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Frozen Cole Slaw Recipe

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This recipe for Frozen Cole Slaw, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Johnson Dickens

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head cabbage, shredded
1 carrot, grated
1 bell pepper, chopped fine
1 teaspoon salt

Syrup:
1 cup vinegar
1/4 cup water
1 teaspoon whole mustard seed
1 1/2 cups sugar
1 teaspoon celery seed

Directions:
Directions:
Add 1 teaspoon salt to cabbage and let stand one hour. Then squeeze out water and add carrot and bell pepper.

While cabbage is standing, make syrup. Mix vinegar, water, mustard seed, sugar and celery seed together in pot and boil for 1 minute.
Let syrup stand until lukewarm and then pour over cabbage. Put into containers and freeze.

Personal Notes:
Personal Notes:
This can be thawed in a few minutes before mealtime and what is left over can be refrozen. It will keep in the refrigerator for three weeks.

 

 

 

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