Mama B’s Kitchen


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.

My containers were 3 cup and 3 ¼ cups.

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