%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
 |
My Recipe Book, constantly being added to |
In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon. — Carl Sandburg Pepper Cabbage, also called Pennsylvania Dutch slaw, is a traditional dish of this cultural group. Most recipes today treat it like Cole Slaw with peppers and cabbage that are sliced, whereas the traditional Pepper Cabbage is finely diced. The germanic peoples were fond of sweet and sour foods. One of their favorites, which was brought to the Americas when they migrated, was krautsalat—finely shredded cabbage marinated with oil and vinegar. Pepper Cabbage is it’s modern equivalent. INGREDIENTS 4 cups shredded cabbage (approx. 1/2 cabbage head) 1/2 green pepper, chopped fine 1 stem celery, chopped fine 1/2 cup grated carrots (optional) 5 tbsp sugar 5 tbsp vinegar 1/2 cup water 1 tsp salt DIRECTIONS Combine all ingredients and mix well. Will keep fro several days refrigerated, and in fact begins to taste better the longer it marinates. |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
