Stuffed cabbage

Remove the outer leaves from the cabbage. Remove two large leaves and set aside. Cut out the core and core, leaving 2 cm thick walls. Finely chop the removed leaves.

Step 2

Wash the peppers, cut them in half, and remove the cores. Peel the onion and garlic. Finely chop the vegetables and bacon. Rinse the beans to remove any excess sauce.

Step 3

Heat 1 tablespoon of vegetable oil in a frying pan and fry the bacon over high heat until golden brown, 4 minutes. Transfer to a bowl. Add the pepper and half the onion to the pan and fry, stirring frequently, for 8–10 minutes. Add the chopped cabbage, vinegar, 0.5 tablespoon of soy sauce, garlic, and 0.5 tablespoon of ginger. Cook for 5 minutes.

Step 4

Remove the vegetables from the heat and mix with the rice, beans, and bacon. Fill the cabbage tightly with the mixture. Cover the opening with the reserved leaves, overlapping them slightly, and secure with toothpicks.

Step 5

Heat 1 tablespoon of oil in a large saucepan, add the remaining onion and fry for 5 minutes. Add the remaining ginger and cook for another 30 seconds.

Step 6

Place the cabbage cut-side down, add the mashed tomatoes with their juices, the remaining soy sauce, and 225 ml of water. Bring to a boil and simmer for 40–45 minutes, basting the cabbage with the sauce occasionally. Before serving, remove the toothpicks, cut the cabbage into portions, and pour the sauce over it.

Eggplants are ideal containers for fillings. That's why stuffed eggplants are a staple in many cuisines around the world. And every homemaker who loves this vegetable has her own recipe...

We don't know anyone who doesn't love stuffed peppers. They're delicious, they're beautiful, and they're quick and easy, after all. And the peppers themselves are simply made for stuffing:...