Gramp’s Kitchen – Coleslaw

Frozen Slaw

1 medium head of cabbage grated
1 teaspoon of salt

Sprinkle cabbage with salt and let stand for 1 hour

Drain & add:
3 stalks of celery chopped
1 small onion chopped
1 green pepper chopped
1 carrot shredded

Dressing:
¼ cup water
2 cups sugar
1 teaspoon celery seed
1 cup white vinegar
1 teaspoon mustard seed (opt.)

Boil dressing ingredients for ½ hour. Pour over cabbage mix Stir well. Place in freezer bags. – Be sure that cabbage is covered with juice. This slaw can be frozen for 1 ½ to 2 years or kept in a refrigerator for 2 weeks.

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Overnight Coleslaw

12 cup shredded cabbage
1 green pepper chopped
1 med onion chopped
2 carrots shredded
1 cup sugar

Dressing:

2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup vinegar
¾ cup vegetable oil

In a large bowl combine first 4 ingredients – sprinkle with sugar. Set aside. In a sauce pan combine dressing ingredients & bring to a boil. Remove from heat and pour over vegetable stirring to cover evenly. Cover & refrigerate overnight. Stir well before serving.

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*Recipes from unknown sources. Found in my Grandparents kitchen.

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