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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This unusual slaw recipe from my mother combines all the ingredients, then stores in the freezer. Remember to thaw before serving. Ingredients:
2 medium heads cabbage, shredded (about 16 cups) |
2 teaspoons salt |
2 cups sugar |
2 cups water |
2 cups cider vinegar |
2 teaspoons celery seed |
2 teaspoons mustard seed |
2 medium sweet red peppers, chopped |
2 medium carrots, shredded |
Directions:
1. Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
2. Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
3. Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
4. To serve, thaw coleslaw overnight in refrigerator. Stir before serving. Yield: 18 servings (3/4 cup each).
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