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6 Comments:
I've been through some of my older cookbooks, but can only recipes for cooked. Do you know "America Cooks: Practical Recipes from 48 States" by the Browns? It's got two recipes for cooked, and places them in the NJ section. I'll keep hunting.
BaHa at 10:34AM on 12/06/06
If it contains more cabbage then pepper, I've got it.
BaHa at 10:50AM on 12/06/06
If it contains more cabbage than pepper, I've got it.
BaHa at 10:51AM on 12/06/06
Maybe you could adapt a corn relish recipe?
nita at 3:05PM on 12/07/06
Here ya go
4 c finely chopped cabbage
1/2 c chopped green or red pepper
1/2 c cider vinegar
1/2 c granulated sugar
1/2 c water
2 tsp salt
Mix and lt stand at least 1 hour. This salad may be kept covered and refrigerated for several weeks. Drain before serving.
un1corn at 6:19AM on 12/23/06
This is the best recipe for pepper hash that I have ever found. I have found it easier to make by first shredding the cabbage and soaking it, then chopping it in a food processor (short cycles, so that you don't turn it into mush).
Pepper Hash (or Philadelphia Relish)
My grandmother's recipe
2 cups green cabbage, finely chopped (~ 11 ounces weight)
2 --- green bell peppers, finely chopped (~ 11 ounces weight)
½ cup white vinegar
½ tsp celery seed
½ tsp dry mustard
2 tsp salt
1 tbsp sugar
1 A hard head of cabbage should be used; remove the outside leaves and cut the cabbage into quarters. Chop finely and soak in cold water about 20 minutes.
2 Wash the peppers, remove the stem and seeds and chop them.
3 Drain the cabbage and mix with the peppers. Mix the seasonings with the vinegar and pour over the chopped cabbage and peppers. The flavor will be improved if the pepper hash can be allowed to stand.
Note: RJC: This will keep for months in the refrigerator.
Bob Clark at 10:09PM on 01/25/07