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Pennsylvania Dutch Pepper Cabbage

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Member since 2006
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Serves 3 pints | Prep Time | Cook Time

Why I Love This Recipe

(I assume the red and yellow peppers are bell peppers. Also, I personally would put the colander full of vegetables into a large bowl, and into a refrigerator to drain. If not, then I would cover the whole thing with plasic wrap to keep any kind of insects out of it.)

Ingredients You'll Need

1/2 head cabbage or 1 small head of cabbage
1 yellow pepper
1 red pepper
1 onion
1 stalk celery
3 tablespoons salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 tablespoon sugar


Chop vegetables medium coarse, not fine.

Sprinkle with salt and drain in colander overnight.

Stir in mustard seed and celery seed, sugar, and enough vinegar to cover. ( in a large bowl )

Let stand at least 3 hours before serving.

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