Pennsylvania Dutch Pepper Cabbage Recipe
INGREDIENTS
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4 cups shredded green cabbage ((about 1/2 a medium head), 455 grams or 1 pound or 940 mLs))
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1 medium finely chopped red bell pepper (I like using red but you can use green or a combination of colors, finely diced (about 1 cup or 170 grams or 6 ounces by weight or 235 mLs))
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2 ribs finely chopped celery (2-3 ribs (about 1 cup or 115 grams or 4 ounces by weight or 235 mLs))
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1 large finely chopped carrot ((about 1/2 cup or 55 grams or 2 ounces by weight or 120 mLs))
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1 cup cold water ((235 grams or 8-1/3 ounces by weight or 235 mLs))
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2/3 cup Distilled White Vinegar ((you can also use apple cider or red wine vinegar for a slightly different flavor) (150 grams or 5-1/3 ounces by weight or 150 mLs))
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1/2 cup granulated sugar ((100 grams or 3-1/2 ounces by weight or 125 mLs))
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to taste salt (up to 2 tablespoons or 35 grams or 1.1 ounces by weight or 30 mLs))
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to taste Ground White Pepper ((prefer ground white since it does not leave the black specks))
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1 teaspoon Celery Seed (optional (2-1/2 grams or 0.09 ounces by weight or 5 mLs))
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1 teaspoon mustard seed (optional (3.1 grams or 0.11 ounces or 5 mLs))
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