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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage-filled Peppers

Date Added: January 04, 2014

Ingredients:

6 Unit Bell Peppers 6 Unit Bell pepper red
1/2 Unit Cabbage 1/2 Unit Cabbage (head)
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
2 Cups Vinegar 2 Cups Vinegar wine
1 Tablespoon Mustard Seed 1 Tablespoon Mustard seed yellow
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Directions:

1. Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells.

2. Cut cabbage fine as in slaw and add to it the salt and mustard seeds.

3. Mix thoroughly and place in peppers, pressing it in tightly.

4. Place tops on pepper cases and fasten them down with toothpicks.

5. Place them upright in stone jar and cover with cold vinegar.

6. Place cover over jar and put away in cool place until ready to use.

7. They may be kept for several months before using.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Cabbage, Mustard, Vinegar allergies.
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