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Freezer Coleslaw
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1 medium head cabbage (about 2 pounds), shredded
1 teaspoon salt
2 cups sugar
1 cup cider vinegar
1/4 cup water
1 teaspoon celery seed
1 teaspoon mustard seed
1 large carrot, shredded
1/2 cup finely chopped green pepper
In a large bowl, combine cabbage and salt; let stand for 1 hour. In a large
saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring
to a boil; boil for 1 minute. Remove from the heat; cool. Add the carrot,
green pepper and vinegar mixture to the cabbage mixture; stir to combine.
Transfer to large freezer bags; seal and freeze for up to 2 months. Remove from
the freezer 2 hours before serving. Serve with a slotted spoon.
Yield: 10 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |