Pepper Cabbage
Week 47 of 52
Side Dish #7
Side Dish number 7 comes to us from Amish Dutch Cookbook, copyrighted in 1960 and I believe the copy I have was printed in 1971. I'm guessing that the year copy is, is 1971, as the last year listed is 1971. The recipes in this recipe booklet are from restaurants and hotels in the Pennsylvania Dutch/Amish region of Pennsylvania. In the introduction of the booklet, some of the history and traditions of the Amish are explained. It's pretty interesting and I feel a connection to the region, as the first of my ancestors who immigrated to America, came over in 1727 on a ship called "Friendship" and settled in this area. While this ancestor was not Mennonite or Amish or German (he came from Switzerland), I am kinda fascinated with this region.
This recipe is from Haag's Hotel in Shartlesville, Pennsylvania. At first when I finished this recipe, I wasn't super happy with how it turned out. The sweet/sour/tangy flavor wasn't as strong as I'd hoped. I thought the cabbage I had selected for this recipe was "medium" sized, but maybe it was too big? Could that be one reason that it wasn't as tangy as I'd hoped, since there was maybe too much cabbage for the amount of liquid? After chilling in my refrigerator for a couple days or so though, the flavor is stronger. I do like this recipe. I like the crunch and the tangy-ness and it makes me feel healthy. Although I prefer a hot German slaw, I would try this cold cabbage slaw like dish again.
Ingredients:
1 medium green pepper, shredded (I chopped finely)
1 medium green cabbage, chopped finely (or diced)
3 stalks of celery, thinly sliced
1/2 teaspoon salt
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup water
poppy seed (optional)
Directions:
Combine vegetables in a large bowl. In a small bowl, combine the apple cider vinegar, water, salt and sugar. Pour over vegetables and combine thoroughly. Refrigerate to blend flavors and to cool. Serve cold with poppy seed sprinkled on top, if desired.
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| Pepper Cabbage |
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