A reader recipe for pepper hash
Back in February, commenter Bill Schmeer was telling us about sauerkraut that his dad used to make.
He brought up something else, when I mentioned that some of the kraut recipes I’ve seen call for vinegar. He says, “Your vinegar version of sauerkraut sounds a lot like pepper hash with minor differences. My wife made pork and sauerkraut for the third time this year and it was d-e-e-licious. The second time she made chewy dumplings to go with it. M-m-m-m! My father also made pepper hash, which we sold in our store.”
He gave a recipe for the pepper hash (though not his dad’s recipe!)
Farmland Pepper Hash
4 cups finely chopped cabbage
1/2 cup chopped green or red bell pepper
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 cup water
2 tsp. salt
Mix and let stand at least 1 hour. This may be kept covered and refrigerated for several weeks. Drain before serving.
So what do you guys think? Pepper hash vs. sauerkraut? And what is pepper slaw, which I’ve also heard of? Help me understand my cabbage differences!
