COLE SLAW for FREEZING
I recently bought a very large head of cabbage at the farm stand for $1, so I thought I had better make the coleslaw for freezing. It’s a great salad to have on hand, especially when friends stop by! Sometimes when lettuce is expensive, I will just pull a container out of the freezer to use. You would think that it would get soggy, but it doesn’t! Since my head of cabbage was very large, I doubled the following recipe:
1 medium head cabbage
½ cup water
1 teaspoon salt
2 cups sugar
3 stalks celery
1 teaspoon celery seed
½ green pepper
1 teaspoon mustard seed
1 cup vinegar
Mix in saucepan the vinegar, water, sugar, celery seed and mustard seed. Boil the sauce for 1 minute and let cool.
Shred the cabbage (if you have a food processor, it works great!); sprinkle the salt over cabbage and let stand for 1 hour. Drain liquid that may form after that.
Chop fine the celery, green pepper and combine with the drained cabbage.
Pour the vinegar/water sauce over cabbage; mix and freeze.