Pennsylvania Dutch Pepper Cabbage Recipe

Pepper Cabbage

Pennsylvania Dutch Pepper Cabbage.

Pennsylvania Dutch Pepper Cabbage Recipe

Growing up our family went through lots of a lot if cabbage. Whether it was coleslaw, pepper cabbage, halushkie, stuffed cabbage rolls, cabbage soup even steamed cabbage and many many more ideas.

Pepper cabbage is a sweet and sour slaw. Locally, most of the Cole Slaws are the creamy mayonnaise based ones. Pepper cabbage is a pickled cabbage. This is great in the summer time if you are worried about warm temperatures causing the mayo to go bad. I just love this sweet pickled cabbage recipe.

Mom would spend a lot of time using a plunger type food chopper. You can see a picture here. Gosh small piece of cabbage were cut up and you pounded the cabbage a bunch of time by depressing the plunger quickly. It took a while to get enough done to make the dish. We even chopped onions, peppers, carrots and more with it. Us kids would take turns taking our frustration out. Wack-a-mole with the food chopper. But not more with all this manual labor. I have found that using the holes on a box grater does the job much quicker though the cabbage piece may be a little bigger and some may need to be manually chopped. Alternatively, you can use a food processor and pulse it several times until the cabbage pieces are the desired size.

Ingredients used in Pennsylvania Dutch Pepper Cabbage Recipe

Vegetable should be chopped into small dices or pulsed in a food processor. Traditionally Pennsylvania Dutch Pepper Cabbage consists of small pieces as opposed to traditional Cole Slaw which is larger shredding pieces.

Vegetables Ingredients for Pennsylvania Dutch Pepper Cabbage

  • Cabbage – 1/2 medium head – finely diced
  • Celery – 2 to 3 ribs, finely diced
  • Carrots – 1 medium to large shredded
  • Pepper – 1 either green or red, finely diced
  • Optional – Onion finely diced. (I do not use)
Ingredients

Cabbage, Red Bell Pepper, Carrot and Celery(missing) for use in making Pennsylvania Dutch Pepper Cabbage.

Dressing Ingredients for Pennsylvania Dutch Pepper Cabbage Recipe

  • Cold Water
  • Vinegar – distilled white or apple cider or red wine.
  • Sugar
  • Salt (optional)
  • Pepper (optional) I like white ground pepper.
  • Celery Seeds (optional) – gives that added crunch.
  • Mustard Seeds (optional)
Dressing Ingredients

Dressing ingredients include salt, white vinegar, water, white pepper and sugar.

 

How to make Pennsylvania Dutch Pepper Cabbage Recipe

Prepare the vegetables and set aside in a bowl.

Prepared vegetables.

Vegetable ingredients for PA Dutch Pepper Cabbage have been chopped awaiting dressing.

 

Dressing – in a mixing bowl, mix all ingredients together stirring until sugar is dissolved.

Pour dressing mixture over the prepared vegetables and mix well. Taste and adjust seasonings as needed.

Ready for mixing.

Dressing added to vegetables for PA Dutch Pepper Cabbage.

 

Cover and refrigerate a few hours for the flavors to meld and the cabbage to pickle.

Enjoy!

Pepper Cabbage

Pennsylvania Dutch Pepper Cabbage.

 

 

Pepper Cabbage
Pennsylvania Dutch Pepper Cabbage Recipe
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Votes: 1
Rating: 5
You: 5
Rate this recipe!
Pennsylvania Dutch Pepper Cabbage is a pickled cabbage slaw. Traditionally the cabbage is ingredients are finely chopped compared to a creamy cole slaw where the cabbage is traditionally shredded.
Servings Prep Time
3 Pounds 20 Minutes
Passive Time
2 Hours
Servings Prep Time
3 Pounds 20 Minutes
Passive Time
2 Hours
Pepper Cabbage
Pennsylvania Dutch Pepper Cabbage Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Pennsylvania Dutch Pepper Cabbage is a pickled cabbage slaw. Traditionally the cabbage is ingredients are finely chopped compared to a creamy cole slaw where the cabbage is traditionally shredded.
Servings Prep Time
3 Pounds 20 Minutes
Passive Time
2 Hours
Servings Prep Time
3 Pounds 20 Minutes
Passive Time
2 Hours
Ingredients
Vegetables
Dressing
  • 1 cup cold water (235 grams or 8-1/3 ounces by weight or 235 mLs)
  • 2/3 cup Distilled White Vinegar (you can also use apple cider or red wine vinegar for a slightly different flavor) (150 grams or 5-1/3 ounces by weight or 150 mLs)
  • 1/2 cup granulated sugar (100 grams or 3-1/2 ounces by weight or 125 mLs)
  • to taste salt up to 2 tablespoons or 35 grams or 1.1 ounces by weight or 30 mLs)
  • to taste Ground White Pepper (prefer ground white since it does not leave the black specks)
  • 1 teaspoon Celery Seed optional (2-1/2 grams or 0.09 ounces by weight or 5 mLs)
  • 1 teaspoon mustard seed optional (3.1 grams or 0.11 ounces or 5 mLs)
Servings: Pounds
Units:
Instructions
  1. Prepare vegetables and place in a mixing bowl.
  2. Dressing: Mix the dressing ingredients in a bowl and stir with a whisk to dissolve the sugar.
  3. Once mixed well, pour over the vegetables and mix well. Cover and refrigerate several hours for the vegetables to pickle and flavors to meld.
Recipe Notes

Note 1: Peppers - a mixture of different colors may be used. Some people swear by using just green, others just red and still others use a mixture of colors. The choice is yours since this well be your creation.

Note 2: Vinegar - White distilled vinegar maybe be used or you can substitute a vinegar of your choice such as apple cider or red wine. Both make for tasty substitutes. Sure it will change the flavor slightly  but I am sure you will have your favorite after trying them all out.

Note 3: Optional Ingredients - The celery seed and mustard seeds are optional. If you want to spice up this recipe add some crushed red pepper flakes (1/4 to 1/2 teaspoon.) Other optional ingredients some people add is chopped onion (1/4 to 1/2 cup)

Note 4: Salt and Pepper - Once mixed well, pour over the vegetables and mix well.I have seen recipes all over the place with the amount of salt used. I do not use much salt since I am on a salt restricted diet and have gotten used to my foods not have much salt. Feel free to add more to your taste. Pepper is also optional, you can use black pepper in place of the white pepper. The reason I like the white pepper is it eliminate the black specks you might see in the salad.

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