Pepper stuffed with cabbage for winter
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Prepare the products according to the list.
Step 2:
Finely chop the cabbage and half the onion.
Step 3:
Lightly fry the onion in the heated oil, add the cabbage. Season with salt and pepper.
Step 4:
Put out the cabbage until the liquid evaporates.
Step 5:
Peel the peppers from the seeds and put them in boiling water for 3-4 minutes.
Step 6:
Flip over so the water runs out.
Step 7:
Fill the peppers with the minced meat. Separately dilute the paste with water and boil. Put the peppers in the resulting tomato filling and bring to a boil. Simmer the peppers for about half an hour.
Step 8:
Put the hot peppers in sterile jars.
Step 9:
Fill with tomato filling. Roll up and put under the "fur coat".
Pepper stuffed with cabbage for the winter is another option for harvesting pepper.
Caloric content of products possible in the dish
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
