuit ...
  • To make the peppers fermented faster and more evenly, you can:
  • 1. Before blanching the peppers, pierce them with a needle in several places.
  • 2. After the beginning of the leaven, that is, after 2-3 days, do the following operation a couple of times: remove the oppression at night, - the peppers will straighten and "drink" a fraction of the juice, and in the morning return the oppression back.

Note

My first wife introduced me to this recipe - this is how pickled peppers, or peppercorns, as they say in that region, in her homeland, are prepared - in the Sokyryansky district of the Chernivtsi region of Ukraine, in the village of Vasilyevka, which stretches from the bank of the Dniester along a long deep picturesque canyon , with deciduous forest on the slopes. This is on the border with Moldova, and Ukrainian cuisine in these places is closely intertwined with Moldovan. Therefore, I cannot say for sure whose this dish is, Ukrainian or Moldovan. Or maybe Romanian, or even Bessarabian. In general, - national cuisine "near those parts" ...

This dish is best served chilled or at room temperature. Small peppers can simply be pricked on a fork, and sent into the mouth, for three to four bites. Larger peppers on a fork can crumble, fall apart, so they can be cut into pieces on a plate that can be picked up with a fork, or chopped with a knife like for a salad.

Tomatoes, garlic, hot peppers, and other spices are not used here - it's delicious without them. But this cannot prevent you from personally experimenting with various additives, if you like the dish, but something will be missing. You can add to each pepper one at a time or two or three unwashed pitted raisins, such as raisins or ladies' finger - sometimes I do that. This will add flavor and originality to the dish - in addition to lactic acid fermentation inside the pepper, wine fermentation will also be added (although, without oxygen, it will be zilch there). To add spice, you can put horseradish leaves on the bottom of the fermentation dish (this time I did it). To spice the pepper, if you like it, cut it thinly and place a few strips of horseradish root, mustard seeds on the bottom of the fermentation container. But first, if you want, try to cook a little of this pepper without all this optional, - and suddenly it will be quite tasty and spicy enough for you ...

Fotina
I am the first to commit to repeat the recipe! I am sure in advance that this is delicious!
gala10
Constantin, Thank you! I was waiting for this recipe.Tomorrow I will do it, then I will report.
OlgaGera
Quote: Kapet
Salt, pepper - to taste

Quote: Fotina
Lack of salting will worsen the taste of the dish, too salty.
Here! And how much to weigh in grams?

Very tasty stuff. I love that. I do the same with eggplant. Now there will also be pepper
Mandraik Ludmila
Oh thanks!!!! I waited, I will definitely do it, I need to buy cabbage and I will do it, I anticipate how delicious it will be !!!
Kapet
Quote: OlgaGera
Quote: Fotina from Today at 01:18 PM
Lack of salting will worsen the taste of the dish, too salty.
Here! And how much to weigh in grams?
For a guide, you can see the amount of salt in the recipes under the spoiler (remove the dots in the address and after www). But I can't say anything concrete for these figures, because I level the taste with salt gradually, according to taste ...


OlgaGera
Quote: Kapet
But I can't say anything concrete for these figures.
Constantin, how much salt does your recipe use initially? At least roughly. What's under the spoiler, there is a difference in the components

Ladies, who will cook, give me a tip on salt, please.

Fotina
It seems to me that salt is needed, as in cabbage - 1 tbsp. l (25-30 g) per kg. Confirmation is that in a 3-liter jar of cucumbers (where about 1.5 kg of cucumbers and 1.5 kg of water - a total of 3 kg) also contains 3 tablespoons of salt in standard recipes.
That is, we dance from it.
Kapet
OlgaGera, there under the spoiler in the links there is this in one of the recipes:
Pepper-5kg
Cabbage-3kg
Carrot-1kg
Onion-1kg
Oil-300gr
Salt-170gr
But in that recipe, the cabbage is fermented raw, and maybe that could make a difference. I have never measured a dose of salt in this dish. I will stew the vegetables, salting them by eye, after a while I will try, if not enough, I add salt.

Yes, this is a big omission in the recipe if it is stewed in a pressure cooker with a cycle from start to finish. In all other cases, salt / add salt to taste - the way you like it - it seems to me that it is not a problem ...
OlgaGera
Quote: Kapet
there is such
oops. It didn't open for me. only that

Bulgarian pepper-2kg.
Cabbage-2.5-3kg.
Carrots-300g.
Onion-200g.
A bunch of celery or parsley.
Vegetable oil.
Besides:

Salt not iodized coarse grinding - 2.5 tbsp. l.
Peppercorns-10-15pcs.
Bay leaf-5-7pcs.
Cumin-1h. l (optional).

That's why I'm torturing
Svetta
Constantinwhat an interesting recipe! The buckles are already fermented, now let's try it. Thank you for the delicious and detailed description.

Girls, about salt. Well, look - here the pepper itself is blanched without salt, then the already stuffed is NOT filled with anything. Means what? then you only need to salt the filling, ALL the filling! Well, salt it during the cooking process, and at the end, when it is ready and cool, salt it to your liking. But salt it a little bit too much, because we have pepper without salt. It's like with jellied meat, you need to oversalt a little. You don't measure salt in jellied meat with spoons, but try and salt it. Well, here it is!
I don't see any problem with salt at all. If there were absolutely clear initial weight, then it would be understandable, but here Kostya gave a method and an algorithm for cooking. Well, everyone can salt to taste, right?
Kapet
Quote: OlgaGera
That's why I'm torturing
In the first step, we need to get a delicious stewed / stewed cabbage with carrots and onions. Here is the key phrase "stewed cabbage". Now I ran through the numerous recipes for stewed cabbage with the same onions and carrots, here at our Bread Maker by searching for the phrase "stewed cabbage". I looked at 30 recipes - nowhere is a specific amount of salt indicated. Everywhere - "to taste" ...
OlgaGera
Quote: svetta
taste and salt.
svettanever try. Salt and that's it. Knowing the volume flow rate. Also cabbage - salt per kg. I need a measure. I write everything down.
And in the recipe there was an emphasis on undersalt / oversalted. So I drew attention to this.
Svetta
Lelka, and how do you salt soups and the rest? Is it really all about grams and liters too?
For sauerkraut, yes, you need a clear measure, I can't argue here. And when you stew this cabbage, do you also salt it to measure? I'm not joking, it's really interesting. I myself love clarity in recipes, but I fry and salt potatoes (for example) to taste, by eye, and not by measure.
OlgaGera
Quote: svetta
soups
I don't salt it with pure salt. Some kind of mixture, and I do not add too much salt on purpose.
Quote: svetta
potatoes (example) fry and salt
Very rarely, but I know that 4 potatoes are a little less than my spoon.
Quote: svetta
Is it really all about grams and liters too?
Almost yes)))

You will not believe when I started cooking, for the first time after marriage, I studied from the book.The calculation was portioned. Until now, there are mathematical calculations of how much and what to put. Then the experience appears.
And further. Taste buds define salt / sugar differently at different times.
I am always undersalted. I got used to it. I can not salt at all



Constantin, has already given recommendations on how much salt, so we will equal it.

Svetta
Lelka, I really don't even know what to say. Well, you are unique, that is, that is. I couldn't do that in everyday cooking, mainly by eye and taste ..
I will wait for your story about these peppers.
OlgaGera
Quote: svetta
I will wait
I want to try it myself. Cabbage is not important with us yet. Flabby. I'm afraid the peppers will run out ...
Helen
I love these peppers very much ... and I did it before, and my mother did it ... only I didn't stew cabbage, finely chopped it, and sautéed the onion with carrots ... Thank you, Constantin, reminded...
Admin
Quote: OlgaGera
Until now, there are mathematical calculations of how much and what to put. Then the experience appears.

Hang up lope in grams - Salt norms https://Mcooker-enn.tomathouse.com/in...18980.0

About salt Salt: lope to hang in grams?
Kapet
Quote: Helen
and my mother did ... only I did not stew the cabbage, chopped finely, and sautéed the onions with carrots ...
That is the difference ... Thermally processed cabbage is softer in consistency, and does not give such unpleasant "gases" when fermented as fresh. Therefore, it, that is, the pepper stuffed with it, can be laid on its side, and not vertically, as is desirable for peppers with fresh cabbage, so that gases come out ... , then under oppression he can "burst apart at the seams."
Admin
Quote: Kapet
Heat-treated cabbage is softer in consistency, and does not give such unpleasant "gases" when fermented as fresh.

I would not say that
I have experience in fermenting vegetable cabbage rolls

Bell pepper stuffed with stewed vegetables, pickledFermented cabbage rolls with vegetables
(Admin)


For them, the cabbage blanches a little, only slightly - which makes them much softer when cooked. And such treatment is already heat treatment, which eliminates negative phenomena.
They are not made with fresh cabbage, since then the leaves cannot be folded neatly.
Kapet
Quote: Admin
I would not say that
I have experience in fermenting vegetable cabbage rolls
Admin, you have the following link in the recipe there: "Slightly boiled cabbage leaves." This is almost the same as the recipes for sauerkraut stuffed with fresh cabbage, which is doused / poured with boiling water, and then squeezed. And this is not the same as completely cooked stew / stewed cabbage. In any case, the smell from these peppers throughout the fermentation period is only pleasant, sweetish sour, absolutely without the "evil spirit" characteristic of fresh fermented cabbage.




Quote: Admin
For them, the cabbage blanches a little, only slightly - which makes them much softer when cooked. And such treatment is already heat treatment, which eliminates negative phenomena.
This is not enough heat treatment to completely eliminate the appearance of an "evil spirit" in cabbage during pickling. For this dish, I simmer cabbage with vegetables for an hour and a half, after which there is nothing left in it that could "unworthily puff" these vegetables ...
Admin
I would not say that pickled cabbage rolls smell bad sour or fermented. They, like sauerkraut, are perfectly stored in the cold, have a good taste and smell.

And the consequences of eating cabbage can be for anyone who is susceptible to it - then it doesn't matter what quality the cabbage is, boiled, fresh or fermented. This is the specificity of the body, gastrointestinal tract
To each his own! I went, I will not enter into a debate, this is no use

Svetta
Tatyana,
Kapet
Quote: Admin
And the consequences of eating cabbage can be for anyone who is susceptible to it
It is what it is. These peppers, like any sauerkraut product, activate intestinal peristalsis, with accompanying "effects", although not as actively as after sauerkraut ...




Added to the recipe:

A couple more life hacks to the recipe, in pursuit ...
To make the peppers fermented faster and more evenly, you can:
1. Before blanching the peppers, pierce them with a needle in several places around the perimeter.
2. After the start of the ferment, do the following operation a couple of times: remove the oppression at night, - the peppers will straighten and "drink" a fraction of the juice, and in the morning return the oppression back.
gala10
Did:
Bell pepper stuffed with stewed vegetables, pickled
I counted everything for 2 kg of pepper. Whether you liked it, I'll report it in a week.
Kapet
gala10, it's good for you ... And we ran out of this pepper quickly ... We need to put on another batch at the weekend, more, while the pepper is not expensive, otherwise we have not gorged on it yet ...
I hope you will like it. If not, unsubscribe, bluntly ...
gala10
I report: the tasting was more than successful. Delicious !!!

And under the cognac - vashschschshee ...
Probably more correct with vodka, but what happened ...


There is, however, one more test ahead. I will surprise my friends, this week we have a visiting closing of the summer season. But I don't think they might not like it. Then I will unsubscribe.
ConstantinThanks again for the recipe. In my family, he definitely took root.
Kapet
Galina, thank you for your feedback! I am very glad that you liked it!
gala10
Constantin, my friends liked it too. Everyone took the recipe!
Thanks again and again.
Kapet
GalinaThank you for your kind words! So it’s delicious not only for us ...
Fotina
Konstantin, should I put it in the refrigerator with oppression, or in free float?
Yesterday I cooked it, after four hours they were covered with juice - apparently, with oppression, I overdid it, changed it to a liter can with conservation (I only had 1.5 kg of peppers).




I liked the tender cabbage so much, usually I either fry it harder, or add a tomato - that "in the footsteps" I natomil another whole stewpan - for a side dish and filling for pies))). Here's an inspiring recipe!)
Lind @
What an interesting recipe. I thought about it. Although I never ate pickled peppers. So far, bookmark. Thanks to the author
Kapet
Quote: Fotina
Konstantin, should I put it in the refrigerator with oppression, or in free float?
It is also possible in free swimming ... For three days under oppression, the pepper will reliably flatten, and it will hardly straighten out. But leave the plate on top anyway ...




Quote: Lind @
What an interesting recipe. I thought about it. Although I never ate pickled peppers. So far, bookmark. Thanks to the author
To your health! It is worth trying to do this once in order to understand whether this is your dish, or not yours ...
OlgaGera
Well, I went to sculpt. Everything is bought.
Question.
There is a pickle from freshly sour cabbage. Maybe add a spoon to populate bacteria?
I’m so sour cabbage. I add a handful of the previous batch of cabbage.
Kapet
Quote: OlgaGera
There is a pickle from freshly sour cabbage. Maybe add a spoon to populate bacteria?
Try the recipe. The bacteria won't go anywhere.
OlgaGera
I'm trying .... A very time consuming dish))))
Mandraik Ludmila
Constantin, well, here we are with my husband trying this dish, my husband just bombards me with questions, but what, and how ??? Very tasty, we eat cold, I have it on the veranda, it’s like outside, less than 10 degrees. This dish has two drawbacks, firstly it is very time consuming, and secondly it will be eaten very very quickly I will do it according to the season, when there are a lot of peppers, thank you!
Bell pepper stuffed with stewed vegetables, pickled
Fotina
And I overexposed in the warmth. It seemed to me that it was not fermenting, there were almost no bubbles, and the smell was ordinary, vegetable. As a result, I removed it in the cold after 5 days. And the pepper became so vigorous!))) The husband even decided that it was with vinegar.
It turned out such an appetizer))
We'll finish it - I'll definitely repeat it again, but after three days I'll put it in the refrigerator.
And next year I will definitely do it, because, despite my small jamb, I liked it!)
Kapet
Mandraik Ludmila, Fotina, very glad that you liked it. Bon Appetit!
Kapet
Something again wanted these peppers. And I forgot about the raisins again. But it doesn’t matter, there were dried figs in the fridge. Without rinsing, cut it (3 pcs. For 15 peppers) into small pieces, and put a little in each pepper. Will give a pleasant sweetness and taste.

Bell pepper stuffed with stewed vegetables, pickled

Bell pepper stuffed with stewed vegetables, pickled

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