-------------------------STUFFING-------------------------
1/2 sm Head cabbage
1 lg Red bell pepper
1 sm Head garlic, peeled &
-- separated
1 bn Fresh dill
Celery leaves
Boil unpeeled eggplants about 5 to 10 minutes, till
tender but not too soft. Drain & cool. Squeeze out
the moisture. Place a heavy object over the eggplants
& let stand overnight. Boil whole ribs of celery till
soft & set aside. Slit eggplants lengthwise, stopping
just short of the end, be careful not to cut through
to the other side. Stuff with the filling. Tie each
eggplant with the celery ribs to keep the filling in.
Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with
the salt (2 ts salt for every cup of vinegar used).
Pour over the eggplants. Cover jar tightly, let stand
2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill &
celery leaves. Mix together.
