Recipe Archives->Preserving->Stuffed Peppers

 
Cabbage Filled Peppers
Yield:  6 servings
 
6 large sweet red peppers
1/2 head cabbage; finely cut
1 1/2 teaspoon salt
1 tablespoon yellow mustard seed
2 cups cider vinegar
 
Remove stems and cut off tops of the peppers. Remove seeds without
breaking shell. To cabbage add salt and mustard seed, mixing
thoroughly. Spoon mixture into peppers, pressing it in tightly.
Place tops back on pepper shells and fasten on with wooden toothpicks.
Place upright in a stone jar and cover with cold vinegar. Cover
jar and store in a cool place. (Will last several months).

Printable version: stuffed-peppers.txt.