Pennsylvania Dutch Pepper Cabbage
  • Servings: 3 pints
  • 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
  • vinegar
  1. Chop vegetables medium coarse, not fine.
  2. Sprinkle with salt and drain in colander overnight.
  3. Stir in mustard seed and celery seed, sugar, and enough vinegar to cover. ( in a large bowl )
  4. Let stand at least 3 hours before serving.
(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.)