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Peppers with white cabbage filling

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Ingredients for 4 servings:

  • 5 bell peppers, hot or regular
  • 500 g white cabbage
  • Salt, to taste
  • Vinegar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Delicious sour side dish

Core the peppers. Finely grate the white cabbage and season with salt until juiced. Then squeeze the cabbage dry and fill the peppers to capacity. Meanwhile, make a vinegar broth, similar to what you would use for pickles, to your liking. Place the stuffed peppers in preserving jars, pour the broth over them, and simmer for about 15 minutes at 98°C. Delicious with steak, roasts, and other meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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