Stuffed Bell Peppers

Ingredients

• 12 large bell peppers
• 1 gal. of chopped cabbage
• 6 onions
• 4 green peppers
• 2 1-2 pounds brown sugar
• 1 oz. white mustard seed
• 1 oz. celery seed
• 2 tablespoons of ground ginger
• 2 tablespoons of ground cinnamon
• 1 tablespoon of black pepper
• 1 tablespoon of turmeric
• 12 grains of spice
• 12 grains of cloves
• 2 quarts of apple vinegar

Method

1. 1

   Slit peppers on one side and remove seeds.

2. 2

   Soak in weak alum water overnight.

3. 3

   Sprinkle cabbage, onions, green peppers with salt and let them stand overnight, then squeeze dry.

4. 4

   Pour vinegar and spices over them, boil for 15 minutes.

5. 5

   Stuff the peppers with cabbage, sew up, and pour the spiced vinegar over the peppers.

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 17. The excerpt below is the record exactly as published.

STUFFED BELL PEPPERS. 12 large bell peppers, 1 gal. of chopped cabbage 6 onions, 4 green peppers, 2 1-2 pounds brown sugar. 1 oz. white mustard seed 1 oz. celery seed, 2 tablespoons of ground ginger, 2 tablespoons of ground cinnamon, 1 tablespoon of black pepper, 1 tablespoon of turmeric, 12 grains of spice, 12 grains of cloves, 2 quarts of apple vinegar

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