Stuffed Peppers for the Winter

Wash the peppers thoroughly, remove the stems and seeds.

Finely shred the cabbage, add it to a pot with ½ cup of water, and sauté over high heat for 15 minutes until the water has completely evaporated. Then let it cool.

Dice the onion and grate the carrot. Sauté the vegetables in vegetable oil until golden and also let them cool slightly.

In a bowl, combine the ground meat, cooked rice, braised cabbage, and sautéed vegetables.

Add salt (10 g per 1 kg of meat), black pepper, and garlic powder. Feel free to use your favorite spices if you like.

Knead the mixture thoroughly until well combined.

Tightly stuff the prepared peppers.