| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | Bell pepper, red | |
| 1/2 | Cabbage, head | |
| 1/2 | t | Salt |
| 2 | c | Vinegar |
| 1 | T | Mustard seed, yellow |
INSTRUCTIONS
Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 1217.8mg
Potassium: 384.5mg
Carbohydrates: 8.2g
Fiber: 3g
Sugar: 3.3g
Protein: 3g