Yes I am still trying to preserve my large cabbage harvest. I made sauerkraut with some and put slaw in jars with some. I also made freezer slaw with some. Freezer slaw is a coleslaw with a clear vinegar sugar dressing over it. It is a great way to use some of that cabbage languishing and a convenient salad for summer potlucks or beside that grilled burger. It is made and simply frozen and then taken out and defrosted to enjoy.
For those of you that want to enjoy you can find the recipe on page 99 of the Ball Blue Book (100th Anniversary Edition).
2 pounds cabbage
1 large green pepper
3 large carrots
3/4 cup chopped onion
1 teaspoon salt
2 cups sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
1/2 cup water
Simply shred cabbage, green peppers and carrots. Add chopped onions. Sprinkle salt over top of veggies and mix well and let sit for 1 hour. I let mine set longer atleast 2 hours. Then drain.
In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 3 minutes.
Pour over drained cabbage and let set for 5 to 10 minutes. Stir well.
Package in freezer containers leaving about 1/2 inch headspace.
Label and freeze.
When ready to enjoy just remove from freezer and allow to thaw and serve. I find that this keeps wonderful for atleast 6 months. Mine usually doesn't last longer than that. Need a fast potluck salad here's the answer.
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The Canned Quilter