My husband is not a fan of cabbage except when it is made into the salad that has ramen noodles in it. I, on the other hand, am a big fan of cabbage. One of the things that I do, so I can have coleslaw whenever I want, is make up a batch of Freezer Coleslaw. I then put about 1/2 c. into zip-top snack bags and put those bags into a freezer bag. That way I can thaw a single serving of coleslaw.
This is a very colorful salad with a sweet/sour flavor dressing. 1 lb. cabbage equals about 4 c. shredded or 2 c. cooked. You may find that the dressing is a lot of liquid. I lift the coleslaw out of the dressing with a slotted spoon to put it in the plastic bags. The dressing may be refrigerated to use with fresh coleslaw in a few days. This recipe was given out by Tupperware sales ladies many, many years ago.
Tupperware Freezer Cole Slaw
1 large head of cabbage (3 lbs. or so), shredded
1 Tablespoon salt
4 stalks celery, diced
1 red pepper, diced
1 green pepper, diced (I don’t use this)
1 carrot, shredded
1 cup vinegar
1/2 cup water
2 cups sugar
1 Tablespoon each: celery & mustard seed
Mix cabbage and salt in a large colander and place over another large bowl or pan. Let stand 1 hr. Juice will drain into the bowl or pan. Rinse cabbage to remove extra salt and pat dry. Add celery, peppers & carrot. Meanwhile, put the vinegar, water, sugar, mustard seed & celery seed in a saucepan. Bring to a boil and boil hard for 1 min. Cool & pour over cabbage mix. Package in freezer bags in amounts suitable for your family. When ready to eat, thaw and serve.