Dutch Pepper Cabbage Recipes
DUTCH PEPPER CABBAGE
Make and share this Dutch Pepper Cabbage recipe from Food.com.
Provided by SB61287
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Chop cabbage finely, Add salt, sugar, onion, & pepper. Let stand in covered container for 1 hour. Drain. Blend cream & vinegar. Pour over cabbage & mix well. Refrigerate in a covered container.
Nutrition Facts : Calories 170.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 17.6, Sodium 427.5, Carbohydrate 29.1, Fiber 4.4, Sugar 22.8, Protein 3
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- Cut the cabbage into 4 quarters, remove the core from each quarter. Grate by hand on the coarse holes of a hand grater OR cut the quarters in pieces that will fit the feed tube on your food processor. With a shredding blade, process the cabbage until completed.
- Transfer cabbage to a large baking pan that has been lined with parchment paper and a few layers of paper towels and refrigerate for about an hour to drain OR press firmly with paper towels to remove water. Set aside
- Dice the bell peppers into roughly 1/4 inch dice by hand. Place them on a layer of paper towel to drain while preparing the dressing.
- In a bowl, stir together the vinegar, water, sugar, celery seed, salt and pepper. Stir until the sugar is dissolved. Start with 3/4 cup water, mix then taste; add additional water if it is too tangy for your preference.
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