Description
Pennsylvania Dutch pepper cabbage is a traditional sweet and tangy slaw made with finely shredded cabbage, bell peppers, and a vinegar-based dressing. Known for its bright flavor and crunchy texture, it’s often served as a side dish during holidays or alongside hearty comfort meals. This version is crisp, sweet, and incredibly refreshing.
Ingredients
Vegetables
- 1 small head green cabbage (about 6 cups finely shredded)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 small yellow onion, finely chopped
Dressing
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine Vegetables: In a large bowl, combine the finely shredded cabbage, red and green bell peppers, and chopped onion, mixing thoroughly to ensure even distribution of all the vegetables.
- Prepare Dressing: In a small saucepan, combine sugar, apple cider vinegar, water, celery seed, salt, and black pepper. Place over medium heat and bring to a gentle boil, stirring frequently until the sugar is completely dissolved.
- Cool Dressing: Remove the saucepan from heat and allow the dressing to cool for about 5 minutes. This prevents wilting the fresh vegetables when combined.
- Mix Dressing and Vegetables: Pour the warm dressing over the cabbage mixture and toss well to coat all the ingredients evenly, ensuring every bite has flavor.
- Chill: Cover the bowl and refrigerate for at least 2 hours, preferably overnight, allowing the flavors to meld and the cabbage to soften slightly while maintaining its crispness.
- Serve: Stir well before serving to redistribute any dressing that may have settled. Serve chilled as a refreshing and tangy side dish.
Notes
- This slaw keeps well in the fridge for up to 5 days and tastes even better after the first day.
- For extra texture, add a handful of shredded carrots or thinly sliced radish.
- You can reduce the sugar slightly if you prefer a more tangy version.
