Friday Frugal Tips-Freezer Coleslaw

 

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 salesladies 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.