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Freezer Coleslaw




Source of Recipe


JANE

Freezer Coleslaw

1 large cabbage(about 3 pounds) trimmed, quartered and cored.
1 medium sweet green pepper, cored, seeded and minced
1 medium onion, peeled and chopped
1 cup white sugar
1 teaspoon dry mustard
1 cup cider vinegar,
1 teaspoon salt
1 teaspoon celery seed
2/3 cup vegetable oil


Slice or grate cabbage very fine. Combine with green pepper, and onion in a large bowl, and toss to mix.

Mix sugar, salt, mustard, and celery seed in a small saucepan, add vinegar and oil and let come to a boil, stirring until sugar dissolves. Pour over cabbage, (while hot), and toss to mix well. Refrigerate at least 4 hours or overnight, before serving.

This will keep for weeks in refrigerator, or it can be frozen.