by Eric Wharton
My Recipe Book, constantly being added to
In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon.
— Carl Sandburg
Pepper Cabbage, also called Pennsylvania Dutch slaw, is a traditional dish of this cultural group. Most recipes today treat it like Cole Slaw with peppers and cabbage that are sliced, whereas the traditional Pepper Cabbage is finely diced.
The germanic peoples were fond of sweet and sour foods. One of their favorites, which was brought to the Americas when they migrated, was krautsalat—finely shredded cabbage marinated with oil and vinegar. Pepper Cabbage is it’s modern equivalent.
4 cups shredded cabbage (approx. 1/2 cabbage head)
1/2 green pepper, chopped fine
1 stem celery, chopped fine
1/2 cup grated carrots (optional)
5 tbsp sugar
5 tbsp vinegar
1/2 cup water
1 tsp salt
Combine all ingredients and mix well. Will keep fro several days refrigerated, and in fact begins to taste better the longer it marinates.
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