At the end of April, I found myself pulling cabbages out of the garden. Houston at the end of April is when the hot weather begins. Cabbages just don’t like hot weather.
So I found myself with several beautiful heads of purple cabbage.
The question was then what to do with them. The answer – Freezer Slaw. Freezer slaw is a yummy, delicious concoction that my mom used when I was a kid. This recipe comes straight out of a local church cookbook. It’s a breeze to put together. Most importantly, freezer slaw stays crisp after thawing.
What you need to make this wonderful side dish:
1 large head of cabbage
2 Carrots
1 onion
1 red or green pepper
1 Tbsp. Salt
2 Cups Sugar
1 cup Vinegar
1/4 Cup Oil (It said salad in the original recipe but I used Extra Virgin Olive Oil since its heart healthy)
1 Tbsp Celery Seed
1 Tbsp Mustard Seed
Shred Cabbage carrots onions and peppers.
Add salt and mix it into the shredded veggies. Set aside for 1 hour.
Mix sugar, vinegar, oil, celery seed, and mustard seed and bring to a boil. Boil for one minute and chill until cold. Mix well with cabbage and divy it into whatever size containers are appropriate for your family. Freeze.
Thaw and place in the bowl of your choice for serving.
I had approximately 5 pints of salad that I put in the freezer.
Tags: Cabbage, Carrots, Cole Slaw, Dressing, Garden, Green Peppers, preserving, produce, Salad, Side Dish, Sugar, Vinegar
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Oh, thank you so much for this! It looks & sounds scrumptious! I never knew you could freeze cabbage so now I can goof around with growing cabbages and not worry about wastage, Yum!
Diane:
The salt helps draw the water out of the veggies so they stay crisp during the freezing process. They still release a little water when they thaw, but it’s all good and helps cut the Simple Syrup dressing so it’s not overbearingly sweet.