Pennsylvania Dutch Pepper Cabbage Recipe
If you’re looking for a crisp, colorful side dish that brings together sweet, tangy, and peppery flavors, Pennsylvania Dutch Pepper Cabbage is about to become one of your favorites. This dish, sometimes called sweet and sour slaw or simply pepper cabbage, is a punchy, vibrant salad made with crunchy cabbage and bell peppers all tossed in a zesty, slightly sweet dressing. It’s an irresistible cold salad that’s traditional to Pennsylvania Dutch tables, but so versatile you’ll want it at every potluck, picnic, or weekday dinner. Best of all? It keeps beautifully and somehow tastes even better after a day in the fridge!
Ingredients You’ll Need
The beauty of Pennsylvania Dutch Pepper Cabbage is its simplicity—every ingredient plays a leading role, building texture, vibrant color, and an addictively tangy-sweet flavor profile. Here’s what you’ll need and why you can’t skip any of the essentials:
- Green cabbage: Crunchy, slightly peppery, and the perfect vehicle for soaking up all the zesty dressing.
- Red bell pepper: Brings pops of brightness, sweetness, and appetizing color contrast.
- Green bell pepper: Adds a gentle, earthy freshness to balance the sweetness.
- Granulated sugar: Gives the dressing its classic sweet edge—adjust for your own preference!
- Apple cider vinegar: The tangy backbone, providing acidity and a gentle fruitiness unique to this style of slaw.
- Water: Helps mellow out the intensity just a smidge so it’s refreshing, not overpowering.
- Celery seed: Adds signature Pennsylvania Dutch flavor—that unmistakable, subtle herbal bite.
- Salt: Essential for drawing out the vegetables’ juices and deepening all the other flavors.
- Ground mustard: Offers a hint of tang and complexity without overwhelming any other spice.
How to Make Pennsylvania Dutch Pepper Cabbage
Step 1: Shred and Chop the Vegetables
Start by removing any tough outer leaves from your cabbage, then cut it into quarters and remove the core. Finely shred the cabbage using a sharp knife, mandoline, or food processor—thinner shreds soak up the dressing best! Chop both the red and green bell peppers into small, fine pieces for an even distribution of flavor and color in every bite. Toss the cabbage and peppers together in a big mixing bowl.
Step 2: Whisk Up the Sweet-and-Sour Dressing
Combine sugar, apple cider vinegar, water, celery seed, salt, and ground mustard in a saucepan. Give everything a good stir and bring to a boil over medium heat, making sure all the sugar dissolves. This fragrant, slightly spicy mixture is the magic that will transform your vegetables into true Pennsylvania Dutch Pepper Cabbage.
Step 3: Pour and Toss
As soon as your dressing comes off the stove, immediately pour it—while it’s still hot—over your bowl of shredded cabbage and peppers. The steaming liquid not only coats the vegetables but helps to soften them slightly, letting those sharp flavors mellow and meld together harmoniously. Toss thoroughly for even coating; you want every shred drenched in that zippy sauce!
Step 4: Chill and Marinate
Cover the bowl well and let your salad chill in the refrigerator for at least 4 hours. Overnight is even better if you have the patience! This is when all the flavors deepen and the cabbage softens into a perfect balance between crisp and tender. The waiting is the hardest part, but it’s absolutely key for achieving authentic Pennsylvania Dutch Pepper Cabbage texture and taste.
Step 5: Serve and Savor
Give the slaw one last gentle toss before serving. The vibrant colors, sweet-and-sour aroma, and satisfying crunch all signal it’s ready to become the life of your dinner table. Whether solo or beside your favorite mains, it’s sure to disappear fast!
How to Serve Pennsylvania Dutch Pepper Cabbage
Garnishes
A simple sprinkle of extra celery seed or a handful of fresh parsley brightens both flavor and appearance. For special occasions, try a dusting of cracked black pepper or even a few paper-thin radish slices on top for added snap—your Pennsylvania Dutch Pepper Cabbage will look as delightful as it tastes!
Side Dishes
This slaw is a natural partner for all things grilled or roasted—think barbecue chicken, bratwursts, or pulled pork. It also elevates humble sandwiches and provides a fresh, cool contrast to spicy or heavily seasoned mains. Don’t overlook it as a sharp little addition to a picnic or buffet spread with potato salad and baked beans.
Creative Ways to Present
For potlucks, spoon Pennsylvania Dutch Pepper Cabbage into a wide, shallow bowl to showcase the gorgeous colors. You can serve it piled on top of sliders, tucked into tacos, or as a unique bed for grilled fish. Mini mason jars or clear glass cups make stunning individual servings with a touch of rustic charm.
Make Ahead and Storage
Storing Leftovers
One of the true joys of Pennsylvania Dutch Pepper Cabbage is that it keeps exceptionally well! Store leftovers in an airtight container in your refrigerator for up to one week. In fact, the savor develops even more as the flavors mingle, making day-two slaw extra delicious.
Freezing
While freezing isn’t recommended for raw cabbage slaws (the texture can turn mushy), you can freeze leftovers if needed—just know the crunch will be lost. If you do freeze, pack in airtight containers, and thaw in the fridge before serving. Give it a good toss to redistribute the dressing.
Reheating
This dish is best enjoyed cold, straight from the fridge, so no reheating is really necessary! However, if you want to take the chill off, a few minutes at room temperature will do the trick. Avoid using a microwave, as this will wilt the veggies and compromise their fresh, crisp bite.
FAQs
Can I use red cabbage instead of green?
Absolutely! Red cabbage offers a beautiful jewel-toned twist and holds up well in the dressing. Your Pennsylvania Dutch Pepper Cabbage may have a slightly bolder color and crunch, but the swap is delicious.
How can I make this slaw less sweet?
Simply reduce the sugar to 3/4 cup, or substitute your favorite sugar alternative. You can even use honey or maple syrup for a more complex sweetness if you prefer! Start small and taste as you go for your perfect level.
Is this recipe vegetarian and gluten free?
Yes! Pennsylvania Dutch Pepper Cabbage is naturally vegetarian, gluten-free, and dairy-free as written. Just double-check your mustard and vinegar labels if you’re very sensitive or cooking for those with allergies.
Why does the salad need to chill so long?
The chilling time is crucial for letting the vegetables absorb the dressing and mellow. This transforms what could be a raw, harsh-tasting mix into a harmonious, sweet-tart slaw that’s packed with character. The extra time is worth every flavorful bite!
Can I add other vegetables or spices?
Of course! Some cooks love throwing in slivers of onion, carrot, or even a little jalapeño for heat. A dash of black pepper or caraway seeds can also work beautifully. The basic recipe provides a perfect, flexible base for your own Pennsylvania Dutch Pepper Cabbage signature version.
Final Thoughts
If you’ve never tried Pennsylvania Dutch Pepper Cabbage, make this the year you bring tradition to your table with a twist of tangy fun! It’s so easy, so colorful, and so satisfyingly crisp that you’ll soon find yourself craving it alongside every meal. Give it a try and let this joyful, classic slaw become a staple in your kitchen, too!
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Pennsylvania Dutch Pepper Cabbage Recipe
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free, Dairy-Free
Description
Enjoy the sweet and tangy flavors of Pennsylvania Dutch Pepper Cabbage with this easy recipe. This colorful slaw is perfect as a refreshing side dish for any meal.
Ingredients
Cabbage Mixture:
- 1 medium head green cabbage (about 2 pounds), finely shredded
- 1 large red bell pepper, finely chopped
- 1 large green bell pepper, finely chopped
Dressing:
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
Instructions
- Prepare Vegetables: Combine shredded cabbage and chopped peppers in a large mixing bowl.
- Make Dressing: In a saucepan, mix sugar, vinegar, water, celery seed, salt, and mustard. Boil, stirring until sugar dissolves.
- Combine: Pour hot liquid over veggies. Toss to coat. Refrigerate for at least 4 hours or overnight.
- Serve: Enjoy chilled as a side dish.
Notes
- Adjust sugar for a lighter version or use a sugar substitute.
- Stores well for up to a week and tastes better with time.
- Pairs well with barbecue, sandwiches, or roast meats.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook / Marinating
- Cuisine: Pennsylvania Dutch, American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
