Cabbage-Filled Peppers

78 calories per serving view nutrition facts

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Ingredients

6	each	sweet red bell pepper
1/2	head	cabbage
1/2	teaspoon	salt
2	cups	vinegar
1	tablespoon	mustard seed	yellow

Directions

Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells.

Cut cabbage fine as in slaw and add to it the salt and mustard seeds.

Mix thoroughly and place in peppers, pressing it in tightly.

Place tops on pepper cases and fasten them down with toothpicks.

Place them upright in stone jar and cover with cold vinegar.

Place cover over jar and put away in cool place until ready to use.

They may be kept for several months before using.

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Nutrition Facts

Serving Size 301g

Amount per Serving

Calories 78 14% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 304mg	13%
Total Carbohydrate 12.0g	4%
Dietary Fiber 4.0g	16%
Sugars 8.0g
Protein 2.0g	5%

Vitamin A	112%		Vitamin C	380%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Recipe Bite

Mustard_Seed

by Laurie

General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....

Member Review

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean