Pepper Cabbage 8.000

Deb Lindsey for The Washington Post

May 14, 2014

This is a common salad on the Pennsylvania Dutch table. There are many variations, but it is, as the name suggests, cabbage and peppers.

If you use a food processor, the dish takes minutes to prep. Be sure to pulse, being careful not to over-process the cabbage.

Make Ahead: The slaw needs 1 or 2 days' refrigeration to meld the flavors. It can be refrigerated for up to 1 week.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes 4 to 5 cups

  • 1 head green cabbage (about 1 pound), cored and finely chopped
  • 1 medium green bell pepper, seeded and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup cool water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt


Finely chop the cabbage and green bell pepper, then combine them in a container with a tight-fitting lid. Add the black pepper and celery seed.

Whisk together the water, vinegar, sugar and salt in a liquid measuring cup so the sugar and salt are dissolved, then pour over the cabbage-pepper mixture. Toss gently to thoroughly combine. Cover and refrigerate for at least a few hours, and preferably 1 to 2 days, before serving.

Serve chilled.

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Recipe Source

From Oakton resident Tim Artz.

Tested by Bonnie S. Benwick.

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