Time 1h55m Yield 16 Number Of Ingredients 10 Steps:
Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well. Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely. Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.
Time 1h15m Yield 4-8 serving(s) Number Of Ingredients 10 Steps:
Cut cabbage and onion. Mix with salt and let stand one hour. Mix the vinegar, water, mustard seed, celery seed, and sugar. Bring all this to a boil and boil one minute. Let cool until lukewarm. Cut up carrot and green pepper and mix with the cabbage. Pour the vinegar mixture over the cabbage, place in containers and freeze.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Gather the ingredients. Toss the cabbage, green bell pepper, red onion, and red bell pepper in a large bowl. Mix the remaining ingredients in a medium saucepan over high heat and bring to a boil. Boil for 2 to 3 minutes. Let cool. Pour the cool liquid over the vegetables in the bowl. Mix well by stirring gently with a spoon, then pack in an airtight plastic freezer container. Label with the recipe name and the date you made the coleslaw and freeze. To serve, let the slaw thaw in refrigerator overnight. The slaw will remain crisp and tastes delicious. Enjoy!
Time 15m Yield 1-1/2 to 2 quarts. Number Of Ingredients 8 Steps:
In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.
Time 35m Yield 12-16 serving(s) Number Of Ingredients 10 Steps:
In a large bowl, combine cabbage, carrots, green pepper and onion. Add sugar and toss to coat. In a saucepan, combine vinegar, oil, salt, mustard, and celery seed. Bring to a boil. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
Time 5m Number Of Ingredients 5 Steps:
In a medium bowl, combine coleslaw mix, mayonnaise, vinegar, and celery seed. Season with salt and pepper, and toss to combine.
Time 1h15m Yield 12 Number Of Ingredients 8 Steps:
Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers. Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.
Time 40m Yield 18 servings (3/4 cup each). Number Of Ingredients 9 Steps:
Place cabbage in a very large bowl; toss with salt. Let stand 1 hour., Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly., Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months., To serve, thaw coleslaw overnight in refrigerator. Stir before serving.
