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.
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 want the cabbage, carrots ,celery and green pepper to be shredded or diced 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 making the dressing and tweak it after the Pepper Cabbage has been made and chilled to your taste.
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…Enjoy!
- 1/16 teaspoon oregano
- 1/8 teaspoon salt
- 1/2 teaspoon cajun seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1 cabbage, cut in small pieces
- 1 tablespoon chopped jalapeno pepper
- 1/8 cup butter
- 1/3 cup chopped onion
- 1/3 cup chopped bell pepper
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