Coleslaw For Freezing
Great recipe for when you get a bumper crop of cabbage
Ingredients
- i med size head of cabbage, shredded
- 1 carrot, grated
- 1 green pepper, chopped
- 1 tsp salt
- 1 cup vinegar
- ¼ cu water
- 1 tsp whole mustard seed
- 1 tsp celery seed
- 2 cups sugar
Instructions
- Mix the salt with the cabbage, allow to stand for 1 minute.
- Squeeze out the excess moisture. Add carrot and pepper.
- To a saucepan, add vinegar, water and sugar. mustard and celery seeds. Bring to a boil.
- Allow to boil for 1 minute.Remove from heat and allow t o cool.
- Pour over the coleslaw.
- Put into freezer containers.
- When ready to serve, allow to sit a room temp until thraw. 30 minutes .maybe.
- Left overs can be refroze.
Notes
I'm not sure where I got this recipe from. It was handwritten on a piece of paper with a few other recipes. I don't recognize whose handwriting it is.
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