Pennsylvania Dutch Pepper Cabbage (2024)

By Mary Bostow / 13 Comments

Pennsylvania Dutch Pepper Cabbage

Pepper Cabbage is a side dish much like cole slaw only this delicious side dish has a sweet and sour dressing we Pennsylvanians love. It’s a wonderful fresh tasting alternative to a mayonnaise based coleslaw or a great alternative for someone who can’t have the eggs in mayonnaise. Let’s gather the ingredients and make it together.

Pennsylvania Dutch Pepper Cabbage Ingredients:

2 cups shredded raw green cabbage
1/2 cup finely diced green pepper
1/ 2 cup finely diced celery
1/4 cup grated carrots

Dressing:

1/2 cup cold water
5 Tablespoons white vinegar
1/4 cup white sugar
1 Tablespoon salt
Pepper to Taste

I used my food processor to shred the cabbage, celery and carrots. if you don’t have one a box grater works well using the smaller holes. You will want to shred or dice the cabbage, carrots ,celery and green pepper to be fine, just like you would if you were making coleslaw.

There’s a Tablespoon of salt in the dressing, you can adjust it down if you like while you make the dressing and tweak it after you make the Pepper Cabbage and chill it to your taste. Making the dressing is as easy and putting all the dressing ingredients into a medium size bowl and whisking them together until they are well incorporated. Pour the dressing over the shredded vegetables and fold it in to incorporate it.

After the dressing is poured over the vegetables and mixed in, place it in the fridge for a couple hours to chill. The cabbage will still have a slight crispness to it which is very nice, the flavor of the vegetables together in the dressing is wonderful. Pennsylvania Dutch Pepper Cabbage, it’s “What’s For Dinner?! and it’s delicious!

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Pennsylvania Dutch Pepper Cabbage

Ingredients

2 cups shredded raw green cabbage
1/2 cup finely diced green pepper
1/2 cup finely diced celery
1/4 cup grated carrots

Dressing

1/2 cup cold water
5 Tablespoons white vinegar
1/4 cup sugar
1 Tablespoon salt
Pepper to taste

Instructions

Place all the vegetables in a large glass bowl. Mix the dressing ingredients together in a smaller bowl, pour the dressing over the vegetables. Mix to combine. Cover with plastic wrap and refrigerate until chilled.

Notes

There's a Tablespoon of salt in the dressing recipe. You can adjust it down to a smaller amount while making the dressing and add more salt if you like after the salad has been made and chilled.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

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ABOUT MARY

My children are grown now and I’m a Gramma. I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share. Read more...