Description
If you’re looking for a vibrant, refreshing side dish to pair with hearty meat dinners or potluck favorites, Pennsylvania Dutch Pepper Cabbage delivers on all fronts.
Ingredients
- 1 medium head green cabbage, finely shredded (about 6–7 cups)
- 1 large red bell pepper, finely chopped
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ½ cup water
- ½ teaspoon celery seed (optional but recommended)
- ¼ teaspoon ground black pepper
Instructions
Step 1: Finely shred the cabbage using a sharp knife or mandoline. Place the cabbage in a large mixing bowl.
Step 2: Add the chopped red bell pepper to the cabbage and sprinkle with salt. Mix well and set aside.
Step 3: In a small saucepan, combine the sugar, apple cider vinegar, water, celery seed, and black pepper. Bring to a gentle boil, stirring until the sugar dissolves completely.
Step 4: Pour the hot vinegar mixture over the cabbage and pepper. Stir until everything is evenly coated.
Step 5: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop and the cabbage to soften slightly.
Serve chilled as a crisp and tangy side dish that goes well with almost any meat dinner or picnic spread.
Notes
- Use fresh, firm cabbage
- Don’t skip the salt—it helps draw moisture and softens the cabbage slightly
- Allow enough marinating time for the flavors to meld
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for dressing)
- Category: appetizer
- Cuisine: Dush
Nutrition
- Serving Size: 8
- Calories: 60
- Sugar: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
Keywords: Pennsylvania Dutch Pepper Cabbage