Help with recipe? Amish Canned, Cabbage Stuffed Peppers....?

I have an Amish cookbook at home (I got to be one of the testers - it was fun). Anyway, no luck there. Try this recipe. I do not know if it is what you are looking for.

Amish Cabbage-Filled Peppers

6 bell peppers, red

1/2 cabbage

1/2 ts salt

2 c vinegar

1 tb mustard seed, yellow

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.

1

Canning Cabbage

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Instead of meat, use walnuts, mushrooms, and tomatoes. It has a wonderful interplay of sweet and sour. Make plenty; you'll eat more than you realize, and can always freeze the leftovers. 2 heads of cabbage 1 1/2 cups brown rice (I used brown basmati), uncooked 3/4 cup raisins 1 cup maple sugar or syrup 2 cans stewed tomatoes 1/2 pound oyster mushrooms (sliced into small chunks) 3/4 cup walnuts, chopped coarse 2 large onions, chopped 1 cup lemon juice 1 cup water salt and pepper to taste Bring a large pot of water to a boil. Core the cabbage. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes. Drop the cabbage into a collander to cool a few minutes, then carefully pull off whole leaves and set them aside. You should get 12-16 leaves per head. Repeat with the second head. Set aside the emainder of the cabbage. Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato (drain off the juice and reserve it). Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip. Place seam-side down in a dutch oven. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot). Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl. Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling. Mix, and dump on top of the rolls in the pot. Add about 1 cup of water (won't quite cover it). Heat on medium until the mixture boils, then cover and reduce heat to medium-low. Cook 3-4 hours, reducing heat to low if neccessary. c The rolls steam in the juices, and shrink down as the cabbage cooks. Don't stir! You can then serve immediately, or reheat the next day. It reheats and freezes well. To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice). Eat, and repeat until unconscious.

one is a sweet banana pepper just got the recipe i went to sweet peppers dot com -but had help with the sweet banana recipe from yahoo answers