More Great Recipes: Misc. Salad | Refrigerator | Salad | Vegan

Pennsylvania Dutch Pepper Cabbage

User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

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.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!