Fermented Cabbage Stuffed Peppers

This recipe was automatically translated from Romanian. View original here
Fermented Cabbage Stuffed Peppers

I finally got to show you another one of the traditional recipes of the area where I grew up - pickled peppers stuffed with cabbage. It is an indispensable aperitif at festive meals, and not only in the autumn, but some housewives keep them in jars for the winter.

It is usually made in 10 liter enameled pot and kept in the cellar for a few weeks until finished. I adapted the recipe to the apartment conditions and of course not in such a large amount. If you talk to Moldovan housewives about this recipe you will hear many options, all are good, this version is from my godmother, tasted and verified.

It is important that the peppers are delicious pickled with cabbage, without vinegar and preservatives - only natural fermentation.


Bell pepper
10 pieces
White cabbage
2 kg
2 pieces
White onion
2 pieces
Celery leaves
2 pieces
Sunflower oil
50 ml
Pickling salt(no iodine)
1 tbsp

Step by step


Peppers are cleaned of stalks and seeds. Boil in boiling water for about 5 seconds, leave to cool.

Some housewives do not scald peppers, so it is optional. I scald them because they become more flexible and fill better.


Cook the onion a little with the oil, not to be even brown, just more "glassy".

Set aside to cool.


Cut the cabbage into strips, as for a salad.


Sprinkle with salt and press well with your hands to soften.


Over the cabbage, add the grated carrot, the hardened onion and the finely chopped celery leaves (optional). Mix, season with salt to taste, I would recommend making it a little saltier than you usually eat.


Fill the peppers with this cabbage mixture.


Arrange them in a deeper bowl.


And press them with something - I put a small plate and a jar of cucumbers on it.

Here is the picture immediately after cooking, notice that they have no juice at all.


In about 10 hours the cabbage will leave the juice, so it should be.

Leave the pepper bowl at room temperature for 1-2 days - it depends on how hot it is in your kitchen. After this time they will start to ferment and if you taste the juice, it will taste sour. Then put the bowl of peppers in the pan and leave for at least a week to brown well.

If you put it in the cellar, I would recommend pouring oil on top, to form a protective film, so as not to make mold. This is because the cellar is warmer than the refrigerator.


After 5-7 days you can taste them, the cabbage may not be very pickled inside, but it depends on the tastes.

I understood that for the winter it is preserved in this way - the pickled peppers are arranged in jars, their juice is poured over them and the jars are sterilized for 20-30 minutes in a water bath. The cabbage may be a little softer after sterilization, but it depends on whether it is well pickled or not.

I haven't tried, so I'm not very sure, that's all I was told.


Another way to serve, cut the peppers into slices.


Or for those at home, not so nice, cut into cubes.

I definitely recommend you to try, they are delicious and healthy - they are finished with us immediately, my husband is a big fan of pickles from these natural ones :)

Good appetite!

Quantity: 2 kg (about 10 peppers)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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