Stuffed bell peppers with white cabbage

For 6 Weck® mold-jars à 20.41 fl.oz (580 ml)

 

For the bell pepper:

6

red bell peppers (each about 0.38 lb / 175 g)

1.32 lb (600 g) 

white cabbage

3 cups (800 ml) 

water

¾ cup (200 ml)

white wine vinegar

1 tablespoon  

salt

1 tablespoon

yellow mustard seeds

1 tablespoon coriander
1 tablespoon black peppercorns
0.11 lb (50 g) sugar

 

Cooking:

Cut the lid from the peppers and put it aside (you will need it later). Remove the barriers and white kernels. Remove the outer cabbage leaves and quarter the rest cabbage. Lay the round side onto a worktop and cut out the stalk wedge-shaped. Cut the cabbage quarters into strips.

Cook a brew out of water, vinegar, salt, mustard seeds, coriander and sugar. Cook the cabbage in the brew for about 2-3 minutes. Let it drain off, but catch the brew.

Fill the red peppers with the cabbage and put on top the lid. Fill the jars with 3.52 fl.oz (100 ml) of brew and add the peppers. Close the jars strictly to the rules with a rubber ring, glass lid and 2 clamps. Cook the jars in a 100 degrees hot water bath for 120 minutes. Take the jars out of the water bath and let them cool down.

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