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Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
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Pepper Cabbage
From: Trish Carr


All-American Vegetarian:
A Regional Harvest of 200 Low-Fat Recipes
by Barbara Grunes and Virginia Van Vynckt
[buy US]
[buy UK]
Here's another recipe from All-American Vegetarian.
It's a Pennsylvania Dutch recipe.
According to the cookbook, a traditional part of a Pennsylvania Dutch dinner is a relish platter called "sweets and sours."

I love this because my relatives in my native state, North Carolina, also had relish plates, usually pickles and fresh vegetables.
It would consist of something like green tomato pickles (my aunt made the best!), sliced fresh tomatoes, a fresh pickle of sliced fresh cukes, scallions, cider vinegar, and salt and pepper, and usually something like canned sliced beets.
I know my relatives would have loved this recipe.

I found this one easy as pie to whip up using the cuisinart.

Serving Size : 8 Preparation Time :0:00

  • 1 c green bell pepper -- finely chopped
  • 1 c red bell pepper -- finely chopped
  • 1/4 c green onion -- finely chopped
  • 1 1/4 c cabbage -- finely chopped
  • 1/2 c cider vinegar
  • 4 tbsp honey-style sweetener -- to taste
  • 2 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp celery seed
  • 1/2 tsp mustard seed
  • pinch red pepper -- optional
Combine peppers, onion, and cabbage in a glass or ceramic bowl.
Heat vinegar, honey, water, salt, celery seed, mustard seed, and red pepper in a small saucepan until mixture comes to a boil; simmer for 5 minutes.
Pour over vegetables and stir well.

Cover and refrigerate, stirring occasionally, for several hours or up to 3 days.