Title: Cabbage-Filled Peppers
Categories: Penn Canning
Yield: 1 Servings
| 6 | | Bell pepper, red |
| 1/2 | ts | Salt |
| 1 | tb | Mustard seed, yellow |
| 1/2 | | Cabbage |
| 2 | c | Vinegar |
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.