Cabbage-Stuffed Peppers
A savory and tangy dish featuring sweet red peppers stuffed with finely shredded cabbage, seasoned with salt and mustard seed, perfect as a pickled side or snack.
Ingredients
Instructions
- Remove stems, cut off tops of peppers, and remove the seeds without breaking the shells.
- Finely shred the cabbage as in slaw and add salt and mustard seed to it.
- Mix thoroughly and stuff the cabbage mixture into the peppers, pressing in tightly.
- Place the tops on the stuffed peppers and fasten them with toothpicks.
- Place the peppers upright in a stone jar and cover with cold vinegar.
- Put a cover over the jar and store in a cool place until ready to use.
- The peppers may be kept for several months before using.
Tips & Substitutions
For a bit of added flavor, consider mixing in some finely chopped onions or garlic with the cabbage filling. You can also substitute the yellow mustard seed with mustard powder if needed. If you're looking for a slightly spicier kick, feel free to add a pinch of red pepper flakes to the mixture. This recipe is versatile and can be adapted to fit your taste preferences.
Serving Suggestions
These cabbage-stuffed peppers make for a great appetizer or side dish. They pair beautifully with Mediterranean recipes featuring grilled meats or fresh salads. Consider serving them alongside a refreshing Iced Mint Drink for a delightful meal or as part of a larger spread featuring dishes like Zucchini Provencale or Meat Kabobs.
Storage & Reheating
Once the peppers are stuffed and covered with vinegar, store the jar in a cool, dark place. They can last for several months, but for best flavor, consume within 2-3 months. If you have leftovers, simply keep them submerged in vinegar. To serve, remove the desired amount and enjoy cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage-Stuffed Peppers contains roughly 40 calories, with 2g protein, 7g carbohydrates, and 0g fat. It is an excellent source of vitamin C (44% of the Daily Value) and vitamin A (36% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1869mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use other sweet peppers like yellow or green bell peppers. Just ensure they are firm and large enough to hold the filling. Each type will impart a slightly different flavor, so feel free to experiment.
How long do these stuffed peppers need to sit before they are ready to eat?
It's best to let the stuffed peppers marinate in the vinegar for at least 2 weeks to develop their flavor. However, you can taste them earlier if you prefer a milder flavor.
Can I make these stuffed peppers ahead of time?
Absolutely! The peppers can be prepared and stored in vinegar ahead of time. In fact, they taste better after a few weeks of marinating, making them a perfect make-ahead dish for gatherings or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).