Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
October 1, 2008

Freezer Coleslaw




1 medium head of Cabbage (approx. 2 lbs.), shredded
or you can use a 2 lb. bag of shredded cabbage

1 tsp. Salt

2 cups Sugar

1 cup Cider Vinegar

1/4 cup Water

1 tsp. each: Celery Seed and Mustard Seed

1 large Carrot, shredded

1/2 cup Green Pepper, finely chopped

In a large bowl, combine cabbage and salt. Let stand 1 hour. In a large saucepan, combine sugar, vinegar, water, celery seed, and mustard seed. Bring to boil, boil 1 min. Remove from heat to cool. Add carrot, green pepper and vinegar mixture to cabbage mixture. Stir to combine. Transfer to zip-lock freezer bag, seal and freeze for up to 2 months. Remove from freezer 2 hours before serving.

Makes 10 servings.