I picked the cabbage from the garden earlier than usual this year,
as we are experiencing a drought here in the midwest . I felt it would dry out if I let it go too long. So many of our corn fields
here have been drying up and it is only the end of July.
I followed a recipe mom used and it always seemed to do well in the freezer and fresh tasting in the winter months.
I packed this into freezer containers and left a little juice on top.
Also left a good inch or two head space for freezing changes.
- 2 medium head cabbage (about 4 pounds), shredded
- 2 teaspoon salt
- 3 cups sugar
- 2 cup cider vinegar
- 1/2 cup water
- 2 teaspoon celery seed
- 2 teaspoon mustard seed
- 6 large carrots, shredded
- 1 cup finely chopped green pepper
- 1 cup finely chopped celery
- 1 cup finely cut onion
- 1 cup canola or other oil.
- In a larg bowl add the shredded cabbage, onion, carrots, celery, and chopped green pepper
- In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.
- Add the plus oil and vinegar mixture to the cabbage mixture ( I added the oil last.... because mom did.. ) ; stir to combine. Transfer to large freezer bags or containers ; seal and freeze for up to 2 months.
- Remove from the freezer 2 hours before serving. Serve with a slotted spoon.