Name: Freezer Slaw
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 medium heads cabbage, shredded (about 16 cups) -; 2 teaspoons salt -; 2 cups sugar -; 2 cups water -; 2 cups cider vinegar -; 2 teaspoons celery seed -; 2 teaspoons mustard seed -; 2 medium sweet red peppers, chopped -; 2 medium carrots, shredded -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Freezer Slaw

1. 2 medium heads cabbage, shredded (about 16 cups) -

2. 2 teaspoons salt -

3. 2 cups sugar -

4. 2 cups water -

5. 2 cups cider vinegar -

6. 2 teaspoons celery seed -

7. 2 teaspoons mustard seed -

8. 2 medium sweet red peppers, chopped -

9. 2 medium carrots, shredded -

How to cook deliciously - Freezer Slaw

1. Stage

Place the shredded cabbage in a very large bowl. Sprinkle with salt and toss to combine, ensuring the salt is evenly distributed. Let the cabbage sit for one hour to allow the salt to draw out excess moisture.

2. Stage

While the cabbage sits, prepare the dressing. In a large saucepan, combine the sugar, water, cider vinegar, celery seed and mustard seed. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the sugar has dissolved, let the mixture boil for one minute. Remove the saucepan from the heat and set the dressing aside to cool slightly.

3. Stage

Check the cabbage for excess liquid after one hour. If necessary, drain off any liquid that has accumulated at the bottom of the bowl. Add the chopped red peppers and shredded carrots to the drained cabbage and toss to combine.

4. Stage

Pour the slightly cooled dressing over the cabbage mixture. Toss everything together until the cabbage, peppers and carrots are evenly coated. Allow the slaw to cool completely before transferring it to freezer containers. Cover and freeze for up to three months. To serve, thaw the slaw overnight in the refrigerator and stir before serving.