In an earlier post I asked what I could do with all the cabbage that seems to be growing beyond my expectations. Akannie at http://dragonwomansmysticalmeals.blogspot.com/ replied that her ex MIL had a recipe with vinegar that could be frozen. So I decided to search the net and found this one. I had never heard of freezing coleslaw, but if we end up with more cabbage than we can handle, this recipe will be considered. Has anyone else used a frozen coleslaw recipe and what did you think? Did you like it or not? Would you make it again etc?
Read more about it at www.cooks.com/rec/view/0,191,159191-243204,00.html
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1 med. cabbage, shredded
1 carrot, grated
1 green pepper, chopped
1 tsp. salt
Mix salt and cabbage and let set in bowl for 1 hour. Squeeze out excess moisture. Add carrots and pepper and let stand while you make the dressing.
1 c. vinegar
1 tbsp. mustard seed
2 c. sugar
1 tbsp. celery seed
Combine and boil for 1 minute. Cool and pour over slaw. This can be frozen and refrozen until all slaw has been eaten
We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.