Amish Pepper Cabbage Recipe

PA Dutch Pepper Cabbage

Amish Pepper Cabbage is a vibrant mix of finely chopped cabbage and colorful bell peppers, tossed with a tangy vinegar-based dressing. The cabbage provides a satisfying crunch while the bell peppers contribute a burst of sweetness and crunchiness.

Pennsylvania Dutch Pepper Cabbage (also known as Pepper Slaw) is similar to coleslaw. However, it gets a sweet and sour dressing instead of a creamy Mayo dressing. The dressing combines vinegar, sugar, and seasonings, giving the salad a tangy flavor profile. It's a versatile side dish that pairs well with a variety of main courses, adding a refreshing and flavorful element to the meal.

How to Make Pepper Cabbage

1. Prepare the Dressing:
   • Combine the water, light-tasting olive oil, vinegar, sugar (adjust to taste), and salt in a small saucepan.
   • Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
   • Once boiling, continue to boil for 3 minutes to allow the flavors to blend and the dressing to become slightly syrupy.
2. Add Seasonings:
   • After boiling, add celery seed, mustard seed (optional), and a dash of black pepper to the dressing.
   • Stir well to incorporate the seasonings.
   • Set the dressing aside to cool to room temperature. If you are in a hurry and need it to cool quickly, set the saucepan into a bowl of ice water.
3. Prepare the Vegetables:
   • While the dressing is cooling, prepare the vegetables.
   • Finely chop ½ head of cabbage. Start by slicing the cabbage in half through the core, then thinly slice and chop it. (Feel free to use a food processor or box grater instead of a knife.)
   • Dice ½ green bell pepper and ¼ red bell pepper into small, bite-sized pieces.
   • Shred 1 small peeled carrot using a grater or a vegetable peeler.
4. Mix Everything Together:
   • Once the dressing has cooled, transfer the chopped cabbage, diced bell peppers, and shredded carrot to a large mixing bowl.
   • Pour the cooled dressing over the vegetables.
   • Use a large spoon to toss everything together until the vegetables are evenly coated with the dressing.
5. Refrigerate and Serve:
   • Cover the bowl with plastic wrap or a lid and refrigerate the pepper cabbage salad for at least an hour to allow the flavors to blend and the vegetables to marinate. (I personally think it tastes better on the 2nd day, so feel free to make the cabbage slaw ahead.)
   • Before serving, give the salad a good stir to redistribute the dressing.
   • Serve chilled as a refreshing side dish or accompaniment to your favorite main course.

Tips for Chopping Cabbage

• Use a sharp knife: A sharp knife will make it easier to slice through the cabbage, resulting in cleaner cuts.
• Remove the core: Cut out the tough core from the bottom of the cabbage head before slicing it. It's easier to remove if you first cut the cabbage head into fourths.
• Slice thinly: Aim to slice the cabbage as thinly as possible for a more tender and manageable texture. After it is thinly sliced, it's easy to get it finely chopped.
• Work in batches: If chopping a large quantity of cabbage, work in batches to ensure even slicing and avoid overcrowding the cutting board.
• Consider using a food processor: I typically use a knife. However, if you have a food processor, it can make quick work of chopping cabbage.
• Always use caution when chopping vegetables.

Variations

I think this cabbage salad is perfect the way it is. However, for variation, you could consider adding:

• Garlic: Minced garlic can add a savory depth.
• Onion: Sliced or diced onions can add sharpness and complexity to the flavor profile.
• Fresh herbs: Chopped parsley, cilantro, or dill could add freshness and a burst of flavor.
• Red Pepper flakes: For those who enjoy some heat, adding crushed red pepper can provide a spicy kick to the marinade.

Side Salad for Summer BBQs & Holiday Meals

This cabbage slaw with green peppers is ideal for summer BBQs, offering a refreshing crunch and a burst of garden-fresh flavors with its fresh green cabbage and colorful bell peppers. It's a great way to use up fresh garden produce.

While I love a good creamy coleslaw, pepper cabbage is delightfully crisp and refreshing, making it perfect for summer picnics and barbecues.

My Amish mom served pepper cabbage with many meals. We often had pepper cabbage with turkey roasht for holiday meals.

More Amish Side Dishes

• Indiana Summer Jello Salad
• Pickled Eggs and Beets
• Baked Corn
• Cucumber Salad
• Macaroni Salad with Cooked Dressing