Cabbage-Filled Peppers

Title:
Cabbage-Filled Peppers

Yield:
1 Servings

Categories:
Penndutch,
Vegetables




Ingredients:





     6    Bell pepper, red


   1/2    Cabbage (head)


   1/2 ts Salt


     2 c  Vinegar


     1 tb Mustard seed, yellow






 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