Fermented Cabbage Stuffed Peppers

Fermented Cabbage Stuffed Peppers

I finally got to show you another traditional recipe of the area where I grew up - pickled peppers stuffed with cabbage. They are always served as a starter at festive meals, and not only, in the autumn, but also in the winter. Some housewives like to can them for the winter.

They are usually made in 10 liter enamel buckets and kept in the cellar for a few weeks. 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 variants and all are good. This one is from my godmother, tasted and verified.

Peppers pickled together with cabbage are delicious, without any vinegar or preservatives, obtained only through 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


Remove the stems and seed the bell peppers. Submerge in boiling water for about 5 seconds, leave to cool.

Some housewives do not blanch them, it's optional. I do, because this makes the peppers more flexible and easier to fill.


Cook the onions with the oil just for a little, not until brown, but until they turn 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.


Add the grated carrot, the cooked onions and finely chopped celery leaves (optional). Mix. Season with salt, to taste. I'd recommend making it a little saltier than you usually eat.


Stuff each pepper with this cabbage mixture.


Arrange them in a deep bowl.


And put pressure on them with something heavy. I placed a small plate over the peppers and a jar of cucumbers on top of it.

Here is the picture taken immediately after stuffing, notice they don't have juice at all.


Within about 10 hours, the cabbage will start to release juice, it should do so.

Leave the pepper bowl at room temperature for 1-2 days, depending on how hot it is in your kitchen. After this time, they will start to ferment and, if you try the juice, it will taste sour. Now it's the time to place the bowl of peppers in the fridge and keep there for at least a week to pickle properly.

If you place it in the cellar, you should pour some oil on top, to form a protective film, so that they don't get 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 this depends on everyone's taste.

From what I gathered, this is how it's done for the winter: pack the jars with the pickled peppers and pour over the brine. Sterilize the jars for 20-30 minutes in a water bath. The cabbage may be a bit softer after sterilization, but it depends on whether it's properly pickled or not.

I haven't tried, so I'm not very sure. That's what I was told.


This is another way of serving, cut the peppers into slices.


Or cut into cubes.

You must try pickled peppers stuffed with cabbage. They are so delicious and healthy. We soon finished them, my husband is a big fan of naturally fermented pickles :)


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

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