Description
Pennsylvania Dutch Pepper Cabbage is a tangy and sweet cabbage salad featuring finely shredded green cabbage combined with colorful red and green bell peppers. The salad is dressed with a warm mixture of sugar, apple cider vinegar, and spices, then chilled to develop its signature sweet and sour flavor. This classic Pennsylvania Dutch side dish is perfect for picnics, barbecues, or as a refreshing complement to hearty meats.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, finely shredded (about 6 cups)
- 1 large red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1/2 small yellow onion, finely diced
Dressing
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground mustard
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded green cabbage with the chopped red and green bell peppers and diced yellow onion, ensuring the ingredients are evenly mixed.
- Make the Dressing: In a small saucepan, add the sugar, apple cider vinegar, water, salt, celery seed, and ground mustard. Heat the mixture over medium heat, stirring continuously until the sugar has completely dissolved and the liquid comes to a boil.
- Combine and Toss: Remove the saucepan from the heat and immediately pour the hot dressing over the cabbage and pepper mixture in the bowl. Toss thoroughly to coat all the vegetables with the warm dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 4 hours, preferably overnight, to allow the flavors to meld and the cabbage to soften slightly.
- Serve: Before serving, stir the salad well. Serve cold as a flavorful side dish alongside pork, sausage, or your favorite picnic meals.
Notes
- This salad is best served cold and tastes better as it marinates longer.
- For a crisper texture, serve the same day; for more tang and tenderness, refrigerate overnight.
- Pairs wonderfully with pork, sausages, or picnic fare.
