Bell Peppers Stuffed with Cabbage and Carrots
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Bell Peppers Stuffed with Cabbage and Carrots

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Bell Peppers Stuffed with Cabbage and Carrots1 / 2
04/10/2013
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Preparation90 min.
Cooking20 min.
Тotal110 min.
"Crunchy stuffed bell peppers that make for some excellent company to your brandy!"

Ingredients

  • bell peppers - 13 lb (6 kg)
  • cabbages - 4.5 lb (2 kg) minced
  • carrots - 3.5 lb (1.5 kg) grated
  • celery - 2 heads (with leaves), chopped
  • salt - 4/5 cup (200 g)
  • sugar - 1 cup (250 g)
  • vinegar - 4 1/5 cups (1 l)
  • oil - 4/5 cup (200 ml)
  • black pepper - 1 tsp (5 grams) of peppercorns
  • allspice - 6 peppercorns
measures

How to make

Put the vinegar, oil, salt, sugar, black pepper and allspice to boil. Add the cleaned from the stems and seeds bell peppers and let them boil. Take them out and put the carrots, cabbage and celery in the marinade.

Allow to stand as is for one day. Then fill the bells with the drained vegetables and arrange them in large jars. Top them with the marinade, close them and keep them cool.

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