Submitted by Eli & Verna Hostetler, Collins, Mo.


2 pounds cabbage, shredded

1 large green pepper, shredded

3 large carrots, shredded

1 small chopped onion

1 tsp salt

2 C sugar

1 tsp prepared mustard

1/2 C water

1 C vinegar (5 percent acidity)

1 tsp celery seeds, optional


Combine cabbage, green pepper, carrots and onion. Sprinkle with salt, let sit 1 hour, drain. In a saucepan, combine the remaining ingredients. Bring to a boil, cool for 3 minutes. Pour slaw dressing over cabbage mixture and let sit 5 minutes. Stir well, ladle slaw into freezer jars leaving 2-inches of head space. Label and freeze. Yield: about 5 pints.


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