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Cabbage Salad and Freezer Slaw

paula

In my continuing effort to save money and still feed my family well, I bought a lot of cabbage while it was on sale.

I started by making my standard dishes of cooked cabbage with bacon and coleslaw. I decided to make another favorite, cabbage salad. It is almost a cross between the cooked cabbage and the coleslaw.


: Cabbage Salad

  1. 1 c. sugar
  2. 1/2 c. vinegar (I like to use rice vinegar)
  3. 1/4 tsp. salt
  4. 1/4 tsp. turmeric
  5. 1/4 tsp. celery seed
  6. 1/4 tsp. dry mustard
  7. 1 small or 1/2 large head of cabbage
  8. 1 small or 1/2 large onion, diced
  9. 1 small or 1/2 large sweet pepper, chopped
  10. 2 stalks celery, sliced thin
  11. 4 slices bacon

  1. Combine sugar, vinegar, salt, turmeric, celery seed, and mustard in a pan.
  2. Bring mixture to a boil and set aside to cool.
  3. Shred cabbage and place in a large bowl.
  4. Cook and cut up bacon.
  5. Add bacon, onion, pepper, and celery to the cabbage.
  6. Add enough dressing to coat the cabbage mixture thoroughly.
  7. Refrigerate for at least 1 hour before serving.
  8. Keeps well in the refrigerator.



Although it does last very well in the refrigerator for days, I am not sure how it would be after a several weeks. For long term storage, there is freezer slaw.

Freezer slaw has many of the same ingredients as cabbage salad, but I know that the freezer slaw is still going to be tasty after even six months.

: Freezer Slaw

  1. 2 c. sugar
  2. 1/2 c. water
  3. 1 c. vinegar
  4. 1 tsp. celery seed
  5. 1/2 tsp. mustard seed
  6. 1 1/4 tsp. salt
  7. 1 large head cabbage
  8. 1 sweet pepper, grated
  9. 1 carrot, grated

  1. Grate cabbage.
  2. Mix cabbage with 1 tsp. salt and set aside.
  3. Mix sugar, water, vinegar, celery seed, mustard seed, and 1/4 tsp. salt in a pan.
  4. Bring to a boil.
  5. Allow to cool to room temperature.
  6. Drain/squeeze cabbage (salt will pull out water).
  7. Combine cabbage and dressing.
  8. Place in containers for freezing.
  9. Will keep well for several months.
  10. Take out of freezer the day before use and thaw in refrigerator or let set out for an hour before serving.



For longer term storage, there several recipes that include cabbage that can be frozen and eaten later including vegetable beef soup and cabbage rolls.

If you don’t have the desire or time to make a bunch of different dishes, cabbage also can be frozen either by the head, the wedge or individual leaves. Although you will not want to make cabbage salad or slaw from previously frozen cabbages, they are great for cabbage rolls, casseroles, etc.

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