TOTAL TIME: Prep: 10 min. + standing Cook: 5 min. + freezing
MAKES: 16 servings

Ingredients

  • 1 medium head cabbage (3 pounds), shredded
  • 1/2 green pepper, chopped
  • 1/2 cup shredded carrot
  • 1 small onion, chopped
  • 1 teaspoon salt
  • DRESSING:
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed

Directions

  1. In a large bowl, combine the first five ingredients. Let stand 1 hour. Drain.
  2. Bring all dressing ingredients to a boil; simmer 2-3 minutes. Cool. Pour over cabbage. Pack in freezer containers; freeze. Yield: about 4 pints.
Originally published as Freezer Coleslaw in Country Woman September/October 1994, p36

Reviews for Freezer Coleslaw

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 5, 2013

"Still crunchy after thawing. Really good"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT