Recipe delicious spicy cabbage

Cabbage is often used as a garnish or additional ingredient for the preparation of hot or cold appetizers. Some national cuisine prefer spicy dishes where cabbage plays a major role. Pickled bell peppers with cabbage filling – a great snack for any meal.

For the recipe of peppers stuffed with spicy cabbage

For preparing this tangy and spicy dish you will need to take:

- half a medium head of cabbage;
- 8-10 pieces of red pepper;
- 10 teeth of garlic;
- a bunch of leafy celery;
- 1 pod hot red pepper;
- 2 bulbs;
- 2-3 carrots;
- 1 teaspoon of black pepper;
- 1 teaspoon of salt;
- 50 ml vinegar (Apple);
- 1 teaspoon of sugar;
- 100 ml of sunflower oil.

Cooking peppers with spicy cabbage

At the beginning of cooking this dish you'll need to clean bell pepper from seeds and rinse. Next, in a saucepan, boil small amount of water and steam cleaned the peppers, while they have little to soften.

This recipe you can use for making winter preparations. In this case the peppers with the cabbage should be put into liter jars and sterilize them in an hour.

Next you need to finely shred the cabbage and slightly mash it with hands. Then start preparing the onions and carrots. They should be clean and slice as thin as possible. In a deep frying pan, heat sunflower oil and fry in it onions. When the onion is browned, add the carrots and let it cook gently for a bit. Vegetable dressing pepper and lightly add salt.

Leaf celery, rinse well, slice and also put into the pan. There, you should send the red pepper and cut into thin rings. Teeth garlic clear from the husk, finely granulate and place the total weight in the pan. Then add a spoonful of sugar and vinegar (preferably Apple cider). All products for stuffing mix and fill the prepared peppers scalded.

You can cook stuffed peppers, and just put the cabbage in a saucepan layers, alternating it with the halves of the pepper. But scald the pepper is necessary.

On the bottom of the pan put celery leaves and on them place the stuffed cabbage with spicy peppers. The top, too close celery. Possible peppers giving a weight or inverted saucer.

Once the cabbage will be saturated sharpness and spices (about 12 hours), it can be used. This dish can store in the refrigerator for a very long time, and it will remain the same delicious and fragrant.

Cabbage turns out juicy, tasty and crunchy. Special piquancy to this dish give leaf celery and hot peppers. Snack is good any time of year and goes well with meat and potatoes.

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