Keep this healthy cabbage Freezer Coleslaw on hand in the freezer for those days you are pressed for time.
Place cabbage in a large bowl and sprinkle with salt. Set aside for one hour. In a saucepan, combine vinegar, water and sugar. Put celery seed and mustard seed in cheesecloth or spice bag and add to mixture. Heat to boiling. Boil one minute; cool to room temperature.
Squeeze moisture from cabbage. Combine cabbage with carrots and green pepper. Pour syrup over cabbage; mix well. Pack into resealable freezer bags or containers with tight fitting lids, allowing 1/2-inch space at the head. Label and freeze for up to six months.
Recipe makes 6 pints.
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