Name: Pennsylvania Dutch Pepper Cabbage Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Pennsylvania Dutch
Ingredients: 1 small head green cabbage (about 2 pounds), finely shredded; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 1/2 small yellow onion, finely chopped; 1/2 cup white sugar; 1/2 cup apple cider vinegar; 1/4 cup water; 1/2 teaspoon celery seed; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

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If you’re searching for a vibrant, tangy, and irresistible slaw to brighten up your table, look no further than Pennsylvania Dutch Pepper Cabbage. This classic side dish is a beloved staple in Pennsylvania Dutch kitchens, thanks to its satisfying crunch, lively colors, and sweet-and-sour flavor that pairs effortlessly with everything from roasted meats to picnic fare. One bite and you’ll see why this recipe has been handed down for generations—refreshing, easy to prepare, and packed with the flavors of home.

Pennsylvania Dutch Pepper Cabbage Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pennsylvania Dutch Pepper Cabbage lies in its handful of produce and pantry essentials. Each ingredient has a crucial role, ensuring a perfect balance between crunch and tang while delivering an appetizing splash of color. Here’s what you’ll want on hand:

Green cabbage: Shredded fresh cabbage offers the satisfying crunch that’s at the heart of every great pepper cabbage.
Red bell pepper: Adds a sweet, juicy brightness and a pop of vivid red color.
Green bell pepper: Lends grassy notes and more classic peppery crunch.
Yellow onion: Offers a gentle bite that weaves sharpness into every forkful.
White sugar: Balances the vinegar’s tang and ties the flavors together with just the right touch of sweetness.
Apple cider vinegar: The secret to that irresistible zing and subtle fruitiness, making the dressing come alive.
Water: Slightly mellows the dressing so it’s flavorful but not overpowering.
Celery seed: Brings a warm, aromatic note that tastes distinctly traditional.
Salt: Enhances every ingredient and balances the sweetness and acidity.
Ground black pepper: Offers just a hint of heat and earthiness in the background.

How to Make Pennsylvania Dutch Pepper Cabbage

Step 1: Shred and Chop the Vegetables

Begin by finely shredding one small head of green cabbage. You want delicate, almost feathery ribbons, so a sharp knife, mandoline, or food processor all work well. Next, chop the red and green bell peppers, and the yellow onion, as finely as possible for a cohesive texture. Toss everything together in a large mixing bowl—you’ll already see a confetti of color starting to form.

Step 2: Prepare the Sweet-and-Sour Dressing

In a small saucepan, combine the sugar, apple cider vinegar, water, celery seed, salt, and ground black pepper. Let the mixture come to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves. It shouldn’t take more than a couple of minutes. Once it’s ready, remove it from the heat and let it cool slightly. This step is crucial—the warm dressing will slightly soften the veggies, making every bite flavorful but still crisp.

Step 3: Toss and Marinate

Pour the warm dressing evenly over your waiting bowl of cabbage, peppers, and onion. Toss everything thoroughly, making sure the vegetables are beautifully coated and the seasoning is well distributed. Don’t rush this part—take a moment to marvel at the transformation as the dressing infuses every strand. Cover the bowl and refrigerate for at least 2 hours, but don’t be afraid to let it sit overnight for an even more developed flavor. The chill helps the veggies soak up every bit of that sweet-and-sour goodness!

Step 4: Re-Toss and Serve

When you’re ready to serve, give your Pennsylvania Dutch Pepper Cabbage another thorough toss. The flavors will have melded and mellowed, and you might even see a bit more juice at the bottom of the bowl—perfect for spooning over grilled meats or soaking up with a hunk of bread.

How to Serve Pennsylvania Dutch Pepper Cabbage

Garnishes

While Pennsylvania Dutch Pepper Cabbage sings on its own, a shower of fresh-chopped parsley or a sprinkle of extra celery seed on top can elevate its presentation. Some folks love the sweet crunch of sunflower seeds or crushed toasted pecans for added texture, especially if you’re serving it for a special gathering or potluck.

Side Dishes

This classic slaw is right at home beside just about anything: try it alongside traditional pork roasts, sizzling bratwurst, hearty beef pot roast, or your favorite barbecue. It cuts through rich, meaty dishes like a charm, but it’s equally wonderful as a picnic salad next to sandwiches, grilled vegetables, or even spicy fried chicken.

Creative Ways to Present

If you’re feeling adventurous, serve your Pennsylvania Dutch Pepper Cabbage stuffed into pita pockets or spooned over roasted potatoes for a modern twist. You can even layer it into mason jars for a portable lunch or pile it atop sliders for a punch of flavor and crunch. Let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

Pennsylvania Dutch Pepper Cabbage is the gift that keeps on giving. Store any leftovers in a tightly sealed container in the refrigerator for up to five days. The flavors continue to develop over time, so sneaking a spoonful on day three can be even better than day one!

Freezing

While this slaw is at its best when enjoyed fresh, you can freeze it if needed. Portion into airtight freezer bags, removing as much air as possible. Thaw in the fridge overnight for best results, though note that the cabbage may be a touch softer after defrosting, which some folks actually enjoy.

Reheating

This is a true no-cook or cold-served salad, so you won’t need to reheat it! If it’s just come out of the fridge and you want it closer to room temperature, set it on the counter for about 20 minutes before serving and give it a gentle stir.

FAQs

Can I use red cabbage instead of green?

Absolutely! Swapping in red cabbage will deepen the color and add a subtle earthiness, making your Pennsylvania Dutch Pepper Cabbage extra eye-catching. Just keep in mind that it may slightly tint the dressing after sitting.

How long should I marinate the cabbage for the best flavor?

A minimum of two hours in the fridge will allow the flavors to develop nicely, but letting your pepper cabbage rest overnight really melds the tastes and softens the crunch just the right amount.

Is Pennsylvania Dutch Pepper Cabbage vegan and gluten-free?

Yes, this recipe checks both boxes! It uses only plant-based ingredients and contains no gluten, so it’s a perfect side dish for mixed dietary needs at any gathering.

Can I make this recipe less sweet?

Of course. If you prefer a tarter slaw, simply reduce the sugar to 1/3 cup or even less. Taste the dressing before adding it to the veggies and adjust as needed for your ideal sweet-tangy balance.

What’s the difference between Pennsylvania Dutch Pepper Cabbage and regular coleslaw?

While classic coleslaw often features a creamy, mayo-based dressing, Pennsylvania Dutch Pepper Cabbage has a vinegar-based, sweet-and-sour dressing infused with celery seed. The result is lighter, tangier, and perfect for those who want a crisp, refreshing alternative.

Final Thoughts

I hope you’ll give Pennsylvania Dutch Pepper Cabbage a try in your own kitchen—it’s a celebration of bright flavors and family tradition that never fails to impress. Whether it’s the star of your next picnic or a charming companion to your favorite main dish, this slaw is sure to win you over. Happy crunching!

Pennsylvania Dutch Pepper Cabbage Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 25 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Pennsylvania Dutch Pepper Cabbage is a sweet and tangy slaw made with shredded cabbage, bell peppers, and a flavorful cider vinegar dressing. This traditional side dish is a perfect accompaniment to pork, pot roast, or as a refreshing picnic salad.

Ingredients

Scale

Cabbage Mixture:

1 small head green cabbage (about 2 pounds), finely shredded
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 small yellow onion, finely chopped

Dressing:

1/2 cup white sugar
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Cabbage Mixture: In a large bowl, combine the shredded cabbage, red and green bell peppers, and onion. Toss to mix evenly.
Dressing: In a small saucepan, combine the sugar, apple cider vinegar, water, celery seed, salt, and black pepper. Simmer over medium heat until sugar is dissolved. Cool slightly.
Combine: Pour warm dressing over cabbage mixture. Toss to coat. Refrigerate for at least 2 hours or overnight. Toss before serving.