Pepper Cabbage ~ A Traditional Pennsylvania Dutch Recipe

Pepper Cabbage. A traditional Pennsylvania Dutch side salad.

During our family trip last week, we ventured back to Hershey, Pennsylvania. My husband grew up in that area and we have visited regularly over the years. Of course a visit to Hershey, Pa., wouldn't be complete without going to Chocolate World at Hershey Park! It's good, family fun, and, of course, loaded with candy! Even though you can get Hershey candy anywhere, we always come back with a bag full.

My husband is also fond of the traditional, Pennsylvania Dutch foods he grew up eating. And so, we also visited one of his favorite markets, Laudermilch Meats, just up the road from Hershey in Annville. He gets his usual favorites, Longhorn cheese and Ring Bologna. This time he also picked up some Pepper Cabbage salad. It is so simple and delicious, I couldn't resist sharing it with you!

There are so many recipes you can find on the internet, but this one basically has a handful of ingredients:

1 head of cabbage

1 green pepper(about 1/2 a cup or so)

1/2 C water

1/4 C plus 1 Tbsp. Cider or White Vinegar

1/4 C Sugar

1 tsp Salt

Pepper (to taste)

The key to this recipe is to finely chop and dice the cabbage and green pepper, and I mean fine!  Mix the dressing and combine with the pepper/cabbage, and refrigerate it for a few hours.

The pictures I found don't really do it justice because they all look like slaws where the cabbage is sliced rather than diced. Either way you do it, I'm sure it will still taste great. You can also opt to add other flavors, colors, and textures with carrots, red or yellow peppers, celery, or celery seed.

What traditional or regional recipes do you miss from your childhood?

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Jen Vondenbrink July 13, 2011 at 02:07 PM
Sounds like a refreshing salad for the summer and great to take to outings because there's no mayo. Thanks for sharing. For us in the summer it was the traditional lobster clam bake. Even before we moved to MA, my father and his friends would gather one weekend in the summer, dig a pit in someone's backyard and hoisted out the clams, lobster and chicken. Still to this day those are great memories.
Beth Fies July 13, 2011 at 06:55 PM
It is a good one to take to outdoor occassions; just need to keep it covered so the sugar and vinegar don't attract flying insects. I've never been to a lobster/clam bake. We've cooked plenty, but never in the ground like that! Sounds fun!


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