Hi all,

I was just looking at part of organizedhome.com and found that they have a "Freezer Cooking" section. I looked at their recipes and found a recipe for freezer coleslaw. I've seen this before, but have never had the courage to try it. I was wondering if anyone here has tried it and if you can recommend it? Is it good?

I have 2 heads of cabbage in my fridge right now. One of them is destined for beerocks (also spelled bierocks), but the other I'm wondering what to do with...... Thought this sounded interesting, but I don't want to waste the cabbage if this isn't going to work. And I wonder if it would be possible to cut back on the sugar...that is an awful lot of sugar smile.gif


Here's the recipe.....

Freezer Coleslaw
Serves/Yields: 8-12 servings
Prep. Time: 15 minutes
Cook Time: (1 hour standing time)
Category: Freezer Cooking
Difficulty: Easy

Introduction
Yes, it's crisp--and freezes beautifully. Allowing the vegetables to stand with salt releases liquid that would interfere with freezing. Be sure to drain well before adding dressing!
Ingredients
1 medium cabbage head --about 10 cups shredded
1 carrot, shredded
1 green pepper, shredded
1 teaspoon salt
1 cup vinegar
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard
Directions
In a large bowl, combine shredded vegetables and salt. Let stand for 1 hour.

Place remaining ingredients in a saucepan, bring to a boil, and boil for 1 minute. Cool.

Drain vegetables and add vinegar mix. Stir gently.

Freeze in tightly-sealed freezer containers.

To serve, thaw and serve chilled.

My mom used to make this all the time when we were growing up. Her recipe called for red cabbage which turned the slaw a lovely shade of pink! It was delish tho!

Thank you! I will give it a try and use 1:1 ratio Thank you SOOOOOOOOO much! And the vinegar that I would use in this recipe is apple cider vinegar (I have a bottle of my favorite organic raw apple cider vinegar in the fridge right now ).

Thanks so much! I can't wait to give it a try now

Lori, that's very similar (vinegar & sugar) to my boyfriend's mother's recipe for coleslaw. I called him, and he remembers her freezing it all the time growing up. (He had no idea about the water purging, but I'm guessing she'd have done that in order to freeze it)

So, while I can't vouch for it entirely, I'd say it seems worth a shot. I love the tangy/sweet flavor. Hers is closer to a 1/1 proportion for the vinegar & sugar, so I think you could definitely reduce that. (I think apple cider vinegar gives a better flavor, but I would NEVER admit publicly to being able to improve on one of her recipes.)