You can serve this recipe without freezing the cabbage salad - or you can make it (before the time is still dinner on Thanksgiving and Christmas) and save it in the refrigerator or freezer until required for use.
or 1 medium head cabbage or cabbage, chopped 2-3 packages (since I scraped the knuckles first grating cabbage for 150 people for a church supper, I preferred to use the shredded cabbage to be able to purchase theDrugstores)
or 3 stalks of celery chopped
or 1 teaspoon celery seeds
Ø 1 / 2 green pepper chopped (optional)
Boil for 1 minute, the following:
1st / 2 cup white vinegar
1 / 2 cup water
2 cups sugar
1 / 4 teaspoon salt
Then:
Pour over the cabbage, celery and green pepper mixture. (If it seems too soupy, adding much to the moisture content of the cabbage is used, it depends on the third package is shreddedCabbage. If you are going to freeze, but want to be the coleslaw drenched.)
At this point you can leave the coleslaw in the refrigerator for 1 to 2 hours or overnight and serve, or you can sit in containers and placed on ice. The coleslaw refrigerate 1 or 2 weeks.
Note: This recipe works very well for the red cabbage, which makes a nice side dish.
© 2007 - - LeAnn R. Ralph
LeAnn R. Ralph isJournalists in Wisconsin. She is also the author of books on growing up in a small dairy farm 40 years ago. The Midwest Book Review calls this series of books "Highly recommended!" You are cordially invited to the twice-monthly newsletter from Rural Route 2 - http://ruralroute2.com
See Also : Flowering Tea
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