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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (476g) Recipe makes 4 servings |
||
| Calories 481 | ||
| Calories from Fat 6 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 636mg | 26% | |
| Potassium 714mg | 20% | |
| Total Carbohydrate 118.8g | 39% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 110.7g | ||
| Protein 4.2g | 8% | |
Ingredients
- 1 medium head of cabbage
- 1 carrot
- 1 green pepper
- 1 teaspoon salt
- 1 onion
- 1 cup vinegar
- 1/4 cup water
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 2 cups sugar
Directions
1
Cut cabbage and onion.2
Mix with salt and let stand one hour.3
Mix the vinegar, water, mustard seed, celery seed, and sugar.4
Bring all this to a boil and boil one minute.5
Let cool until lukewarm.6
Cut up carrot and green pepper and mix with the cabbage.7
Pour the vinegar mixture over the cabbage, place in containers and freeze.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Technique > No Cook
- Occasion > To Go... > Picnic
- Occasion > Everyday
Featured Reviews for This Recipe
From: Heather U.
On Jul 13, 2004
Good stuff, Darryn! I made a slightly more savory version by adding garlic and only 1/2 c sugar before boiling the dressing, and I used green onion and 1 T brown mustard because that's what I had on hand. Great flavors...now I've got 4 pounds in the freezer and nearly a pound in the fridge for lunch tomorrow. Thanks!
From: Darlene Summers
On Sep 24, 2003
Darryn, I came across this recipe when I was looking for a chow recipe for BBQ,decided it sounded good so tried it.Boy am I glad I did.It is very good,and being able to freeze it is a great idea.Wish we could freeze fresh tomatoes from our garden too,what a wonderful thought.but that don't work, THIS DOES though. Thanks for a great recipe, Darlene Summers
From: Bergy
On May 27, 2002
What is so wonderful about this recipe is that not only is it tasty but it is so handy. Store it in your freezer in portion size containers and you always have a salad ready to have with your meal. The difficult part is to remember to take it out of the freezer an hour before dinner - Thanks for a great recipe!
From: MizzNezz
On Aug 5, 2002
We had a glut of cabbage from our garden, so I tripled the recipe and stocked the freezer. This was very easy to make. The taste was great, can't wait to see how it is after the flavors meld even more. The mustard seed gives it a nice tang. Thanks for the recipe Darryn!
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