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You can serve this recipe without freezing the coleslaw — or you
can make it up ahead of time (such as before Thanksgiving or
Christmas dinner) and store it in the refrigerator or the freezer
until you're ready to use it.
- 1 medium head of cabbage OR 2 to 3 packages of shredded cabbage
(ever since I scraped my knuckles raw grating cabbage for 150
people for a church dinner, I have preferred to use the shredded
cabbage you can buy at the grocery store )
- 3 sticks of celery chopped
- 1 teaspoon of celery seed
- 1/2 green pepper chopped (optional)
Boil the following for 1 minute:
1/2 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 like it's way too soupy, which will depend a lot upon the
moisture content of the cabbage you're using, add the third
package of shredded cabbage. If you're going to freeze it,
however, you do want the coleslaw to be covered with liquid.)
At this point, you can let the coleslaw sit in the refrigerator
for 1 to 2 hours or overnight and serve, or you can put it into
containers and freeze. The coleslaw will keep in the refrigerator
for 1 to 2 weeks.
Note: this recipe works very well for red cabbage, which makes a
pretty side dish.
LeAnn R. Ralph is a reporter in Wisconsin. She also is the author
of books about growing up on a small family dairy farm 40 years
ago. The Midwest Book Review calls this series of books “Highly
recommended reading!” You are invited to sign up for the
twice-monthly newsletter from Rural Route 2.
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