The original text of the recipe: “Fry an onion and 10 pieces of cabbage cut into small pieces. When it comes to color add 2 tablespoons of rice, tomato sauce or two tomato peeled and cut pieces and then quench with water letting boil 6 to 8 minutes, with this quantity of rice filled with 6-8 peppers, boiled in tomato sauce. ”
Source: Kitchen in Wartime. The art of tasting substantial, tasty, varied, economical, low-cost. Madeleine Brebu, 1940
1/2 cup of oil
1 onion
half a cabbage
2 tablespoons rice
5 tablespoons red purée
salt
pepper
a little dessert green
4 peppers for filling
Clean, wash cabbage and cut loose
Clean, wash and cut onion
Heat the oil, add the onion and let it rumen a little, then add the cabbage and boil with the onion
Add the rice, 3 tablespoons of tomato puree and quench with a little water
Leave to heat down until the rice softens, stirring frequently, then fits salt and pepper
When this cabbage composition is ready, add a little chopped green dill, then close the fire and leave aside
Wash peppers and carefully cut capsicum cap and cut off the seed area
Fill the peppers with the cabbage composition and match the capita cap of each pepper
In a pot, put the remaining tomato paste (2 tablespoons) thinned with water and put the peppers next to each other with the lid up
We put it down with the pot covered and when the pepper melts, it’s ready
Serve hot
Even if no green is indicated in the original recipe, I chose to dump the cabbage composition.
At first I was skeptical about the combination, but I can say that it is extraordinarily good, taste the quality cabbage and rice with a strong peppery flavor. The stuff filled with super good post!
