PENNSYLVANIA PEPPER CABBAGE

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PENNSYLVANIA PEPPER CABBAGE

 

1 small head green cabbage (1 1/4 lb)

1 medium green pepper, cut into very thin strips (3/4 cup)

Salt

1 egg, beaten

1 tablespoon sugar

Dash pepper

1/4 cup cider vinegar

 

1. Grate cabbage on medium grater, or slice fine with long, sharp knife.

(Grated cabbage should measure about 7 cups, packed.)

 

2. In 3-quart saucepan, toss cabbage with green pepper; sprinkle lightly

with salt.

 

3. Over very low heat, steam vegetables, covered, 15 to 18 minutes, or until

tender.

 

4. In small bowl, combine egg, 1 teaspoon salt, and rest of ingredients;

beat well.

 

5. Add to hot cabbage, tossing with fork until well combined.

 

6. Heat slowly 5 minutes, stirring. Serve hot.

MAKES 6 SERVINGS